A
PROFILE
UPM's Staff Profile
PROF. MADYA DR. NUR HANANI BINTI ZAINAL ABEDIN
TIMBALAN DEKAN (PEMBANGUNAN DAN JARINGAN)
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UPM WEBSITE
PROFILE
hanani
BM
EN

PROFESSIONAL

NAME :
(Prof. Madya Dr.) Nur Hanani Binti Zainal Abedin
POSITION :
Timbalan Dekan (pembangunan Dan Jaringan)
ENTITY :
Faculty Of Food Science And Technology

PUBLICATION
2021:
Effects of gelatin/palm wax/lemongrass essential oil (GPL)-coated Kraft paper on the quality and shelf life of ground beef stored at 4 ℃
2021:
The effects of storage temperature and time on the levels of phthalates in commercial PET-bottled water
2021:
Assessment of Microbiological Safety and Physicochemical Changes of Grey Oyster Mushroom (Pleurotus sajor-caju) during Storage at 4 °C and 25 °C
2021:
Incorporation of graphene oxide to enhance fish gelatin as bio-packaging material
2021:
Prevention of browning reaction in banana jam during storage by physical and chemical treatments
2021:
Potential application of bioactive compounds in essential oils from selected Malaysian herbs and spices as antifungal agents in food systems
2021:
Supercritical carbon dioxide extraction of pomegranate peel-seed mixture: Yield and modelling
2021:
Antibacterial properties of Tualang, Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens
2021:
Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants
2021:
Effect of sonication time and heat treatment on the structural and physical properties of chitosan/graphene oxide nanocomposite films
2021:
Physicochemical properties of chitosan/ graphene oxide composite films and their effects on storage stability of palm-oil based margarine
2020:
Physical and antioxidant properties of starch/gelatin films incorporated with Garcinia atroviridis leaves
2020:
Development and characterisation of gelatine/palm wax/lemongrass essential oil (GPL)-coated paper for active food packaging
2020:
Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage
2020:
Potential of Silver-Kaolin in Gelatin Composite Films as Active Food Packaging Materials
2020:
Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)
2020:
Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application
2020:
Optimized supercritical CO2 extraction conditions on yield and quality of torch ginger (Etlingera elatior (Jack) R.M. Smith) inflorescence essential oil
2020:
Development of polyethylene films coated with gelatin and mango peel extract and the effect on the quality of margarine
2020:
Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level