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Maizura Murad

 maizura1  

 

Maizura Murad
   maizura@usm.my
   Ext: 6216
       Sensory evaluation of food
    Food chemistry and analysis
   

 

Profile

Dr Maizura Murad is a senior lecturer at School of Industrial Technology, Universiti Sains Malaysia. She holds a PhD in food sensory analysis from the Universiti Kebangsaan Malaysia and joined USM in October 2013. Her area of specialization are in food sensory analysis and antioxidant properties of foods. Dr Maizura also provides assistance and supervision to undergraduate and postgraduate students in the School of Industrial Technology on food sensory analysis.

Contact Information

Food Technology Division, School of Industrial Technology,
11800 Universiti Sains Malaysia, Penang, Malaysia.
Tel: 04 6536216 Fax: 04 6573678
Room no.:237, Email:  maizura@usm.my

 

teaching

Teaching Courses

  • Indsutrial Waste Management
  • Food Sensory Evaluation
  • Processing Technology Of Plant Based Products

 

Supervision

SUPERVISION  | BACK TO TOP

  • Supervision 1
  • Supervision 2
  • Supervision 3

 

Publication

JOURNALS & BOOKS | PROCEEDING | ORAL & POSTERS | PRESENTATIONS

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Journals

  1. Maizura Murad, Aminah Abdullah & Wan Aida Wan Mustapha (2014) Penerimaan dan penggunaan produk soya dalam kalangan pengguna Semenanjung Malaysia. Sains Malaysiana. 43: 977-985
  2. Maizura Murad, Aminah Abdullah and Wan Aida Wan Mustapha (2013) Antioxidant capacity and amino acid profiles of egg tofu. American Journal of Applied Sciences 10(11): 1315-1324
  3. Maizura, M., Aminah, A. and Wan Aida, W. M. (2011) Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract. International Food Research Journal 18: 526-531
  4. Fazilah, A., Maizura, M., Abd Karim, A., Bhupinder, K., Rajeev, B., Uthumporn, U. and Chew, S. H. (2011) Physical and mechanical properties of sago starch–alginate films incorporated with calcium chloride. International Food Research Journal 18(3): 985-991
  5. Maizura Murad, Aminah Abdullah & Wan Aida Wan Mustapha (2010) Ciri-ciri fiziko-kimia dan sensori tauhu telur komersial. Sains Malaysiana 39(6): 963–968
  6. Maizura, M., Fazilah, A., Norziah, M.H., Karim, A.A (2008) Antibacterial activity of modified sago starch-alginate based edible film incorporated with lemongrass (Cymbopogon Citratus) oil. International Food Research Journal 15(2):233-236
  7. Maizura, M. Fazilah, A. Norziah, M.H. Karim A.A. (2007) Antibacterial activity and mechanical properties of partially hydrolyzed sago starch-alaginate edible film containing lemongrass oil. Journal of Food Science 72 (6) C324-C330

Proceedings

  1. Maizura, M., Aminah, A. & Wan Aida, W.M., 2012. Antioxidant capacity of commercial egg tofu., , 2nd International seminar on food and agriculturer science, innovating indigeneous functional food and agro-biotechnology (ISFAS).
  2. Maizura, M., Aminah, A. & Wan Aida, W.M, 2011, Pengoptimuman formulasi tauhu telur yang mengadungi karagenan, gam arab dan kanji jagung melalui analisis sensori deskriptif., , Koloium Siswazah Ke-11, Fakulti Sains Dan Teknologi, Penyelidikan Siswazah: Meneroka Perbatasan Ilmu.
  3. Maizura, M., Aminah, A. & Wan Aida, W.M., 2011, Total phenolic content and antioxidant activities of egg tofu., , 24th Regional Symposium of Malaysia Analytical Sciences (SKAM 24).
  4. Maizura, M., Aminah, A. & Wan Aida, W.M. 2010., 2010, The acceptance, preference and consumption of tofu and egg tofu by Chinese in Klang Valley and Northern Malaysia., , 25th Science Conference for Nutrition Society of Malaysia.
  5. Maizura, M., Aminah, A. & Wan Aida, W.M., 2010, Descriptive sensory analysis of egg tofu. UKM-UNRI Ke-6.
  6. Maizura, M., Aminah, A. & Wan Aida, W.M., 2009, Phenolic content and antioxidant activity determined by free redical-scavenging of kesum (polygonum minus), ginger (zingiber officinale) and turmeric (curcuma longa) ekstracts., , UKM Food Science Research Group.
  7. Fazilah,A. and Maizura, M., 2008, The effects of lemongrass oil and glycerol on the mechanical properties of modified sago starch-alginate edible films, National Seminar and Congress of PATPI 2008: The Application of Science and Technology to Increase Food Quality and Security for Enhancing the Market.
  8. Fazilah, A and Maizura, M. and Norziah, M.H., 2006, Antimicrobial activity and physical properties of sago starch alginate edible film incorporated with lemongrass oil., , National Conference on Food Science & Nutrition “Innovations in Research & Development: Enhancing the Quality of Life.

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School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia 11800 Pulau Pinang, Malaysia.
Tel: +604 653 2219 | Fax: +604-653 6375 | Email: dean_ind@usm.my

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