Search Results - Ismail Fitry Mohammad Rashedi,

Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? by Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi

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Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application by Md Sani, Anis Nasuha, Mohd Adzahan, Noranizan, Ismail-Fitry, Mohammad Rashedi

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Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus by Ruslan, Nurul Nazirah, Tang, John Yew Huat, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi, Ishamri, Ismail

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Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species by Abdul Wahab, Nurdamia Qaisara, Pangestika, Leonie Margaretha Widya, Ismail-Fitry, Mohammad Rashedi

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A review on the processing technique, physicochemical, and bioactive properties of marine collagen by Shaik, Mannur Ismail, Abdul Rahman, Siti Hajar, Yusri, Anis Syafiqah, Ismail Fitry, Mohammad Rashedi, Kumar, Nune Satya Sampath, Mhd Sarbon, Norizah

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Tuna and tuna products: a review of the nutrition, processing, safety, and future prospects by Yi-Li, Tan, Juhari, Nurul Hanisah, Jambari, Nuzul Noorahya, Rozzamri, Ashari, Mahmud Ab Rashid, Nor-Khaizura, Ismail-Fitry, Mohammad Rashedi

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The knowledge, perception, and acceptability of insects as food among the east coast Malaysians by Nur Zulaikha Kamaruzaman, Tan Yi-Li, Nurul Hanisah Juhari, Abd Rahim Muhamad Hafiz, Ismail Fitry Mohammad Rashedi

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Application of plant proteases in meat tenderization: recent trends and future prospects by Mohd Azmi, Syahira Izyana, Kumar, Pavan, Sharma, Neelesh, Sazili, Awis Qurni, Lee, Sung-Jin, Ismail-Fitry, Mohammad Rashedi

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Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as... by Ming-Min, Wong, Ismail-Fitry, Mohammad Rashedi

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Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef by Dora-Liyana, Abd Lataf, Mahyudin, Nor Ainy, Ismail-Fitry, Mohammad Rashedi, Ahmad Zainuri, Mohd Dzomir

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Elevating anthocyanin extraction from mangosteen pericarp: a comparative exploration of conventional and emerging non-thermal technology by Ijod, Giroon, Mohamed Nawawi, Nur Izzati, Sulaiman, Rabiha, Ismail-Fitry, Mohammad Rashedi, Mohd Adzahan, Noranizan, Anwar, Farooq, Mohamad Azman, Ezzat

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Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review by Ijod, Giroon, Mohamed Nawawi, Nur Izzati, Anwar, Farooq, Abd Rahim, Muhamad Hafiz, Ismail-Fitry, Mohammad Rashedi, Mohd Adzahan, Noranizan, Mohamad Azman, Ezzat

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Improving quality and consumer acceptance of rabbit meat: prospects and challenges by Kumar, Pavan, Sharma, Neelesh, Narnoliya, Lokesh Kumar, Verma, Akhilesh Kumar, Umaraw, Pramila, Mehta, Nitin, Ismail-Fitry, Mohammad Rashedi, Kaka, Ubedullah, Goh, Yong-Meng, Lee, Sun-Jin, Sazili, Awis Qurni

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Effects of different types of starches on Katjang goat meat emulsion characteristics by Zamzurin, ‘Ainaa’ Nasuha, Ismail, Nur Aqilah, Asyrul-Izhar, Abu Bakar, Kumar, Pavan, Sazili, Awis Qurni, Ismail-Fitry, Mohammad Rashedi

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Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats by Faridah, Mohd Razali, Hairi, Amelia Najwa Ahmad, Mat Yusoff, Masni, Rozzamri, Ashari, Wan Ibadullah, Wan Zunairah, Ismail-Fitry, Mohammad Rashedi

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Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing. by Mahmud @ Ab. Rashid, Nor Khaizura, Hassan, Zaiton, Bakar, Jamilah, Rahmat Ali, Gulam Rusul, Ismail Fitry, Mohammad Rashedi

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Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness by Abdul Rahim, Mohd. Zulkhairi, Husin, Nurdiyana, Mohd Noor, Mohd. Azizan, Yet, Zaida Rahayu, Ismail-Fitry, Mohammad Rashedi

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Substitution of fat with various types of squashes and gourds from the cucurbitaceae family in the production of low-fat buffalo meat patties by Shamsol Kahar, Siti Nurjawaher, Ismail-Fitry, Mohammad Rashedi, Mat Yusoff, Masni, Rozzamri, Ashari, Bakar, Jamilah, Wan Ibadullah, Wan Zunairah

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Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer by Ismail, Mohamad Afifi, Chong, Gun Hean, Ismail-Fitry, Mohammad Rashedi

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Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant by Mohammed Awad, Alzaidi, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi, Jusoh, Shokri, Ab Aziz, Muhamad Faris

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