Items where Author is "Goh, Kok Ming"

Ji, Yingrui and Lan, Dongming and Wang, Weifei and Goh, Kok Ming and Tan, Chin Ping and Wang, Yonghua (2022) The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil. Foods, 11 (24). art. no. 4073. pp. 1-10. ISSN 2304-8158

Goh, Kok Ming and Lai, Oi Ming and Abas, Faridah and Nyam, Kar Lin and Tan, Chin Ping (2021) The survival investigation of sonicated soy sauce fermentation yeast strains using a spectrophotometer. International Food Research Journal, 28 (2). pp. 294-301. ISSN 2231-7546

Goh, Kok Ming and Wong, Yu Hua and Tan, Chin Ping and Nyam, Kar Lin (2021) A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes. Current Research in Food Science, 4. 460 - 469. ISSN 2347-467X; ESSN: 2322-0007

Goh, Kok Ming and Wong, Yu Hua and Abas, Faridah and Lai, Oi Ming and Mat Yusoff, Masni and Tan, Tai Boon and Wang, Yonghua and Nehdi, Imededdine Arbi and Tan, Chin Ping (2020) Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants. Foods, 9 (6). pp. 1-15. ISSN 2304-8158

Goh, Kok Ming and Wong, Yu Hua and Abas, Faridah and Lai, Oi Ming and Cheong, Ling Zhi and Wang, Yong and Wang, Yonghua and Tan, Chin Ping (2019) Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake. LWT - Food Science and Technology, 116. ISSN 0023-6438

Wong, Yu Hua and Goh, Kok Ming and Abas, Faridah and M., Maulidiani and Nyam, Kar Lin and Nehdi, Imededdine Arbi and Sbihi, Hassen Mohamed and Gewik, Mohamed Mossad and Tan, Chin Ping (2019) Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: using ATR-FTIR and chemometrics. LWT- Food Science and Technology, 100. pp. 404-408. ISSN 0023-6438

Goh, Kok Ming and Wong, Yu Hua and Ang, May Yen and Yeo, Samuel Chao Ming and Abas, Faridah and Lai, Oi Ming and Tan, Chin Ping (2019) Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester. Food Research International, 121. pp. 553-560. ISSN 0963-9969

Wong, Yu Hua and Goh, Kok Ming and Nyam, Kar Lin and Nehdi, Imededdine Arbi and Sbihi, Hassen Mohamed and Tan, Chin Ping (2019) Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying. Food Control, 96. pp. 488-493. ISSN 0956-7135; ESSN: 1873-7129

Goh, Kok Ming and Maulidiani, Maulidiani and Rudiyanto, R. and Wong, Yu Hua and Ang, May Yen and Yew, Wooi Meng and Abas, Faridah and Lai, Oi Ming and Wang, Yonghua and Tan, Chin Ping (2019) Rapid assessment of total MCPD esters in palm-based cooking oil using ATR-FTIR application and chemometric analysis. Talanta, 198. pp. 215-223. ISSN 0039-9140

Goh, Kok Ming and Lai, Oi Ming and Abas, Faridah and Tan, Chin Ping (2017) Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce. Food Chemistry, 215. pp. 200-208. ISSN 0308-8146; ESSN: 1873-7072

Goh, Kok Ming (2019) Analytical method improvement, formation and mitigation of 2-MCPD, 3-MCPD esters and glycidyl ester in palm oil-containing foods during baking process. Doctoral thesis, Universiti Putra Malaysia.

Goh, Kok Ming (2016) Process enhancement of a fermented soy sauce system using ultrasound-assisted technology. Masters thesis, Universiti Putra Malaysia.