A5071362170- Bee Products Chemical Analysis
- Insect and Pesticide Research
- Plant and animal studies
- Date Palm Research Studies
- Postharvest Quality and Shelf Life Management
- Animal Diversity and Health Studies
- Sensory Analysis and Statistical Methods
- Botanical Research and Applications
- Insect and Arachnid Ecology and Behavior
- Meat and Animal Product Quality
Universiti Putra Malaysia
2019-2024
Sonication is a relatively new and eco-friendly method used to extend the shelf life of food products. This study aimed investigate effects ultrasonication thermal treatments on physical sensory properties an energy drink made from dates during cold storage at 4 °C. The compared for 20, 30, 40 min 50% amplitude with treatment 90 °C 5 min, aiming model changes in processed drinks over time predict their by integrating quality attributes. results showed that total soluble solids (TSS)...
Applying energy supplements in gel form may circumvent gastric discomfort and thus it is a practical alternative. The main objective of this investigation was to develop date-based sports gels consisting highly nutritious ingredients such as black seed (Nigella sativa L.) extract honey. Three date cultivars (Sukkary, Medjool, Safawi) were used characterized for their physical mechanical properties. prepared with addition xanthan gum (0.5% w/w) the gelling agent. newly developed then analysed...
Abstract Stingless bee honey from Heterotrigona itama exhibits a high moisture content (>27.0%) and therefore, is highly susceptible to undesirable microbial fermentation unless it reduced less than 20%. This study aims reduce the of using novel method based on passive diffusion monitor subsequent changes in several properties honey. To achieve this, approximately 50 mL freshly harvested samples was placed clay pots (4 cm diameter × 6 height), covered with lids, stored at temperatures...
Geniotrigona thoracica (G. thoracica) stingless bee honey contained high moisture that can easily lead to fermentation process. The content of could unwanted and crystallization form. Hence, it will affect the quality in terms acidic taste undesirable appearance. To make sure meets standard set by IHC, some methods have been carried out reduce its content. This study investigates reduction during storage G. a clay pot. honeys were stored pot with inner volume 75.4cm3 glass bottle (as...
Background: Hydroxymethylfurfural (HMF) concentration is recognised as a honey freshness indicator because this compound typically absent in fresh or available relatively small amounts. However, HMF has been alleged to have detrimental effects on human health and should be avoided for consumption if the content exceeds permissible values of 30 mg/kg by Malaysian Standard MS 2683 [2017] 40 Codex Alimentarius Commission [2001]. Therefore, study aimed investigate effect modern alternative...