Calon anugerah merdeka (outstanding scholastic achievement)




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1999


  1. Moh, M.H., Che Man, Y.B., F.R. van de Voort and W.J.W. Abdullah. 1999. Determination of peroxide value in thermally oxidized crude palm oil by NIR spectroscopy. J. Am. Oil Chem Soc. 76(1):19-23




  1. Che Man, Y.B., Haryati, T., Ghazali, H.M. and Asbi, B.A. 1999. Composition and thermal profile of crude palm oil and its products. J. Am. Oil Chem. Soc. 76(2):237-242.




  1. Che Man, Y.B. and Setiowaty, G.. 1999. Determination of anisidine value of thermally oxidised palm oil by FTIR spectroscopy J. Am. Oil Chem. Soc. 76(2):243-247.




  1. Moh, M.H., Che Man, Y.B., Baharin, B.S., Jinap S., Saad, M.S. and Abdullah, W.J.W. 1999. Quantitative analysis of palm carotene using FTIR and NIR spectroscopy. J. Am. Oil Chem. Soc. 76(2):249-254.




  1. Che Man, Y.B. and Moh, M.H., F.R. van de Voort. 1999. Determination of free fatty acids in crude palm oil and RBD palm olein using FTIR spectroscopy. J. Am. Oil. Chem. Soc. 76(4):485-490.




  1. Haryati, T., Che Man, Y.B., Jinap, S., Ghazali, H.M. and Buana, L. 1999. Optimisation of chemical transesterifation of palm oil using RSM. J. Food Lipids. 6(2):91-106




  1. Che Man, Y.B. and Tan, C.P. 1999. Effects of antioxidants on changes in RBD palm olein during deep-fat frying of potato crisps. J. Am. Oil Chem. Soc. 76(3):331-339.




  1. Irwandi and Che Man, Y.B. 1999. Use Optimization of natural antioxidants in RBD palm olein during deep-fat frying using surface response methodology. J. Am. Oil Chem. Soc. 76(3):341-348.




  1. Che Man, Y.B. and Setiowaty, G. 1999. Application of FTIR transmission spectroscopy in determining FFA content in palm olein. Food Chem. 66(1):109-114.




  1. Che Man, Y.B, Irwandi and Abdullah, W.J.W. 1999. Effect of different types of maltodextrin and drying methods on encapsulated durian flavour. J. Sc. Food Agric. 79(8):1075-1080.




  1. Nor Aini, I., Sharif, Z., Che Maimon, C.H., Hanirah, H. and Che Man, Y.B. 1999. Trans-free vanaspati containing ternary blends of palm oil-palm stearin-palm olein and palm oil-palm stearin-palm kernel oil. J. Am. Oil Chem. Soc. 76(5):643-648




  1. Che Man, Y.B., Setiowaty, G. and F.R. van de Voort. 1999. Determination of iodine value of palm oil by FTIR. J. Am. Oil. Chem. Soc. 76(6):693-699




  1. Che Man, Y.B. and Setiowaty, G. 1999. Multivariate calibration of FTIR spectra in determining iodine value of palm olein. Food Chem. 67(2):193-198




  1. Tan C.P. and Che Man. Y.B. 1999. Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils. J. Am. Oil Chem. Soc. 76(9):1047-1057




  1. Tan, C.P. and Che Man, Y.B. 1999. Differential scanning calorimetric analysis for monitoring the oxidation of heated oils. Food Chem. 67(2):117-184




  1. Che Man, Y.B. and Liu, J.L. 1999. The effects of TBHQ and alpha-tocopherol on quality characteristics of RBDPOo during deep-fat frying. J Food Lipids. 6(2):117-129




  1. Che Man, Y.B., Liu, J.L. Jamilah, B. and Abdul Rahman, R. 1999. Quality changes of RBD palm olein, soybean oil and their blends during deep-fat frying. J. Food Lipids 6(3):181-193




