Nur Farah Hani Muhamad, Nur Ilida Mohamad, Adawiyah Akbar, Madzlan Kasran, Rahimah Mohd Zaki, Mohd Fakhri Hashim & Aida Hamimi Ibrahim·Asian Food Science Journal·2025
This study investigated the effect of high-pressure processing (HPP) on the microbial load of young coconut water and optimized the processing parameters using Central Composite Design (CCD) and Response Surface Methodology (RSM). Young coconut water was treated at different pres...
Open access
Research Article10.9734/afsj/2025/v24i12829
Zuwariah Ishak, Syahida Maarof, Nur Ilida Mohamad, Mohd Tarmizi Haimid & Nik Mohd Faiz Che Mohd Noor·Asian Food Science Journal·2025
The growing demand for plant-based analogues has been driven by the declining global supply of animal protein, the prevalence of animal diseases, and increasing health and halal concerns. This study aimed to develop vegan mushroom balls with desirable meat-like properties and pot...
Open access
Research Article10.9734/afsj/2025/v24i11824
Noor Fadzlina Inche Zainal Abidin, Wan Nur Zahidah Wan Zainon, Nur Ilida Mohamad, Nur Intan Farina Sawal, Rahimah Mohd. Zaki & Mohd. Fakhri Hashim·Asian Food Science Journal·2025
Background: Retort processing is a thermal food preservation technique that involves heating hermetically sealed containers to achieve commercial sterility and microbiological safety. This method can be applied to various food products, including canned foods, ready-to-eat meals,...
Open access
Research Article10.9734/afsj/2025/v24i8808
Zuwariah Ishak, Syahida Maarof, Nur Ilida Mohamad, Norzaleha Kasim & Nik Mohd Faiz Che Mohd Noor·Asian Food Science Journal·2024
Aims: The purpose of this study was to evaluate pineapple-spice beverages for their potential health benefits and assess their consumer acceptance. Fortifying fruit beverages with spices can enhance their nutritional and health benefits, making them effective carriers for deliver...
Open access
Research Article10.9734/afsj/2024/v23i12757
Norzaleha Kasim, Syahida Maarof, Arif Zaidi Jusoh, Nur Ilida Mohamad, Maisarah Shamsulkamal & Noreenyusnita Md Najib·Asian Food Science Journal·2025
Aims: To formulate a Garcinia atroviridis (Asam gelugur) beverage concentrate with enhanced sensory acceptability and high hydroxycitric acid (HCA) content by balancing fruit acidity with young leaf extract, and to evaluate its nutritional composition and shelf-life stability. St...
Open access
Research Article10.9734/afsj/2025/v24i11827