Browsing School of Science by Author "Hamid, N"
Now showing items 1-6 of 6
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Anti-proliferation Potential and Content of Fucoidan Extracted From Sporophyll of New Zealand Undaria Pinnatifida
Mak, W; Wang, SK; Liu, T; Hamid, N; Lu, J; Li, Y; White, WL (Frontiers Media S. A., 2014)Undaria pinnatifida is a species of brown seaweed known to contain rich amounts of fucoidan, a sulfated polysaccharide known to possess various biological activities. We isolated crude fucoidan (F0) from the sporophylls ... -
Development of a Probiotic Beverage Using Breadfruit Flour As a Substrate
Gao, Y; Hamid, N; Gutierrez-Maddox, N; Kantono, K; Kitundu, E (MDPI, 2019)A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The ... -
Effect of Pulsed Electric Fields on the Flavour Profile of Red-fleshed Sweet Cherries (Prunus avium var. Stella)
Sotelo, KA; Hamid, N; Oey, I; Gutierrez-Maddox, N; Ma, Q; Leong, SY (MDPI, 2015)The aim of this research was to study the effect of pulsed electric fields (PEF) on the flavour profile of red-fleshed sweet cherries (Prunus avium variety Stella). The cherry samples were treated at a constant pulse ... -
Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati
Lin, YHT; Hamid, N; Shepherd, D; Kantono, K; Spence, C (MDPI, 2019)Recently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar ... -
How Is Satiety Affected When Consuming Food While Working on a Computer?
Ding, F; Hamid, N; Shepherd, D; Kantono, K (MDPI AG, 2019)More people working at offices are choosing to eat meals at their desks, making "desktop dining" an increasingly common phenomenon. Previous studies have reported that environmental distractors, such as television viewing, ... -
Optimising the Spray Drying of Avocado Wastewater and Use of the Powder As a Food Preservative for Preventing Lipid Peroxidation
Permal, R; Chang, WL; Chen, T; Seale, B; Hamid, N; Kam, R (MDPI AG, 2020)Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. ...