Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Mat Sahri Miskandar"'
Publikováno v:
In Journal of Food Engineering September 2013 118(1):90-99
Autor:
Mohamed Sabo Abdulkarim, Mohammad Usman Makeri, Hasanah Mohd Ghazali, Kharidah Muhammad, Roselina Karim, Mat Sahri Miskandar
To explore possible food applications, the oxidative stability, antioxidants contents (tocopherols and tocotrienols), thermal properties, and solid fat content of winged bean oil were investigated along with soybean oil for comparison. Results showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32acaa8fe57eb45b48eab5f225124187
Autor:
Sivaruby Kanagaratnam, Imededdine Arbi Nehdi, Yaakob B. Che Man, Mat Sahri Miskandar, Masni Mat Yusoff, Chin Ping Tan
Publikováno v:
Journal of the American Oil Chemists' Society. 90:91-101
Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat port
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fb8f07c41fdb06664ba5a413cc0c61a
https://doi.org/10.1007/s11746-012-2140-9
https://doi.org/10.1007/s11746-012-2140-9
Autor:
Mohammed Sabo Abdulkarim, Abdul Azis Ariffin, Huey Chern Boo, Mat Sahri Miskandar, Sami Saadi, Hasanah Mohd Ghazali
Publikováno v:
Food Chemistry. 133:1485-1493
Multipurpose margarine (MPM) or water-in-oil (w/o) emulsion systems were prepared using palm oil (PO)/palm stearin (PS) blends as continuous phases and stabilized by monoacylglycerol (90% monoester) as emulsifier. Experimental analyses of three out o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fee5d2bd5714d3400d2ff6a351a2e562
https://doi.org/10.1016/j.foodchem.2012.02.038
https://doi.org/10.1016/j.foodchem.2012.02.038
Publikováno v:
European Journal of Lipid Science and Technology. 113:627-636
Ternary mixtures containing palm olein (POL), palm kernel oil (PKO) and palm oil-based diacylglycerol (PO-DAG) were designed using mixture design. The corresponding physical properties such as solid fat content (SFC) as well as deviation from SFC (Δ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0843cd392a4e1b8ee3d7aa705736bc81
https://doi.org/10.1002/ejlt.201000448
https://doi.org/10.1002/ejlt.201000448
Publikováno v:
Food and Bioprocess Technology. 5:1674-1685
Many studies have been conducted to deliver more healthy alternatives to full fat products. Incorporation of a high proportion of diacylglycerol oil as a functional oil into the plastic fat products through development of blend formulation is conside
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0186502c6eb0d05bf4203297f37031f7
https://doi.org/10.1007/s11947-010-0475-5
https://doi.org/10.1007/s11947-010-0475-5
Autor:
Mat Sahri Miskandar, Idris Nor Aini
Publikováno v:
European Journal of Lipid Science and Technology. 109:422-432
Market trends have shown that manufacturers are switching from hydrogenated fats to trans acid-free alternatives for food product formulations or preparation. Palm oil and palm products have become important raw materials in the production of solid-f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff8e57e218418c164706bc46326fb1ca
https://doi.org/10.1002/ejlt.200600232
https://doi.org/10.1002/ejlt.200600232
Autor:
Hasanah Mohd Ghazali, Sami Saadi, Huey Chern Boo, A.A. Ariffin, Mat Sahri Miskandar, S.M. Abdulkarim
Publikováno v:
Journal of food science. 76(1)
The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75dd50112fb768c90784a69bd30d9cb7
https://pubmed.ncbi.nlm.nih.gov/21535649
https://pubmed.ncbi.nlm.nih.gov/21535649
Publikováno v:
Food chemistry. 127(3)
Palm-based diacylglycerol (P-DAG) oils were produced through enzymatic glycerolysis of palm kernel oil (PKO), palm oil (PO), palm olein (POL), palm mid fraction (PMF) and palm stearin (PS). High purity DAG (83–90%, w/w) was obtained and compared to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a90876194fc61ad2357de66d0d3a3ea3
https://pubmed.ncbi.nlm.nih.gov/25214093
https://pubmed.ncbi.nlm.nih.gov/25214093
Autor:
S.M. Abdulkarim, Hasanah Mohd Ghazali, Sami Saadi, Abdul Azis Ariffin, Huey Chern Boo, Mat Sahri Miskandar
Publikováno v:
Food chemistry. 132(1)
The main goal of the present work was to assess the mechanism of crystallisation, more precisely the dominant component responsible for primary crystal formations and fat agglomerations. Therefore, DSC results exhibited significant effect on temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c30f515d247005d79671aa106f661d0
https://pubmed.ncbi.nlm.nih.gov/26434338
https://pubmed.ncbi.nlm.nih.gov/26434338