Search Results - "Yusof, Salmah"

Physico-chemical changes in sugarcane ( Saccharum officinarum var yellow cane) and the extracted juice at different portions of the stem during development and maturation by Qudsieh, Hanan Yassin M, Yusof, Salmah, Osman, Azizah, Rahman, Russly Abdul

“…A study was conducted to determine the physicochemical differences between portions (top, middle, and bottom) of sugarcane at different maturation stages…”
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Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.) by Wong, Peng-Kong, Yusof, Salmah, Ghazali, H.M., Che Man, Y.B.

“…The physico-chemical characteristics of roselle from Malaysia were studied. The parameters analysed included size, weight, pH, titratable acidity, soluble…”
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Physico-chemical changes in Cavendish banana (Musa cavendishiiL var Montel) at different positions within a bunch during development and maturation by Mustaffa, Razali, Osman, Azizah, Yusof, Salmah, Mohamed, Suhaila

“…Studies on the physico‐chemical changes between different hand positions (top, middle and bottom) within a bunch and different finger positions (upper and…”
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Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion by Mirhosseini, Hamed, Tan, Chin Ping, Hamid, Nazimah S.A., Yusof, Salmah

“…The main and interaction effects of main emulsion components namely Arabic gum content (13–20%, w/w, x 1), xanthan gum content (0.3–0.5%, w/w, x 2) and orange…”
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Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion by Mirhosseini, Hamed, Tan, Chin Ping, Hamid, Nazimah S.A., Yusof, Salmah

“…This paper focuses on the development of an effective methodology to determine the optimum levels of three independent variables leading to (a) maximize…”
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Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology by Mirhosseini, Hamed, Tan, Chin Ping, Hamid, Nazimah S.A., Yusof, Salmah, Chern, Boo Huey

“…The present work was conducted to investigate the influence of main emulsion components, namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange…”
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Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage by Mirhosseini, Hamed, Tan, Chin Ping, Aghlara, Arezou, Hamid, Nazimah S.A., Yusof, Salmah, Chern, Boo Huey

“…In the present work, the effect of type and concentration of two hydrocolloids namely pectin (1.5%, 3% and 4.5%) and CMC (0.1%, 0.3% and 0.5%) on physical…”
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EFFECTS OF ENZYME-AIDED PEELING ON THE QUALITY OF LOCAL MANDARIN (CITRUS RETICULATA B.) SEGMENTS by LIU, FANNY, OSMAN, AZIZAH, YUSOF, SALMAH, GHAZALI, HASANAH M.

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Modeling the Relationship between the Main Emulsion Components and Stability, Viscosity, Fluid Behavior, ζ-Potential, and Electrophoretic Mobility of Orange Beverage Emulsion Using Response Surface Methodology by Mirhosseini, Hamed, Tan, Chin Ping, Hamid, Nazimah Sheikh Abdul, Yusof, Salmah

“…The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange…”
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Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion by Mirhosseini, Hamed, Tan, Chin Ping, Hamid, Nazimah S.A., Yusof, Salmah

“…The influence of main emulsion components namely Arabic gum (13–20% w/w), xanthan gum (0.3–0.20% w/w) and orange oil (10–14% w/w) on semi-quantitative…”
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STORAGE STABILITY OF CLARIFIED BANANA JUICE FORTIFIED WITH INULIN AND OLIGOFRUCTOSE by YOUSAF, MUHAMMAD SOHAIL, YUSOF, SALMAH, ABDUL MANAP, MOHD YAZID BIN, ABD-AZIZ, SURAINI

“…Clarified banana juice fortified with inulin and oligofructose were stored for 8 weeks at 4, 25 and 35C. Changes in physicochemical characteristics (pH, total…”
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Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion by Mirhosseini, Hamed, Tan, Chin Ping, Yusof, Salmah, Hamid, Nazimah Sheikh Abdul

“…Solid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of 12 target flavour compounds in a model…”
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Effect of Maturity on Chlorophyll, Tannin, Color, and Polyphenol Oxidase (PPO) Activity of Sugarcane Juice (Saccharum officinarum Var. Yellow Cane) by Qudsieh, Hanan Yassin M, Yusof, Salmah, Osman, Azizah, Rahman, Russly Abdul

“…A study was conducted to determine the effect of sugarcane maturation on the contents of chlorophyll, tannin, and polyphenol oxidase (PPO) activity and on…”
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STORAGE STABILITY OF CLARIFIED BANANA JUICE FORTIFIED WITH INULIN AND OLIGOFRUCTOSE: STORAGE STABILITY OF FORTIFIED BANANA JUICE by YOUSAF, MUHAMMAD SOHAIL, YUSOF, SALMAH, ABDUL MANAP, MOHD YAZID BIN, ABD-AZIZ, SURAINI

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Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods by Wong, Peng-Kong, Yusof, Salmah, Ghazali, Hasanah Mohd, Che Man, Yaakob bin

“…Roselle has regained the attention of many fruit juice manufacturers in Malaysia as a product that contains high ascorbic acid and anthocyanins. However,…”
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The optimization of conditions for the production of acid-hydrolysed winged bean and soybean proteins with reduction of 3-monochloropropane(3-MCPD) by Sim, Choo Wee, Muhammad, Kharidah, Yusof, Salmah, Bakar, Jamilah, Hashim, Dzulkifly Mat

“…Response Surface Methodology (RSM) was used to establish the optimum time and temperature for production of acid-hydrolysed winged bean protein (aHWBP) and…”
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EFFECTS OF ENZYME-AIDED PEELING ON THE QUALITY OF LOCAL MANDARIN (CITRUS RETICULATA B.) SEGMENTS: ENZYME-AIDED PEELING OF MANDARINS by LIU, FANNY, OSMAN, AZIZAH, YUSOF, SALMAH, GHAZALI, HASANAH M.

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Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep-fat frying by Ma, Yaakob B.Che, Ammawath, Wanna, Rahman,Russly, A, Yusof, Salmah

“…The changes in quality characteristics of refined, bleached and deodorized (RBD) palm olein used for deep-fat frying of banana chips (180°C for 3 min at 17 min…”
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Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep-fat-fried banana chips by Ammawath, Wanna, Che Man, Yaakob B, Yusof, Salmah, Rahman, Russly A

“…The quality of banana chips prepared from two different varieties of banana, Pisang Abu and Pisang Nangka, at the ‘green’ and ‘trace of yellow’ stages of…”
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Antioxidative properties of roselle (Hibiscus sabdariffa L.) in linoleic acid model system by Tee, Pau-Ling, Yusof, Salmah, Mohamed, Suhaila

“…A study was conducted to determine the antioxidative properties of roselle (Hibiscus sabdariffa L.) methanol extract by monitoring the formation of…”
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