Search Results - Ismail Fitry, Mohammad Rashedi

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  1. 1
    Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes

    Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as... by Ming-Min, Wong, Ismail-Fitry, Mohammad Rashedi

    Published 2023
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  2. 2
    Quality evaluation of Buffalo meatballs produced at different comminution process temperatures

    Quality evaluation of Buffalo meatballs produced at different comminution process temperatures by Jwee Yie, Lim, Khalid, Nurul Izzah, Ismail-Fitry, Mohammad Rashedi

    Published 2023
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  3. 3
    Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer

    Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer by Ismail, Mohamad Afifi, Chong, Gun Hean, Ismail-Fitry, Mohammad Rashedi

    Published 2021
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  4. 4
    Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives

    Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives by Chong, Chi-Cheng, Ab Aziz, Muhamad Faris, Ismail-Fitry, Mohammad Rashedi

    Published 2023
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  5. 5
    Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application

    Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application by Md Sani, Anis Nasuha, Mohd Adzahan, Noranizan, Ismail-Fitry, Mohammad Rashedi

    Published 2022
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  6. 6
    Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom

    Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom by Moorthi, Pravinraj, Abu Bakar, Che Abdullah, Ismail-Fitry, Mohammad Rashedi, Ismail, Ishamri

    Published 2022
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  7. 7
    Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species

    Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species by Abdul Wahab, Nurdamia Qaisara, Pangestika, Leonie Margaretha Widya, Ismail-Fitry, Mohammad Rashedi

    Published 2024
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  8. 8
    Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets

    Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets by Abdul-Zubir, Asmak, Suleiman, Norhidayah, Yusof, Noor Liyana, Ismail, Ishamri, Ismail-Fitry, Mohammad Rashedi

    Published 2022
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  9. 9
    Effects of brine concentration, thickness and microwave finish drying on the textural characteristics of buffalo jerky

    Effects of brine concentration, thickness and microwave finish drying on the textural characteristics of buffalo jerky by Cheah, Michelle Yeah Wen, Ismail Fitry, Mohammad Rashedi, Mustapha, Nor Afizah, Zainal Abedin, Nur Hanani

    Published 2018
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  10. 10
    Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus

    Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus by Ruslan, Nurul Nazirah, Tang, John Yew Huat, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi, Ishamri, Ismail

    Published 2023
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  11. 11
    Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef

    Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef by Dora-Liyana, Abd Lataf, Mahyudin, Nor Ainy, Ismail-Fitry, Mohammad Rashedi, Ahmad Zainuri, Mohd Dzomir

    Published 2023
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  12. 12
    Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant

    Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant by Mohammed Awad, Alzaidi, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi, Jusoh, Shokri, Ab Aziz, Muhamad Faris

    Published 2021
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  13. 13
    Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes

    Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorp... by Ng, Bee Chi, Asyrul-Izhar, Abu Bakar, Abdullah Sani, Muhamad Shirwan, Ismail-Fitry, Mohammad Rashedi

    Published 2024
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  14. 14
    Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes

    Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorp... by Bee Chi, Ng, Asyrul‐Izhar, Abu Bakar, Sani, Muhamad Shirwan Abdullah, Ismail‐Fitry, Mohammad Rashedi

    Published 2024
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  15. 15
    Development of pH indicator film containing butterfly pea flower (Clitoria ternatea L.) anthocyanin using locust bean gum/unbleached wheat flour matrix

    Development of pH indicator film containing butterfly pea flower (Clitoria ternatea L.) anthocyanin using locust bean gum/unbleached wheat flour matrix by Hasanah, Nur Nabilah, Azman, Ezzat Mohamad, Rozzamri, Ashari, Zainal Abedin, Nur Hanani, Ismail-Fitry, Mohammad Rashedi

    Published 2025
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  16. 16
    Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products

    Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products by Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi

    Published 2023
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  17. 17
    Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion

    Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion by Hasanah, Nur Nabilah, Asyrul-Izhar, Abu Bakar, Faridah, Mohd Razali, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi

    Published 2024
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  18. 18
    Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality

    Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality by Hossain Brishti, Fatema, Shyan, Yea Chay, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Saari, Nazamid

    Published 2021
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  19. 19
    Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?

    Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? by Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi

    Published 2022
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  20. 20
    Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs

    Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs by Omar, Umi Afiqah, Kumar, Pavan, Ab Aziz, Muhamad Faris, Sazili, Awis Qurni, Ismail-Fitry, Mohammad Rashedi

    Published 2024
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