Items where Author is "Ismail-Fitry, Mohammad Rashedi"

Hayat, Muhammad Nizam and Ismail-Fitry, Mohammad Rashedi and Kaka, Ubedullah and Rukayadi, Yaya and Ab Kadir, Mohd Zainal Abidin and Mohd Radzi, Mohd Amran and Kumar, Pavan and Nurulmahbub, Nurul Ain and Sazili, Awis Qurni (2024) Assessing meat quality and textural properties of broiler chickens: the impact of voltage and frequency in reversible electrical water-bath stunning. Poultry Science, 103 (7). art. no. 103764. pp. 1-14. ISSN 0032-5791; ESSN: 1525-3171

Hasanah, Nur Nabilah and Asyrul-Izhar, Abu Bakar and Faridah, Mohd Razali and Kumar, Pavan and Ismail-Fitry, Mohammad Rashedi (2024) Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion. Pertanika Journal of Tropical Agricultural Science, 47 (1). pp. 41-56. ISSN 1511-3701; ESSN: 2231-8542

Jwee Yie, Lim and Khalid, Nurul Izzah and Ismail-Fitry, Mohammad Rashedi (2023) Quality evaluation of Buffalo meatballs produced at different comminution process temperatures. Malaysian Journal of Fundamental And Applied Sciences, 19 (4). 573 - 582. ISSN 2289-5981; ESSN: 2289-599X

Chong, Chi-Cheng and Ab Aziz, Muhamad Faris and Ismail-Fitry, Mohammad Rashedi (2023) Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives. Malaysian Applied Biology, 52 (2). pp. 85-96. ISSN 0126-8643; eISSN: 2462-151X

Ming-Min, Wong and Ismail-Fitry, Mohammad Rashedi (2023) Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes. Future Foods, 7. art. no. 100221. pp. 1-10. ISSN 2666-8335

Hasanah, Nur Nabilah and Mohamad Azman, Ezzat Mohamad and Rozzamri, Ashari and Zainal Abedin, Nur Hanani Zainal and Ismail-Fitry, Mohammad Rashedi (2023) A systematic review of butterfly pea flower (Clitoria ternatea L.): extraction and application as food freshness pH-indicator for polymer-based intelligent packaging. Polymers, 15 (11). art. no. 2541. pp. 1-20. ISSN 2073-4360

Ruslan, Nurul Nazirah and Tang, John Yew Huat and Huda, Nurul and Ismail-Fitry, Mohammad Rashedi and Ishamri, Ismail (2023) Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus. Food Science of Animal Resources, 43 (3). 491 - 501. ISSN 2636-0772; ESSN: 2636-0780

Mohd Azmi, Syahira Izyana and Kumar, Pavan and Sharma, Neelesh and Sazili, Awis Qurni and Lee, Sung-Jin and Ismail-Fitry, Mohammad Rashedi (2023) Application of plant proteases in meat tenderization: recent trends and future prospects. Foods, 12 (6). art. no. 1336. pp. 379-24. ISSN 2304-8158

Faridah, Mohd Razali and Mat Yusoff, Masni and Rozzamri, Ashari and Wan Ibadullah, Wan Zunairah and Ahmad Hairi, Amelia Najwa and Abu Daud, Nur Hardy and Nurul Huda and Ismail-Fitry, Mohammad Rashedi (2023) Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion. Foods, 12 (3). art. no. 597. pp. 1-16. ISSN 2304-8158

Asyrul-Izhar, Abu Bakar and Bakar, Jamilah and Sazili, Awis Qurni and Goh, Yong Meng and Ismail-Fitry, Mohammad Rashedi (2023) Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products. Gels, 9 (1). pp. 50-19. ISSN 2310-2861

Dora-Liyana, Abd Lataf and Mahyudin, Nor Ainy and Ismail-Fitry, Mohammad Rashedi and Ahmad Zainuri, Mohd Dzomir (2023) Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef. Malaysian Applied Biology, 52 (6). pp. 119-126. ISSN 0126-8643

Hamidon, Farra Nabilah and Faridah, Mohd Razali and Asyrul-Izhar, Abu Bakar and Abdullah Sani, Muhamad Shirwan and Ismail-Fitry, Mohammad Rashedi (2022) Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach. Malaysian Journal of Analytical Sciences, 26 (6). art. no. 14. 1313 - 1331. ISSN 1394-2506

Md Sani, Anis Nasuha and Mohd Adzahan, Noranizan and Ismail-Fitry, Mohammad Rashedi (2022) Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application. Food Bioscience, 50 (Part B). art. no. 102156. 01-12. ISSN 2212-4292; ESSN: 2212-4306

