Analytical method improvement, formation and mitigation of 2-MCPD, 3-MCPD esters and glycidyl ester in palm oil-containing foods during baking process

por Goh, Kok Ming
Publicado em 2019

Process enhancement of a fermented soy sauce system using ultrasound-assisted technology

por Goh, Kok Ming
Publicado em 2016

Analytical method improvement, formation and mitigation of 2-MCPD, 3-MCPD esters and glycidyl ester in palm oil-containing foods during baking process

por Goh, Kok Ming
Publicado em 2019

Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce

por Goh, Kok Ming, Lai, Oi Ming, Abas, Faridah, Tan, Chin Ping
Publicado em 2017

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes

por Goh, Kok Ming, Wong, Yu Hua, Tan, Chin Ping, Nyam, Kar Lin
Publicado em 2021

The survival investigation of sonicated soy sauce fermentation yeast strains using a spectrophotometer

por Goh, Kok Ming, Lai, Oi Ming, Abas, Faridah, Nyam, Kar Lin, Tan, Chin Ping
Publicado em 2021

The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil

por Ji, Yingrui, Lan, Dongming, Wang, Weifei, Goh, Kok Ming, Tan, Chin Ping, Wang, Yonghua
Publicado em 2022

Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat

por Nyam, Kar Lin, Goh, Kok Ming, Chan, Shu Qin, Tan, Chin Ping, Cheong, Ling Zhi
Publicado em 2023

Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying

por Wong, Yu Hua, Goh, Kok Ming, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Tan, Chin Ping
Publicado em 2019

Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester

por Goh, Kok Ming, Wong, Yu Hua, Ang, May Yen, Yeo, Samuel Chao Ming, Abas, Faridah, Lai, Oi Ming, Tan, Chin Ping
Publicado em 2019

Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake

por Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Wang, Yong, Wang, Yonghua, Tan, Chin Ping
Publicado em 2019

Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants

por Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Mat Yusoff, Masni, Tan, Tai Boon, Wang, Yonghua, Nehdi, Imededdine Arbi, Tan, Chin Ping
Publicado em 2020

Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: using ATR-FTIR and chemometrics

por Wong, Yu Hua, Goh, Kok Ming, Abas, Faridah, M., Maulidiani, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping
Publicado em 2019

Rapid assessment of total MCPD esters in palm-based cooking oil using ATR-FTIR application and chemometric analysis

por Goh, Kok Ming, Maulidiani, Maulidiani, Rudiyanto, R., Wong, Yu Hua, Ang, May Yen, Yew, Wooi Meng, Abas, Faridah, Lai, Oi Ming, Wang, Yonghua, Tan, Chin Ping
Publicado em 2019