Polyphenolic tea catechins : health promotion, disease prevention and molecular mechanisms of action by Umar, Kabir Mustapha, Mohammed, Abdulkarim Sabo, Abdul Hamid, Azizah, Saari, Nazamid, Radu, Son

“…Nowadays, the use of complementary/alternative medicine, functional food and especially the consumption of natural products have been increasing rapidly worldwide, mostly because of the supposedly less frequent side effects. …”

Mobile-web food recommendation system based on food reviews by Cheow, Tian Cong

“…The purpose of this Final Year Project is to deliver a fully functional food review platform, named Food Hunter, within Nanyang Technological University (NTU) to promote and showcase the food variety available within campus. …”
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Rheological properties and sensory characteristics of green tea yogurt during storage by Amirdivani, S., Baba, A.S.

“…Incorporation of green tea extracts increased WHC in green tea yogurts contributed to lower synersi and higher total solid content than that plain yogurt during storage at 4 °C indicating both green tea yogurts may constitute a functional food with commercial application.…”
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A comprehensive review of stingless bee products: phytochemical composition and beneficial properties of honey, propolis, and pollen by Rozman, Azri Shahir, Hashim, Norhashila, Maringgal, Bernard, Abdan, Khalina

“…Though studies on stingless bee pollen are scarce, it has been reported that it also has the potential of being a functional food.…”

Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment by Zailani, Mohd Alhafiizh, Hanisah Kamilah, Ahmad Husaini, Awang Seruji, Awang Zulfikar Rizal, Sarbini, Shahrul Razid

“…Starch modification can enhance the functionality and functional food properties such as solubility and resistant starch content, respectively. …”

Probiotic: your friendly gut bacteria by Abd Manap, Mohd Yazid

“…The functional food concept has in recent years, moved progressively towards the development of dietary supplements that may stimulate gut microbial composition and activities. …”
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Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L). by Olusegun, Lasekan, Juhari, Nurul Hanisah, Pattiram, Parveen Devi

“…Headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry analysis were used to provide the volatile profile of roasted chickpea as a means of unravelling and elucidating roasted chickpea as a prerequisite in developing chickpea snack item for the health and functional food sectors. The results of the HSSPME and optimization analysis using response surface methodology showed that DVB/CAR/PDMS was the most effective fibre and further results revealed the extraction temperature to be the dominant factor. …”

Effect of fiber-rich powder prepared from mangifera pajang peels on cardiovascular factors in hypercholesterolemic model. by Ismail, Amin, Abdulrahman Hassan, Fouad, Abdul Hamid, Azizah, Azlan, Azrina

“…FRP with a hypercholesterolemic diet improved the lipidemic profile and reduced lipid peroxidation, suggesting that FRP might defend against cellular damage and contribute to a reduction of cardiovascular risk and thus would put forward the potential·application of this FRP as a functional food ingredient and used in the preparation of a low calorie and high fibre diet.…”
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Probiotics your friendly gut bacteria by Abd. Manap, Mohd. Yazid

“…The functional food concept has in recent years, moved progressively towards the development of dietary supplements that may stimulate gut microbial composition and activities. …”
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Evaluation of potential prebiotics: a review by Abang Bajury, Dayang Marshitah, Mohd Nashri, Siti Maisarah, King, Patricia Jie Hung, Sarbini, Shahrul Razid

“…Devised standard procedures for the evaluation and validation of prebiotic ingredients will boost confidence among the scientific community, approval of regulators, and acceptance from consumers on prebiotics and functional food science.…”
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Nutritional composition and role of non-centrifugal sugar (NCS) in human health by Ebadi, Samarghand, Azlan, Azrina

“…The NCS can be considered as a nutraceutical and functional food. However, more scientific research will be needed to confirm the outcomes and increase awareness, which could then encourage more usage of this product in sugar- based food.…”
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E2 protein nanocage as a pickering emulsifier and its applications by Sarker, Mridul

“…To explore a potential application in formulating functional food products, of E2-stabilized Pickering emulsion has been proposed as a platform to deliver active molecules in the gastrointestinal tract with two-step release mechanism. …”
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Effects of Lactobacillus plantarum DAD 13, Inulin and Its Combination on Fecal Short Chain Fatty Acid Profile of Wistar Rats by Utami, Tyas, Sumaryati, Bekti Tri, Suparmo, Suparmo

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CHARACTERIZATION OF WASTE WATER FROM TOFU INDUSTRY by , Yanni Sudiyani, Syarifah Alawiyah, Yulia Anita, and Indri Badria

“…During tofu processing, generates solid waste, which has been utilized as feedstuff,<br /> functional food etc, and liquid waste which has not been utilized yet and when dispose to the environment can cause<br /> bad odour and pollution to the surface and ground water. …”

KARAKTERISASI DAN POTENSI PREBIOTIK GLUKOMANAN DARI UMBI PORANG (Amorphophallus muelleri Blume syn Amorphophallus oncophyllus Prain) by , Veriani Aprilia, , Dr. Ir. Eni Harmayani, M.Sc

“…The tuber of the porang is rich in glucomannan that may be used as food ingredient as well as functional food. The aim of this study was to determine the characteristic of glucomannan extracted from porang tuber, its ability to increase cell number of Lactobacillus acidophilus and Bifidobacterium longum as well as its potency as prebiotic in vivo. …”

Oxidative stress biomarkers in organs of hyperlipidaemic and natural rats fed tropical red seaweed, Gracilaria changii by Pei, Teng Chan, Patricia Matanjun, Suhaimi Md Yasir, Tan, Tek Song

“…In conclusion, G. changii could be a promising functional food ingredient in the management of hyperlipidaemia.…”
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Extraction of phenolic compounds from Chlorella sp. microalgae using pressurized hot water: kinetics study by Zakaria, Siti Maisurah, Mustapa Kamal, Siti Mazlina, Harun, Mohd Razif, Omar, Rozita, Siajam, Shamsul Izhar

“…They are considered as an important functional food due to their abundance and valuable health benefits. …”

Non-centrifugal sugar (NCS) and health: a review on functional components and health benefits by Zidan, Dina, Azlan, Azrina

“…The NCS can be considered a nutraceutical and functional food. However, detailed and regulated studies are important to enhance the beneficial effects in human and animal interventions.…”

Rice bran: from waste to nutritious food ingredients by Tan, Bee Ling, Norhaizan, Mohd Esa, Chan, Lee Chin

“…Extraction of rice bran oil also generates various by-products including rice bran wax, defatted rice bran, filtered cake, and rice acid oil, and some of them exert bioactive substances that could be utilized as functional food ingredients. However, rice bran is often utilized as animal feed or discarded as waste. …”

Exploring the biochemical and nutra-pharmaceutical prospects of some Thymus species: a review by Anwar, Farooq, Mahrye, Khan, Rahim, Qadir, Rahman, Saadi, Sami, Gruczynska‐Sekowska, Eliza, Saari, Nazamid, Hossain Brishti, Fatema

“…This review examines the phytochemicals, biological properties, functional food, and nutraceutical attributes of some important Thymus species, with a specific focus on their potential uses in the nutra-pharmaceutical industries. …”