Hasil Pencarian - Sze Ying Leong

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  1. 1
    Application of Novel Thermal Technology in Foods Processing

    Application of Novel Thermal Technology in Foods Processing oleh Sze Ying Leong, Indrawati Oey

    Diterbitkan 2022-01-01
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  2. 2
    Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (<i>Phaseolus vulgaris</i>)

    Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (<i>Phaseolus vulgaris</i>) oleh Marbie Alpos, Sze Ying Leong, Indrawati Oey

    Diterbitkan 2021-06-01
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  3. 3
    Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans

    Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans oleh Prit Khrisanapant, Sze Ying Leong, Biniam Kebede, Indrawati Oey

    Diterbitkan 2021-06-01
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  4. 4
    Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (<i>Vigna unguiculata</i>), Chickpeas (<i>Cicer arietinum</i>) and Kidney Beans (<i>Phaseolus vulgaris</i>)

    Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (<i>Vigna unguiculata</i>), Chickpeas (<i>Cicer arietinum</i>) and Kidney Beans (<i>Phaseolus vulg... oleh Prit Khrisanapant, Biniam Kebede, Sze Ying Leong, Indrawati Oey

    Diterbitkan 2022-11-01
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  5. 5
    Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females

    Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females oleh Jimmy Cahayadi, Sze Ying Leong, Indrawati Oey, Mei Peng

    Diterbitkan 2020-01-01
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  6. 6
    Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing

    Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing oleh Ladie Anne Conde, Biniam Kebede, Sze Ying Leong, Indrawati Oey

    Diterbitkan 2022-11-01
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  7. 7
    Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour

    Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour oleh Ladie Anne Conde, Biniam Kebede, Sze Ying Leong, Indrawati Oey

    Diterbitkan 2022-10-01
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  8. 8
    Understanding the Properties of Starch in Potatoes (<i>Solanum tuberosum</i> var. Agria) after Being Treated with Pulsed Electric Field Processing

    Understanding the Properties of Starch in Potatoes (<i>Solanum tuberosum</i> var. Agria) after Being Treated with Pulsed Electric Field Processing oleh Setya B.M. Abduh, Sze Ying Leong, Dominic Agyei, Indrawati Oey

    Diterbitkan 2019-05-01
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  9. 9
    Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking

    Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking oleh Marbie Alpos, Sze Ying Leong, Veronica Liesaputra, Candace E. Martin, Indrawati Oey

    Diterbitkan 2021-10-01
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  10. 10
    Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field

    Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field oleh Gohar Gholamibozanjani, Sze Ying Leong, Indrawati Oey, Phil Bremer, Patrick Silcock, Mohammed Farid

    Diterbitkan 2021-07-01
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  11. 11
    Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

    Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models oleh Zihan Xu, Sze Ying Leong, Mohammed Farid, Patrick Silcock, Phil Bremer, Indrawati Oey

    Diterbitkan 2020-07-01
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  12. 12
    Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

    Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots oleh Ye Liu, Indrawati Oey, Sze Ying Leong, Rothman Kam, Kevin Kantono, Nazimah Hamid

    Diterbitkan 2024-06-01
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  13. 13
    Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment

    Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment oleh Norma Cecille Bagarinao, Jessie King, Sze Ying Leong, Dominic Agyei, Kevin Sutton, Indrawati Oey

    Diterbitkan 2024-05-01
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  14. 14
    Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (<i>Allium cepa</i> L. var. Red Pearl) Bulbs

    Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (<i>Allium cepa</i> L. var. Red Pearl) Bulbs oleh Thirawat Tantamacharik, Sze Ying Leong, Michelle J. Leus, Graham T. Eyres, David J. Burritt, Indrawati Oey

    Diterbitkan 2019-08-01
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  15. 15
    Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields

    Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields oleh Sze Ying Leong, Rebecca Roberts, Zhihao Hu, Phil Bremer, Patrick Silcock, Stefan Toepfl, Indrawati Oey

    Diterbitkan 2022-12-01
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  16. 16
    Effect of Pulsed Electric Fields on the Flavour Profile of Red-Fleshed Sweet Cherries (Prunus avium var. Stella)

    Effect of Pulsed Electric Fields on the Flavour Profile of Red-Fleshed Sweet Cherries (Prunus avium var. Stella) oleh Kristine Ann Gualberto Sotelo, Nazimah Hamid, Indrawati Oey, Noemi Gutierrez-Maddox, Qianli Ma, Sze Ying Leong

    Diterbitkan 2015-03-01
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  17. 17
    Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour

    Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour oleh Sheba Mae M. Duque, Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel Larsen, Kevin Sutton, Indrawati Oey

    Diterbitkan 2022-10-01
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  18. 18
    Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar

    Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar oleh Setya Budi Muhammad Abduh, Sze Ying Leong, Chun Zhao, Samantha Baldwin, David J. Burritt, Dominic Agyei, Indrawati Oey

    Diterbitkan 2021-09-01
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  19. 19
    A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

    A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization oleh Biniam Kebede, Pui Yee Lee, Sze Ying Leong, Vidya Kethireddy, Qianli Ma, Kemal Aganovic, Graham T. Eyres, Nazimah Hamid, Indrawati Oey

    Diterbitkan 2018-10-01
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  20. 20
    Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

    Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes oleh Mylene Ross Arcena, Sze Ying Leong, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Patrick Silcock, Biniam Kebede, Indrawati Oey

    Diterbitkan 2020-04-01
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