Author

R. Abdul Rahman

Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), Selangor, Malaysia

2 articles in our journals

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Research ArticleOpen accessA Review on Physicochemical and Thermorheological Properties of Sago StarchA. Mohamed, B. Jamilah, K.A. Abbas et al.This study was a part of a research project aiming to investigate the texture characteristics of protein - starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients … …American Journal of Agricultural and Biological Sciences, Vol. 3, Issue 4 · 31 Dec 2008 · 9,639 accessesView PDF Cite

Research ArticleOpen accessA Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef CutsMohamed B. Jamilah, K.A. Abbas, R. Abdul RahmanThis study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, … …American Journal of Agricultural and Biological Sciences, Vol. 3, Issue 3 · 30 Sep 2008 · 8,736 accessesView PDF Cite