  1. Mwasaru, M.A., Muhammad, K., Bakar, J. and Che Man, Y.B. 1999. Effects of isolation technique and conditions on extractability, physicochemical and functional properties of pegionpea and cowpea protein isolates. I. Physicochemical properties. Food Chem. 67:435-444




  1. Che Man, Y.B. Haryati, T., Ghazali, H.M. and Jinap, S. 1999. Monitoring of transesterification of palm oil by differential scanning calorimetry. J. Food Lipids 6(3):215-232




  1. Mwasaru, M.A., Muhammad, K., Bakar, J. and Che Man, Y.B. 1999. Effects of isolation technique and condition on extractability, physicochemical and functional propewrties of pegionpea and cowpea protein isolates. II. Functional properties. Food Chem. 67:445-452




  1. Che Man, Y.B., Liu, J. L., Abdul Rahman, R. and Jamilah, B. 1999.Shelf-life of fried potato chips using palm olein, soybean oil and their blends. J. Food Lipids 6(4):287-298




  1. Maaruf, A.G., Che Man, Y.B., Mat Hashim, D.B. and Abdul Rahman, R. 1999. A differential scanning calorimetry study on the effects of annealing and sugar-emulsifier on gelatinisation of sago starch. J. Food Process. Preserv., 23:443-462




  1. Moh, M.H., Tang, T. S., Che Man, Y.B. and Lai, O.M. 1999. Rapid determination of peroxide value in crude palm oil products using FTIR spectroscopy. J. Food Lipids 6(4):261-270




  1. Maaruf, A.G., Che Man, Y.B., Asbi, B.A. and Mat Hashim, D. B. 1999. DSC: Gelatinization of sago starch in the presence of sucrose and sodium chloride. J. Sc. Food Agric. 79:2001-2009




  1. Cheow, C.S., Yu, S.Y., Howell, N.K. , Che Man, Y.B. and Muhamad, K. 1999. Effect of fish, starch and salt contens on the microstructure and expansion of fish crackers (keropok). J. Sc. Food Agric. 79(6):879-885


2000


  1. Setiowaty, G., Che Man, Y.B., Jinap, S. and Moh, M.H. 2000. Quantitative Fourier Transform Infrared determination for peroxide value in thermally oxidised palm olein. Phytochem. Anal.11(2):74-78




  1. Irwandi, Che Man, Y.B and Kitts, D.D. 2000. Use of natural antioxidants in RBD palm olein during repeated deep-fat frying. Food Res. Inter. 33(6):501-508




  1. Che Man, Y.B. and Irwandi, J. 2000. Effect of rosemary and sage extract on frying performance of RBD palm olein during deep-fat frying. Food Chem. 69(3):301-307




  1. Tan, C.P. and Che Man, Y.B. 2000. DSC analysis of edible oils: comparison of thermal properties and chemical composition. J. Am. Oil Chem. Soc. 77(2):143-155




  1. Muhammad, K. Hussin, F. Che Man, Y.B. Ghazali, H.M. and Kennedy, J.F. 2000. Effect of pH on phosphorylation of sago starch. Carbohyd. Polym. 42(1):85-90




  1. Irwandi, J., Che Man, Y.B. and Kitts, D. D. 2000. Synergistic effect of rosemary, sage extracts and citric acid on on retention of fatty acids from RBD palm olein during repeated deep-fat frying. J. Am. Oil Chem. Soc. 77(5): 527-533




  1. Che Man, Y.B. and Mirghani, M.E.S. 2000. Rapid determination of moisture content in crude palm oil by Fourier transform infrared spectroscopy. J. Am. Oil Chem. Soc. 77(6):631-637




  1. Irwandi, J., Che Man, Y.B. and Kitts, D.D. 2000. Effect of natural antioxidant in controlling alkaline contaminant material (ACM) in heated palm olein. Food Res. Int. 33(2):75-81




