Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Lye Yee Chew"'
Autor:
Ying Yee Chin, Kian Aun Chang, Wei Mei Ng, Zei Pei Eng, Lye Yee Chew, Yun Ping Neo, See Wan Yan, Ching Lee Wong, Kin Weng Kong, Amin Ismail
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100426- (2023)
Agriculture in the 21st century faces challenges in adopting efficient and sustainable production methods to feed the growing population. In this context, seaweed offers greater advantages over terrestrial plants. This study investigated the nutritio
Externí odkaz:
https://doaj.org/article/4fccc8f91dd74d0bba4afc51ff8655cd
Publikováno v:
Journal of Oleo Science; 2024, Vol. 73 Issue 3, p275-292, 18p
Autor:
Brigitte Yii Sueh Tiong, Kin Hee Yiong, Wenxin Long, Ai Shyien Cheah, Yufaan Abdul Sattar, Kian Aun Chang, Yun Ping Neo, Lye Yee Chew
Publikováno v:
Journal of Culinary Science & Technology. :1-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::059a7f8831dc044ffa835da48a5ffaff
https://doi.org/10.1080/15428052.2022.2088434
https://doi.org/10.1080/15428052.2022.2088434
Autor:
Kin Weng Kong, Lye Yee Chew, Kian Aun Chang, Ze Yee Pong, Hock Eng Khoo, Seng Bee Ng, Yun Ping Neo
Publikováno v:
British Food Journal. 124:2911-2920
PurposeMango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a248b7c0238d1feac171e78c048d76f5
https://doi.org/10.1108/bfj-08-2021-0883
https://doi.org/10.1108/bfj-08-2021-0883
Autor:
Lye Yee Chew, Kian Aun Chang, Tzia-E Tan, Han Ni Kow, Kiat Liang Tan, Vikineswary Sabaratnam, Yun Ping Neo
Publikováno v:
International Journal of Food Science & Technology. 56:5639-5646
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04d98d20c51282a83b87ce004b8455c2
https://doi.org/10.1111/ijfs.15158
https://doi.org/10.1111/ijfs.15158
Autor:
Kian Aun Chang, Lye Yee Chew, Kung Pui Law, Jeck Fei Ng, Chee Sien Wong, Ching Lee Wong, Sobri Hussein
Publikováno v:
Radiation Physics and Chemistry. 193:109963
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bf4aac4a74af7679021559533ce711a
https://doi.org/10.1016/j.radphyschem.2022.109963
https://doi.org/10.1016/j.radphyschem.2022.109963
Publikováno v:
Journal of Aquatic Food Product Technology. 27:446-463
Two-level full factorial design was employed to identify the extraction parameters that can improve the derivation of fucoxanthin content (FC), total carotenoid content (TCC), and antioxidant from ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::967a6e61bb0a20d53017bc53afd7286f
https://doi.org/10.1080/10498850.2018.1448918
https://doi.org/10.1080/10498850.2018.1448918
Autor:
Sing Ling Ley, Lye Yee Chew, Sook Wai Lee, Kian Aun Chang, Kin Weng Kong, Hui Yee Yaw, Mei Yan Lee, Yun Ping Neo
Publikováno v:
LWT. 151:112177
Sechium edule shoot (chayote shoot, CS) is widely grown in Cameroon Highlands, Malaysia. However, its consumption is limited to the locals. Many studies on chayote fruits are available, whereas little is known about the shoot. Therefore, CS was analy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81f2deb4d6cdd982ee9051b9efee5eaf
https://doi.org/10.1016/j.lwt.2021.112177
https://doi.org/10.1016/j.lwt.2021.112177
Autor:
Lye Yee Chew, Ji Tsong Ow, Kin Weng Kong, Hemlatha Nagappan, See Wan Yan, Poh Ping Pee, Sandra Hui Yin Kee
Publikováno v:
Food Research International. 99:950-958
Two Malaysian brown seaweeds, Sargassum siliquosum and Sargassum polycystum were first extracted using methanol to get the crude extract (CE) and further fractionated to obtain fucoxanthin-rich fraction (FRF). Samples were evaluated for their phenoli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::277fd2b598e555270fda16fb2e595ee6
https://doi.org/10.1016/j.foodres.2017.01.023
https://doi.org/10.1016/j.foodres.2017.01.023
Over the past few decades, the use of enzyme preparation in food processing has increased tremendously because it is a green technology. Plants, animals, and microorganisms are important sources of enzyme preparation, containing an active enzyme or a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fdb2bff8ec2bbeb98d9c60265d50c81
https://doi.org/10.1016/b978-0-12-813280-7.00015-3
https://doi.org/10.1016/b978-0-12-813280-7.00015-3
