Items where Author is "Jahurul Haque Akanda"

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Number of items: 19.

Article

Lee, Jau-Shya and Jahurul Haque Akanda and Fong, Soon Loong and Siew, Chee Kiong and Ho, Ai Ling (2022) Effects of annealing on the properties of gamma-irradiated sago starch. Molecules, 27. pp. 1-15. ISSN 1420-3049

Jau-Shya Lee and NurDiyana Yusoff and Ai Ling Ho and Chee Kiong Siew and Jahurul Haque Akanda and Wan Xin Tan (2022) Quality improvement of green saba banana flour Steamed cake. Applied Science, 13. pp. 1-15.

Norazlina M. R. and Tan, Y.S and Hasmadi Mamat and Jahurul Haque Akanda (2021) Effect of solvent pre-treatment on the physicochemical, thermal profiles and morphological behavior of mangifera pajang seed fat. Heliyon, 7. pp. 1-26. ISSN 2405-8440

Hasmadi Mamat and Yeoh, Wan Chen and Mansoor Abdul Hamid and Jahurul Haque Akanda and Kamisan Pusiran and Mohamad Khairi Zainol (2021) Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder. British Food Journal, 123. pp. 3888-3901. ISSN 0007-070X

Jahurul Haque Akanda and S S Nee and Norazlina M. R. and Sharifudin Md Shaarani and Hasmadi Mamat and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and A Shihabul and Amir Husni bin Mohd Shariff and Jumardi Roslan and Noorakmar Ab Wahab and Norliza Julmohammad and Md. Shihabul Awal (2020) Changes in microstructures of rambutan seed and the quality of its fat during drying. SN Applied Sciences, 2 (841). pp. 1-7.

Azzatul F. and Jahurul Haque Akanda and Norliza J. and Norazlina M. R. and Hasmadi Mamat and Sharifudin Md Shaarani and Patricia Matanjun and Lee, Jau Shya (2020) Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver. Food Research. ISSN 2550-2166

A. K. Nor Hasyimah and Jinap, S and Sanny, M and Ainaatul, A I and Sukor, R and Jambari, N N and Nordin, N and Jahurul Haque Akanda (2020) Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. Journal Polycyclic Aromatic Compounds. ISSN 10406638

Norazlina Md Ridhwan and Jahurul Haque Akanda and Hasmadi Mamat and Md Shaarani Sharifudin and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and H. M.S. Amir and Noorakmar Ab Wahab and I. Riman (2020) Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver. LWT, 129.

Jahurul Haque Akanda and F.S. Azzatul and Sharifudin Md. Shaarani and Norliza Julmohammad and Hasmadi Mamat and Lee, Jau Shya and Patricia Matanjun and S. Jinap and Ramlah George M.R. and Md Firoz Khan and Zaidul Islam Sarker Mo (2020) Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review. Trends in Food Science & Technology, 99. pp. 367-374.

Hasmadi Mamat and Noorfarahzilah Masri and Noraidah H. and Khairi Zainol and Jahurul Haque Akanda (2020) Functional properties of composite flour: A review. Food Research, 4 (6). 1820 -1831.

Azzatul and Jahurul Haque Akanda and J. Norliza and M.R. Norazlina and Hasmadi Mamat and Shaarani Md. Sharifudin and Patricia @ Patricia Clementina Matanjun and Jau, Shya Lee and A. Shihabul Noorakmar Ab. Wahab (2020) Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique. International Journal of Food Science and Technology.

Hasmadi Mamat and Harlina L. and Jau, Shya Lee and Mansoor Abdul Hamid and Jahurul Haque Akanda and Zainol, M. K. (2020) Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia. Food Research, 4 (4). pp. 991-999.

Jahurul Haque Akanda and Chan Y. Ru and Norazlina Ridhwan and Hasmadi Mamat and Md Shaarani Sharifudin and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and Awal Shihabul and Amir H.M. Shariff and Jumardi Roslan and Noorakmar Ab Wahab and Rezaul Karim (2020) Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia. Journal of Food Processing and Preservation, 44 (10).

Jahurul Haque Akanda and Zaidul I.S.M and Leykey Beh and Sharifudin Md. Shaarani and Shafiquzzaman Siddiquee and Hasmadi Mamat and Sahena Ferdosh and Mansoor Abdul Hamid and Lee, Jau Shya and Jinap Selamat (2019) Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review. Food Research International, 115. pp. 105-115. ISSN 0963-9969

Hasmadi Mamat and Jahurul Haque Akanda and Mohamad Khairi Zainol and Yu, Ai Ling (2018) The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin. Journal of Aquatic Food Product Technology, 27 (5). pp. 635-642.

Kobun Rovina and Shafiquzzaman Siddiquee and Acung, Ling Anak and Jahurul Haque Akanda and Sharifudin Md. Shaarani (2016) Extraction and analytical methods for determination of sunset yellow (E110) - a review. Food Analytical Methods. pp. 1-15. ISSN 1936-976X

Conference or Workshop Item

Mansoor Abdul Hamid and Tan, Pei Shan and Mazarina Devi and Wolyna Pindi and Jahurul Haque Akanda and Hasmadi Mamat and Fan, Hui Yin (2020) Effect of seaweed powder on the quality of the Pineapple-Chili sauce. In: Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019).

Proceedings

Mansoor Abdul Hamid and Maryana Mohamad Nor and Mazarina Devi and Budi Wibowotomo and Hasmadi Mamat and Jahurul Haque Akanda and Fan Hui Yin (2021) Pendekatan moden di dalam industri makanan tradisional untuk persaingan mampan.

Amir Husni Mohd Shariff and Noural Aqidah S and Jahurul Haque Akanda and Mona Zakaria and Huyop F Z and Umi Hartina Mohamad Razali and Nor Qhairul Izzreen Mohd Noor and Joko S S and Nurul Huda (2021) Macronutrient concentration in stem, leaf and petiole of wild grown water spinach (ipomea aquatic forsk.) and its relationship with pond water.

This list was generated on Thu Mar 28 18:39:01 2024 +08.