297 results on '"Karim, Roselina"'
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2. Optimization of juice production from “cempedak” (Artocarpus integer) fruit pulp liquefied with the aid of enzymes
3. A pilot study of toxicological safety evaluation in acute and subacute (28-day) oral assessments of kenaf seed beverage in rats
4. Physicochemical, textural, and microstructural properties of kenaf (Hibiscus cannabinus L.) seed tofu as affected by coagulant types and concentrations
5. Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort (Centella asiatica) leaves
6. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed
7. Multifunctional hydrolysates from kenaf (Hibiscus cannabinus L.) seed protein with high antihypertensive activity in vitro and in vivo
8. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed.
9. Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review
10. Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage
11. Effects of different extraction solvents on polyphenols and antioxidant capacity of peel, pulp and seed kernel of kuini (Mangifera odorata)
12. Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit
13. Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
14. Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review.
15. Factor Affecting Quality of Yellow Alkaline Noodles
16. Improving the Nutritional Value and Quality
17. Raw Materials and Their Quality
18. Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage
19. Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
20. Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas L.) and red rice using response surface methodology
21. Effects of different extraction solvents on polyphenols and antioxidant capacity of peel, pulp and seed kernel of kuini (Mangifera odorata)
22. Oilseed meals into foods: an approach for the valorization of oilseed by-products.
23. Modern Trends and Innovation
24. Background and Introduction
25. Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids
26. Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (Amaranthus viridis) Purees
27. Effect of Acidic Electrolysed Water and Pulsed Light Technology on the Sensory, Morphology and Bioactive Compounds of Pennywort (Centella asiatica L.) Leaves
28. Solution properties and tastes of maltooligosaccharides
29. The influence of PROP taster status on habitual sweet food consumption and dietary intake amongst obese and non-obese adults.
30. Alternative Dietary Fiber Sources from Kenaf (Hibiscus cannabinus L.) Seeds and Their by-Products
31. Utilizing Nutritional and Polyphenolic Compounds in Underutilized Plant Seeds for Health Application
32. Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract
33. Toxicological and safety evaluation of Nigella sativa lipid and volatile fractions in streptozotocin induced diabetes mellitus
34. Processing Technology
35. Types of Noodles: A Brief Description
36. Yellow Alkaline Noodles: An Introduction
37. Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
38. Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato ( Ipomoea batatas L.) and red rice using a mixture design approach
39. Quality improvement of kenaf‐based tofu: effects of kenaf seed substitution, and coagulant types and concentrations on the physicochemical quality, texture profile and microstructure of the tofu
40. Effect of Acidic Electrolysed Water and Pulsed Light Technology on the Sensory, Morphology and Bioactive Compounds of Pennywort (Centella asiatica L.) Leaves.
41. Oxidative Stability of Pistachio (Pistacia vera L.) Paste and Spreads
42. Oilseed meals into foods: an approach for the valorization of oilseed by-products
43. Effects of Alternative Ingredients and Processing Conditions on the Quality of Liquid Non-dairy Coffee Creamer: A Review
44. Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre
45. Optimization of juice production from “cempedak” (Artocarpus integer) fruit pulp liquefied with the aid of enzymes
46. Physicochemical and functional properties of carbohydrate–protein gum extracted from kenaf ( Hibiscus cannabinus L.) seed
47. Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders
48. The Effect of Monoglyceride Addition on the Rheological Properties of Pistachio Spread
49. Yellow Alkaline Noodles
50. Yellow Alkaline Noodles: An Introduction
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