Norhida Arnieza M.

Formulation and Quality Evaluation of Instant Botanical Premix Drink from Roselle, Kale and Beetroot

Wan Nur Zahidah W.Z., Syahida M., Raja Arief Deli., R.N & Norhida Arnieza M. · Asian Food Science Journal · 2025

This study evaluated the sensory properties, microbiological safety, and antioxidant capacity of three formulated instant botanical premix drink from roselle, kale and beetroot (F1, F2, and F3). Sensory analysis revealed significant differences among formulations, with F3 achievi...

Open access Research Article 10.9734/afsj/2025/v24i10820

Effect of Retort Processing on the Microbiological, Sensory Evaluation and Physicochemical properties of the Ready-To-Eat Grilled Beef

Wan Nur Zahidah W.Z., Raja Arief Deli R.N., Noor Zainah A., Norhida Arnieza M. & Mohd Fakhri H. · Asian Food Science Journal · 2024

Retort processing is a method of preserving food by heating it in hermetically sealed containers like cans, glass jars and retortable pouches. Objective: The objective of this paper is to look at the effect of retort processing on grilled beef in retort pouches for microbiologica...

Open access Research Article 10.9734/afsj/2024/v23i5711