Browsing Universiti Malaysia Perlis by Author "zulkali@unimap.edu.my"

Now showing items 1-5 of 5

    • Keezo: Meat - Like Bioflavour 

      Mohamed Zulkali, Mohamed Daud, Assoc. Prof. Dr.; Ku Syahidah, Ku Ismail; Azalina, Mohamed Nasir; Hafiza, Shukor; Noor Hasyierah, Mohd Salleh; Siti Norma, Azizan; Nurul Ain, Borhan (Kementerian Pengajian Tinggi Malaysia (KPTM), 2007-08-10)
      Keezo is a bioflavour, developed from the controlled cultivation of basidiomycete using agro-based plant residues/wastes.

    • MaltoKarpus Value Added Function Ingredient from Breadfruit through Thermo-Enzymatic Processing 

      Mohamed Zulkali, Mohamed Daud, Assoc. Prof. Dr.; Farizul Hafiz, Kasim; Noor Hasyierah, Mohd Salleh; Hafizah, Mohd Johar; Hafiza, Shukor; Sriyana, Abdullah; Rohazita, Johari (C. I. S. Network, 2007-05-18)

    • MOZZ: Medium for Organo-Compound Adsorption 

      Mohamed Zulkali, Mohamed Daud, Assoc. Prof. Dr.; Alina Rahayu, Mohamed; Farizul Hafiz, Kasim; Hafiza, Shukor; Azalina, Mohamed Nasir; Ding, Tai Yoon; Nor Helya Iman, Kamaludin (Kementerian Pengajian Tinggi Malaysia (KPTM), 2007-08-10)
      Environmental issues are always on top of any agendas during meeting, conference and dialogue with regard to sustainability of pristine environment due to their short-term and long-term impact to country and economy at ...

    • Process Intensification for MOSS Production 

      Khairul Farihan, Kasim; Mohamed Zulkali, Mohamed Daud, Prof. Madya Dr.; Sriyana, Abdullah; Hafiza, Shukor; Nazzira, Md Zin; Mohd Farhan, Abdul Razak (Kementerian Pengajian Tinggi Malaysia (KPTM), 2007-08-10)
      A Spagnum moss has been identified as an excellent adsorption of oil and has been used by many big oil conglomerates worldwide. The moss has an adsorption capacity of more that 90% of its dry weight. The design structure ...

    • Reezee: Biofrangrance of paddy straw 

      Mohamed Zulkali, Mohamed Daud, Prof. Madya Dr.; Noor Hasyierah, Mohd Salleh; Mohd Qalani, Che Kasim; Mohd Fahmi, Ramli; Mohd Hafizal, Fazil (Korea Invention News, 2012-11-03)
      Reezee Biofragrance is developed through two steps bioengineering from paddy straw. The process was translated by combining two fungi which were Aspergillus niger and Phanerochaete chrysosporium.