....]: A potential source for valuable nutrients and functional foods. ... 由 Saari, Nazamid, Abdul Hamid, Azizah, Mohd Zaini , Nurul Aqilah, Anwar, Farooq

“...This review focuses on the cultivation, nutritional and chemical composition, as well as medicinal and therapeutic properties of this multipurpose fruit, as one of the potential sources of bioactives for functional food and nutraceutical applications....”

Hypocholesterolemic activity of Monascus fermented product in the absence of monacolins with partial purification for functional food applications 由 Ajdari, Zahra, Abd Ghani, Maaruf, Ayob, Mohd Khan, Bayat, Saadi, Mokhtar, Mazlin, Abbasiliasi, Sahar, Khoramnia, Anahita, Rahman, Heshu Sulaiman, Mehrbod, Parvaneh, Ajdari, Daniel, Ariff, Arbakariya

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Functional food product consumption among Malaysian consumers: The relationship between intention and actual behaviour 由 Mohd Noor, Nor Azila, Salleh, Hayatul Safrah, Mohd Nafi, Noratisah, Muhammad, Azli

“...Functional food that fortified with nutritional is produced with an objective to promote better health and well-being, as well as preventing chronic diseases.The future of functional food market will depend on the acceptance of the consumers towards such products.This study examined the relationship between intention and the actual consumption behaviour of functional food among Malaysian consumers.Data were collected from consumers shopping at hypermarkets in Malaysia by using mall intercept method.From the analysis undertaken, it was found that the level of behavioural intention to consume functional food among consumers is encouraging.The results also revealed that intention positively influences the actual consumption behaviour.Despite the positive relationships, the explanatory power of intention to predict consumption behaviour was moderate, indicating that other variables were also important in predicting the behaviour to consume functional food among Malaysian consumers. ...”
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Recent advances in edible seaweeds: Ingredients of functional food products, potential applications, and food safety challenges 由 Ali, Muhammad Qasim, Mohd Akmal, Azhar, Mimi Sakinah, Abdul Munaim, Nur Fathin, Ruslan, Noormazlinah, Ahmad, Noman, Abeer Essam

“...Edible seaweeds are increasingly recognized for their potential as functional food products due to their rich nutritional profile and bioactive compounds. ...”
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Analysis of improved nutritional composition of potential functional food (Okara) after probiotic solid-state fermentation 由 Gupta, Sulagna, Lee, Jaslyn J. L., Chen, Wei Ning

“...The findings of this entire work open up the possibility of employing fermented okara as a potential functional food for animal feed....”
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FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia 由 Sunarti, Sunarti, Mumpuni, Hasanah, Yasmine, Nadia, Marsono, Yustinus, Fibri, Dwi Larasatie Nur, Murdiati, Agnes

“...This study evaluated FiberCreme's ability as a functional food ingredient to reduce CH and the risk of cardiovascular diseases in subjects with hyperlipidemic. ...”
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A soy-yoghurt-honey product as a therapeutic functional food: mode of action and narrative review 由 Berg, Aloys, McCarthy, H. David

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A comparative analysis of preservation of functional food cultures by freeze-drying, liquid-drying and freezing methods 由 Tan, Geok Hun, Mustapha, Noraini

“...In this study, all types of functional food cultures were preserved by three methods: freeze-drying, liquid-drying and freezing at -20°C, -80°C and -196°C. ...”
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Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient 由 Wan Rosli, W. I., Nurul Aliim, Z. A.

“...Cornlettes (young corn) is rarely used in maximizing its usage as well as to accommodate the demands in functional food development. Objective: This study aimed to investigate physicochemical properties and morphological characteristics of composite flour containing cornlettes powder (CP) which partially replacing wheat flour. ...”
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Handbook of food products manufacturing : principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits and functional foods / 由 Hui, Y. H. (Yiu H.), Chandan, R. C.

Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation 由 Mok, Wai Kit, Tan, Yong Xing, Chen, Wei Ning

“...Results demonstrated the potential of fermented okara as a functional food ingredient....”
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Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential 由 Ee, Kah Yaw, Ng, Wen Jie, Hew, Peir Shinn, Mah, Kai Sheng, Lim, Li Xin, Kee, Shen Yun, Law, Mei Yi

“...Overall, the hydrolysates Br5h and Pe4h, which demonstrate exceptional thermal stability, show significant potential as components for the future development of functional food products with antioxidant and antibacterial properties....”
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Functional food consumption and its associated factors among university students in Malaysia during COVID-19 Pandemic 由 Ee, Janice Fang Tay, En, Serene Hui Tung, Kai, Ting Mok, Choon, Hui Tan, Wan, Ying Gan, Wai, Chuen Poon

“...An online self-administered questionnaire was employed to assess subjects nutrition knowledge, dietary habits, attitude towards functional foods, recognition and consumption of functional food products. ...”

Solvent and supercritical fluid extraction of catechin from Camellia Sinensis (tea) leaves for utilization as functional food ingredient 由 Alkali, Zokti James, Baharin, Badlishah Sham, Mohammed, Abdulkarim Sabo, Abas, Faridah

“...The knowledge can be useful to functional food manufacturers. ...”
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Chemical compositions, antioxidant and antimicrobial activities of Tubu (Pycnarrhena Longifolia) leaves used as ingredient in traditional functional foods 由 Mohammed, Nameer Khairullah, Muhialdin, Belal J., Masri, B. J., Sukor, Rashidah, Farouk, Abd-ElAziem, Meor Hussin, Anis Shobirin

“...This study showed that tubu leaves had rich sources of amino acids, minerals, sugars and bioactive compounds, potential to be a functional food ingredient....”
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Functional food mixtures: inhibition of lipid peroxidation, HMGCoA reductase, and ACAT2 in hypercholesterolemia‐induced rats 由 Mohd Rosmi, Noor Syafiqa Aqila, Shafie, Nurul Husna, Azlan, Azrina, Abdullah, Maizaton Atmadini

“...Mixtures of selected functional foods (MSFF) were composed of nattokinase (fermented soybean), red yeast rice extract, Ginkgo biloba, oat fiber, garlic, bee pollen, and propolis as anti‐hypercholesterolemic were studied. ...”
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Examining the science behind nutraceuicals : proceedings of the AAPS Dietary Supplements Forum 由 AAPS Dietary Supplements Forum ( 2000 : Washington, D.C.)

主題: “...Functional foods...”

Nutraceutical analysis and formulation of edible tablet containing Phaleria macrocarpa (scheff.) boerl fruit 由 Noor Ezzuddin, Najat Nabilah

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Development of nutraceutical tablet from red dragon fruit hylocereus polyrhizus (weber) britton & rose 由 Abd Manan, Ezzah

主題: “...Functional foods...”
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Comparison between convection and micro wave oven drying of Carica papaya L. peel and characterization of the powdered peel 由 Manzoor, Sama

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