Browsing by Author "P. Hajeb"
Now showing items 1-4 of 4
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Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia
M.H.A. Jahurul | S. Jinap | S.J. Ang | A. Abdul-Hamid | P. Hajeb | Hanifah Nuryani Lioe | I.S.M. Zaidul (2010-08) -
Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia
M.H.A. Jahurul | S. Jinap | SJ. Ang | A. Abdul-Hamid | P. Hajeb | H.N. Lioe | I.S.M. Zaidul (2010-08)The intake of heterocyclic amines is influenced by the amount and type of meat and fish inges ted, frequency of consumption, cooking methods, cooking temperature, and duration of cooking. In this study, the dietary intake ... -
The Effect of Maturity Stage of Banana on the Formation of Acrylamide in Banana Fritters
G. Daniali | S. Jinap | N.L. Hanifah | P. Hajeb (2013)The effect of maturity stages of two varieties of banana (Musaparadisiaca variety Awak and Abu ) on the formation of acrylamide was obtained in banana fritters, the most mature banana had significantly (p < 0.05) higher ... -
The Effect of Maturity Stages of Banana on the Formation of Acrylamide in Banana Fritters
G. Daniali | S. Jinap | Hanifah Nuryani Lioe | P. Hajeb (2013-08)