Search Results - Idris, Nor Aini

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  1. 1
    Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil

    Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil by Augustin , M. A., Heng, L. K., Idris, Nor Aini

    Published 1988
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  2. 2
    Changes of headspace volatile constituents of palm olein and selected oils after frying French fries

    Changes of headspace volatile constituents of palm olein and selected oils after frying French fries by Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Idris, Nor Aini

    Published 2007
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  3. 3
    Solid phase microextraction analysis of volatile constituents of heated palm olein and selected oils

    Solid phase microextraction analysis of volatile constituents of heated palm olein and selected oils by Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Idris, Nor Aini

    Published 2009
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  4. 4
    Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies.

    Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. by Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali

    Published 2008
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  5. 5
    Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

    Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies by Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali

    Published 2008
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  6. 6
    Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.

    Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation. by Moazami, Farahany Elham, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini

    Published 2008
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  7. 7
    Detection and quantification of palm mid-fraction in a chocolate model system

    Detection and quantification of palm mid-fraction in a chocolate model system by Farahany, Elham Moazami, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini

    Published 2008
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  8. 8
    Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.

    Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. by Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini

    Published 2007
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  9. 9
    Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides.

    Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides. by Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini

    Published 2009
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  10. 10
    Physico-chemical properties and quality of palm-based vegetable ghee.

    Physico-chemical properties and quality of palm-based vegetable ghee. by Idris, Nor Aini, Hassan, Hanirah, Che Ha, Maimon, S., Zawiah, Che Man, Yaakob

    Published 2010
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  11. 11
    Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

    Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy by Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini

    Published 2005
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  12. 12
    Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy

    Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy by Che Man, Yaakob, Mat Sahri, Miskandar, Abdul Rahman, Russly, Idris, Nor Aini, Yusoff, Mohd Suria Affandi

    Published 2010
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  13. 13
    Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products

    Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products by Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Idris, Nor Aini, Yusof, Mohd. Suria Affandi, Lai, Oi Ming

    Published 2011
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  14. 14
    Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

    Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings by Koh, Soo Peng, Arifin, Norlelawati, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Long, Kamariah, Idris, Nor Aini, Lai, Oi Ming

    Published 2008
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  15. 15
    Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines

    Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines by Arifin, Norlelawati, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lai, Oi Ming

    Published 2010
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  16. 16
    Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening

    Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening by Ariffin, Norlelawati, Cheong, Ling Zhi, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lo, Seong Koon, Lai, Oi Ming

    Published 2011
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