Items where Author is "Wolyna Pindi"

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.

N.S. Sulaiman and M.D. Sintang and S. Mantihal and H.M. Zaini and E. Munsu and H. Mamat and S. Kanagaratnam and M.H.A. Jahurul and Wolyna Pindi (2022) Balancing functional and health benefits of food products formulated with palm oil as oil sources. Heliyon, 8. pp. 1-11. ISSN 2405-8440

Nur Syakilla and Ramlah George @ Mohd. Rosli and Chye, Fook Yee and Wolyna Pindi and Sylvester Mantihal and Noorakmar Ab Wahab and Fazlini Mohd Fadzwi and Philip Huanqing Gu and Patricia Matanjun (2022) A review on nutrients, phytochemicals, and health benefits of green seaweed, caulerpa lentillifera. Foods, 11 (2832). pp. 1-24. ISSN 2304-8158

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

Ng, W.E. and Wolyna Pindi and Rovina Kobun and Sylvester Mantihal (2022) Awareness and attitude towards 3D food printing technology: the case of consumer responses from Klang Valley, Malaysia. Food Research, 6. pp. 364-372. ISSN 2550-2166

Muhammad Kamil Zakaria and Patricia Matanjun and Ramlah George @ Mohd. Rosli and Wolyna Pindi and Hasmadi Mamat and Noumie Surugau and Jaya Seelan Sathiya Seelan (2022) Nutrient Composition, Antioxidant Activities and Glycaemic Response of Instant Noodles with Wood Ear Mushroom (Auricularia cornea) Powder. Applied Sciences, 12. pp. 1-15.

Siti Faridah Mohd Amin and Nur Atikah, M.R.L. and Lee, Jau Shya and Hasmadi Mamat and Mohd. Rosni Sulaiman and Wolyna Pindi and Noorakmar Ab. Wahab (2021) Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah. Food Research, 5. pp. 374-381. ISSN 2550-2166

Suryani Saallah and Jumardi Roslan and Flavian Sheryl Julius and Sharinee Saallah and Umi Hartina Mohamad Razali and Wolyna Pindi and Mohd Rosni Sulaiman and Khairul Faizal Pa’ee and Siti Mazlina Mustapa Kamal (2021) Comparative Study of The Yield and Physicochemical Properties of Collagen from Sea Cucumber (Holothuria scabra), Obtained through Dialysis and the Ultrafiltration Membrane. Molecules, 26 (2564). pp. 1-11. ISSN 1420-3049

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

Zaini, H.B.M. and Sintang, M.D.B. and Wolyna Pindi (2020) The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage. Food Science and Nutrition, 8 (10). pp. 5497-5507. ISSN 2048-7177

Natasha Valerie and Chong, Wilfred and Wolyna Pindi and Chye, Fook Yee and Sharifudin Md. Shaarani and Lee, Jau Shya (2015) Effects of drying methods on the quality of dried sea cucumbers from Sabah – A Review. International Journal of Novel Research in Life Sciences, 2 (4). pp. 49-64. ISSN 2394-966X

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.

Sylvester Mantihal and Diana Lius and Patricia Matanjun and Wolyna Pindi (2022) Effects of shiitake mushroom (lentinula edodes) powder on the quality of reduced-fat chicken sausage. 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.

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).

Jidon @ Adrian Janaun and Kong, V. V. and Toyu C. G. and Wolyna Pindi and Lee, Jau Shya (2016) Effect of moisture content and drying method on the amylose content of rice. In: Kota Kinabalu, Malaysia, 9–12 December 2015.