Perisa dan Sensori
SINOPSIS
The group research interests are mainly focused on flavor analysis (i.e. chemical basis of food aroma), flavor-human physiology interaction, and mechanism of flavor generation and the use of green-technology (Supercritical CO2 extraction) in flavor procedure. In addition to research, the group is also involved in flavor training.
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Program |
Kumpulan Penyelidikan |
Ketua Program |
Ahli Kumpulan |
Ahli Bersekutu |
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Perisa dan Sensori
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Perisa dan Sensori
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Prof. Madya Dr. Lasekan Olusegun
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PROJEK SEMASA :
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No. |
Tajuk Projek |
Sumber Geran |
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1. |
Mechanisms In The Flavor/Color Development In Tropical Almond Nuts (Terminalia Catappa. L) During Roasting |
UPM |
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2. |
Identification And Processing Of Clingstone Variety Of Rambutan Seeds (Nephelium Lappaceum L.) Variety Clingstone Into Almond-Like Snack Item |
UPM |
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3. |
The Effect Of Plasticizers On The Mechanical And Barrier Properties Of Biodegradable Films Based On Banana Flour |
UPM |
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4. |
Study of release mechanism & bioaccessibility of Vitamin A from Bilayer Water in oil in water (WOW) emulsion as new delivery system in simulated gastrointestinal tract system |
Kementerian Pendidikan Malaysia |
PELAJAR SISWAZAH
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No. |
Nama |
Ms/PhD |
Tajuk Projek |
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1 |
Bahareh Tabatabaeeamid |
PhD |
Effects Of Extraction, Purification And Drying On The Physicochemical Properties Of Durian Seed Gum |
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2 |
Parveen Devi A/P Pattiram |
MSc |
Microencapsulation And Flavor Stability Of Spray-Dried Oleoresin From Water Dropwort (Oenanthe Javanica) And Kacip Fatimah (Labisia Pumila) |
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3 |
Nurul Hanisah Juhari |
MSc |
Effects Of Hot-Air Drying On Physicochemical Characteristics, Flavour Profiles, And Sensory Acceptance Of Citrus Hystrix And Etlingera Elatior Jack |
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4 |
Shadi Samaram |
MSC |
Extraction And Characterization Of Papaya Seed Oil Using Solvent Extraction And Ultrasound Method |
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