A
PROFILE
UPM's Staff Profile
DR. WAN ZUNAIRAH BINTI WAN IBADULLAH
PENSYARAH KANAN
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UPM WEBSITE
PROFILE
wanzunairah
BM
EN

PROFESSIONAL

NAME :
(Dr.) Wan Zunairah Binti Wan Ibadullah
POSITION :
Pensyarah Kanan
ENTITY :
Faculty Of Food Science And Technology

PUBLICATION
2021:
Functional properties of protein concentrates of KB6 kenaf (Hibiscus cannabinus) seed and its milky extract
2021:
Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants
2021:
Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat
2021:
Enhancement of natural GABA production in yogurt by simple carbohydrates and metabolomics profiling during fermentation of novel, self-cloned Lactobacillus plantarum Taj-Apis362
2021:
Prevention of browning reaction in banana jam during storage by physical and chemical treatments
2021:
SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES
2020:
Potentiality of Self-Cloned Lactobacillus Plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and its Cardiovascular Effect on Spontaneous Hypertensive Rats
2020:
Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)
2020:
Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt
2020:
Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature
2020:
Toxicity study and blood pressure–lowering efficacy of whey protein concentrate hydrolysate in rat models, plus peptide characterization
2020:
Water soaking temperature of kenaf (Hibiscus cannabinus L.) seed, coagulant types, and their concentrations affected the production of kenaf‐based tofu
2020:
Whey protein concentrate as a novel source of bifunctional peptides with angiotensin-i converting enzyme inhibitory and antioxidant properties: RSM study
2020:
Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat
2020:
Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level
2020:
Multifunctional hydrolysates from kenaf (Hibiscus cannabinus L.) seed protein with high antihypertensive activity in vitro and in vivo