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Results: 1-25/51
Authors:
You, LL
Baharin, BS
Man, YBC
Takagi, S
Citation: Ll. You et al., Effect of degumming process on chromatographic separation of carotenes from crude and degummed palm oil, J FOOD LIPI, 8(1), 2001, pp. 27-35
Authors:
Ali, A
Selamat, J
Man, YBC
Suria, AM
Citation: A. Ali et al., Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate, INT J F S N, 52(3), 2001, pp. 251-261
Authors:
Chu, BS
Ghazali, HM
Lai, OM
Man, YBC
Yusof, S
Yusoff, MSA
Citation: Bs. Chu et al., Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips, FOOD CHEM, 74(1), 2001, pp. 21-33
Authors:
Ali, A
Selamat, J
Man, YBC
Suria, AM
Citation: A. Ali et al., Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate, FOOD CHEM, 72(4), 2001, pp. 491-497
Authors:
Man, YBC
Ghani, MBA
Hashim, DBM
Rahman, RA
Citation: Ybc. Man et al., Study of sago starch (Metroxylon sagu) gelatinization by differential scanning calorimetry, J FOOD PROC, 25(2), 2001, pp. 101-121
Authors:
Maaruf, AG
Man, YBC
Asbi, BA
Junainah, AH
Kennedy, JF
Citation: Ag. Maaruf et al., Effect of water content on the gelatinisation temperature of sago starch, CARBOHY POL, 46(4), 2001, pp. 331-337
Authors:
Ammawath, W
Man, YBC
Yusof, S
Rahman, RA
Citation: W. Ammawath et al., Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep-fat-fried banana chips, J SCI FOOD, 81(12), 2001, pp. 1166-1171
Authors:
Baharin, BS
Latip, RA
Man, YBC
Rahman, RA
Citation: Bs. Baharin et al., The effect of carotene extraction system on crude palm oil quality, carotene composition, and carotene stability during storage, J AM OIL CH, 78(8), 2001, pp. 851-855
Authors:
Man, YBC
Mirghani, MES
Citation: Ybc. Man et Mes. Mirghani, Detection of lard mixed with body fats of chicken, lamb, and cow by Fourier transform infrared spectroscopy, J AM OIL CH, 78(7), 2001, pp. 753-761
Authors:
Mirghani, MES
Man, YBC
Jinap, S
Baharin, BS
Bakar, J
Citation: Mes. Mirghani et al., A new method for determining aflatoxins in groundnut and groundnut cake using Fourier transform infrared spectroscopy with attenuated total reflectance, J AM OIL CH, 78(10), 2001, pp. 985-992
Authors:
Latip, RA
Baharin, BS
Man, YBC
Rahman, RA
Citation: Ra. Latip et al., Effect of adsorption and solvent extraction process on the percentage of carotene extracted from crude palm oil, J AM OIL CH, 78(1), 2001, pp. 83-87
Authors:
Chu, BS
Ghazali, HM
Lai, OM
Man, YBC
Yusof, S
Yusoff, MSA
Citation: Bs. Chu et al., Oxidative stability of a lipase-catalyzed transesterified palm stearin andpalm kernel olein blend, J FOOD LIPI, 7(3), 2000, pp. 207-215
Authors:
Abd Majid, R
Baharin, BS
Ahmadun, FR
Man, YBC
Citation: R. Abd Majid et al., Processing of crude palm oil with ceramic microfiltration membrane, J FOOD LIPI, 7(2), 2000, pp. 113-126
Authors:
Chan, KW
Baharin, BS
Man, YBC
Citation: Kw. Chan et al., Adsorption isotherm studies of palm,carotene extraction by synthetic polymer adsorbent, J FOOD LIPI, 7(2), 2000, pp. 127-141
Authors:
Jaswir, I
Man, YBC
Kitts, DD
Citation: I. Jaswir et al., Use of natural antioxidants in refined palm olein during repeated deep-fatfrying, FOOD RES IN, 33(6), 2000, pp. 501-508
Authors:
Jaswir, I
Man, YBC
Kitts, DD
Citation: I. Jaswir et al., Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein, FOOD RES IN, 33(2), 2000, pp. 75-81
Authors:
Jinap, S
Ali, AA
Man, YBC
Suria, AM
Citation: S. Jinap et al., Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures, INT J F S N, 51(6), 2000, pp. 489-499
Authors:
Setiowaty, G
Man, YBC
Jinap, S
Moh, MH
Citation: G. Setiowaty et al., Quantitative determination of peroxide value in thermally oxidized palm olein by Fourier transform infrared spectroscopy, PHYTOCH AN, 11(2), 2000, pp. 74-78
Authors:
Mwasaru, MA
Muhammad, K
Bakar, J
Man, YBC
Citation: Ma. Mwasaru et al., Influence of altered solvent environment on the functionality of pigeonpea(Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates, FOOD CHEM, 71(2), 2000, pp. 157-165
Authors:
Man, YBC
Jaswir, I
Citation: Ybc. Man et I. Jaswir, Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying, FOOD CHEM, 69(3), 2000, pp. 301-307
Authors:
Irwandi, J
Man, YBC
Kitts, DD
Bakar, J
Jinap, S
Citation: J. Irwandi et al., Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems, J AM OIL CH, 77(9), 2000, pp. 945-950
Authors:
Man, YBC
Mirghani, MES
Citation: Ybc. Man et Mes. Mirghani, Rapid method for determining moisture content in crude balm oil by Fouriertransform infrared spectroscopy, J AM OIL CH, 77(6), 2000, pp. 631-637
Authors:
Jaswir, I
Man, YBC
Kitts, DD
Citation: I. Jaswir et al., Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying, J AM OIL CH, 77(5), 2000, pp. 527-533
Authors:
Tan, CP
Man, YBC
Citation: Cp. Tan et Ybc. Man, Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition, J AM OIL CH, 77(2), 2000, pp. 143-155
Authors:
Latip, RA
Baharin, BS
Man, YBC
Rahman, RA
Citation: Ra. Latip et al., Evaluation of different types of synthetic adsorbents for carotene extraction from crude palm oil, J AM OIL CH, 77(12), 2000, pp. 1277-1281