Zobrazeno 1 - 10
of 138
pro vyhledávání: '"Chung Lim Law"'
Publikováno v:
Foods, Vol 11, Iss 12, p 1762 (2022)
Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkrau
Externí odkaz:
https://doaj.org/article/ae46e6a821a04178884a2b2e38558aeb
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1680-1696 (2018)
Authenticity of food is of great importance to ensure food safety and quality, and to protect consumer rights. A rapid and accurate method for authentication of edible bird’s nest (EBN) was proposed by using nutritional profile and chemical composi
Externí odkaz:
https://doaj.org/article/4403b075349549f8a27929159dd5c3d6
Autor:
Hui Yi Leong, Yu-Kaung Chang, Chien Wei Ooi, Chung Lim Law, Advina Lizah Julkifle, Pau Loke Show
Publikováno v:
Frontiers in Chemistry, Vol 7 (2019)
Nowadays, downstream bioprocessing industries inclines towards the development of a green and high efficient bioseparation technology. Betacyanins are presently gaining higher interest in the food science as driven by their high tinctorial strength a
Externí odkaz:
https://doaj.org/article/facabff3416e4f4c81f8ab92a5e3937e
Publikováno v:
Information Processing in Agriculture, Vol 2, Iss 1, Pp 1-5 (2015)
The high nitrite content in edible bird’s nests is a major concern to the local swiftlet industry. It lowers the price of the edible bird’s nests and it brings severe health hazards to consumers and farmers. This research investigated the nitrite
Externí odkaz:
https://doaj.org/article/7ec014967a7b4891a6c25e8273dd6aa5
Publikováno v:
Information Processing in Agriculture, Vol 2, Iss 1, Pp 64-71 (2015)
This paper reports the study of crumb rubber drying in different experimental designs. It is important to understand the characteristics of crumb rubber drying in order to formulate a better drying strategy that could give higher energy efficiency. F
Externí odkaz:
https://doaj.org/article/a94cabaea14948bc9b9e2cdd25fd3c8a
Autor:
Yiwen Huang, Min Zhang, Ronghua Ju, Chung Lim Law, Dongcui Fan, Gennadiy V. Semenov, Zhenjiang Luo
Publikováno v:
Drying Technology. :1-15
Publikováno v:
Food and Bioprocess Technology. 16:167-184
Publikováno v:
Food Chemistry. 424:136456
Publikováno v:
International Food Research Journal. 29:572-581
The effect of different drying methods i.e., oven (OD), vacuum (VD), and heat pump assisted (HPD) drying on lemon myrtle leaf (LML) as well as the retention of volatiles in the dried product was investigated. Following a constant rate period, each me
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-17
Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-in