Search Results - Siti Mashitoh A.

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  1. 1
    Detection Of Non-halal Plasma Transglutaminase In Selected Surimi-based Products By Using Sandwich EELISA Method.

    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

    Published 2024
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  2. 2
    Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton

    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.

    Published 2024
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  3. 3
    Effect of different cooking methods on formation of cholesterol oxidation products in pork and beef

    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.

    Published 2024
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  4. 4
    Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork

    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.

    Published 2024
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  5. 5
    Effect of grilling and roasting on the fatty acids profile of chicken and mutton

    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.

    Published 2024
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  6. 6
    Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage

    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.

    Published 2024
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  7. 7
    Differentiation of Lard from Other Edible Fats by Gas Chromatography-Flame Ionisation Detector (GC-FID) and Chemometrics

    Differentiation of Lard from Other Edible Fats by Gas Chromatography-Flame Ionisation Detector (GC-FID) and Chemometrics by Omar Dahimi, Mohd. Sukri Hassan, Sabo Mohammed Abdulkarim, Siti Mashitoh A., Alina Abdul Rahim

    Published 2024
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  8. 8
    Detection of blood thrombin enzyme in surimi-based products by using polymerase chain reaction (PCR) method

    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.

    Published 2024
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  9. 9
    Detection of Cholesterol Oxidation Products (COPs) in raw and chilled storage of chicken sausages formulated with chicken fat and red palm mid fraction

    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.

    Published 2024
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  10. 10
    Multivariate statistical analysis treatment of DSC thermal properties for animal fat adulteration

    Multivariate statistical analysis treatment of DSC thermal properties for animal fat adulteration by Dahimi O., Abdulkarim S.M., Hassan M.S., Hashari S.B.T.Z., Siti Mashitoh A., Saadi S., Alina Abdul Rahim

    Published 2024
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  11. 11
    Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages

    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.

    Published 2024
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  12. 12
    Effect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fraction

    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.

    Published 2024
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  13. 13
    Detection of Blood Transglutaminase Enzyme in Fish Surimi Based Product by Using Polymerase Chain Reaction (PCR) Method

    Detection of Blood Transglutaminase Enzyme in Fish Surimi Based Product by Using Polymerase Chain Reaction (PCR) Method by A.R. Alina, Nurul A.S. Aqilah, M.H.M. Yusop, K.M.W. Syamsul, N.R.S.A. Syarifah, A.Siti Mashitoh, A.S. Nadia Syuhada, H.S. Ummi Syuhada, A.Nurul Farah Sakinah, A.H. Nurul Mawaddah, S.Nurulhuda, M.A. Kal-Kausar

    Published 2024
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