Defatted kenaf seed meal (DKSM) : prospective edible flour from agricultural waste with high nutritive values and antioxidant activity. by Kim, Wei Chan, Khong, Nicholas Mun Hoe, Iqbal, Shahiq, Ismail, Maznah

“…On the basis of our studies, DKSM is prospectively commercialized as a safe, highly antioxidative and nutritive edible flour/ingredient for value-added nutraceutical and functional food products. …”
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Exploring the genome of Lactobacillaceae spp. Sy-1 isolated from Heterotrigona itama honey by Syariffah Nuratiqah Syed Yaacob, Fahrul Huyop, Mailin Misson, Roswanira Abdul Wahab, Nurul Huda

“…Honey produced by Heterotrigona itama is highly preferred among consumers due to its high-value as a functional food and beneficial lactic acid bacteria (LAB) reservoir. …”
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Kajian Efek Iklan Dan Advertorial Pada Pengetahuan Dan Persuasi Yang Dirasakan Stud1 Proses Adopsi Pangan Fungsional by Perpustakaan UGM, i-lib

“…ABSTRACT A laboratory experiment examines the effect of advertisement, advertorial, and source of information on the adoption process of functional food. The treatment levels in this experiment were company advertisement. public advertisement, company advertorials and public advertorial. …”

Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed by Birdie Scott Padam, Chee, Kiong Siew, Fook, Yee Chye

“…Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. …”
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Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed by Birdie Scott Padam, Chee Kiong Siew, Fook Yee Chye

“…Seaweed is a sustainable source of marine oligosaccharides potentially could be used as a prebiotic ingredient for the functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. …”
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Optimization of an Innovative Hydrothermal Processing on Prebiotic Properties of Eucheuma denticulatum, a Tropical Red Seaweed by Birdie Scott Padam, Chee Kiong Siew, Fook Yee Chye

“…Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. …”
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Composition for improving lipid profile with anti-atheromatous properties. by Amom, Zulkhairi, Mohd Esa, Norhaizan, Azlan, Azrina, Abd. Kadir, Khairul Kamilah

“…The present invention discloses a composition useful as a functional food, a food article or a food material, which is excellent in reducing total cholesterol level, low density lipoprotein cholesterol (LDL-c) level, ratio of low density lipoprotein cholesterol (LDL-c) to high density lipoprotein cholesterol (HDL-c) level in plaque formation and raising high density lipoprotein cholesterol (HDL-c) level in order to reduce the risk of being susceptible to hypercholesterolemia and suppressing the risk of cardiovascular disease, and also is economical and safe with respect to side effects, by containing germinated brown rice, preferably in the amount of 10% to 30% by weight of daily diet. …”

EFEK INFORMASI, SUMBER KOMUNIKASI PEMASARAN DAN LABEL PANGAN DALAM PROSES ADOPSI : STUDI PERILAKU ADOPSI PANGAN FUNGSIONAL by , Suci Paramitasarin

“…<p>The objective of this research is to identify the effect of advertisement, advertorial, food label and source of information on the adoption process of functional food. This research also aims at measuring the effect of health motivation on the adoption process. …”

Potential of fruit waste in promoting in vitro probiotic growth. by Abdul Rahim, Erra Fazira

“…FW was reported as a non-conventional alternative source of nutritional and mineral content that might be employed as functional food components. However, the prebiotic significance of FW is poorly recognized. …”
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Changes in phenolic compound profiles and antioxidant activity of peanut (Arachis hypogaea L.) as affected by roasting and storage conditions by Win, Mar Mar

“…Peanut (Arachis hypogaea L.) has been recognised as a functional food because of the presence of numerous phytochemicals with antioxidant capacity. …”
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Dietary supplementation of defatted kenaf (Hibiscus cannabinus L.) seed meal and its phenolics–saponins rich extract effectively attenuates diet-induced hypercholesterolemia in rat... by Chan, Kim Wei, Ismail, Maznah, Mohd Esa, Norhaizan, Imam, Mustapha Umar, Ooi, Der Jiun, Khong, Nicholas M. H.

“…Thus, efforts to turn this low-cost agricultural waste into value-added functional food ingredients will definitely bring advantageous impacts to the community health, environment and economy. …”
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Chemical, nutrient and physicochemical properties of brown seaweed, Sargassum polycystum C. Agardh (Phaeophyceae) Collected from Port Dickson, Peninsular Malaysia by Nazarudin, Muhammad Farhan, Alias, Nurul Haziqah, Balakrishnan, Seentusha, Wan Hasnan, Wan Nurazween Izatee, Noor Mazli, Nur Amirah Izyan, Ahmad, Mohd Ihsanuddin, Md Yasin, Ina Salwany, Isha, Azizul, Paiko, Mohammed Aliyu

“…In conclusion, results of this study indicate that S. polycystum is a potential candidate as functional food sources for human consumption and its cultivation needs to be encouraged.…”

