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Jurnal rheology

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					Jurnal

2007
Chin, S.T., S.A.H. Nazimah, S.Y. Quek, Y.B. Che Man, R. Abdul Rahman and D. Mat
Hashim. Analysis of Volatile Compounds from Malaysian Durians ( Durio zibethinus )
using headspace SPME coupled to fast GC-MS. Journal of Food Composition and
Analysis 20, 31-44. Elsevier Inc.

Benchamaporn Pimpa, Kharidah Muhammad, Zulkafli Ghazali, Kamaruddin Hashim,
Muhammad Ali Hassan and Dzulkifly Mat Hashim. Optimization of conditions for
production of sago starch-based foam. Carbohydrate Polymers (article in press – see
online)

C.W. Wong, S. K. S. Muhammad, M.H. Dzulkifly, N. Saari and H.M. Ghazali.
Enzymatic production of linear long-chain dextrin from sago ( metroxylon sagu ) starch.
Journal of Food Chemistry, 100: 774-780.

A.I. Wan Rosnani, I. Nor Aini, A.M.M. Yazid and M.H. Dzulkifly. Flow properties of
ice cream mix prepared from palm oil: anhydrous milk fat blends Pakistan Journal of
Biological Sciences, 10:1691-1696.

N. L. Chin, S. K. Goh, R. A. Rahman and D.M. Hashim. Functional effect of fully
hydrogenated palm oil-based emulsifiers on baking performance of white bread.
International Journal of Food Engineering (IJFE MS #1196. Accepted for publication in
February 2007.

H. E. Gan, R. Karim, S. K. S. Muhammad, J. A. Bakar, D.M. Hashim and R. Abd
Rahman. Optimization of the basic formulation of a traditional baked cassava cake using
response surface methodology. Journal of Food Science and Technology (LWT) 40: 611-
618.

A.I. Wan Rosnani, I. Nor Aini, A.M.M. Yazid and M.H Dzulkifly. Flow Properties of
Ice Cream Mix Prepared from Palm oil: Anhydrous Milk Fat Blends Pakistan Journal of
Biological Science 10 (10): 1691-1696.

S.T. Chin, S.A.H. Nazimah, S.Y. Quek, Y.B. Che Man, R. Abdul Rahman and D. Mat
Hashim. Analysis of volatile compounds from Malaysian durians (Durio zibethinus )
using headspace SPME coupled to fast GS-MS Journal of Food Composition and
Analysis 20, 31-34.

Nyuk L. Chin, Suit K. Goh, Russly A. Rahman and Dzulkifly M. Hashim. Functional
Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of
White Bread, International Journal of Food Engineering Manuscript 1196.
2006
Benchamaporn Pimpa, KharidahMuhammad, Zulkafli Ghazali, Kamaruddin Hashim,
Muhammad Ali Hassan and Dzulkifly Mat Hashim. Optimization of conditions for
production of sago starch-based foam. Carbohydrate Polymers, 68 (4), 751-760.

2004
Sim, C.W., Muhammad, K., Yusof, S., Bakar, J. and Hashim, D.M.. The optimization of
conditions for the production of acid-hydrolysed winged bean and soybean proteins with
reduction of 3-monochloropropane-1,2-diol (3-MCPD). Int. J. Food Sci. Tech., 39, 947-
958.

2003
Wattanachant, S., Muhammad, K., Mat Hashim, D. and Abd Rahman, R.. Effect of
crosslinking reagents and hydroxypropylation levels on dual-modified sago starch
properties. Food Chem., 80, 463-471.

2002
Wattanachant, S., Muhammad, S.K.S., Mat Hashim, D. and Abd Rahman, R..
Characterisation of hydroxypropylated crosslinked sago starch as compared to
commercial modified starches. Songklanakarin J. Sci. Technol., 24 (3), 439-450.

Wattanachant, S., Muhammad, S.K.S., Mat Hashim, D. and Abd Rahman, R.. Suitability
of sago starch as a base or dual-modification. Songklanakarin J. Sci. Technol., 24 (3),
431-438.

1999
Muhammad, K., Kusnandar, F., Mat Hashim, D. and Abd Rahman, R.. Application of
native and phosphorylated tapioca starches in potato starch noodle. Int. J. Food Sci.
Tech., 34, 275-280.


