Search Results - Alina A.R.

Palm Fats as Animal Fat Analogues in Beef Burgers by Wan Rosli, W. I., Babji, A.S., Alina, A. R., Mohd Suria, A. Y., Foo, S. P.

Get full text
Get full text
Get full text

Detection Of Non-halal Plasma Transglutaminase In Selected Surimi-based Products By Using Sandwich EELISA Method. by Alina A.R., M.A. Nur Illiyin, J. Juriani, Y. Salmah, A. Siti Mashitoh, A.K. Imtinan

Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton by Alina A.R., Nurul Farah Sakinah A., Shazamawati Z.H., Thema Juhana M.J., Siti Mashitoh A., Ummi Syuhada H.S., Nurul Mawaddah A.H., Nurulhuda S.

Effect of different cooking methods on formation of cholesterol oxidation products in pork and beef by Alina A.R., Ummi Syuhada H.S., Syazamawati Z.H., Thema Juhana M.J., Siti Mashitoh A., Nurul Farah Sakinah A., Nurul Mawaddah A.H., Nurulhuda M.S.

Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork by Alina A.R., Nurulhuda M.S., Siti Mashitoh A., Shazamawati Z.H., Nurul Mawaddah A.H., Ummi Syuhada H.S., Nurul Farah S.A., Nurul Aqilah A.S., Syamsul K.M.W., Nur Nadiah Syuhada A.S.

Effect of grilling and roasting on the fatty acids profile of chicken and mutton by Alina A.R., Nurul Mawaddah A.H., Siti Mashitoh A., Shazamawati Z.H., Nurulhuda M.S., Ummi Syuhada H.S., Imtinan A.K.

Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage by Alina A.R., Siti Mashitoh A., Babji A.S., Maznah I., Syamsul K.M.W., Muhyiddin Y.

Detection of blood thrombin enzyme in surimi-based products by using polymerase chain reaction (PCR) method by Alina A.R., Nur Nadiah Syuhada A.S., Sharifah N.R.S.A., Siti Mashitoh A., Nurul Aqilah A.S., Nurul Mawaddah A.H., Nurulhuda M.S., Ummi Syuhada H.S., Syamsul K.M.W., Nurul Farah Sakinah A.

Detection of Cholesterol Oxidation Products (COPs) in raw and chilled storage of chicken sausages formulated with chicken fat and red palm mid fraction by Alina A.R., Fahmi M.I., Hashari S.Z., Thema Juhana M.J., Juriani J., Siti Mashitoh A.

Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages by Alina A.R., Shazamawati Z.H., Nor'Atiqah N., Thema Juhana M.J., Juriani J., Syamsul K.M.W., Siti Mashitoh A.

Effect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fraction by Alina A.R., Siti Mashitoh A., Abdul Salam B., Maznah I., Muhyiddin Y., Syamsul K.M.W.

Nutritional quality of palm fat substituted chicken nuggets by Alina A.R., Babji A.S., Affandi S.

Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers by A. S. Babji, A. R. Alina, M. Y. Seri Chempaka, T. Sharmini, R. Basker, S. L. Yap