Items where Author is "Hana Mohd Zaini"

Academic Exercise

Hana Mohd Zaini (2017) Effect of spray drying temperature on the nutritional composition and physical properties of dry milk powder of goat milk. Universiti Malaysia Sabah. (Unpublished)

Article

Hana Mohd Zaini and Suryani Saallah and Jumardi Roslan and Nurul Shaeera Sulaiman and Elisha Munsu and Noorakmar Ab. Wahab and Wolyna Pindi (2023) Banana biomass waste: A prospective nanocellulose source and its potential application in food industry – A review. Heliyon. pp. 1-16. ISSN 2405-8440

Wolyna Pindi and Lim Wei Qin and Nurul Shaeera Sulaiman and Hana Mohd Zaini and Elisha Munsu and Noorakmar Ab Wahab and Nor Qhairul Izreen Mohd Noor (2023) Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties. Applied Sciences, 13. pp. 1-12.

Hana Mohd Zaini and Jumardi Roslan and Suryani Saallah and Elisha Munsu and Nurul Shaeera Sulaiman and Wolyna Pindi (2022) Banana peels as a bioactive ingredient and its potential application in the food industry. Journal of Functional Foods, 92. pp. 1-12. ISSN 1756-4646

Hana Mohd Zaini and Mohd. Dona Sintang and Suryani Saallah and Noorakmar Ab. Wahab and Jumardi Roslan and Wolyna Pindi (2021) Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage. Transactions on Science and Technology, 8 (2). pp. 178-183. ISSN 2289-8786

Hana Mohd Zaini and Mohd Dona bin Sintang and Jumardi Roslan and Suryani Saallah and Elisha Munsu and Nurul Shaeera Sulaiman and Wolyna Pindi (2021) Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties. Applied Sciences, 11 (10849). pp. 1-12. ISSN 2076-3417

Elisha Munsu and Hana Mohd Zaini and Patricia Matanjun and Noorakmar Ab Wahab and Nurul Shaeera Sulaiman and Wolyna Pindi (2021) Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed. Applied Sciences, 11. pp. 1-13. ISSN 2076-3417

Hana Mohd Zaini and Sylvester Mantihal and Wen, Fiona Yah Ng and Wolyna Pindi (2021) The incorporation of green peas as the source of dietary fiber in developing functional chicken nuggets. Journal of Food Processing and Preservation, 45 (5). pp. 1-7. ISSN 1745-4549

Conference or Workshop Item

Wolyna Pindi and Lim Wei Qin and Elisha Munsu and Hana Mohd Zaini and Nurul Shaeera Sulaiman and Nor Qhairul Izzreen Mohd Noor (2022) Effects of addition of seaweed (kappaphycus alvarezii) on the quality of reduced salt chicken patties. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

Hana Mohd Zaini and Wolyna Pindi and Suryani Saallah and Noorakmar Ab Wahab1 (2022) Production of nanocellulose from banana peel (musa acuminata) via one-pot oxidation-hydrolysis system. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.