Search Results - Goh, Kok Ming

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  1. 1
    Analytical method improvement, formation and mitigation of 2-MCPD, 3-MCPD esters and glycidyl ester in palm oil-containing foods during baking process

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

    Published 2019
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  2. 2
    Process enhancement of a fermented soy sauce system using ultrasound-assisted technology

    Process enhancement of a fermented soy sauce system using ultrasound-assisted technology by Goh, Kok Ming

    Published 2016
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  3. 3
    Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce

    Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce by Goh, Kok Ming, Lai, Oi Ming, Abas, Faridah, Tan, Chin Ping

    Published 2017
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  4. 4
    A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes

    A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes by Goh, Kok Ming, Wong, Yu Hua, Tan, Chin Ping, Nyam, Kar Lin

    Published 2021
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  5. 5
    The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil

    The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil by Ji, Yingrui, Lan, Dongming, Wang, Weifei, Goh, Kok Ming, Tan, Chin Ping, Wang, Yonghua

    Published 2022
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  6. 6
    The survival investigation of sonicated soy sauce fermentation yeast strains using a spectrophotometer

    The survival investigation of sonicated soy sauce fermentation yeast strains using a spectrophotometer by Goh, Kok Ming, Lai, Oi Ming, Abas, Faridah, Nyam, Kar Lin, Tan, Chin Ping

    Published 2021
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  7. 7
    Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat

    Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat by Nyam, Kar Lin, Goh, Kok Ming, Chan, Shu Qin, Tan, Chin Ping, Cheong, Ling Zhi

    Published 2023
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  8. 8
    Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying

    Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying by Wong, Yu Hua, Goh, Kok Ming, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Tan, Chin Ping

    Published 2019
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  9. 9
    Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester

    Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester by Goh, Kok Ming, Wong, Yu Hua, Ang, May Yen, Yeo, Samuel Chao Ming, Abas, Faridah, Lai, Oi Ming, Tan, Chin Ping

    Published 2019
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  10. 10
    Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake

    Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake by Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Wang, Yong, Wang, Yonghua, Tan, Chin Ping

    Published 2019
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  11. 11
    Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: using ATR-FTIR and chemometrics

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

    Published 2019
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  12. 12
    Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants

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

    Published 2020
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  13. 13
    Rapid assessment of total MCPD esters in palm-based cooking oil using ATR-FTIR application and chemometric analysis

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

    Published 2019
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