 |
Research Project |
Project Leader |
Research Title |
Date Start |
Date End |
Prof. Dr. Jinap Selamat |
Umami in relation the first compaunds in soy sauce from sea / flavor compounds of soy sauce from southeast asia |
7/5/2012 |
31/3/2014 |
Prof. Dr. Jinap Selamat |
Formation of acrylamide in sweet potato (ipomoea batatas l.lam) crisp during deep frying and kinetics study in palm olien medium) |
7/5/2012 |
31/3/2014 |
Prof. Dr. Jinap Selamat |
Evaluation of local spices and herbs for the reduction of hetrocyclic amines (HCAs) in meat and meat products |
06/01/2012 |
31/11/2014 |
Prof. Dr. Jinap Selamat |
Exposure assessment of mercury and methyl mercury in fish |
2006 |
2011 |
Prof. Dr. Jinap Selamat |
Kinetics of chemical contaminants in food processed using palm oil |
2008 |
2011 |
Prof. Dr. Jinap Selamat |
Improving the safety quality of local rice during the production chain |
01/01/2010 |
31/12/2012 |
Prof. Dr. Jinap Selamat |
Unravelling the mechanism of simultaneous formation of HCA and PAH in a grilled meat model system using isotope labeling |
01/12/2013 |
30/11/2016 |
Prof. Dr. Jinap Selamat |
Elucidating of fundamental mechanism and development of novel strategies for enhancing the nutritive value and quality of palm kernel cake as poultry feed |
01/07/2012 |
30/06/2017 |
Prof. Dr. Jinap Selamat |
Modeling study of high-temperature carcinogens formation and Amadori-reaction products in grilled meat |
01/12/2013 |
01/11/2016 |
Prof. Dr. Jinap Selamat |
Binding Kinetics of Allergens from Fermented Shrimp Products |
2010 |
2012 |
Prof. Dr. Jinap Selamat |
Mechanism of acrylamide formation and its reduction in cooking oils during deep fat frying |
01/09/2012 |
31/08/2014 |
Prof. Dr. Jinap Selamat |
Study on Allergen and Factors Affecting their Changes in Fermented Shrimp |
2009 |
2011 |
Prof. Dr. Jinap Selamat |
Different processing method for reduction of allergenicity in fermented shrimp product |
01/11/2013 |
31/12/2015 |
Prof. Dr. Jinap Selamat |
Reduction of aflatoxin formation in peanut-based products during processing and handling |
20/01/2014 |
19/01/2016 |
Prof. Dr. Jinap Selamat |
Simultaneous formation of HCA and PAH in meat during grilling |
01/11/2013 |
31/10/2015 |
Prof. Dr. Jinap Selamat |
Extraction and fractionation of PUFA especially EPA and DHA (Omega-3/6) fatty acids from fish wastes for blending with natural oil and baby foods using SC-CO2 |
2009 |
2011 |
Dr. Maimunah Sunny |
Assessing risk of acrylamide in French fries production in Malaysian food service establishments from a techno-managerial approach |
01/05/2009 |
01/06/2012 |
Dr. Maimunah Sunny |
Elucidating the role of lipids in the formation of acrylamide in a fried potato chips model system using isotope labeling |
01/05/2013 |
30/04/2016 |
Dr. Maimunah Sunny |
Simultaneous determination of phthalates, alkyphenols, bpa and deha from packaging into food using GC-MS/MS |
01/09/2012 |
31/10/2013 |
Dr. Ahmad Faizal Abdull Razis |
Evaluating the chemopreventive potency of glucomoringin isolated from the seed of Moringa oleifera on human prostate cancer cell lines |
2014 |
2017 |
Dr. Ahmad Faizal Abdull Razis |
Modulation of carcinogen-metabolising enzymes by glucosinolate gluconasturtiin for anti-cancer |
01/11/2013 |
31/05/2015 |
Dr. Ahmad Faizal Abdull Razis |
Identification and characterization of allergens derived from fermented shrimp products |
01/11/2013 |
31/10/2015 |
Dr. Ahmad Faizal Abdull Razis |
Anti-cancer properties of glucosinolate isolated from the seed of Moringa oleifera |
01/11/2013 |
31/10/2015 |