A5013977120- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Multisensory perception and integration
- Polysaccharides Composition and Applications
- Microbial Inactivation Methods
- Food Chemistry and Fat Analysis
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Olfactory and Sensory Function Studies
- Postharvest Quality and Shelf Life Management
- Food composition and properties
- Botanical Research and Applications
- Spectroscopy and Chemometric Analyses
- Fermentation and Sensory Analysis
- Seaweed-derived Bioactive Compounds
- Microbial Metabolites in Food Biotechnology
- Coconut Research and Applications
- Analytical Chemistry and Chromatography
- Polysaccharides and Plant Cell Walls
- Edible Oils Quality and Analysis
- Radiation Effects and Dosimetry
- GABA and Rice Research
Auckland University of Technology
2016-2025
Universiti Putra Malaysia
2004-2024
Universiti Malaysia Perlis
2018
Malaysian Agricultural Research and Development Institute
2017
University of Otago
2008-2010
Lincoln University
2010
In-Q-Tel
2003
Umeå University
1999
Linköping University
1999
Dana-Farber Cancer Institute
1999
Abstract A study on the commercial virgin coconut oil (VCO) available in Malaysian and Indonesian market was conducted. The paper reported chemical characteristics fatty acid composition of VCO. There no significant difference lauric content (46.64–48.03%) among VCO samples. major triacylglycerols obtained for oils were LaLaLa, LaLaM, CLaLa, LaMM CCLa (La, lauric; C, capric; M, myristic). Iodine value ranged from 4.47 to 8.55, indicative only few unsaturated bond presence. Saponification...
The antioxidant properties of virgin coconut oil produced through chilling and fermentation were investigated compared with refined, bleached deodorized oil. Virgin showed better capacity than the method had strongest scavenging effect on 1,1-diphenyl-2-picrylhydrazyl highest activity based β-carotene–linoleate bleaching method. However, obtained reducing power. major phenolic acids detected ferulic acid p-coumaric acid. Very high correlations found between total content (r=0.91), power...
Ice crystal formation is of primary concern to the frozen food industry. In this study, effects antifreeze peptides (AFPs) on ice were assessed in carrot during freezing and thawing. Three synthetic analogues based naturally occurring used study. The AFPs exhibited modification morphology, confirming their activity vitro. ability minimize drip loss preserve color, structure, texture, volatiles was evaluated using techniques SEM, GC-MS, texture analysis. results prove potential these above...