J
Jamilah Bakar
Researcher at Universiti Putra Malaysia
Publications - 141
Citations - 4024
Jamilah Bakar is an academic researcher from Universiti Putra Malaysia. The author has contributed to research in topics: Chemistry & Metroxylon sagu. The author has an hindex of 32, co-authored 132 publications receiving 3357 citations. Previous affiliations of Jamilah Bakar include Peninsular Malaysia.
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Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy
TL;DR: In this article, Fourier transform infrared (FTIR) spectroscopy was combined with attenuated total reflectance (ATR) and partial least square (PLS) regression to detect the presence of lard in chocolate formulation.
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Essential fatty acids of pitaya (dragon fruit) seed oil
Abdul Azis Ariffin,Jamilah Bakar,Chin Ping Tan,Russly Abdul Rahman,Roselina Karim,Chia Chun Loi +5 more
TL;DR: In this article, the authors extracted pitaya seeds and determined the composition of the oil extracted from the seeds, which contained about 50% essential fatty acids (C18:2 (48%) and C18:3 (1.5%)).
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Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties
TL;DR: In this article, the physicochemical properties of pigeonpea and cowpea protein isolates were determined as a function of extraction technique and pH of the extracting medium, and it was observed that the IP isolate extracted at pH 12.5 had the lowest proportion of hydrophilic amino acids.
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Classification and quantification of palm oil adulteration via portable NIR spectroscopy.
Katrul Nadia Basri,Katrul Nadia Basri,Mutia Nurulhusna Hussain,Mutia Nurulhusna Hussain,Jamilah Bakar,Zaiton Sharif,Mohd Fared Abdul Khir,Ahmad Sabirin Zoolfakar +7 more
TL;DR: Based on the result of classification and quantification analysis, the transmission mode has yield better prediction model compared to the transflectance mode to distinguish the pure and adulterated palm oil.
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Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation
TL;DR: Investigation of starter cultures with amine oxidase activity in fish sauce fermentation found to be effective in reducing biogenic amines accumulation found that these cultures were negative histamine producers and could reduce other amines during fermentation.