Search Results - "Ishak, Farah Adibah Che"

Consumer's Cultured Meat Perception and Acceptance Determinants: A Systematic Review and Future Research Agenda by Hanan, Firdaus Abd, Karim, Shahrim Ab, Aziz, Yuhanis Ab, Ishak, Farah Adibah Che, Sumarjan, Norzuwana

“…ABSTRACT The reliance on animal husbandry for protein has caused environmental, social and ethical challenges worldwide, yet the demand for animal‐based food…”
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Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia by Mohd Yusof Kamaruzaman, Muhammad Shahrim Ab. Karim, Farah Adibah Che Ishak, Mohd Mursyid Arshad

“…Abstract Traditional food has long been recognised as an integral aspect of community across the globe. It varies from one community to another and is…”
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Challenges to obtain halal certification among restaurants in northeast Thailand by Wannasupchue, Wannasiri, Mohamad, Siti Fatimah, Ishak, Farah Adibah Che, Ungku Zainal Abidin, Ungku Fatimah

“…Purpose This study aims to explore the challenges of getting halal certification for restaurants in north-eastern Thailand. Design/methodology/approach…”
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Modern Malaysian Cuisine: Identity, culture, or modern-day fad? by Zainal Abidin, Muhammad Rezza, Che Ishak, Farah Adibah, Ismail, Ismi Arif, Juhari, Nurul Hanisah

“…Malaysian cuisine presents an array of local gastronomic inventions that represent the cultural diversity and uniqueness of the national cultural heritage…”
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Past and present practices of the Malay food heritage and culture in Malaysia by Mohd Nazri Abdul Raji, Shahrim Ab Karim, Farah Adibah Che Ishak, Mohd Mursyid Arshad

“…Malay heritage varies from north to south; however, there are various similarities and differences. Essentially, Malay heritage food is influenced by a myriad…”
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The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries by Norsyahidah Ismail, Muhammad Shahrim Ab. Karim, Farah Adibah Che Ishak, Mohd Mursyid Arsyad, Supatra Karnjamapratum, Jiraporn Sirison

“…Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly…”
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The diversity of traditional Malay kuih in Malaysia and its potentials by Mohd Yusof Bin Kamaruzaman, Shahrim Ab Karim, Farah Adibah Binti Che Ishak, Mohd Mursyid Bin Arshad

“…Malaysia is synonymously known as a multicultural country flourished with gastronomic nuances in abundance. Within the multitude of well-known savory foods…”
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Explicating chefs’ creativity in utilising Malaysian local herbs toward the development of modern Malaysian cuisine: A proposition of a conceptual framework for creative culinary process by Abidin, Muhammad Rezza Zainal, Ishak, Farah Adibah Che, Ismail, Ismi Arif, Juhari, Nurul Hanisah

“…Creativity studies have progressed over time to become more accessible and diverse in conceptualising the depth of creativity. Although the concept of…”
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The Antecedents of Household Acceptance on Food Waste Innovation Products in Terengganu by Noorazlin Ramli, Hayati Adilin Mohd Abd Majid, Wan Nazriah Wan Nawawi, Farah Adibah Che Ishak, Syahida Maarof

“…Food surpluses or waste materials may be transformed into new commercial products that aim toward food conservation. It is desirable to investigate the…”
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