Wan Nur Zahidah Wan Zainon

Microbiological and Physicochemical Assessment of a Retort-Processed Thai Ready-to-Eat Dessert: Cha Bang Ang

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 Article 10.9734/afsj/2025/v24i8808

Optimization of Pre-treatment Parameters on the Protein Content of the Liquid Extract of Sweet Potato (var. VitAto) for Developing a Plant-based Beverage Intended as a Milk Alternative

Norzaleha Kasim, Wan Nur Zahidah Wan Zainon, Norhida Arnieza Muhsin, Mohd Fakhri Hashim, Maisarah Shamsulkamal & Noreenyusnita Md Najib · Asian Food Science Journal · 2024

Aims: This study aimed to identify the most effective method and optimal parameters for enhancing the protein content during the pre-treatment phase of extracting the liquid component from a local sweet potato (var. VitAto) in developing a plant-based beverage as a milk alternati...

Open access Research Article 10.9734/afsj/2024/v23i4707