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Articles by Norazmir Md Nor
Total Records ( 3 ) for Norazmir Md Nor
  Norazmir Md Nor , Mohd Bakri Jaliabc and Maaruf Abdul Ghani
  HACCP System is a food safety assurance system through 7 principles to control the biological, chemical and physical hazards. HACCP system in Malaysia is executed based on the MS 1480 : 2007-Hazard Analysis Critical Control Point and prerequisite programmes according to MS 1514 : 2009-Good Manufacturing Practice (GMP) For Food. The involvements of Small and Medium Enterprises (SMEs) play a significant role in the food processing sub-sector in the country. A wide range of certification schemes has been developed for HACCP and GMP which involves ministries, government agencies and the private sector. Various guidelines as a reference also developed by ministries and government agencies involved in the certification programs offered to SMEs. Development of quality assurance programs and food safety are intended to meet the level of achievement of the SMEs in the provision of quality and safe food.
  Farhanah Ahmad Shuhaimi , Norazmir Md Nor , Siti Sabariah Buhari , Emmy Hainida Khairul Ikram and Ummy Syalshabella Muhamad Zamri
  Background and Objective: Women with a past medical history of gestational diabetes mellitus (GDM) are more likely to develop type 2 diabetes mellitus (T2DM) and many other chronic diseases. T2DM can be prevented in these women by management of postpartum blood glucose levels. The carbohydrate glycemic index (GI) has the greatest impact on blood glucose levels and consumption of low GI carbohydrates can have favorable effects on postprandial blood glucose levels. This cross-sectional study was conducted to compare carbohydrates consumed by 40 women who did and 40 women who did not have a history of GDM in Puncak Alam. Materials and Methods: The dietary intake of the respondents was assessed using the Food Frequency Questionnaire. Results: Overall, daily carbohydrate intake among women with no history of GDM was higher than women who did have a history of GDM (p = 0.02, p<0.05). No significant difference was seen for dietary GI (p = 0.24, p>0.05) or dietary glycemic load (p = 0.09, p>0.05) between the two groups. However, the carbohydrate sources for the two groups differed significantly. Women without a history of GDM had greater intake of rice varieties with high GI (p = 0.08, p<0.05), pasta intake (p = 0.03, p<0.05) and low GI beverages (p = 0.07, p<0.05) compared to women with a history of GDM. Conclusion: Women who had a history of GDM tended to consume more low GI foods than women without a history of GDM, yet overall both groups consumed low amounts of low GI foods.
  Mohammad Halim Jeinie , Mazni Saad , Mohd Shazali Md Sharif and Norazmir Md Nor
  Food hygiene and safety are two related issues that have gained currency in most of the world’s health conscious communities. People have become more conscious of the food they consume and are also increasingly vigilant about food safety considerations. The purpose of this study is to examine food hygiene practices and food safety perspectives among 18 students of aculinary degree program. Their knowledge of biological, chemical and physical hazardsthat may affect hygiene practices are recorded and described via their participation ina series of interviews, observations and photo taking at their workstations. The results show a lack of knowledge of potential food hazards that could contribute to poor food handling thus leading to food hygiene and safety issues.
 
 
 
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