Search Results - "JINAP, S"

Glutamate. Its applications in food and contribution to health by Jinap, S., Hajeb, P.

“…This article reviews application of glutamate in food and its benefits and role as one of the common food ingredients used. Monosodium glutamate is one of the…”
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The presence of aflatoxins and ochratoxin A in rice and rice products; and evaluation of dietary intake by Iqbal, Shahzad Zafar, Asi, Muhammad Rafique, Hanif, Usman, Zuber, Muhammad, Jinap, S.

“…•About 35% of the samples were positive with AFs contamination.•Samples 19% and 24% were found to be above the EU limits for AFB1 and total AFs.•The highest…”
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Determination of mycotoxins in cereals by liquid chromatography tandem mass spectrometry by Soleimany, F., Jinap, S., Abas, F.

“…► Development of a new LC–MS/MS method for determination of 11 mycotoxins. ► “No-clean up” sample preparation method as a fast, reliable and sensitive method…”
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Umami Taste Components and Their Sources in Asian Foods by Hajeb, P, Jinap, S

“…Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami…”
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Determination of polycyclic aromatic hydrocarbons in grilled meat by Farhadian, Afsaneh, Jinap, S., Abas, Faridah, Sakar, Zaidul Islam

“…Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially grilling or barbecuing. In this study nine…”
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Natural incidence of aflatoxins, ochratoxin A and zearalenone in chicken meat and eggs by Iqbal, Shahzad Zafar, Nisar, Sonia, Asi, Muhammad Rafique, Jinap, S.

“…Aflatoxins (AFs), ochratoxin A (OTA) and zearalenone (ZEN) were analyzed in 115 chicken meat and 80 eggs samples, collected from central areas of Punjab,…”
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Application of supercritical CO2 in lipid extraction - A review by SAHENA, F, ZAIDUL, I. S. M, JINAP, S, KARIM, A. A, ABBAS, K. A, NORULAINI, N. A. N, OMAR, A. K. M

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A UPLC–MS/MS for simultaneous determination of aflatoxins, ochratoxin A, zearalenone, DON, fumonisins, T-2 toxin and HT-2 toxin, in cereals by Soleimany, F., Jinap, S., Faridah, A., Khatib, A.

“…An ultra-performance liquid chromatography tandem mass spectrometry (UPLC–MS/MS) method is described for simultaneous determination of aflatoxins (AFB1, AFB2,…”
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Assessment of aflatoxins, ochratoxin A and zearalenone in breakfast cereals by Iqbal, Shahzad Zafar, Rabbani, Tehmeena, Asi, Muhammad Rafique, Jinap, S.

“…•About 41% samples of breakfast cereal were found contaminated with AFs.•About 16% samples were found to be above the EU recommended level for AFB1.•However,…”
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Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat by Farhadian, A., Jinap, S., Hanifah, H.N., Zaidul, I.S.

“…The contamination of polycyclic aromatic hydrocarbons PAHs by thermally treated high-protein foods, such as charcoal-grilled meat products, is due to the…”
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A Review on Mycotoxins in Food and Feed: Malaysia Case Study by Afsah‐Hejri, L., Jinap, S., Hajeb, P., Radu, S., Shakibazadeh, Sh

“…Fungi are distributed worldwide and can be found in various foods and feedstuffs from almost every part of the world. Mycotoxins are secondary metabolites…”
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Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics by Jahurul, M.H.A., Zaidul, I.S.M., Norulaini, N.A.N., Sahena, F., Jinap, S., Azmir, J., Sharif, K.M., Omar, A.K. Mohd

“…► Cocoa butter alternative fats (cocoa butter replacers, cocoa butter equivalents, cocoa butter substitutes). ► Cocoa butter as well as alternatives extraction…”
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Qualitative and Quantitative Analysis of Mycotoxins by Rahmani, A., Jinap, S., Soleimany, F.

“…Mycotoxin toxicity occurs at very low concentrations, therefore sensitive and reliable methods for their detection are required. Consequently, sampling and…”
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Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation by Zaman, Muhammad Zukhrufuz, Abu Bakar, Fatimah, Jinap, S., Bakar, Jamilah

“…Bacteria with amine oxidase activity have become a particular interest to reduce biogenic amines concentration in food products such as meat and fish sausages…”
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Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system by Daniali, G., Jinap, S., Sanny, M., Tan, C.P.

“…•All amino acids can be used as a nitrogen source of acrylamide producer.•The highest amount of acrylamide was produced from asparagine.•Direct correlation was…”
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Acrylamide formation in vegetable oils and animal fats during heat treatment by Daniali, G., Jinap, S., Hajeb, P., Sanny, M., Tan, C.P.

“…•Acrylamide formation is more closely correlated with anisidine and iodine values than peroxide values.•Unsaturated cooking oils produce more…”
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Comparative study of the oxidative and physical stability of liposomal and nanoliposomal polyunsaturated fatty acids prepared with conventional and Mozafari methods by Rasti, B., Jinap, S., Mozafari, M.R., Yazid, A.M.

“…► Physical and oxidative stability of liposomes increase by decrease of their size. ► No significant change in physicochemical stability during 10months of…”
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Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling by Arzandeh, S, Jinap, S

“…Response surface methodology was applied to optimise the aflatoxin reduction in both naturally and artificially contaminated samples using dry oven. The effect…”
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Aflatoxins and ochratoxin a reduction in black and white pepper by gamma radiation by Jalili, M., Jinap, S., Noranizan, M.A.

“…Irradiation is an important means of decontamination of food commodities, especially spices. The aim of the current study was to investigate the efficacy of…”
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Reduction of Mercury from Mackerel Fillet Using Combined Solution of Cysteine, EDTA, and Sodium Chloride by Hajeb, P, Jinap, S

“…An acidic solution containing mercury chelating agents to eliminate mercury in raw fish (mackerel) fillet was developed. The solution contained hydrochloric…”
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