Formation and mitigation of 3-mono-chloropropane-1, 2-diol esters and glycidyl esters in refined edible palm oil

by Sim, Biow Ing
Published 2016

An overview of indirect methods for the analysis of MCPD esters and glycidyl esters in fats and oils

by Muhammad, Halimah, Sim, Biow Ing, Yeoh, Chee Beng, Tan, Chin Ping
Published 2015

New insights on degumming and bleaching process parameters on the formation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined, bleached, deodorized palm oil

by Sim, Biow Ing, Muhamad, Halimah, Lai, Oi Ming, Abas, Faridah, Yeoh, Chee Beng, Nehdi, Imededdine Arbi, Khor, Yih Phing, Tan, Chin Ping
Published 2018

Mitigation of 3-MCPD esters and glycidyl esters during the physical refining process of palm oil by micro and macro laboratory scale refining

by Sim, Biow Ing, Khor, Yih Phing, Lai, Oi Ming, Yeoh, Chee Beng, Wang, Yong, Liu, Yuanfa, Nehdi, Imededdine Arbi, Tan, Chin Ping
Published 2020

Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying

by Khor, Yih Phing, Sim, Biow Ing, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping
Published 2020

Evaluation of quality parameters for fresh, used and recycled palm olein

by Khor, Yih Phing, Sim, Biow Ing, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping
Published 2019