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Essential fatty acids of pitaya (dragon fruit) seed oil
Hylocereus undatus and Hylocereus polyrhizus are two varieties of the commonly called pitaya fruits. The seeds were separated and the oil was extracted and analysed. Essential fatty acids, namely,Expand
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Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
The optimum formulation for production of a Malaysian traditional baked cassava cake was determined using response surface methodology (RSM). Effects of amount of ingredients such as sugar (10–30%)Expand
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Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review
Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduceExpand
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Chemical composition and DSC thermal properties of two species of Hylocereus cacti seed oil: Hylocereus undatus and Hylocereus polyrhizus
Two types of pitaya (Hylocereus cacti) seeds (Hylocereus undatus and Hylocereus polyrhizus) were investigated in this study. The fatty acid, phenolic, tocopherol, and sterol contents of the extractedExpand
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Baobab tree (Adansonia digitata L) parts: nutrition, applications in food and uses in ethno-medicine - a review
Baobab (Adansonia digitata) is a multi-purpose tree with tender root, tubers, twigs, fruit, seeds, leaves and flowers which are edible. Owing to the nutritional and medicinal benefits of baobab treeExpand
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FACTORS INFLUENCING FRUITS AND VEGETABLES CONSUMPTION BEHAVIOUR AMONG ADULTS IN MALAYSIA
Numerous studies have been carried out on fruits and vegetables consumption and factors that influenced consumers’ fruits and vegetables intake. However, there is limited knowledge on factors thatExpand
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Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants.
Problem statement: This study was conducted to evaluate the potential use of microbial growth, sensory characteristic (odour) and pH as potential spoilage indicators of Chinese yellow wet noodles.Expand
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Rheological characterisation of gluten from extensibility measurement
Abstract A simple tensile test set-up was built and attached to an Instron 5566 to determine gluten extensibility, comparing the performance of strong and weak flour mixed for various mixing time. InExpand
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Influence of Carotino oil on in vitro rumen fermentation, metabolism and apparent biohydrogenation of fatty acids.
The study appraised the effects of Carotino oil on in vitro rumen fermentation, gas production, metabolism and apparent biohydrogenation of oleic, linoleic and linolenic acids. Carotino oil was addedExpand
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Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content andExpand
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