Proceedings & poster presentation

2007
Husni Hayati, M.R., Roselina, K., Jamilah, B., Dzulkifly, M.H., Sharifah Kharidah, M.
and Russly, A.R.. Effect of Processing on Microstructural changes of frozen sweet potato
( Ipomea batatas ) dough. Proceedings of the 10th Asean Food Conference 2007, August
21-23, 2007. Kuala Lumpur, Malaysia.

Roselina, K., Zauyah, J, Dzulkifly, M.H., Sharifah Kharidah, S. M. and Nazamid, S..
Moisture Sorption Isotherm of Fresh Grated Coconut ( Cocos nucifera, L. ) at ambient
Storage. Pameran Reka Cipta, Penyelidikan dan Inovasi UPM 2007, 27-29 November
2007. (Silver Medal Award)
2006
Afizah Mustapha, Dzulkifly Mat Hashim and Kharidah Muhammad. Steady Shear
Properties of Rice Flour Pastes. 5th Annual Seminar on Sustainability Science and
Management, KUSTEM, Kuala Terengganu. 2-3 May 2006.

Zauyah, J., Roselina, K., Dzulkifly, M.H., Nazamid, S. and Sharifah Kharidah, S.
M.. Effect of Temperature on the Rate of Rancidity in Grated Coconut During Storage.
5th Annual Seminar on Sustainability Science and Management, KUSTEM, Kuala
Terengganu. 2-3 May 2006.

Roselina Karim, Zauyah Juhari, Dzulkifly Mat Hashim, Sharifah Kharidah Syed
Muhammad and Nazamid Saari. Effect of Temperature on the Rate of Rancidity in
Grated Coconut During Storage. Pameran Reka Cipta, Penyelidikan dan Inovasi UPM
2006, 22-24 August 2006. (Bronze Medal Award)

Roselina Karim, Gan Horng Eng, Kharidah Muhammad, Jamilah Bakar, Russly Abdul
Rahman and Dzulkifly Mat Hashim. Effect of Xanthan Gum on the Quality of Frozen
Grated Cassava for Baked Cassava Cake. Pemeran Reka Cipta, Penyelidikan dan Inovasi
UPM 2006, 22-24 August 2006. (Bronze Medal Award)

Roselina Karim, Siti Noraniah Abdul Rahman, Jamilah Bakar, Sharifah Kharidah Syed
Muhammad and Dzulkifly Mat Hashim. Microstructural Changes of Frozen Cooked
Glutinous Rice Using Different Reheating Methods. Pemeran Reka Cipta, Penyelidikan
dan Inovasi UPM 2006, 22-24 August 2006. (Bronze Medal Award)

Yang Hayati Abdul Razak, Sharifah Kharidah Syed Muhammad, Yazid Manap and
Dzulkifly Mat Hashim. In Vitro Biological Properties of Malaysian Seaweeds in the
Perspective of Health Benefits. 5th MIFT Food Science and Technology Seminar,
KUSTEM, Kuala Terengganu. 2-3 September 2006. (Gold Medal Award)

Afizah Mustapha, Dzulkifly Mat Hashim and Kharidah Muhammad. Rheology of Rice
Starch Pastes. 5th MIFT Food Science and Technology Seminar, KUSTEM, Kuala
Terengganu. 2-3 September 2006. (Silver Medal Award)

Z. Juhari, R. Karim. D. Mat Hashim, K. Muhammad, N. Saari. Kinetics of Rancidity
Development in Grated Coconut During Storage. 5th MIFT Food Science and
Technology Seminar, KUSTEM, Kuala Terengganu. 2-3 September 2006.

Afizah Mustapha, Dzulkifly Mat Hashim and Kharidah Muhammad. Rheology of Rice
Starch Pastes. 5th MIFT Food Science and Technology Seminar (Poster Competition),
KUSTEM, Kuala Terengganu. 2-3 September 2006.