  1. Majid, R.A., Baharin, B.S. Ahmadun, F.R. and Che Man, Y.B. 2000. Processing of crude palm oil with ceramic microfilter membrane. J. Food Lipids 7(2):113-126 [Winner, Best Article Award 2000, PORIM – corresponding author]




  1. Chan, K.W., Baharin, B.S., Che Man, Y.B. and Takagi, S. 2000. Adsorption isotherm studies of palm carotene extraction by synthetic polymer adsorbent. J. Food Lipids 7(2):127-141




  1. Mwasaru, M.A., Muhammad, K., Bakar, J. and Che Man, Y.B. 2000. Influence of altered solvent environment on the functionality of pigeonpea and cowpea protein isolates. Food Chem. 71(2):157-165.




  1. Irwandi, J. Che Man, Y.B., Kitts, D.D., Bakar, J. and Jinap, S. 2000. Synergies between plants antioxidant blends in preventing peroxidation reactions in model and food oil systems. J. Am. Oil Chem. Soc. 77(9):945-950




  1. Irwandi, J., Che Man, Y.B. and Kitts, D.D. 2000. Optimization of physicochemical changes on palm olein with phytochemical antioxidants during deep-fat frying, J. Am. Oil Chem. Soc. 77(11):1161-1168




  1. Latip, R.A., Baharin, B.S. Che Man, Y.B. and Abdul Rahman, R. 2000. Evaluation of different polymer types for carotene extraction from crude palm oil by synthetic polymer absorbants. J. Am. Oil Chem. Soc. 77(12):1277-1281




  1. Jinap, S., Ali, A., Che Man, Y.B. and Suria, A.M. 2000. Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperature. Inter. J. Food Sc. & Nutr. 51:489-499




  1. Chu, B.S., H.M. Ghazali, O.M. Lai, Y.B. Che Man, S. Yusof and M.S.A. Yusoff. 2000. Oxidative stability of a lipase-catalysed transesterified palm stearin and palm kernel olein. J. Food Lipids 7(3):207-215




  1. Long, K., Ghazali, H.M., Che Man, Y.B., Ariff, B. and Bucke, C. 2000. Enzymatic hyrolysis of palm olein with mycelium-bound lipase of Aspergillus flavus Link. J. Trop. Agr. And Food Sc. 28(1):71-77.


2001


  1. Latip, R.A., Baharin, B.S., Che Man, Y.B. and Abdul Rahman, R. 2001. Effect of absorption of solvent extraction process on the percentage of carotene extracted from crude palm oil. J. Am. Oil Chem. Soc. 78(1):83-87




  1. Ali, A. Jinap, S., Che Man, Y.B., Suria, A.M. 2001. Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chem. 72(4):491-497




  1. Che Man, Y.B., Maaruf, A.G., Mat Hashim, D.B. and Abdul Rahman, R. 2001. Study of sago starch gelatinization using DSC. J. Food Process. Preserv., 52(2):101-121




  1. Che Man, Y.B., and Mirghani, M.E.S. 2001. Detection of lard mixed with body fats of chicken, lamb and cow by FTIR spectroscopy. J. Am. Oil Chem. Soc. 78(7):753-761




  1. Baharin, B.S., Latip, R.A., Che Man, Y.B. and Abdul Rahman, R. 2001 The effect of carotene extraction system on crude palm oil quality, carotene composition and stability during storage. J. Am. Oil Chem. Soc. 78(8):851-855




  1. You, L.L., Baharin, B.S. Che Man, Y.B. and Takagi, S. 2001 Effect of degumming process on synthetic polymer adsorption chromatographic separation of palm carotene from crude palm oil. J. Food Lipids 8(2):562-574




  1. Maaruf, A. G., Che Man, Y.B., Asbi, B..A., Junainah, A.H. and Kennedy, J. F. 2001. Gelatinization of sago starch in the presence of sucrose and sodium chloride as assessed by differential scanning calorimetry Carbohy. Polym. 45(4):335-345




