Items where Subject is "T Technology > TX Home economics > TX1-1110 Home economics > TX642-840 Cooking"

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Number of items at this level: 48.

A

Abdul Kahar Abd Latif (2006) Penghasilan keropok ikan tilapia campuran keladi. Universiti Malaysia Sabah. (Unpublished)

Ashuwini Sridaran (2009) High performance liquid chromatography (HPLC) analysis on qualitative and quantitative determination of tea flavanols in fresh and fermented Sabah tea of young, mature and old tea leaves. Universiti Malaysia Sabah. (Unpublished)

ALOY, J. J and Yusoh, M. P and MARJUN, A. J and OSIN, N (2023) Resilien usahawan makanan tradisi skala mikro di Beaufort-Membakut sepanjang tempoh Perintah Kawalan Pergerakan (PKP). Quantum journal of social sciences and humanities, 4 (5). pp. 1-20. ISSN 1881-1941

Alya Afza Abdul Kadir and Nurul Huda and Zarinah Zakaria and Che Abdullah Abu Bakar and Norshazila Shahidan (2020) Physicochemical properties of duck (Khaki Campbell) skin gelatin pre-treated with acetic acid and citric acid. In: Malaysia International Biology Symposium 2019 (I-simbiomas 2019), 23-24 August 2019, Bukit Tinggi, Pahang.

C

Chong, Kian Shin (2003) Penggunaan Lactulose (Duphalac) dalam penghasilan yogurt prebiotik. Universiti Malaysia Sabah. (Unpublished)

Chiang, Kit Min (2007) Produk penghasilan sorbet roselle. Universiti Malaysia Sabah. (Unpublished)

E

Elok Zubaidah and Widya Dwi Rukmi Putri and Tiara Puspitasari and Umi Kalsum and Dianawati Dianawati (2017) The effectiveness of various salacca vinegars as therapeutic agent for management of hyperglycemia and dyslipidemia on diabetic rats. International Journal of Food Science, 2017 (87425). pp. 1-8. ISSN 2314-5765

F

Fan, Hui Yin and Sharifudin Md. Shaarani and Hasmadi Mamat and Chew, H. M (2013) Frying stability of rice bran oil and palm olein. International Food Research Journal, 20. pp. 403-407. ISSN 1985-4668 (P-ISSN) , 2231-7546 (E-ISSN)

Fatin Arina Mohd Zain and Norshazila Shahidan and Nurul Huda and Zarinah Zakaria and Abdi Wira Septama (2020) Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid. In: Malaysia International Biology Symposium 2019 (I-simbiomas 2019), 23-24 August 2019, Bukit Tinggi, Pahang. (Unpublished)

Floris Donatus and Mohd Dona bin Sintang and Norliza Julmohammad and Noorakmar Ab Wahab (2022) Physicochemical and sensory properties of bahulu and chocolate mousse developed from pulses and vegetable canned liquids. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

H

Hii, Shiun Woo (2002) Penghasilan mayonnaise rumpai laut. Universiti Malaysia Sabah. (Unpublished)

Hartini Jun (2007) Pengetahuan dan sikap pengguna terhadap ciri-ciri halal produk bakeri di kalangan pelajar Universiti Malaysia Sabah. School of Food Science and Nutrition. (Unpublished)

H.Y. Koay and A.T. Azman and Z. Mohd Zin and K.L Portman and M. Hasmadi and N.D.Rusli and O.Aidat and M.K.Zainol (2023) Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance. Future Foods. pp. 1-12.

Halina Sendera Mohd Yakin and Chiew, Tung Moi and Andreas Totu and Suraya Sintang and Ooi, Yasmin Beng Houi and Siti Aidah Lukin @ Lokin and Ramlah George @ Mohd. Rosli (2020) Impak modenisasi dan pengkomersilan terhadap keaslian makanan tradisi dan identiti budaya etnik Kadazan-Dusun di Sabah. Borneo International Journal, 2. pp. 37-46. ISSN 2636-9826

Hasmadi Mamat (2020) Effect of water on the caking properties of different types of wheat flour. Food Research, 5. pp. 266-270. ISSN 2550-2166

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

I

Izatul Norizan Selamat (2005) Penghasilan keropok udang geragau Labridae Scaridae. Universiti Malaysia Sabah. (Unpublished)

K

Koh, Pei San (2009) Effect of various cooking methods on the antioxidant activity and bioavailability of minerals of edible wild plants. Universiti Malaysia Sabah. (Unpublished)

L

Lim, Shing Ee (2007) Penghasilan cokolat berinti pes pitaya. Universiti Malaysia Sabah. (Unpublished)

Lim, Chow Looi (2007) Penghasilan burger vegetarian cendawan shiitake. Universiti Malaysia Sabah. (Unpublished)

Lim, Jason Yek Sen (2000) Penghasilan produk kering (teh roselle dan ready mix roselle powder) daripada kaliks roselle. Universiti Malaysia Sabah. (Unpublished)

Lim , Yock Ea (2009) Optimization of extraction process and effect of cooking methods on antioxidant activities of wild edible mushroom, Pleurotus porrigens. Universiti Malaysia Sabah. (Unpublished)

Lee, Yen Ching (2010) Effect of various cooking methods on nutritional value, antioxidant activity and bioavailability of minerals in wild vegetables (Passiflora foetida and Portulaca oleracea). Universiti Malaysia Sabah. (Unpublished)