Yang Hayati Abdul Razak, Sharifah Kharidah Syed Muhammad, Yazid Manap and
Dzulkifly Mat Hashim. In Vitro Biological Properties of Eucheuma Cottonii and
Caulerpa Lentillisera in the Perspective of Health Benefits. PRPI 2006, Universiti Putra
Malaysia. (Gold Medal Award)
Afizah Mustapha, Dzulkifly Mat Hashim and Kharidah Muhammad. Rheological
characterization of Rice Flour Pastes. PRPI 2006, Universiti Putra Malaysia. (Bronze
Medal Award)

2005
Siti Noraniah Abdul Rahman, Roselina Karim, Sharifah Kharidah Syed Muhammad,
Dzulkifly Mat Hashim, Jamilah Bakar, Sin Tem Tem and Eng Ai Kuan. Effect of
Thawing and Reheating Methods On The Quality Characteristic of Cooked Glutinous
Rice During Frozen Storage. Pameran Rekacipta, Penyelidikan dan Inovasi UPM 2005,
16-17 Mac 2005. (Bronze Medal Award)

Gan Horng Eng, Roselina Karim, Dzulkifly Mat Hashim, Jamilah Bakar, Russly Abdul
Rahman Sh.Kharidah S.Muhammad and Kee Koon Lee. Effect of Frozen Storage on The
Quality of Grated Cassava As A Base For ‘Bingka Ubi Kayu’. Pameran Rekacipta,
Penyelidikan dan Inovasi UPM 2005, 16-17 Mac 2005. (Bronze Medal Award)

Husni Hayati Mohd Rafdi, Roselina Karim, Dzulkifly Mat Hashim, Kharidah
Muhammad, Jamilah Bakar, Lim Sin Siew and Chua Seong Chea. Effect of Wheat Flour
on The Sensory Characteristics of Sweet Potato Dough Bases and Traditional Cakes.
Pameran Rekacipta, Penyelidikan dan Inovasi UPM 2005, 16-17 Mac 2005. (Bronze
Medal Award)

Zauyah Juhari, Roselina Karim, Dzulkifly Mat Hashim, Nazamid Saa’ri, Foo Yub Fu
and Fong Lai Hoong. Biochemical Changes and Sensory Qualities of Grated Coconut
During Storage. Pameran Rekacipta, Penyelidikan dan Inovasi UPM 2005, 16-17 Mac
2005. (Bronze Medal Award)

Roselina Karim, Husni Hayati Mohd Rafdi, Dzulkifly Mat Hashim, Kharidah
Muhammad, Jamilah Bakar. Effect of Formulation on the Sensory Characteristics of
Sweet Potato Dough Base for Traditional Cakes Preparation. Paper presented at the 9th
ASEAN Food Conference, Jakarta, Indonesia. 8 – 10 August 2005.

Siti Noraniah, A.R., Roselina, K., Sharifah Kharidah, S.M., Dzulkifly. M.H., Jamilah, B.,
Sin, T. T. and Eng, A.K.. Effect of Frozen Storage and Reheating Techniques On The
Quality Characteristic of Cooked Glutinous Rice. Proceedings of KUSTEM 4th Annual
Seminar On Sustainability Science and Management. Terengganu, Malaysia, pp. 86-90.

Zauyah, J., Roselina, K., Dzulkifly, M.H., Nazamid, S., Sharifah Kharidah, S.M..
Biochemical Changes and Sensory Qualities of Grated Coconut During Storage.
Proceedings of KUSTEM 4th Annual Seminar On Sustainability Science and
Management. Terengganu, Malaysia, pp. 130-134.
2004
Gan Horng Eng, R. Karim, R.A. Rahman, S.K.S. Muhammad, J.A. Bakar and D.M.
Hashim. Development of Frozen Mashed Tapioca. CD Proceedings of the Regional
Conference for Young Chemists 2004. Universiti Sains Malaysia, Penang. 13-14 April
2004.

Husni Hayati Mohd Rafdi, Roselina, Karim, Dzulkifly Mat Hashim, Kharidah
Muhammad and Jamilah Bakar. A Rheoligical Study on Frozen Sweet Potato ( Ipomoea
batatas ) Doughs: The Effect of Mashing Time and Formulation. Paper presented at the
3rd Food Science ang Technology Seminar 2004. Shah Alam, Selangor. 11 September
2004.