  1. Chu, B.S., H.M. Ghazali, O.M. Lai, Y.B. Che Man, S. Yusof and M.S.A. Yusoff. 2001. Performance of a lipase-catalysed transesterified palm kernel olein and palm stearin blend in frying banana chips. Food Chem. 74:21- 33




  1. Maaruf, A.G., Che Man, Y.B., Asbi, A.B., Junainah, A.H. and Kennedy, J.F. 2001. Effect of water content on gelatinisation temperature of sago starch. Carbohy. Polym. 46(4):331-337




  1. Ali, A., Selamat, J., Che Man, Y.B. and Suria, A.M. 2001. Characterization and fat migration of palm kernel stearin as affected by addition of dessicated coconut used as base filling centre in dark chocolate. Inter. J. Food Sc. Nutr. 52(3):251-261




  1. Ammawath, W., Che Man, Y.B. Yusof, S. and AbdulRahman, R. 2001. Effect of variety and stage of maturity on the physicochemical and sensory characteristics of banana chips. J. Sc. Food And Agric. 81(12):1166-1171




  1. Mirghani, M.E.S., Che Man, Y.B., Jinap, S. , Baharin, B.S. and Bakar, J. 2001 A new method for determining aflatoxins in graoundnut and groundnut cake using FTIR spectroscopy with ATR reflectancer. J Am. Oil Chem. Soc. 78(10):985-992




  1. Marrikar, J.M..N., Lai, O.M., Ghazali, H.M., and Che Man, Y.B. 2001. Detection of lard and randamized lard as adulterants in RBD palm olein by DSC. J. Am. Oil Chem. Soc. 78(11):1113-1119




  1. Mirghani, M.E.S., Che Man, Y.B., Baharin, B.S., Jinap, S. and Bakar, J. 2001. Multivariate calibration of FTIR spectra in determining TBRS of palm olein. J Am. Oil Chem Soc. 78(11):1127-1131




  1. Tan, C.P., Che Man, Y.B. , Selamat, J. and Yusoff, M.S.A. 2001. Application of Arrhenius Kinetics to Predict Oxidative Stability in Vegetable Oils: A Kinetic Analysis by Isothermal DSC. J. Am. Oil Chem. Soc. 78(11):1133-1138




  1. Chu, B.S., H.M. Ghazali, O.M. Lai, Y.B. Che Man, S. Yusof , S.B. Tee and M.S.A. Yusoff. 2001. Comparison of lipase –transesterified blend with commercial solid frying shortenings in Malaysia. J. Am Oil Chem. Soc. 78(12):1213-1219




  1. Tan, C.P., Che Man, Y.B., Jinap, S. and Yusoff, M.S.A. 2001. Effect of microwave heating and changes in chemical and thermal properties of vegetable oils. J. Am. Oil Chem. Soc. 78(12):1227-1232




  1. Long, K., Ghazali, H.M., Che Man, Y.B., Ariff, A. and Bucke, C. 2001. Physicochemical properties and specificity of naturally immobilised and freed lipase from a locally isolated strain of Aspergillus flavus Link. J. Trop. Agric. Food Sci. 28(2):135-142



2002


  1. Tan, C.P. and Che Man, Y.B. 2002. Differential scanning calorimetric analysis of palm oil and its based-products and coconut oil: effect of scanning rate variation. Food Chem. 76(1):89-102




  1. Chu, B.S., H.M. Ghazali, O.M. Lai, Y.B. Che Man, S. Yusof,and M.S.A. Yusoff. 2002. Physical and chemical properties of lipase-transesterified palm stearin/palm kernel olein blend and its isoproponol-solid and high melting triacylglycerol fractions. Food Chem. 76(2)155-160




  1. Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A. and Abdul Rahman, R. 2002. Effect of scraped-surface tube cooler temperature on the physical properties of palm oil margerine. J. Am. Oil Chem. Soc. 79(9):931-936
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