Nazamid Saari
Professor
Food Science
University Putra Malaysia
Malaysia
Biography
Dr. Nazamid Saari is affiliated to the Department of Food Science, Universitiy Putra Malaysia, where Dr. Nazamid Saari is currently working as Professor. Dr. Nazamid Saari BSc degree from UPM, MSc from Saga University, Japan and PhD from [Kagoshima University, Japan. Dr. Nazamid Saari has authored and co-authored several national and international publications and also working as a reviewer for reputed professional journals. Dr. Nazamid Saari is having an active association with different societies and academies around the world. Dr. Nazamid Saari made his mark in the scientific community with the contributions and widely recognition from honourable subject experts around the world. Dr. Nazamid Saari has received several awards for the contributions to the scientific community. Dr. Nazamid Saari major research interest involves Food Biotechnology & Enzymology.
Research Interest
Food Biotechnology & Enzymology.
Publications
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Akanbi Taiwo Olusesan and Nazamid Saari (2011). Breadfruit starch, wheat flour, noodle preparation, culinary properties, sensory evaluation. International of Food Research Journal. 18:283-128.
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Sara Bordbar, Farooq Anwar, Nazamid Saari (2011). High-value components and bioactives from sea cucumbers for functional foods-A Review. Marine Drugs. 9: 1761-1805.
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Hassan Onsa, G., Saari, N.B., Bakar, J., Abd. Manap, M.Y. and Selamat, J. (2011). Analysis of thermal inactivation kinetics of membrane-bound polyphenol oxidases and peroxidases from Metroxylon sagu. Journal of Food Biochemistry. 35:819-832
