Search Results - Marikkar, Mohammed Nazrim

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  1. 1
    Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review

    Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review by Marikkar, Mohammed Nazrim, Yanty, N.A.M.

    Published 2014
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  2. 2
    Extraction and characterization of polysaccharides from coconut milk residue

    Extraction and characterization of polysaccharides from coconut milk residue by Mohd Nor, Nur 'Ain Najwa, Mustafa, Shuhaimi, Marikkar, Mohammed Nazrim

    Published 2014
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  3. 3
    Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/ Sekaki variety

    Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/ Sekaki variety by Abdul Manaf Yanty, Noorzianna, Marikkar, Mohammed Nazrim, Nusantoro , Bangun Prajanto, Long , Kamariah, Mohd Ghazali , Hasanah

    Published 2014
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  4. 4
    Physico-chemical characterization of the fat from red-skin rambutan (nephellium lappaceum l.) seed

    Physico-chemical characterization of the fat from red-skin rambutan (nephellium lappaceum l.) seed by Abdul Manaf, Yanty Noorziana, Marikkar, Mohammed Nazrim, Long , Kamariah, Mohd Ghazali , Hasanah

    Published 2013
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  5. 5
    Use of gas chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils

    Use of gas chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils by Marikkar, Mohammed Nazrim

    Published 2005
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  6. 6
    Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review

    Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review by Marikkar, Mohammed Nazrim, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi

    Published 2016
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  7. 7
    Defatted coconut residue polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro

    Defatted coconut residue polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro by Marikkar, Mohammed Nazrim

    Published 2016
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  8. 8
    Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter

    Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter by Yanty, N. A. M., Marikkar, Mohammed Nazrim, Che Man, Y. B.

    Published 2013
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  9. 9
    Effect of fractional crystallization on composition and thermal behavior of coconut oil

    Effect of fractional crystallization on composition and thermal behavior of coconut oil by Marikkar, Mohammed Nazrim, Saraf, D., Dzulkifly, M.H.

    Published 2013
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  10. 10
    Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter

    Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter by Yanty, N.A.M., Marikkar, Mohammed Nazrim, Shuhaimi, M.

    Published 2013
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  11. 11
    Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard

    Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard by Marikkar, Mohammed Nazrim, Lai, O.M., Ghazali, H.M., Che Man, Y.B.

    Published 2002
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  12. 12
    Discrimination of plant and animal derived MAG and DAG by principle component analysis of fatty acid composition and thermal profile data

    Discrimination of plant and animal derived MAG and DAG by principle component analysis of fatty acid composition and thermal profile data by Marikkar, Mohammed Nazrim

    Published 2012
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  13. 13
    Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients

    Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients by Marikkar, Mohammed Nazrim, Nasyrah, A.R., Mirghani, Mohamed Elwathig Saeed, Dzulkifly, M.H.

    Published 2016
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    Proceeding Paper
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  14. 14
    Evaluation of brans of different rice varieties for their anti-oxidative and anti-hyperglycemic potentials

    Evaluation of brans of different rice varieties for their anti-oxidative and anti-hyperglycemic potentials by Abu Bakar, Tanko, Marikkar, Mohammed Nazrim, Saleh, Abu Bakar, Azlan, Azlina, Jivan, Make

    Published 2016
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  15. 15
    Distinguishing coconut oil from coconut pairing oil using principle component analysis of fatty acid data.

    Distinguishing coconut oil from coconut pairing oil using principle component analysis of fatty acid data. by Marikkar, Mohammed Nazrim, Nasyrah, A. R.

    Published 2012
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  16. 16
    A review on food values of selected tropical fruits' seeds

    A review on food values of selected tropical fruits' seeds by Raihana, A. R. Noor, Marikkar, Mohammed Nazrim, Amin, I., Shuhaimi, M.

    Published 2015
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  17. 17
    Comparative thermal characteristics and fatty acid composition of mono- and Diacylglycerols of lard and some commercial emulsifiers

    Comparative thermal characteristics and fatty acid composition of mono- and Diacylglycerols of lard and some commercial emulsifiers by Nasyrah, A.R., Marikkar, Mohammed Nazrim, Dzulkifly, M.H.

    Published 2014
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  18. 18
    Effect of varietal differences on composition and thermal behavior of avocado oil

    Effect of varietal differences on composition and thermal behavior of avocado oil by Yanty, N. A. M., Marikkar, Mohammed Nazrim, Long, K.

    Published 2011
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  19. 19
    Composition and thermal analysis of lard stearin and lard olein

    Composition and thermal analysis of lard stearin and lard olein by Yanty, N.A.M., Marikkar, Mohammed Nazrim, Che Man, Y.B., Long , Kamariah

    Published 2011
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  20. 20
    The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

    The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil by Marikkar, Mohammed Nazrim, Ghazali, H.M., Che Man, Y.B., Lai, O.M.

    Published 2002
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