Food chemistry

All Items

• Characterisation of silica derived from Bamboo Leaves Ash (Gigantochloa albociliata); preliminary results for moisture content test on rubber wood

  Norliza Binti Julmohammad, Nadiah Ameram

  11-19

• Characteristics of Dabai (Canarium odontophyllum) Seed Fat Fractions Produced from Solvent Fractionation

  Norazlina Mohammad Ridhwan, Anis Suhaila Muhammad Sofian, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Wolyna Pindi, Md Jahurul Haque Akanda

  34-44

• Detection of Adulterant Residues in UHT Milk Products using ATR-FTIR Spectroscopy

  Norliza Binti Julmohammad, Siti Nur Hazwani Oslan, Iffah Kamilah Md Suhaini, Emeline Tan, Nadiah Ameram, Sabrina Soloi, Nurul' Azah Mohd Yaakub, Norziana Julmohamad

  20-31

• Effect of Organic Acid Treatments on the Lipid Oxidation and Fatty Acid Contents of Green Mussel (Perna viridis) Flesh Under Cold Storage

  Wei Chen Oh, Jau-Shya Lee, Julian Ransangan, Chee Kiong Siew

  12-24

• Factors Affecting the Formation, Structure and Digestibility of Starch-Lipid-Protein Complexes – A Mini Review

  Lee Jau Shya

  32-45

• The Polyphenols as Natural Antioxidants: Mechanisms and Applications in Meat and Fish Preservation

  Waqar, Nimra; Manat, Nurul Hawa; Hamza, Aamina, Maryam

  65-79