Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein

по Wong, Yu Hua
Опубликовано 2016

Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein

по Wong, Yu Hua
Опубликовано 2016

In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract

по Wong, Yu Hua, Tan, Chin Ping, Long, Kamariah, Nyam, Kar Lin
Опубликовано 2014

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

по Goh, Kok Ming, Wong, Yu Hua, Tan, Chin Ping, Nyam, Kar Lin
Опубликовано 2021

Binary solvent extraction system and extraction time effects on phenolic antioxidants from kenaf seeds (Hibiscus cannabinus L.) extracted by a pulsed ultrasonic-assisted extraction

по Wong, Yu Hua, Lau, Hwee Wen, Tan, Chin Ping, Long, Kamariah, Nyam, Kar Lin
Опубликовано 2014

Cytotoxic activity of kenaf (Hibiscus cannabinus L.) seed extract and oil against human cancer cell lines

по Wong, Yu Hua, Tan, Wai Yan, Tan, Chin Ping, Long, Kamariah, Nyam, Kar Lin
Опубликовано 2014

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

по Wong, Yu Hua, Muhamad, Halimah, Abas, Faridah, Lai, Oi Ming, Nyam, Kar Lin, Tan, Chin Ping
Опубликовано 2017

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

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

Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat

по Wong, Yu Hua, Lai, Oi Ming, Abas, Faridah, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Muhamad, Halimah, Tan, Chin Ping
Опубликовано 2017

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

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

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

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

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

по 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
Опубликовано 2020

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

по 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
Опубликовано 2019

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

по 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
Опубликовано 2019