Sulfath Hakkim Hazeena
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View article: Cardiovascular risk of dietary trimethylamine oxide precursors and the therapeutic potential of resveratrol and its derivatives
Cardiovascular risk of dietary trimethylamine oxide precursors and the therapeutic potential of resveratrol and its derivatives Open
Overall diet, lifestyle choices, genetic predisposition, and other underlying health conditions may contribute to higher trimethylamine N ‐oxide (TMAO) levels and increased cardiovascular risk. This review explores the potential therapeuti…
View article: Postharvest quality and prolong storage time of atemoya ( <i>Annona squamosa</i> x <i>A. cherimola</i> hybrids) fruit: coating with D-limonene nanoemulsion edible film
Postharvest quality and prolong storage time of atemoya ( <i>Annona squamosa</i> x <i>A. cherimola</i> hybrids) fruit: coating with D-limonene nanoemulsion edible film Open
Atemoya (Annona squamosa x A. cherimola hybrid) is a typical climacteric fruit that has a high respiration rate after harvest, short storage life, and is highly susceptible to fruit cracking and rot. Therefore, this study was intended to a…
View article: Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid
Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid Open
View article: Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics
Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics Open
View article: The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan’s Company A
The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan’s Company A Open
View article: Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production
Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production Open
Sterilized Liquid Eggs (SLE) are convenient for the baking process by minimizing the food safety risks of fresh eggs. Although these advantages were encouraging, the thermal effects of the pasteurization process had a negative impact on th…
View article: Enhancing Bioactive Saponin Content of Raphanus sativus Extract by Thermal Processing at Various Conditions
Enhancing Bioactive Saponin Content of Raphanus sativus Extract by Thermal Processing at Various Conditions Open
Pickled radish (Raphanus sativus) is a traditional Asian ingredient, but the traditional method takes decades to make this product. To optimize such a process, this study compared the saponin content of pickled radishes with different ther…
View article: Extraction Optimization and Structural Characteristics of Chitosan from Cuttlefish (S. pharaonis sp.) Bone
Extraction Optimization and Structural Characteristics of Chitosan from Cuttlefish (S. pharaonis sp.) Bone Open
In fish processing, reducing the waste rate and increasing the economic value of products is an important issue for global environmental protection and resource sustainability. It has been discovered that cuttlefish bones can be an excelle…
View article: Structural characteristics of collagen from cuttlefish skin waste extracted at optimized conditions
Structural characteristics of collagen from cuttlefish skin waste extracted at optimized conditions Open
Aquatic by-products during fish processing cause environmental pollution and increase disposal costs. Cuttlefish skin is one of the major by-products of cuttlefish (Sepia pharaonis) processing and is generally thrown as a by-product. It ca…
View article: Effect of D-Limonene Nanoemulsion Edible Film on Banana (Musa sapientum Linn.) Post-Harvest Preservation
Effect of D-Limonene Nanoemulsion Edible Film on Banana (Musa sapientum Linn.) Post-Harvest Preservation Open
D-limonene (4-isopropenyl-1-methylcyclohexene) is an important compound in several citrus essential oils (such as orange, lemon, tangerine, lime, and grapefruit). It has been used as a flavoring agent and as a food preservative agent, with…
View article: Bioprocess development of 2, 3-butanediol production using agro-industrial residues
Bioprocess development of 2, 3-butanediol production using agro-industrial residues Open
View article: Recent advances in microbial biosynthesis of C3 – C5 diols: Genetics and process engineering approaches
Recent advances in microbial biosynthesis of C3 – C5 diols: Genetics and process engineering approaches Open