Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Shwu Fun Kua"'
Autor:
Bee Aik Tan, Anusha Nair, Mohd Ibnur Syawal Zakaria, Jaime Yoke Sum Low, Shwu Fun Kua, Ka Loo Koo, Yick Ching Wong, Bee Keat Neoh, Chin Ming Lim, David Ross Appleton
Publikováno v:
Agriculture, Vol 13, Iss 5, p 957 (2023)
Background: The level of free fatty acids (FFAs) is an important oil quality index that is consistently measured at mills and refineries to ensure that palm oil is within specification limits. FFAs can accumulate at any point throughout the process,
Externí odkaz:
https://doaj.org/article/f0a7e378128f43be9cce54609416100c
Autor:
Arief Izzairy Zamani, Susann Barig, Sarah Ibrahim, Hirzun Mohd. Yusof, Julia Ibrahim, Jaime Yoke Sum Low, Shwu Fun Kua, Syarul Nataqain Baharum, Klaus-Peter Stahmann, Chyan Leong Ng
Publikováno v:
Microbial Cell Factories, Vol 19, Iss 1, Pp 1-16 (2020)
Abstract Background Sugars and triglycerides are common carbon sources for microorganisms. Nonetheless, a systematic comparative interpretation of metabolic changes upon vegetable oil or glucose as sole carbon source is still lacking. Selected fungi
Externí odkaz:
https://doaj.org/article/326051e1b803449da26763517f158604
Autor:
Arutchelvam Balakrishnan, Mohd Ibnur Syawal Zakaria, Bee Aik Tan, Jaime Yoke Sum Low, Shwu Fun Kua, Chin Ming Lim, David Ross Appleton
Publikováno v:
Agriculture, Vol 11, Iss 11, p 1030 (2021)
The processing of oil palm fresh fruit bunches (FFB), together with loose fruits, in the current mill operation contributes to oil loss and high free fatty acids (FFA), affecting crude palm oil quality. Fruit detachment induced by ethephon and ethyle
Externí odkaz:
https://doaj.org/article/ff4432c8effb4b9d83c49e3a8aa6c84d
Autor:
Shwu Fun Kua, Dalina Adan, Huey Fang Teh, Chin Ming Lim, Adabelle Ong, Shareef Ismail, Huei Hong Lee
Publikováno v:
ACS Food Science & Technology. 2:1888-1898
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67d6e9a9940dcedbed3adad6363644f4
https://doi.org/10.1021/acsfoodscitech.2c00268
https://doi.org/10.1021/acsfoodscitech.2c00268
Autor:
Klaus-Peter Stahmann, Sarah Ibrahim, Shwu Fun Kua, Hirzun Mohd. Yusof, Chyan Leong Ng, Susann Barig, Arief Izzairy Zamani, Syarul Nataqain Baharum, Julia Ibrahim, Jaime Yoke Sum Low
Publikováno v:
Microbial Cell Factories, Vol 19, Iss 1, Pp 1-16 (2020)
Microbial Cell Factories
Microbial Cell Factories
Background Sugars and triglycerides are common carbon sources for microorganisms. Nonetheless, a systematic comparative interpretation of metabolic changes upon vegetable oil or glucose as sole carbon source is still lacking. Selected fungi that can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54f7326bf465f84c6e6009ecb3247118
http://link.springer.com/article/10.1186/s12934-020-01434-w
http://link.springer.com/article/10.1186/s12934-020-01434-w
Autor:
Arief Izzairy Zamani, Barig, Susann, Ibrahim, Sarah, Hirzun Mohd. Yusof, Ibrahim, Julia, Low, Jaime Yoke Sum, Shwu Fun Kua, Syarul Nataqain Baharum, Klaus-Peter Stahmann, Ng, Chyan Leong
Additional file 1. Additional tables and figures.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9840a92709ea52bc6441a7339b010d5b
Autor:
Chin Ming Lim, Mohd Ibnur Syawal Zakaria, David Ross Appleton, Arutchelvam Balakrishnan, Jaime Yoke Sum Low, Bee Aik Tan, Shwu Fun Kua
Publikováno v:
Agriculture, Vol 11, Iss 1030, p 1030 (2021)
Agriculture
Volume 11
Issue 11
Agriculture
Volume 11
Issue 11
The processing of oil palm fresh fruit bunches (FFB), together with loose fruits, in the current mill operation contributes to oil loss and high free fatty acids (FFA), affecting crude palm oil quality. Fruit detachment induced by ethephon and ethyle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b259dcdcff2223434e21403e346bc993
https://doi.org/10.3390/agriculture11111030
https://doi.org/10.3390/agriculture11111030
Autor:
Khairul Izwan Bin Nan, Shwu Fun Kua, Julia Ibrahim, Christopher Kuok Weng Ooi, Norhafizi Bin Hashim, Hirzun Mohd Yusof
Publikováno v:
Renewable Bioresources. 3:2
This study was designed to determine the types of phenolics in palm kernel cake (PKC) and optimise the extraction of phenolics. The phenolics of PKC were extracted in free methanol-soluble and cell wallbound forms. Optimisation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b49ae2db5a5fb0b154e92688b817f53
https://doi.org/10.7243/2052-6237-3-2
https://doi.org/10.7243/2052-6237-3-2