Výsledky vyhledávání - "Kim-Tiu Teng"

Diets enriched with palm olein, cocoa butter, and extra virgin olive oil exhibited similar lipid response: a randomized controlled study in young healthy adults

Autor: Radhika Loganathan, Gowri Nagapan, Kim-Tiu Teng, Phooi Tee Voon, Sia Yen Yap, Yen Teng Ng, Tony Kock Wai Ng, Yuen May Choo, Augustine Soon Hock Ong, Seng Huat Ong, Kanga Rani Selvaduray

Publikováno v: Nutrition Research. 105:113-125

Vegetable oils having unsaturated fatty acids in the sn-2 position of triglyceride (TG) backbone might not raise serum cholesterol levels. We investigated the chronic effects of diets enriched with palm olein (IV64) (PO), cocoa butter (CB), or extra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47a8b9c18dac2dad2e9d4383bc409296
https://doi.org/10.1016/j.nutres.2022.06.011

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High prevalence of malnutrition and vitamin A deficiency among schoolchildren of rural areas in Malaysia using a multi-school assessment approach

Autor: Pei Yee Tan, Syahirah Nadiah Mohd Johari, Kim-Tiu Teng, Radhika Loganathan, Soo Ching Lee, Romano Ngui, Kanga Rani Selvaduray, Yvonne Ai Lian Lim

Publikováno v: British Journal of Nutrition. 129:454-467

Childhood malnutrition is known as a public health concern globally. The present study aims to assess the anthropometry and blood biochemical status of rural primary schoolchildren in Malaysia. A total of 776 children (7–11 years old) from ten rura

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d3c745e7f9d2dd8bc7209c4e7cc5687
https://doi.org/10.1017/s0007114522001398

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Role of dietary fat on obesity-related postmenopausal breast cancer: insights from mouse models and methodological considerations

Autor: Pei Yee Tan, Kim Tiu Teng

Publikováno v: Breast Cancer. 28:556-571

The increasing incidence rate of breast cancer in the last few decades is known to be linked to the upward trend of obesity prevalence worldwide. The consumption of high-fat diet in particular has been correlated with postmenopausal breast cancer ris

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbd493edd63d9db341107e5562c163b3
https://doi.org/10.1007/s12282-021-01233-0

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Antioxidant Potential of Red Palm-Pressed Mesocarp Olein

Autor: Kim Tiu Teng, Harrison Lik Nang Lau, Soek Sin Teh, Radhika Loganathan, Siau Hui Mah

Publikováno v: Journal of oleo science. 70(12)

Oxidative stress occurs due to the imbalance amount of the free radicals and antioxidants in human body which often associated with numerous chronic diseases. The antioxidant properties of red palm-pressed mesocarp olein (PPMO) have not been widely s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ad4af7cf25b81719c148654b714abc8
https://pubmed.ncbi.nlm.nih.gov/34759109

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Storage Stability Assessment of Red Palm Olein in Comparison to Palm Olein

Autor: Radhika Loganathan, Kim-Tiu Teng, Shireene Ratna Vethakkan, Azmil Haizam Ahmad Tarmizi

Publikováno v: Journal of Oleo Science. 69:1163-1179

Sixty-four bottles of red palm olein and palm olein (constituted as control) samples were stored at permutations of common home setting variables which are: temperature (room temperature (24°C) or 8°C), light (kept in dark or exposure under light)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::426a82c0d2d3526dc1858e6ffd478f5b
https://doi.org/10.5650/jos.ess20036

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Thermal Stability and Sensory Acceptance of Cupcakes Containing Red Palm Olein

Autor: Radhika Loganathan, Kim-Tiu Teng, Azmil Haizam Ahmad Tarmizi, Shireene Ratna Vethakkan

Publikováno v: Journal of Oleo Science. 69:671-676

The study was designed to evaluate the nutritive value, thermal stability and consumer acceptance of cupcakes baked with red palm olein compared to palm olein. Thermal stability was evaluated for acidity, peroxide, p-anisidine and total oxidation val

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff71e945fb25bcbbfb9834d348f744d3
https://doi.org/10.5650/jos.ess19253

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Retention of Carotenes and Vitamin E, and Physico-chemical Changes Occurring upon Heating Red Palm Olein Using Deep-fat Fryer, Microwave Oven and Conventional Oven

Autor: Radhika Loganathan, Shireene Ratna Vethakkan, Kim-Tiu Teng, Azmil Haizam Ahmad Tarmizi

Publikováno v: Journal of oleo science. 69(3)

Red palm olein is known to be high in carotenes and vitamin E (tocols) and possess various nutritional benefits. This study evaluates the effect of prolonged heating using three common cooking techniques i.e. deep-fat fryer, microwave oven and conven

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e0dee5028b4b063f9b69338ecc3e5a0
https://pubmed.ncbi.nlm.nih.gov/32051355

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