In vitro properties analysis of potential probiotic of Isolated lactic acid bacteria from milk by-product by Jawan, Roslina, Abbasiliasi, Sahar, Mustafa, Shuhaimi, Halim, Murni, Ariff, Arbakariya

“…The health-promoting properties of certain LAB inhabiting the human gastrointestinal tract encouraged the food industry to develop new functional food products containing probiotic. Selection of a microbial strain for the incorporation into food products requires both in vitro and in vivo evaluations…”
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Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus case... by Abd Rashid, Nur Yuhasliza, Abdul Manan, Musaalbakri, Pa'ee, Khairul Faizal, Saari, Nazamid, Faizal Wong, Fadzlie Wong

“…Overall, the L. casei fermentative production of bioactive FPHs from the FBPs from KL processing represents an effective, environmentally sustainable and economical strategy for producing bioactive bioingredients, which can be used in functional food production and food preservation.…”

Dietary fibre-rich oyster mushroom (pleurotus sajor-caju) powder as food ingredient and its application in developing low-glycaemic biscuit by Han, Ng Sze

“…Consumer’s demand for functional food is increasing due to high prevalence of non communicable diseases. …”
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Carotenoids and their isomers : color pigments in fruits and vegetables. by Khoo, Hock Eng, Prasad, K. Nagendra, Kong, Kin Weng, Jiang, Yueming, Ismail, Amin

“…Owing to their nutritional benefits and phytochemicals, they are considered as ‘functional food ingredients’. Carotenoids are some of the most vital colored phytochemicals, occurring as all-trans and cis-isomers, and accounting for the brilliant colors of a variety of fruits and vegetables. …”
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Dietary fiber: fractionation, characterization and potential sources from defatted oilseeds by Nevara, Gita Addelia, Syed Muhammad, Sharifah Kharidah, Zawawi, Norhasnida, Mustapha, Nor Afizah, Karim, Roselina

“…Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. …”

Studies of water-soluble extract of Labisia Pumila var Alata of selected geographic origins by Ade Chandra, Iwansyah

“…Labisia pumila(Myrsinaceae)or“kacip Fatimah”,is traditionally used in Malay traditional medicine in the form of decoction as postpartum tonic.Today,it is sold as functional food and beverage in response to consumer interest in its potential health benefits.However, nutrient data on this plant,for example,remains scarce.The aim of this research project was to determine the properties and attributes of water-soluble extracts of Labisia pumila var. alata to reveal its potential health benefits as functional food and beverage.The nutrient composition,total phenolic content,total flavanoid content and antioxidant activities of LP of various sources,viz.,Malaysian and Indonesian origins,were studied to determine the source with specific properties and attributes.PLS and PCA were then used to classify and to understand the correlation between total solid,total acidity,and solubility in cold and hot water, proximate properties,minerals,heavy metals,total phenolic content,and antioxidant activities of Labisia pumila var. alata leaves(LP)due to geographic origin.Based on results obtained,there were no significant difference in yield, total solid,total acidity,and solubility in cold and hot water of lyophilized LP extract due to geographic origin (p>0.05).The extract from Halimun-Salak Mountain,Bogor(LPB) was found to have the highest pH content.LPT was found to have the highest gallic acid value(1.86%),total phenolic content(140.49 mg GAE/g lyophilized plant material), antioxidant activity(FRAP) (17.57 mg GAE/g lyophilized plant material),DPPH(EC50)(78.79 µg/mL),protein (9.87±0.18 %), moisture (10.11±0.06 %), mineral Na (20.20 mg/100 g), K (1128 mg/100 g),Mg(476.1 mg/100g),and Zn (2.32 mg/100 g). …”
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Advance research in functional and healthy food from animal products antihypertensive peptides derived from meat protein hydrolysates by Muguruma, Michio, Jamhari, Jamhari, Erwanto, Yuny, Kawahara, Satoshi

“…Lack in crucial nutrients consumption such as protein of plant or animal origin along with abnormalities in carbohydrate and fat metabolism may underlie the aetiology of the clinical course of hypertension. Functional food derived from meat rich in those nutrients may utilize physiological function of peptides as well as improve digestion and metabolism carbohydrate and fats, thus lowering blood pressure and normalize associated biochemical and histopathological changes in man body. …”
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Garlic: tracing its changing popularity in British cuisine by Spence, C

“…Various explanations for garlic's mixed culinary fortunes are discussed, including the antimicrobial hypothesis, the perception of garlic as a ‘foreign’ ingredient (at least by those living in Britain), the malodour (garlic breath) long associated with those who have recently consumed this pungent allium, and the contemporary perception of it as a functional food. Given that it is difficult to assess whether the availability of different cultivars may have resulted in those living in Britain simply being exposed to less pungent varietals nowadays than previously, it remains uncertain just how much people's tastes (i.e., preferences) have changed as the years have gone by versus whether today's commercial alliums are simply less pungent than once they were.…”