A5075805747- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Medicinal Plants and Neuroprotection
- Wood and Agarwood Research
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Identification and Quantification in Food
- Polysaccharides and Plant Cell Walls
- Tea Polyphenols and Effects
- Phytochemistry and Bioactivity Studies
- Microencapsulation and Drying Processes
- Animal Nutrition and Physiology
- Agricultural and Food Sciences
- Biochemical effects in animals
- Coenzyme Q10 studies and effects
- Seaweed-derived Bioactive Compounds
- Curcumin's Biomedical Applications
- Phytochemicals and Medicinal Plants
- Biochemical Analysis and Sensing Techniques
- Botanical Research and Applications
- Computational Drug Discovery Methods
- Fermentation and Sensory Analysis
- Food and Agricultural Sciences
- Food Quality and Safety Studies
- Advances in Cucurbitaceae Research
Taylor's University
2016-2025
Universiti Putra Malaysia
2012-2013
UCSI University
2009
Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in cuisine. This study explored the effect of harvest periods on quality at five selected (LSA (early harvest), LSB, LSC, LSD, LSE (late harvest)) along 24 solar terms traditional Chinese lunar calendar. Apart from evaluating their physicochemical volatile profiles, growth characteristics, polyphenol flavonoid contents, antioxidant properties, free amino acid other nutrient concentrations...
Background: Acorus calamus (sweet flag) is a well-known traditional herb used in India. There were only limited studies done on both hydrophilic and hydrophobic extracts of A. the biological activities phenolic flavonoid compounds as well alpha-asarone sweet flag.Objective: The present study was designed to explore antioxidant antibacterial leaf rhizome extracts. Lastly, correlation between total content (TPC), (TFC) (TAC) three different (water, hexane methanol extracts) revealed.Method:...
Two polysaccharides from Carthamus tinctorius L. (CTLP-1 and CTLP-2) were purified, their structures analyzed by physical chemical testing. CTLP-1 had a mass of 5900 Da that was composed arabinose, glucose, galactose with molar ratio 6.7:4.2:1. The backbone →1)-α-GalAp-(1→4)-α-Arap-(1→2)-α-Glup-(4→. CTLP-2 8200 16.76:4.28:1. →1)-α-Galp-(2,6 →1)-α-Arap-(4,6 →1)-α-Glup-(3→. Both them exhibited high reducing power, hydroxyl radical scavenging activity, DPPH activity ABTS moderate Fe2+ chelating...
Background: Confectionary products meet the important consumers’ need states of fun and enjoyment, especially among children. Synthetic colourant had been applied as a colouring agent in confectionery for decades, however various adverse health effects have reported after consumption. Hence, usage natural has increased enormously it confers functional nutraceutical benefits. Red pitaya, common popular fruit cultivated South-east Asian countries. It is rich betacyanin content that gives...
Abstract Agarwood essential oil (AEO) has gained attention from healthcare industries due to its numerous pharmacological properties. However, a comprehensive understanding of the chemical composition and cytotoxic property is lacking. The objective this study was investigate profile as well concentration range AEO derived Aquilaria sinensis wood. Gas chromatography-mass spectrometry (GC-MS) employed identify components. Results showed that sesquiterpenes sesquiterpenoids constitute 95.85%...
Agarwood essential oil (AEO) has gained attention from healthcare industries due to its numerous pharmacological properties. However, a comprehensive understanding of the chemical composition and cytotoxic property is lacking. The objective this study was investigate profile as well concentration range AEO derived Aquilaria sinensis agarwood. Gas chromatography-mass spectrometry (GC-MS) employed identify components. Results showed that sesquiterpenes sesquiterpenoids constitute 95.85% AEO....
The study developed sandwich cookies by substituting all-purpose flour with 0% (SC0), 10% (SC10), 20% (SC20), 30% (SC30), and 40% (SC40) of jackfruit rags (JRF). Sensory evaluation was conducted to analyze the consumer preference toward all formulations. proximate composition, physicochemical, antioxidant properties most preferred formulation were evaluated. SC20 acceptable appearance, color, aroma, texture attributes. had a significant (p < 0.05) darker color than SC0 due incorporation...
Summary Sugarcane bagasse (SB) is one of the most abundant food wastes. In this research, SB was incorporated into development noodles at three different ratios, i.e. 5%, 10% and 15%. Total dietary fibre significantly increased from 3.39% (control noodles; – without SB) to 13.85% with 15% incorporation. All (SBNs) were qualified be labelled as ‘High in fibre’. The SBN had highest content lowest dialyzable glucose, but organoleptic properties lowest. Due that, 5% deemed suitable ratio for...
The practice of eating insects, also known as entomophagy, is not common in Malaysia. Nevertheless, insects are pronounced for their high protein content, dietary fibre, unsaturated fatty acids, vitamins and minerals like calcium iron. Next, snacks, especially potato chips available the market usually nutrient poor. Thus, present study aimed to develop baked using cricket powder an alternative source other enhance nutritional values. Cricket was incorporated into with different formulations:...
Jackfruit rags (JR) are an abundant source of pectin, which offers promising health benefits. They can be valorized into a functional ingredient to reduce food waste and supply the local market demand. This research aimed optimize characterize pectin extracted from JR using ultrasound-assisted method with hydrochloric acid. A central composite design (CCD) was employed solid-to-solvent ratio (1:25 1:35) extraction time (15 45 mins) obtain high yield pectin. The optimal conditions for were...
Cultivation and consumption of the superfood, mushrooms are recommended due to their high nutritive value, medicinal properties ease cultivation. This study was designed investigate knowledge, attitudes practices toward as food supplements among Klang Valley residents. Data were collected using a structured questionnaire from total 385 respondents. Results revealed that significant association (p<0.05) found between level knowledge towards supplements. Price, taste, health benefits top...