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

por Ming-Min, Wong, Ismail-Fitry, Mohammad Rashedi
Publicado em 2023

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

por Ismail, Mohamad Afifi, Chong, Gun Hean, Ismail-Fitry, Mohammad Rashedi
Publicado em 2021

Quality evaluation of Buffalo meatballs produced at different comminution process temperatures

por Jwee Yie, Lim, Khalid, Nurul Izzah, Ismail-Fitry, Mohammad Rashedi
Publicado em 2023

Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from red tilapia (Oreochromis sp.)

por Asyrul Izhar Abu Bakar, Norizah Mhd Sarbon, Ismail Fitry Mohammad Rashedi
Publicado em 2024

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives

por Chong, Chi-Cheng, Ab Aziz, Muhamad Faris, Ismail-Fitry, Mohammad Rashedi
Publicado em 2023

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

por Md Sani, Anis Nasuha, Mohd Adzahan, Noranizan, Ismail-Fitry, Mohammad Rashedi
Publicado em 2022

Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom

por Moorthi, Pravinraj, Abu Bakar, Che Abdullah, Ismail-Fitry, Mohammad Rashedi, Ismail, Ishamri
Publicado em 2022

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

por Abdul-Zubir, Asmak, Suleiman, Norhidayah, Yusof, Noor Liyana, Ismail, Ishamri, Ismail-Fitry, Mohammad Rashedi
Publicado em 2022

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

por Cheah, Michelle Yeah Wen, Ismail Fitry, Mohammad Rashedi, Mustapha, Nor Afizah, Zainal Abedin, Nur Hanani
Publicado em 2018

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

por Mohammed Awad, Alzaidi, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi, Jusoh, Shokri, Ab Aziz, Muhamad Faris
Publicado em 2021

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

por Ruslan, Nurul Nazirah, Tang, John Yew Huat, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi, Ishamri, Ismail
Publicado em 2023

Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef

por Dora-Liyana, Abd Lataf, Mahyudin, Nor Ainy, Ismail-Fitry, Mohammad Rashedi, Ahmad Zainuri, Mohd Dzomir
Publicado em 2023

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

por Hossain Brishti, Fatema, Shyan, Yea Chay, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Saari, Nazamid
Publicado em 2021

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

por Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi
Publicado em 2023

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

por Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi
Publicado em 2022

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

por Hasanah, Nur Nabilah, Asyrul-Izhar, Abu Bakar, Faridah, Mohd Razali, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi
Publicado em 2024

Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness

por Abdul Rahim, Mohd. Zulkhairi, Husin, Nurdiyana, Mohd Noor, Mohd. Azizan, Yet, Zaida Rahayu, Ismail-Fitry, Mohammad Rashedi
Publicado em 2020

Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)

por MOHD TAMSIR, MARINA, Ramli, Nurul Shazini, Mahmud Ab-Rashid, Nor Khaizura, Shukri, Radhiah, Ismail Fitry, Mohammad Rashedi
Publicado em 2021

Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.

por Mahmud @ Ab. Rashid, Nor Khaizura, Hassan, Zaiton, Bakar, Jamilah, Rahmat Ali, Gulam Rusul, Ismail Fitry, Mohammad Rashedi
Publicado em 2009