Search Results - "calorimetry"

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    Advances in differential scanning calorimetry for food authenticity testing by Tukiran, Nur Azira, Ismail, Amin

    Published 2016
    “…Differential scanning calorimetry (DSC) is a thermoanalytical technique that is commonly used for studying thermal effects. …”
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    Advances in differential scanning calorimetry for food authenticity testing by Tukiran, Nur Azira, Ismail, Amin

    Published 2016
    “…Differential scanning calorimetry (DSC) is a thermoanalytical technique that is commonly used for studying thermal effects. …”
    Get full text
    Get full text
  3. 3

    Detection of butter adulteration with lard using differential scanning calorimetry by Ahmad Fadzlillah, Nurrrulhidayah, Rosman, Arieff Salleh, Abdul , Rohman, Ismail , Amin, Shuhaimi, Mustafa, Khatib, Alfi

    Published 2015
    “…Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. …”
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    Detection of butter adulteration with lard using differential scanning calorimetry by Ahmad Fadzlillah, Nurrulhidayah, Rosman, Arieff Salleh, Abdul Rohman, Ismail, Amin, Mustafa, Shuhaimi, Khatib, Alfi

    Published 2015
    “…Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. …”
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    Get full text
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    Determination of the extent of frying fat deterioration using differential scanning calorimetry. by Mohammed, Abdulkarim Sabo, Frage Abookleesh, Frage Lhadi, Tan, Chin Ping, Mohd Ghazali, Hasanah

    Published 2008
    “…Differential scanning calorimetry was used to assess oil deterioration compared with known chemical parameters. …”
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    Study of sago starch (Metroxylon sagu) gelatinization by differential scanning calorimetry by Che Man, Yaakob B., Abd. Ghani, Maaruf B., Mat Hashim, Dzulkifly B., Abd. Rahman, Russly

    Published 2001
    “…Differential scanning calorimetry (DSC), at various heating rates (1-30C/ min) and water:starch ratios (0.1:1-4:1), was used to study gelatinization phenomena of sago starch. …”
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    Structure–energy relationship of food materials using differential scanning calorimetry by Saadi, Sami, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Saari, Nazamid, Mohammed, Abdulkarim Sabo, Anwar, Farooq, Hamid, Azizah Abdul, Nacer, Nor Elhouda

    Published 2023
    “…The use of differential scanning calorimetry (DSC) in the food authentication and process-chain traceability has raised significant amelioration in terms of structure and stability of some structured foods. …”
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    Thermal analysis of failed-batch palm oil by differential scanning calorimetry by Che Man, Y.B., Swe, P.Z.

    Published 1995
    “…Thermal behavior of palm oil samples drawn from the batch crystallizers that failed during crystallization and of a control oil that was drawn from a batch that produced good crystallization were analyzed by differential scanning calorimetry under constant heating and cooling conditions. …”
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    Differential Scanning Calorimetry as tool in observing thermal and storage stability of recombinant Bromelain by Ismail, Nurul Azira, Amid, Azura

    Published 2011
    “…Differential Scanning Calorimetry (DSC) is used to measure the thermal and storage stability of recombinant bromelain produced in our laboratory. …”
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    Differential Scanning Calorimetry as tool in observing thermal and storage stability of recombinant Bromelain by Ismail, Nurul Azira, Amid, Azura

    Published 2012
    “…Differential Scanning Calorimetry (DSC) is used to measure the thermal and storage stability of recombinant bromelain produced in our laboratory. …”
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    Determination of iodine value of palm olein mixtures using differential scanning calorimetry by Chu, Boon Seang, Tan, Chin Ping, Mohd Ghazali, Hasanah, Lai, Oi Ming

    Published 2002
    “…Differential scanning calorimetry (DSC) was used to determine the iodine value (IV) of various palm olein (PoO) mixtures. …”
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    Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils by Tan, C.P., Che Man, Y.B.

    Published 2002
    “…Differential scanning calorimetry (DSC) is one of the most frequently used analytical instruments in the field of oils and fats. …”
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