Lai, Chay Shia (2010) Effect of cold stress adaptation on viability of Lactobacillus casei Lc-01 in non-dairy ice cream. Universiti Malaysia Sabah. (Unpublished)

Lee, Jau Shya and Chin, Pamela Shin Loh and Ramlah George and NurDiyana Yus (2021) Optimization of Reaction Conditions for Hydroxypropylation of Saba Banana Starch. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 80. pp. 82-97. ISSN 2289-7879

M

Mohd Irwansah Idris (2010) Pembangunan hasil makanan aiskrim cempedak bermadu. Universiti Malaysia Sabah. (Unpublished)

Madihah Hamisan (2010) Penghasilan sejenis pes segera serbaguna untuk kegunaan menumis. Universiti Malaysia Sabah. (Unpublished)

M.R. Norazlina and Md. Jahurul Haque Akanda e and M. Hasmadi and Hasmadi Mamat (2021) Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter. LWT-Food Science and Technology, 153 (112556). pp. 1-7. ISSN 0023-6438

Mansoor Abdul Hamid and Chong Wan Ni and Yeap Chi Hong and Oslida Mantony and Mazariva Devi and Soenar Soekopitojo and Heri Pratikto and Aji Prasetya Wibawa and Sugiyanto (2023) Analysis of the quality of broccoli leaf powder treated by blanching and drying. International Journal of Agriculture and Business, 4. pp. 1-9. ISSN 2721-8678

Mansoor Abdul Hamid and Yip Qi Qi and Hasmadi Mamat and Maryana Mohamad Nor and Mazarina Devi and Sugiyanto and Muhammad Ja`far Luthfi (2022) The effect of spinach leaf powder (spinacia oleracea) on the quality of dried noodle. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

Mohd. Nazri Abdul Rahman and Nur Azimah Mohammed Thajudin (2015) Product Development of Canarium Odontophyllum as Kembayau Exotic Fruit Sauce. Journal of Tropical Resources and Sustainable Science, 3. pp. 1-11. ISSN 2289-3946

N

Noraqilah Omar (2007) Kefahaman pengguna terhadap pensijilan halal pada makanan segera. School of Food Science and Nutrition. (Unpublished)

Nik Syamim Nik Aziz (2010) Analisis potensi bayam merah sebagai pewarna makanan semulajadi. Universiti Malaysia Sabah. (Unpublished)

R

Rodina Rony (2007) Analisis kandungan protein dan lemak dalam kopi Robusta dipanggang dan tidak dipanggang. Universiti Malaysia Sabah. (Unpublished)

Ronie, M.E. and Zainol, M.K and Hasmadi Mamat (2021) A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products. Food Research, 5. pp. 43-54. ISSN 2550-2166

Rosdiana Yandre and Jurry Foo @ Jurry F. Michael (2023) Spesies Tumbuhan Dalam Makanan Tradisi Masyarakat Bugis Di Pulau Sebatik, Malaysia. Jurnal Komunikasi Borneo, 11. pp. 134-145.

S

Surayah Bungsu and Humin Jusilin and Musnin Misdiah and Azizah Ibrahim (2021) Nilai estetika dalam imej dan pembungkusan kuih tradisional masyarakat brunie di daerah Beaufort: Tradisi dan identity.

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.

Sylvester Mantihal and Sangeeta Prakash and Bhesh Bhandari (2019) Texture-modified 3D printed dark chocolate: Sensory evaluation and consumer perception study. Journal of Texture Studies, 50. pp. 386-399. ISSN 0022-4901

T

Ting, Ke Xin (2009) Kajian sensori ke atas kesan pemasakan suhu rendah dan masa lama ke atas daging ayam. Universiti Malaysia Sabah. (Unpublished)

Ting, Lih Ling (2010) Kajian kesan gabungan masa dan kaedah memasak ke atas kualiti Daging Kambing Boer, Capra hircus. Universiti Malaysia Sabah. (Unpublished)

Tan, Kok Ying (2009) Pembangunan produk tauhu dengan isi ikan sulit (Yellowtail fusilier). Universiti Malaysia Sabah. (Unpublished)

Tuen, Neo Hui (2010) Kajian ke atas kualiti mikrobiologi telur yang dimasak pada suhu rendah masa pemanasan panjang. Universiti Malaysia Sabah. (Unpublished)

V

Vaneswary Juganther Nathan (2007) The determination of polyphenol content in commercial chocolate products. Universiti Malaysia Sabah. (Unpublished)

W

Wan, Mei Choi (2009) Improvement of deep-fried batter using acid modified rice flour. Universiti Malaysia Sabah. (Unpublished)

Wan, Siew Ling (2009) Kesan pemanasan suhu rendah ke atas kualiti mikrobiologi daging ayam. Universiti Malaysia Sabah. (Unpublished)

Y

Yap, Jow Sing (2007) Penghasilan nuget ayam rendah lemak. Universiti Malaysia Sabah. (Unpublished)

Yin, Yee Wen (2010) Incorporation of probioics (Lactobacillus acidophilus La-5) in development of non dairy ice cream. Universiti Malaysia Sabah. (Unpublished)

This list was generated on Thu May 30 08:03:07 2024 +08.