Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Yaakob B. Che Man"'
Publikováno v:
International Journal of Applied Pharmaceutics. :259-263
Objective: The objective of this study was to develop Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of multivariate calibration and discriminant analysis (DA) for the authentication of virgin coconut oil (VCO) from g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4602ffbf046d197aed7bee577372612c
https://doi.org/10.22159/ijap.2019v11i2.31758
https://doi.org/10.22159/ijap.2019v11i2.31758
Publikováno v:
International Journal of Food Properties. 20:S1173-S1181
The objective of this study was to develop FTIR spectroscopy combined with chemometrics for authentication of extra virgin olive oil (EVOO) from grape seed oil (GSO), soybean oil (SO), and walnut oil (WO). FTIR spectra of EVOO and that mixed with GSO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86e99b8cdb00cfe01206696f1afa6018
https://doi.org/10.1080/10942912.2017.1336718
https://doi.org/10.1080/10942912.2017.1336718
Publikováno v:
International Journal of Food Properties. 19:1127-1138
Dielectric property at high microwave frequency region has been utilized for possible rapid detection and screening of different types of meat, especially for halal authentication. This investigation focused on both raw and sterilized (processed) bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d60b6f5ae4539bbb8c62a7db3c8e35e
https://doi.org/10.1080/10942912.2015.1058274
https://doi.org/10.1080/10942912.2015.1058274
Autor:
Amin Ismail, Abdul Rohman, Alfi Khatib, Shuhaimi Mustafa, Arieff Salleh Rosman, Yaakob B. Che Man, Nurrulhidayah Ahmad Fadzillah
Publikováno v:
Journal of Oleo Science. 64:697-703
The authentication of food products from the presence of non-allowed components for certain religion like lard is very important. In this study, we used proton Nuclear Magnetic Resonance ((1)H-NMR) spectroscopy for the analysis of butter adulterated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04695935f9577df9947705875d3e28a7
https://doi.org/10.5650/jos.ess14255
https://doi.org/10.5650/jos.ess14255
Publikováno v:
International Journal of Food Properties. 18:332-347
Microbial polysaccharides can serve as renewable sources for hydrocolloids used in food, pharmaceutical, and other industrial applications. Xanthan, gellan, dextran, and alginate are among the common microbial polysaccharides in current use. Although
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae0eb9f4966c653783932deb66dc1513
https://doi.org/10.1080/10942912.2012.693561
https://doi.org/10.1080/10942912.2012.693561
Autor:
Zurina Zainal Abidin, Pavithiran Yogarajah, Dayang Radiah Awang Biak, Fatin Nordalila Omar, Yaakob B. Che Man
Publikováno v:
American Journal of Applied Sciences. 11:1104-1112
A potential method for detection and discrimination of alcoholic containing drinks for halal authentication using dielectric properties has been investigated. Behaviors of several pure alcohols, alcohol solution in water and also liquids with alc oho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f4705e7147cb7f99f12edee088d1f9b
https://doi.org/10.3844/ajassp.2014.1104.1112
https://doi.org/10.3844/ajassp.2014.1104.1112
Publikováno v:
European Journal of Lipid Science and Technology. 116:553-562
Pomegranate (Punica granatum L.) seeds are normally waste products from pomegranate fruit processing but they are a valuable source of certain pharmaceutical and nutraceutical compounds. This study was performed to determine and compare the physico-c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beb44dae988c35888c9be9637196e3ee
https://doi.org/10.1002/ejlt.201300416
https://doi.org/10.1002/ejlt.201300416
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
Publikováno v:
Meat Science. 91:207-214
In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a84249798a97db52a5ddf75b6a8e754
https://doi.org/10.1016/j.meatsci.2012.02.015
https://doi.org/10.1016/j.meatsci.2012.02.015
Publikováno v:
Molecules; Volume 17; Issue 5; Pages: 5062-5080
Molecules
Molecules, Vol 17, Iss 5, Pp 5062-5080 (2012)
Molecules
Molecules, Vol 17, Iss 5, Pp 5062-5080 (2012)
Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Bud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d69ef468cdd6d43d71c8b8e9eb1e3f7
https://doi.org/10.3390/molecules17055062
https://doi.org/10.3390/molecules17055062