47 results on '"Mohd Adzahan, Noranizan"'
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2. Shelf life and quality assessment of pasteurised red dragon fruit (Hylocereus polyrhizus L.) purée: Comparative study of high-pressure and thermal processing
3. Comparison of Phenolic and Volatile Compounds in MD2 Pineapple Peel and Core
4. Effect of vacuum impregnation with melatonin, γ‐aminobutyric acid, and oxalic acid on chilling injury and quality of carambola
5. The Impact of Pulsed Electric Fields on Milk’s Macro- and Micronutrient Profile: A Comprehensive Review
6. Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat
7. Efficacy of ultrasonic cleaning on cockle shells
8. Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products
9. Effect of Acidic Electrolysed Water and Pulsed Light Technology on the Sensory, Morphology and Bioactive Compounds of Pennywort (Centella asiatica L.) Leaves
10. Recovery of insoluble-bound phenolics and bioactive volatile compounds from MD2 pineapple peel by enzyme-assisted extraction and kinetic model
11. Influence of Different Drying Methods on Anthocyanins Composition and Antioxidant Activities of Mangosteen (Garcinia mangostana L.) Pericarps and LC-MS Analysis of the Active Extract.
12. High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel
13. A Review of Clean‐Label Approaches to Chilli Paste Processing
14. Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort (Centella asiatica) leaves
15. Physical properties and prebiotic activity of white dragon fruit (Hylocereus undatus) powders produced using different wall materials
16. Effect of Acidic Electrolysed Water and Pulsed Light Technology on the Sensory, Morphology and Bioactive Compounds of Pennywort (Centella asiatica L.) Leaves.
17. Production and properties of spray dried Clinacanthus nutans using modified corn starch as drying agent
18. Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage
19. Pulsed electric field of goat milk: Impact onEscherichia coli ATCC8739 and vitamin constituents
20. Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage
21. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review
22. High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice
23. Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage
24. Utilization of mango peel extracts on the biodegradable films for active packaging
25. Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk
26. Application of edible coatings and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe ( Cucumis melo L. reticulatus cv. Glamour)
27. Pulsed electric field of goat milk: Impact on Escherichia coli ATCC 8739 and vitamin constituents.
28. Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (
29. Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
30. Development of polyethylene films coated with gelatin and mango peel extract and the effect on the quality of margarine
31. Repetitive pulsed light treatment at certain interval on fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)
32. Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
33. Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings
34. EFFECT OF FRUIT MATURITY STAGES ON JUICE AND PUREE QUALITY OF RED FLESH PITAYA (HYLOCEREUS POLYRHIZUS)
35. Combination of alginate coating and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)
36. Selected Physicochemical Properties of Registered Clones and Wild Types Rambutan (Nephelium lappaceum L.) Fruits and Their Potentials in Food Products
37. Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceumL.) seed
38. Current trends of tropical fruit waste utilization
39. Current trends of tropical fruit waste utilization.
40. Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed.
41. Solubility of Camphene and Caryophyllene Oxide in Subcritical and Supercritical Carbon Dioxide
42. Performance of UV Pasteurization with Quartz Glass Sleeve on Physicochemical Properties and Microbial Activity of Pineapple Juice
43. Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying
44. Performance of UV Pasteurization with Quartz Glass Sleeve on Physicochemical Properties and Microbial Activity of Pineapple Juice.
45. Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice
46. Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple
47. Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
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