Tarmizi, Azmil Haizam Ahmad: search on Z-Library

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1

Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions

Tarmizi, Azmil Haizam Ahmad, Ismail, Razali

Journal:

Food Science & Nutrition

Year:

2014

Language:

english

File:

PDF, 562 KB

english, 2014

2

Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage

Ahmad Tarmizi, Azmil Haizam, Niranjan, Keshavan

Journal:

Food and Bioprocess Technology

Year:

2013

Language:

english

File:

PDF, 574 KB

english, 2013

3

Verification and evaluation of monochloropropanediol (MCPD) esters and glycidyl esters in palm oil products of different regions in Malaysia

Abd. Razak, Raznim Arni, Ahmad Tarmizi, Azmil Haizam, Abdul Hammid, Abdul Niefaizal, Kuntom, Ainie, Ismail, Intan Safinar, Sanny, Maimunah

Journal:

Food Additives & Contaminants Part A

Year:

2019

Language:

english

File:

PDF, 1.61 MB

english, 2019

4

The Possibility of Lowering Oil Content of Potato Chips by Combining Atmospheric Frying with Postfrying Vacuum Application

Azmil Haizam Ahmad Tarmizi, Keshavan Niranjan

Journal:

Journal of Food Science

Year:

2010

Language:

english

File:

PDF, 238 KB

english, 2010

5

PRODUCTION OF PALM OIL REFERENCE MATERIALS FOR THE DETERMINATION OF SOLID FAT CONTENT

AZMIL HAIZAM AHMAD TARMIZI, WAI LIN SIEW, AINIE KUNTOM

Journal:

Journal of Food Quality

Year:

2008

Language:

english

File:

PDF, 143 KB

english, 2008

6

Palm-Based Standard Reference Materials for Iodine Value and Slip Melting Point

Tarmizi, Azmil Haizam Ahmad, Lin, Siew Wai, Kuntom, Ainie

Journal:

Analytical Chemistry Insights

Year:

2008

Language:

english

File:

PDF, 229 KB

english, 2008

7

On the Possibility of Nonfat Frying using Molten Glucose

Al-Khusaibi, Mohammed, Ahmad Tarmizi, Azmil Haizam, Niranjan, Keshavan

Journal:

Journal of Food Science

Year:

2015

Language:

english

File:

PDF, 621 KB

english, 2015

8

Quality Assessment of Palm Products upon Prolonged Heat Treatment

Tarmizi, Azmil Haizam Ahmad, Lin, Siew Wai

Journal:

Journal of Oleo Science

Year:

2008

Language:

english

File:

PDF, 191 KB

english, 2008

9

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product

Ahmad Tarmizi, Azmil Haizam, Ahmad, Karimah

Journal:

Journal of Oleo Science

Year:

2015

Language:

english

File:

PDF, 476 KB

english, 2015

10

Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application

Ahmad Tarmizi, Azmil Haizam, Niranjan, Keshavan, Gordon, Michael

Journal:

Year:

2013

Language:

english

File:

PDF, 253 KB

english, 2013

11

Contribution of lipid towards acrylamide formation during intermittent frying of French fries

Lee Kuek, Su, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Saparin, Norliza, Sanny, Maimunah

Journal:

Year:

2020

File:

PDF, 714 KB

2020

12

Comparison of the Frying Stability of Standard Palm Olein and Special Quality Palm Olein

Azmil Haizam Ahmad Tarmizi, Razali Ismail

Journal:

Journal of the American Oil Chemists' Society

Year:

2008

Language:

english

File:

PDF, 299 KB

english, 2008

13

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product

Ahmad Tarmizi, Azmil Haizam, Ahmad, Karimah

Journal:

Journal of Oleo Science

Year:

2015

File:

PDF, 476 KB

2015

14

Sustainable Palm OilâThe Role of Screening and Advanced Analytical Techniques for Geographical Traceability and Authenticity Verification

Ramli, Umi Salamah, Tahir, Noor Idayu, Rozali, Nurul Liyana, Othman, Abrizah, Muhammad, Nor Hayati, Muhammad, Syahidah Akmal, Tarmizi, Azmil Haizam Ahmad, Hashim, Norfadilah, Sambanthamurthi, Ravigade

Journal:

Year:

2020

File:

PDF, 1.63 MB

2020

15

Retention of Carotenes and Vitamin E, and Physicochemical Changes Occurring upon Heating Red Palm Olein Using Deep-fat Fryer, Microwave Oven and Conventional Oven

Loganathan, Radhika, Tarmizi, Azmil Haizam Ahmad, Vethakkan, Shireene Ratna, Tiu, Teng Kim

Journal:

Journal of Oleo Science

Year:

2020

File:

PDF, 9.78 MB

2020

16

Development of Palm-Based Reference Materials for the Quantification of Fatty Acids Composition

Tarmizi, Azmil Haizam Ahmad, Lin, Siew Wai, Kuntom, Ainie

Journal:

Journal of Oleo Science

Year:

2008

Language:

english

File:

PDF, 133 KB

english, 2008

17

In-house validation of accelerated solvent extraction-gas chromatography-mass spectrometry for the determination of bound 3- and 2-monochloropropanediols (MCPD) and glycidol in food products

Shaari, Noor Asma, Ahmad Tarmizi, Azmil Haizam, Md Sikin, Adi

Journal:

Food Additives & Contaminants Part A

Year:

2020

File:

PDF, 1.64 MB

2020

18

Combination of Moderate Vacuum Frying with High Vacuum Drainage—Relationship Between Process Conditions and Oil Uptake

Azmil Haizam Ahmad Tarmizi, Keshavan Niranjan

Journal:

Food and Bioprocess Technology

Year:

2013

Language:

english

File:

PDF, 522 KB

english, 2013

19

Impartial assessment of oil degradation through partitioning of polar compounds in vegetable oils under simulated frying practice of fast food restaurants

Ahmad Tarmizi, Azmil Haizam, Hishamuddin, Elina, Abd Razak, Raznim Arni

Journal:

Year:

2019

Language:

english

File:

PDF, 2.74 MB

english, 2019

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