A5080121625- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Salmonella and Campylobacter epidemiology
- Aquaculture Nutrition and Growth
- Enzyme Production and Characterization
- Meat and Animal Product Quality
- Mycotoxins in Agriculture and Food
- Essential Oils and Antimicrobial Activity
- Biofuel production and bioconversion
- Wheat and Barley Genetics and Pathology
- Food and Agricultural Sciences
- Food Quality and Safety Studies
- Identification and Quantification in Food
- Phytochemicals and Antioxidant Activities
- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Vibrio bacteria research studies
- Plant Pathogenic Bacteria Studies
- Medicinal Plants and Neuroprotection
- Polysaccharides and Plant Cell Walls
- Natural Antidiabetic Agents Studies
- Aquaculture disease management and microbiota
- Enzyme Catalysis and Immobilization
Universiti Sains Malaysia
2011-2021
University of Lahore
2021
Hospital Universiti Sains Malaysia
2013
Universiti Teknologi MARA
2009-2013
Antioxidant activity, antibacterial properties, color and FT-IR spectral analysis of flowers belonging to hibiscus Cassia species were investigated. Radical scavenging activity sample extracts determined based on the percent inhibition DPPH ferric reducing antioxidant power (FRAP) assays. Total phenolics estimated Folin–Ciocalteu method, while, vanillin–HCl aluminum chloride methods employed estimate total tannins flavonoids in extracts, respectively. To determine flavonols anthocyanin...
Abstract: Tuna (Thunnus spp.) and tuna-like species are significant sources of food thus play a very important role in the economy many countries. More than 48 tuna swarm Atlantic, Indian, Pacific Oceans, Mediterranean Sea. The annual global production has undergone marked increase from less 0.6 million metric tons 1950 to almost 4.5 2007. generally is processed as raw fish flesh marketed loins/steaks or canned food. In canning process, only about one-third whole used. Thus, industry...
In this study, the effects of thermosonication and thermal treatment on Escherichia coli O157:H7 Salmonella Enteritidis in mango juice were investigated at 50 60°C. Besides, nonlethal injury Salm. after both treatments was also examined. The highest inactivation attained with rate different for pathogens, found to be more sensitive than E. O157:H7. recovered all treated samples, except those subjected 5-min It that introduction high-intensity ultrasound enhanced pathogens compared alone. On...
The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival α-glucosidase inhibitory activity. Relationship between temperature, inoculum ingredient concentration response variables (fermentation time at the endpoint pH 4.5, rate Lactobacillus mali K8 in treated simulated gastrointestinal tract enzyme fluids, activity sensory overall acceptability after 4 weeks refrigerated storage) investigated...
Abstract Background The banana or scientifically referred to as Musa sp., is one of the most popular fruits all over world. Almost parts a tree, including fruits, stem juice, and flowers are commonly used traditional medicine for treating diarrhoea (unripe), menorrhagia, diabetes, dysentery, antiulcerogenic, hypoglycemic, antilithic, hypolipidemic conditions, plus antioxidant actions, inflammation, pains even snakebites. study carried out was evaluate in vitro anti-urolithiatic activity from...
The in vitro fermentability of sago (Metroxylon sagu) resistant starch type III (RS3) by selected probiotic bacteria was investigated. Sago RS3 with 12% RS content prepared enzymatic debranching native pullulanase enzyme, followed autoclaving, cooling, and annealing. fermentation L. acidophilus FTCC 0291, bulgaricus 0411, casei 0442, B. bifidum BB12 investigated observing the bacterial growth, carbohydrate consumption profiles, pH changes, total short chain fatty acids (SCFA) produced media....
The objective of this study was to evaluate agricultural wastes as immobilizers for probiotics in liquid foods, such soy milk. Probiotic strains were initially evaluated acid and bile tolerance the ability produce α-galactosidase. Rinds durian, mangosteen, jackfruit dried, ground, sterilized prior immobilization selected (Lactobacillus acidophilus FTDC 1331, L. 2631, 2333, 1733, Lactobacillus bulgaricus FTCC 0411). Immobilized cells inoculated into milk, growth properties over 168 h at 37...