Asyrul-Izhar, Abu Bakar and Bakar, Jamilah and Sazili, Awis Qurni and Goh, Yong Meng and Ismail-Fitry, Mohammad Rashedi (2022) Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? Food Reviews International, 39 (9). pp. 6387-6419. ISSN 8755-9129; ESSN: 1525-6103

Mohammed Awad, Alzaidi and Kumar, Pavan and Ismail-Fitry, Mohammad Rashedi and Jusoh, Shokri and Ab Aziz, Muhamad Faris and Sazili, Awis Qurni (2022) Overview of plant extracts as natural preservatives in meat. Journal of Food Processing and Preservation, 46 (8). pp. 1-27. ISSN 0145-8892

Abdul-Zubir, Asmak and Suleiman, Norhidayah and Yusof, Noor Liyana and Ismail, Ishamri and Ismail-Fitry, Mohammad Rashedi (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. Malaysian Applied Biology, 51 (2). 69 - 76. ISSN 0126-8643; ESSN: 2462-151X

Moorthi, Pravinraj and Abu Bakar, Che Abdullah and Ismail-Fitry, Mohammad Rashedi and Ismail, Ishamri (2022) Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom. Malaysian Applied Biology, 51 (6). pp. 17-25. ISSN 0126-8643; ESSN: 2462-151X

Shamsol Kahar, Siti Nurjawaher and Ismail-Fitry, Mohammad Rashedi and Mat Yusoff, Masni and Rozzamri, Ashari and Bakar, Jamilah and Wan Ibadullah, Wan Zunairah (2021) Substitution of fat with various types of squashes and gourds from the cucurbitaceae family in the production of low-fat buffalo meat patties. Malaysian Applied Biology, 50 (1). 173 - 183. ISSN 0126-8643

Ismail, Mohamad Afifi and Chong, Gun Hean and Ismail-Fitry, Mohammad Rashedi (2021) Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer. Journal of Food Science and Technology, 58 (12). pp. 4703-4710. ISSN 0022-1155

Khalid, Siti Khadijah and Ismail-Fitry, Mohammad Rashedi and Mat Yusoff, Masni and Halim, Hani Hafeeza and Jaafar, Ahmad Haniff and Zarul Anuar, Nur Izzah Arifah (2021) Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs. Sains Malaysiana, 50 (8). 2219- 2228. ISSN 0126-6039

Wan Ibadullah, Wan Zunairah and Aw, Ying Hong and Mahmud @ Ab Rashid, Nor Khaizura and Mustapha, Nor Afizah and Zainal Abedin, Nur Hanani and Ismail-Fitry, Mohammad Rashedi and Meor Hussin, Anis Shobirin (2021) Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants. International Journal of Food Studies, 10. pp. 26-40. ISSN 2182-1054

Jauhar, Safiullah and Ismail-Fitry, Mohammad Rashedi and Chong, Gun Hean and Mahmud Ab Rashid, Nor Khaizura and Wan Ibadullah, Wan Zunairah (2021) Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat. Malaysian Journal of Analytical Sciences, 25 (4). 569 - 583. ISSN 1394-2506

Mohammed Awad, Alzaidi and Kumar, Pavan and Ismail-Fitry, Mohammad Rashedi and Jusoh, Shokri and Ab Aziz, Muhamad Faris (2021) Green extraction of bioactive compounds from plant biomass and their application in meat as natural antioxidant. Antioxidants, 10 (9). art. no. 1465. pp. 1-39. ISSN 2076-3921

Hossain Brishti, Fatema and Shyan, Yea Chay and Muhammad, Kharidah and Ismail-Fitry, Mohammad Rashedi and Zarei, Mohammad and Saari, Nazamid (2021) Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality. Innovative Food Science & Emerging Technologies, 67 (14). pp. 1-11. ISSN 1466-8564

Abdul Rahim, Mohd. Zulkhairi and Husin, Nurdiyana and Mohd Noor, Mohd. Azizan and Yet, Zaida Rahayu and Ismail-Fitry, Mohammad Rashedi (2020) Screening of natural colours from various natural resources as potential reusable visual indicators for monitoring food freshness. Malaysian Journal of Analytical Sciences, 24 (2). 288 - 299. ISSN 1394-2506

Hossain Brishti, Fatema and Chay, Shyan Yea and Muhammad, Kharidah and Ismail-Fitry, Mohammad Rashedi and Zarei, Mohammad and Karthikeyan, Sivakumaran and Saari, Nazamid (2020) Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder. Food Research International, 138 (pt. B). art. no. 109783. pp. 1-13. ISSN 0963-9969

Sze Wei, Ain and Brishti, Fatema Hossain and Abdullah Sani, Muhamad Shirwan and Ishamri, Ismail and Mhd Sarbon, Norizah and Ismail-Fitry, Mohammad Rashedi Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties. LWT, 201. art. no. 116231. pp. 1-11. ISSN 0023-6438; eISSN: 0023-6438