Items where Author is "Idris, Nor Aini"

Cheong, Ling Zhi and Tan, Chin Ping and Long, Kamariah and Idris, Nor Aini and Yusof, Mohd. Suria Affandi and Lai, Oi Ming (2011) Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products. European Journal of Lipid Science and Technology, 113 (2). pp. 253-261. ISSN 1438-7697; ESSN: 1438-9312

Ariffin, Norlelawati and Cheong, Ling Zhi and Koh, Soo Peng and Long, Kamariah and Tan, Chin Ping and Yusoff, Mohd Suria Affandi and Idris, Nor Aini and Lo, Seong Koon and Lai, Oi Ming (2011) Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening. Food and Bioprocess Technology, 4 (4). pp. 587-596. ISSN 1935-5130

Che Man, Yaakob and Mat Sahri, Miskandar and Abdul Rahman, Russly and Idris, Nor Aini and Yusoff, Mohd Suria Affandi (2010) Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy. Journal of Food Processing and Preservation, 34 (1). pp. 68-82. ISSN 0145-8892; ESSN: 1745-4549

Idris, Nor Aini and Hassan, Hanirah and Che Ha, Maimon and S., Zawiah and Che Man, Yaakob (2010) Physico-chemical properties and quality of palm-based vegetable ghee. Sains Malaysiana, 39 (5). 791 - 794. ISSN 0026-6039

Arifin, Norlelawati and Koh, Soo Peng and Long, Kamariah and Tan, Chin Ping and Yusoff, Mohd Suria Affandi and Idris, Nor Aini and Lai, Oi Ming (2010) Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines. Journal of the Science of Food and Agriculture, 90. pp. 943-948. ISSN 0022-5142

Ibrahim, Nor Hayati and Che Man, Yaakob and Tan, Chin Ping and Idris, Nor Aini (2009) Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides. Food Hydrocolloids, 23 (2). pp. 233-243. ISSN 0268-005X

Koh, Soo Peng and Arifin, Norlelawati and Tan, Chin Ping and Yusoff, Mohd Suria Affandi and Long, Kamariah and Idris, Nor Aini and Lai, Oi Ming (2008) Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings. European Journal of Lipid Science and Technology, 110 (12). pp. 1116-1126. ISSN 1438-7697; ESSN: 1438-9312

Mohd Nor, Fatihanim and Mohamed, Suhaila and Idris, Nor Aini and Ismail, Razali (2008) Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food Chemistry, 110 (2). pp. 319-327. ISSN 0308-8146

Mohd Nor, Fatihanim and Mohamed, Suhaila and Idris, Nor Aini and Ismail, Razali (2008) Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. Journal of the American Oil Chemists' Society, 86 (2). pp. 141-147. ISSN 0003-021X; ESSN: 1558-9331

Moazami, Farahany Elham and Selamat, Jinap and Che Man, Yaakob and Idris, Nor Aini (2008) Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation. European Food Research and Technology, 228 (2). pp. 163-168. ISSN 1438-2377; ESSN: 1438-2385

Farahany, Elham Moazami and Selamat, Jinap and Che Man, Yaakob and Idris, Nor Aini (2008) Detection and quantification of palm mid-fraction in a chocolate model system. International Journal of Food Science and Technology, 43 (6). pp. 1083-1087. ISSN 1365-2621

Ibrahim, Nor Hayati and Che Man, Yaakob and Tan, Chin Ping and Idris, Nor Aini (2007) Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. Food Research International, 40 (8). pp. 1051-1061. ISSN 0963-9969

Ibrahim, Nor Hayati and Che Man, Yaakob and Tan, Chin Ping and Idris, Nor Aini (2005) Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy. European Journal of Lipid Science and Technology, 107 (12). pp. 886-895. ISSN 1438-7697

Augustin , M. A. and Heng, L. K. and Idris, Nor Aini (1988) Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil. Pertanika, 11 (3). pp. 393-398.