Hock Eng Khoo
Biographic Data
| ID | 7769640 |
|---|---|
| NAME | Hock Eng Khoo |
| GIVEN NAMES | Hock Eng |
| FAMILY NAME | Khoo |
| SIGNATURE | KHOO H E |
| AFFILIATIONS | Universiti Putra Malaysia |
| ORCID | 0000-0002-7686-6092 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
Valorisation of mango ( Mangifera indica ) kernel as an ingredient of macaron
Purpose Mango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 4…
PCDD and PCDF exposures among fishing community through intake of fish and shellfish from the Straits of Malacca
Intake of a moderate amount of fish and shellfish from the area is safe and does not pose a risk for skin diseases. An over-consumption of seafood from the potentially polluted area of the Straits should be monitored in future
No prominent works on this page.
PCDD and PCDF exposures among fishing community through intake of fish and shellfish from the Straits of Malacca
Intake of a moderate amount of fish and shellfish from the area is safe and does not pose a risk for skin diseases. An over-consumption of seafood from the potentially polluted area of the Straits should be monitored in future
Valorisation of mango ( Mangifera indica ) kernel as an ingredient of macaron
Purpose Mango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 4…
Biology (2 works) · Chemistry (2 works) · Agricultural and Food Sciences (1 work) · Air Quality and Health Impacts (1 work) · Antioxidant (1 work) · Aquatic animal (1 work) · Biochemistry (1 work) · Biochemistry (1 work) · Biomonitoring (1 work) · Body weight (1 work)