Browsing Food Science and Technology by Author "S. Jinap"
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 ... -
Role of Carboxypeptidases to the Free Amino Acid Composition, Methylpyrazine Formation and Sensory Characteristic of Underfermented Cocoa Beans
S. Jinap | Hanifah Nuryani Lioe | I. Yusep | S. Nazamid | B. Jamilah (2010) -
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)