Potential application of unconsumed liquid from commercial canned food products in fabrication and characterisation of non-dairy edible foam

• Main Authors: Floris Donatus, Mohd Dona Sintang, Norliza Julmohammad, Noorakmar Ab. Wahab
• Format: Article
• Language: English; English
• Published: Zes Rokman Resources 2020
• Subjects: TP155-156 Chemical engineering; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32237/3/Potential%20application%20of%20unconsumed%20liquid%20from%20commercial%20canned%20food%20products%20in%20fabrication%20and%20characterisation%20of%20non-dairy%20edible%20foam_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32237/1/Potential%20application%20of%20unconsumed%20liquid%20from%20commercial%20canned%20food%20products%20in%20fabrication%20and%20characterisation%20of%20non-dairy%20edible%20foam.pdf; https://eprints.ums.edu.my/id/eprint/32237/; https://ijafp.com/wp-content/uploads/2020/11/KLIAFP10_075.pdf
• Institution: Universiti Malaysia Sabah

Nowadays, the number of people restricted to consume egg and dairy products are increasing. Consequently, product formulation has to be tailored to suit with that dietary requirement. Therefore, this research is conducted to screen and characterise the properties of alternative sources for foam deve...