Siti Noraniah, A.R., Roselina, K., Jamilah, B., Russly, A.R., Sh.Kharidah, S.M., and
Dzulkifly, M.H.. The Effect of Soaking Treatment on Moisture Content, pH and Textural
Properties of Cooked Glutinous Rice. Poster presented at the 3rd Food Science ang
Technology Seminar 2004. Shah Alam, Selangor. 11 September 2004. (2nd Best Poster
Award)

Husni Hayati Mohd Rafdi, Roselina. K., Dzulkifly, M.H., Kharidah, M. and Jamilah B..
The Effect of Mashing Time and Formulation on the Rheological Properties of Frozen
Sweet Potato ( Ipomoea batatas ) Doughs. Proceedings of the National Food Technology
Seminar 2004. Kota Kinabalu, Sabah. 21-24 September 2004.

2003
Muhammad, K., Yusof, S., Bakar, J., Mat Hashim, D. and Choo, W.S.. Chemical and
sensory characterization of acid-hydrolysed and enzyme-hydrolysed winged bean
proteins. In Proceedings of the Conference in Conjuction with the Public Institutions of
Higher Learning (IPTA) Research & Development Exposition 2003. Kuala Lumpur. 2-5
October 2003.

2002
Muhammad, K., Choo, W.S., Yusof, S., Bakar, J. and Mat Hashim, D.. A safe
Hydrolysed vegetable protein (HVP) from winged bean. BioMalaysia 2002 Exhibition.
Putra World Trade Centre, Kuala Lumpur. 1-4 October 2002.

Choo, W.S., Muhammad, K., Yusof, S., Bakar, J. and Mat Hashim, D.. Development of
enzyme-hydrolysed winged bean protein. Malaysian Science and Technology Congress
2002, Symposium C: Life Sciences. Kuching, Sarawak. 12-14 December 2002.

Choo, W.S., Muhammad, K., Yusof, S., Alias, M.S., Bakar, J. and Mat Hashim, D..
Production of acid-hydrolysed winged bean protein and its application in sauce. In
Proceedings of the National Food Techology Seminar 2002: Sauces, Seasonings and
condiments – The Hidden Potential. MARDI, Selangor. pp. 120-122.
1998
Wonsubun, B., Muhammad, K., Mat Hashim, D. and Yusof, S.. Agar from Gracilaria
changii. Malaysian Science and Technology Congress’ 98. Kuala Terengganu,
Terengganu. 7-9 November 1998.

1997
Muhammad, K., Sailin, M., Mat Hashim, D., Che Man, Y.B. and Hussin, F. Preparation
and characterization of hydroxypropylated sago starch. National Conference on Food
Industry 2000: Technology and Opportunities. Kuala Lumpur. 5-7 May 1997.

1996
Muhammad, K., Azudin, N., Ghani B., Hassan, A., Ariff, A., Mat Hashim, D. and Abdul
Karim, M.I.. Sago starch utilization. Seminar on Sustainable Development of
Biotechnology in the Tropics. Jakarta, Indonesia. 23-25 July 1996.


Publications

2006
Benchamaporn Pimpa, Kharidah Muhammad, Zulkafli Ghazali, Kamaruddin Hashim,
Muhammad Ali Hassan and Dzulkifly Mat Hashim. Optimization of conditions for
production of sago starch-based foam. Carbohydrate Polymers (article in press – see
online).

Gan, H.E., Roselina, K., Kharidah, M., Dzulkifly, M.H., Jamilah, B. and Russly, A.R.
2006. Development of Basic Formulation of Baked Cassava Cake Using Response
Surface Methodology. Food Science and Technology International. (In Review).

Gan, H. E., R. Karim, K. Muhammad, J. A. Bakar, D. M. Hashim and R. Abd. Rahman.
Optimization of the Basic Formulation of a Traditional Baked Cassava Cake Using
Response Surface Methodology. LWT- Food Science and Technology. (In Press – Ref
no. YFSTL_740).

B. T. Ong, S. A. H Nazimah, A. Osman, S. Y. Quek, Y. Y. Voon, D. Mat Hashim, P. M.
Chew and Y. W. Kong. Chemical and flavor changes in jackfruit (Artocarpus
heterophyllus Lam.) cultivar J3 during ripening. Journal of Postharvest Biology and
Technology, 40: 279-286.

2003
Saowakon Wattanachant, K. Muhammad, D. Mat Hashim and R. Abd Rahman. Effect of
crosslinking reagents and hydroxypropylation levels on dual-modified sago starch
properties. Journal of Food Chemistry, 80: 463-471.

				
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