• Resilient Resistant Starch: Your Digestive Ally for Gut Health 

  Rawi, Muhamad Hanif; Yanty Noorzianna, Abdul Manaf; Amirul Zamir, Auni Nurhusna; Anselm, Chlorellina; Maslihi, Nor Asyikin; Raman, Nur Azmina; Ismail, Syuhada; Mohammad, Fadillah (2023-12)

  Resistant starch (RS) is starch that is not digested in the small intestine and is fermented by microorganism in the colon. As a result, short-chain fatty acid (SCFAs) will formed which causing some metabolic effects.
• FSMP Year 2 students' perception on online learning and their academic performance 

  Chan, Mei Xuan; Mustaffa, Muhammad 'Ikrimah; Iskandar, Nurul Asyiqin; Wong, Yu Ni; Yeo, Hui May; Azmi, Nur Hanisah (2023)
• Online exam anxiety level among FSMP Year 2 students and its association with their academic performance 

  Dieng, Connie Sing Yee; Andrew, Deborah Debbie; Salan @ Alumain, Siti Noorfatihah; Teh, Yieh Bee; Azmi, Nur Hanisah (2023)
• Evaluation of the Degree of Acceptance of FSMP Year 4 & Year 2 Nutrition Students Towards Online Assessments 

  Lee, Amanda Yi Wee; Lauren, Bannessa Allen; Gan, Edwin Kang Sheng; Mohd Yusoff, Nurul Najwa Fitriah; Bahtarin, Siti Nordzahnne; Khor, Ban Hock (2023)
• Assessment of Online Learning Experience of Year Two and Year Four Nutrition Students In Faculty of Food Science and Nutrition (FSMP), Universiti Malaysia Sabah (UMS) During COVID-19 Pandemic 

  Abdul Wahid, Abdul Hakim; Ling, Annette Tzi Xuan; Lau, Ngiik Ling; Tan, Sally Yen Wen; Khor, Ban Hock (2023)
• NICE Poster - Buah-buahan 

  Chin, Jia Wen; Ting, Esther Ying Qi; Khor, Ban Hock (2023)
• NICE Poster - Sayur-sayuran 

  Ting, Esther Ying Qi; Chin, Jia Wen; Khor, Ban Hock (2023)
• Saranan Aktiviti Fizikal 

  Ting Wai, Ng; Kelly Sze Wei, Chong; Lidowrince, Siti Zulaikha; Ban Hock, Khor (2023)
• Palm Oils: Vitamin E 

  Yanty Noorzianna, Abdul Manaf (2022)
• Health Benefits of Palm Oil 

  Yanty Noorzianna, Abdul Manaf (2022)
• Green Extraction Method for Food Industry: Supercritical Fluid Extraction 

  Abdul Aziz, Ahmad Hazim (2022)
• Health beneficial properties of germinated brown rice (GBR) 

  Azmi, Nur Hanisah (2022)

  This poster summarizes the health beneficial properties of Germinated Brown Rice (GBR). GBR is a superior product from the germination process of brown rice. Various works have shown that GBR was documented to have high ...
• Osmotic Dehydration of Terung Asam (Solanum lasiocarpum Dunal) 

  Lee, Jau-Shya; Tham, Heng Jin; Chiu, Moi Thin (2017)

  The poster summarise the research work done by a master student on osmotic dehydration of Terung Asam (Solanum lasiocarpum Dunal). The work aimed to optimise the osmotic dehydration process conditions (temperature, sucrose ...
• Biotransformation of Pineapple into Vinegar 

  Fan, Hui Yin; Abd Hamid, Mansoor; Lee, Jau Shya; Mamat, Hasmadi; Mohd Amin, Siti Faridah; Haque Akanda, Jahurul (2022)

  A technological intervention to transform overripe pineapple into vinegar product was conducted in Kampung Rungus Nahaba, Tamparuli. This intervention was conducted by the researcher team from the Faculty of Food Science ...
• Dose Respond Relationship (Food Toxicology) 

  Kobun, Rovina; Aisyah Amini, Binti Amin; Far Ayunie Wafi, Azazmi; Fenny, Ronnie; Leong, Kar Yen; Lew, Yoke Huan; Tan, Fuen Ann (2022-04-25)
• e-Poster: EFFECT OF HEATING WITH DIFFERENT INCUBATION PERIODS ON HEAT STABILITY OF ISOLATE WHEY PROTEIN- PECTIN CONJUGATES. 

  Binti Julmohammad, Norliza (2021-12-15)

  The purest form of whey protein is whey protein isolate (WPI) which contains 90% protein or greater. It is widely usedin protein supplementation product, meal replacer, protein-fortified beverages, protein bars in order ...
• e-Poster: EFFECT OF PECTIN ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LOWFAT YOGHURT. 

  Binti Julmohammad, Norliza (2021-12-15)

  Low-fat yoghurt has been defined to contain fat content not more than 2.0 per cent as per The Code of Federal Regulations, FDA, U.S. Nevertheless, the reduced content of fat affects the physicochemical properties of yoghurt ...
• Kuih Muih Tradisional Menggunakan Teknik Pengukusan 

  Md Ramli, Adilah (2017)

  Teknik penyediaan makanan tradisional secara pengukusan, resipi serta nilai nutrisi bagi kuih jelurut, kuih kelupis, kuih dalamu, kuih punjung
• Kuih Muih Tradisional Menggunakan Teknik Pengorengan 

  Md Ramli, Adilah (2017)

  Teknik penyediaan makanan tradisional secara pengorengan serta nilai nutrisi bagi kuih ardam, kuih jala, kuih penyaram
• Kuih Muih Tradisional Menggunakan Teknik Pembakaran 

  Md Ramli, Adilah (2017)

  Teknik penyediaan makanan tradisional secara pembakaran, resipi serta nilai nutrisi bagi kuih rangin, kuih bahulu, kuih tumpi badaun

View more