Alifdalino Sulaiman
Alifdalino Sulaiman
Department of Process and Food Engineering, Universiti Putra Malaysia
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Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures
A Sulaiman, MJ Soo, M Farid, FVM Silva
Journal of Food Engineering 165, 133-140, 2015
Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing
A Sulaiman, MJ Soo, MML Yoon, M Farid, FVM Silva
Journal of Food Engineering 147, 89-94, 2015
High pressure processing, thermal processing and freezing of ‘Camarosa’strawberry for the inactivation of polyphenoloxidase and control of browning
A Sulaiman, FVM Silva
Food Control 33 (2), 424-428, 2013
Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing
A Sulaiman, M Farid, FVM Silva
Food Science and Technology International 23 (3), 265-276, 2017
Progress in the valorization of fruit and vegetable wastes: Active packaging, biocomposites, by-products, and innovative technologies used for bioactive compound extraction
MS Mohd Basri, NN Abdul Karim Shah, A Sulaiman, ...
Polymers 13 (20), 3503, 2021
Polyphenoloxidase in Fruit and Vegetables: Inactivation by Thermal and Non-thermal Processes
FVM Silva, A Sulaiman
Encyclopedia of Food Chemistry, 287-301, 2018
Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage
A Sulaiman, M Farid, FVM Silva
Food Science and Technology International 23 (4), 293-309, 2017
Advances on Thermosonication for the Inactivation of Endogenous Enzymes in Food
FVM Silva, A Sulaiman
Ultrasound: Advances in Food Processing and Preservation, 101-130, 2017
Quality assessment of ozone-treated citrus fruit juices
N Shah, A Sulaiman, NSM Sidek, NAM Supian
International Food Research Journal 26 (5), 1405-1415, 2019
Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement
NAF Zawawi, NAM Hazmi, MS How, K Kantono, FVM Silva, A Sulaiman
Applied Sciences 12 (4), 1864, 2022
Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk
A Mohamad, NNAK Shah, A Sulaiman, N Mohd Adzahan, RM Aadil
Journal of Food Processing and Preservation 44 (12), e14940, 2020
Effect of high-pressure processing (hpp) on antioxidant, diastase activity and colour for Kelulut (stingless bee) honey
MF Razali, NAM Fauzi, A Sulaiman, NAA Rahman
J. Technol 81, 91-98, 2019
Hepatoprotective effect of Azadirachta indica leaf fractionated extracts against snake venom toxicity on albino rats
I Sani, RA Umar, SW Hassan, UZ Faruq, F Bello, H Aminu, A Sulaiman
Saudi J. Biomed. Res 5 (6), 112-117, 2020
Sugar recovery from food waste via sub-critical water treatment
N Mohd Thani, SM Mustapa Kamal, A Sulaiman, FS Taip, R Omar, S Izhar
Food Reviews International 36 (3), 241-257, 2020
Pulsed electric field of goat milk: Impact on Escherichia coli ATCC 8739 and vitamin constituents
A Mohamad, NN Abdul Karim Shah, A Sulaiman, N Mohd Adzahan, ...
Journal of Food Process Engineering 44 (9), e13779, 2021
Minimal processing for goat milk preservation: Effect of high‐pressure processing on its quality
MF Razali, S Narayanan, NA Md. Hazmi, NN Abdul Karim Shah, ...
Journal of Food Processing and Preservation 45 (7), e15590, 2021
Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions
N Mohd Thani, SM Mustapa Kamal, FS Taip, A Sulaiman, R Omar, ...
Journal of food science and technology 57, 3108-3118, 2020
Control of Enzymatic browning in strawberry, apple, and pear by physical food preservation methods: Comparing ultrasound and high-pressure inactivation of polyphenoloxidase
FVM Silva, A Sulaiman
Foods 11 (13), 1942, 2022
Sensory analysis for cow milk product development using high pressure processing (HPP) in the dairy industry
SH Lim, NL Chin, A Sulaiman, CH Tay, TH Wong
Foods 11 (9), 1233, 2022
Optimization Of Phenolic Compounds And Antioxidant Extraction From Piper Betle Linn. Leaves Using Pressurized Hot Water
NL Rahmah, SMM Kamal, A Sulaiman, FS Taip, SI Siajam
Journal of Applied Science and Engineering 26 (2), 175-184, 2022
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