Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Kok Ming Goh"'
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 460-469 (2021)
Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process contaminants found in frying and baking, except the refining process. The free form MCPD and glycidol are released from their parent esters via lipase hydrolysis while they
Externí odkaz:
https://doaj.org/article/a97a2cefff7f4a509fefef9e4ff06a1a
Publikováno v:
Foods, Vol 11, Iss 24, p 4073 (2022)
With the prevalence of edible diacylglycerol (DAG) oil, which is beneficial to human, the generation of 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) as well as the stability of physical properties during heat-induced processing s
Externí odkaz:
https://doaj.org/article/06800b14292c4a489c787b29db5e7d39
Autor:
Kok Ming Goh, Yu Hua Wong, Faridah Abas, Oi Ming Lai, Masni Mat Yusoff, Tai Boon Tan, Yonghua Wang, Imeddedine Arbi Nehdi, Chin Ping Tan
Publikováno v:
Foods, Vol 9, Iss 6, p 739 (2020)
Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as proces
Externí odkaz:
https://doaj.org/article/d70fc86a3ed14ceaaf5c4dfbd4648ebe
Publikováno v:
Journal of Food Measurement and Characterization. 17:518-526
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2316d8866df56f51724d7c1824e2703f
https://doi.org/10.1007/s11694-022-01646-1
https://doi.org/10.1007/s11694-022-01646-1
Publikováno v:
International Food Research Journal. 28:1216-1222
Kenaf (Hibiscus cannabinus) is an industrial crop in Malaysia, and especially used as a source for composite wood. Kenaf leaves as a by-product of the plantation can be consumed as food due to its high nutritional value. Kenaf leaves have high antiox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36cd07625d5220d412426a78363d1b91
https://doi.org/10.47836/ifrj.28.6.13
https://doi.org/10.47836/ifrj.28.6.13
Publikováno v:
Handbook of Coriander (Coriandrum sativum) ISBN: 9781003204626
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bc83ddb78ffd89c304857f2a9f320c1
https://doi.org/10.1201/9781003204626-19
https://doi.org/10.1201/9781003204626-19
Publikováno v:
International Journal of Food Science & Technology. 56:6649-6655
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79556d6ab383ff969ad4ca1968afbd31
https://doi.org/10.1111/ijfs.15363
https://doi.org/10.1111/ijfs.15363
Deep-frying is a popular food preparation method although oxidized oil may be a health hazard. Minor components in frying oil including antioxidants like tocopherols and tocotrienols, fatty acid composition, triacylglycerol (TAG), and vitamins serve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f9c4edda9cbba247f26d82d3761b8a2
https://doi.org/10.22541/au.165546902.26488446/v1
https://doi.org/10.22541/au.165546902.26488446/v1
Publikováno v:
Journal of Food Measurement and Characterization. 15:3307-3313
The effects of homogenization cycles on the kenaf seed oil (KSO) emulsion stability was checked in this study. KSO nanoemulsions were prepared using a high-pressure homogenizer at 1, 3, and 5 cycles. Results showed that higher homogenization cycles p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fda5a870ab466d1e97d90db8f430985e
https://doi.org/10.1007/s11694-021-00910-0
https://doi.org/10.1007/s11694-021-00910-0
Publikováno v:
International Food Research Journal. 28:294-301
The present work demonstrated a method to determine the growing activities of typical soy sauce fermentation yeasts under sonication stimulation in stress and/or enriched conditions. The yeast activities were determined using a programmed spectrophot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a0d22af2aa887fc4ec780cfdaefa97a
https://doi.org/10.47836/ifrj.28.2.09
https://doi.org/10.47836/ifrj.28.2.09