All Stories

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

    Article • Food Additives & Contaminants Part A, August 2019, Taylor & Francis

    Dr Azmil Haizam Ahmad Tarmizi

  2. On the Possibility of Nonfat Frying using Molten Glucose

    Article • Journal of Food Science, December 2014, Wiley

    Dr Azmil Haizam Ahmad Tarmizi

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

    Article • Food Science & Nutrition, November 2013, Wiley

    Dr Azmil Haizam Ahmad Tarmizi

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

    Article • Food Chemistry, January 2013, Elsevier

    Dr Azmil Haizam Ahmad Tarmizi

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

    Article • Food and Bioprocess Technology, August 2012, Springer Science + Business Media

    Dr Azmil Haizam Ahmad Tarmizi

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

    Article • Food and Bioprocess Technology, September 2011, Springer Science + Business Media

    Dr Azmil Haizam Ahmad Tarmizi

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

    Article • Journal of Food Science, October 2010, Wiley

    Dr Azmil Haizam Ahmad Tarmizi

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

    Article • Journal of Food Quality, December 2008, Wiley

    Dr Azmil Haizam Ahmad Tarmizi

  9. Quality Assessment of Palm Products upon Prolonged Heat Treatment

    Article • Journal of Oleo Science, January 2008, Japan Oil Chemists' Society

    Dr Azmil Haizam Ahmad Tarmizi

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

    Article • Journal of Oleo Science, January 2008, Japan Oil Chemists' Society

    Dr Azmil Haizam Ahmad Tarmizi

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

    Article • Journal of the American Oil Chemists Society, December 2007, Wiley

    Dr Azmil Haizam Ahmad Tarmizi