Items where Author is "Mohd Thani, Nurfatimah"

Mohd Thani, Suryati and Sa’at, Azmah and Abas, Razif and Mohamad Zainal, Nurul Hayati and Mohd Moklas, Mohamad Aris and Mohamad Yusof, Loqman and Mohd Thani, Nurfatimah and Abu Bakar @ Zakaria, Md Zuki (2023) Morphological characteristic of calcium carbonate nanoparticles derived from blood cockle shells (Anadara granosa). Malaysian Journal of Medicine and Health Sciences, 19 (suppl.12). pp. 1-6. ISSN 1675-8544; ESSN: 2636-9346

Mustapa Kamal, Siti Mazlina and Mohd Thani, Nurfatimah and Taip, Farah Saleena and Sulaiman, Alifdalino and Omar, Rozita (2022) Subcritical water hydrolysis of industrial cake leftovers for sugar production. Journal of Food Measurement and Characterization, 17 (3). 2204 - 2212. ISSN 2193-4126; ESSN: 2193-4134

Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Sulaiman, Alifdalino and Omar, Rozita (2021) Subcritical water hydrolysis for sugar recovery from bakery leftovers: kinetic and thermodynamic analysis. Biomass Conversion and Biorefinery, 13. pp. 1927-1935. ISSN 2190-6815; ESSN: 2190-6823

Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Sulaiman, Alifdalino and Omar, Rozita (2021) Sugar rcovery from bakery leftovers through enzymatic hydrolysis: effect of process conditions and product characterization. Sains Malaysiana, 50 (10). 2977 - 2991. ISSN 0126-6039

Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Sulaiman, Alifdalino and Taip, Farah Saleena and Omar, Rozita (2020) Consumers' delayed consumption of bakery products: effect on physical and chemical properties. Journal of Agricultural and Food Engineering, 1 (2). art. no. 0013. pp. 1-6. ISSN 2716-6236

Khalid, Nurul Izzah and Ab Aziz, Norashikin and Mohd Thani, Nurfatimah and Shapi’i, Ruzanna and Abd Rahman, Nur Farhana (2020) Electrolyzed water as a sustainable cleaning and disinfection chemical for SMEs Malaysian meat processing food industries: challenges and uncertainties. Journal of Agricultural and Food Engineering, 1 (1). pp. 1-2. ISSN 2716-6236

Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Sulaiman, Alifdalino and Omar, Rozita and Siajam, Shamsul Izhar (2020) Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions. Journal of Food Science and Technology, 57 (8). 3108 - 3118. ISSN 0022-1155; ESSN: 0975-8402

Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Sulaiman, Alifdalino and Omar, Rozita (2019) Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis. Food Research, 3 (4). pp. 313-316. ISSN 2550-2166

Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Sulaiman, Alifdalino and Omar, Rozita (2019) Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers. Food and Bioproducts Processing, 117. pp. 105-112. ISSN 0960-3085

Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Awang Biak, Dayang Radiah (2016) Evaluation on safety and sensory analysis of xylitol substituted dadih. International Food Research Journal, 23 (suppl.). S203-S208. ISSN 1985-4668; ESSN: 2231-7546

Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Awang Biak, Dayang Radiah (2014) Assessment on rheological and texture properties of xylitol-substituted dadih. Journal of Food Process Engineering, 37 (5). pp. 451-460. ISSN 1745-4530

Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Ismail, Ismayadi (2012) Process development of 'dadih' preparation using xylitol as substitute sugar: effect on thermal and texture characteristics. In: Chemeca 2012, 23-26 Sep. 2012, Wellington, New Zealand. .

Mohd Thani, Nurfatimah (2020) Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis. Doctoral thesis, Universiti Putra Malaysia.

Mohd Thani, Nurfatimah (2015) Evaluation of rheological properties and quality of xylitol-substituted dadih. Masters thesis, Universiti Putra Malaysia.