A
PROFILE
UPM's Staff Profile
PROF. MADYA DR. NORANIZAN BINTI MOHD ADZAHAN
PROFESOR MADYA
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UPM WEBSITE
PROFILE
noraadzahan
BM
EN

PROFESSIONAL

I am a Food Technologist and registered with the MBOT as a Professional Technologist. My area of expertise is non-thermal processing, focusing on fruit and vegetable products. For more info on my research interest please copy and paste this link to your browser. https://orcid.org/0000-0002-2918-5278
NAME :
(Prof. Madya Dr.) Noranizan Binti Mohd Adzahan
POSITION :
Profesor Madya
ENTITY :
Faculty Of Food Science And Technology

DOWNLOAD CURRICULUM VITAE (PDF)
PUBLICATION
2021:
Properties and Applications of Cellulose Regenerated from Cellulose/Imidazolium-Based Ionic Liquid/Co-solvent Solutions: A Short Review
2021:
Pulsed Electric Field (PEF) of goat milk: Impact on Escherischia coli ATCC 8739 and vitamin constituents
2021:
Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora
2021:
Detection and quantification of Vibrio parahaemolyticus in vegetables and environmental samples at farm level
2021:
Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort (Centella asiatica) leaves
2021:
A Review of Clean-Label Approaches to Chilli Paste Processing
2020:
Optimization of Spray Drying Parameters for White Dragon Fruit (Hylocereus undatus) Juice Powder using Response Surface Methodology (RSM)
2020:
Impact of novel processing techniques on the functional properties of egg products and derivatives: A review
2020:
DEFINING THE ANTI-FUNGAL POTENTIAL OF PLANT THAUMATIN-LIKE PROTEIN (TLP): A MINI REVIEW
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:
Development of foam mat dried soursop powder using arabic gum and fish gelatin as foaming agent
2020:
Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk
2020:
Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit
2020:
Impact of juice extraction method on the physicochemical, functional, and sensory properties of Sabah snake grass (Clinacanthus nutans) juice mix
2020:
Development of polyethylene films coated with gelatin and mango peel extract and the effect on the quality of margarine
2020:
Production and properties of spray dried Clinacanthus nutans using modified corn starch as drying agent
2020:
High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice
2020:
Microbiological and physical properties of pennywort (Centella asiatica) leaves using pulsed light technology