Yun Ping Neo
Biographic Data
| ID | 9493155 |
|---|---|
| NAME | Yun Ping Neo |
| GIVEN NAMES | Yun Ping |
| FAMILY NAME | Neo |
| SIGNATURE | NEO Y P |
| AFFILIATIONS | Taylor's University |
| ORCID | 0000-0001-8663-5549 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 0 |
Valorisation of chicken eggshell as a novel food ingredient in madeleine cake
Purpose The circularity of food waste is gathering considerable pace globally. The present study aimed to explore the awareness, attitude and behaviour of Malaysian young adults towards food waste as a food ingredient. The physicochemical characteristics and sensory acceptance of chicken eggshell powder (CESP)-fortified madeleine cake were also investigated. Design/methodology/approach A survey on awareness, attitude and behaviour was conducted o…
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…
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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…
Valorisation of chicken eggshell as a novel food ingredient in madeleine cake
Purpose The circularity of food waste is gathering considerable pace globally. The present study aimed to explore the awareness, attitude and behaviour of Malaysian young adults towards food waste as a food ingredient. The physicochemical characteristics and sensory acceptance of chicken eggshell powder (CESP)-fortified madeleine cake were also investigated. Design/methodology/approach A survey on awareness, attitude and behaviour was conducted o…
Chemistry (2 works) · Food Science (2 works) · Food Science (2 works) · Ingredient (2 works) · Agricultural and Food Sciences (1 work) · Antioxidant (1 work) · Biochemistry (1 work) · Biochemistry (1 work) · Biology (1 work) · Consumer Packaging Perceptions and Trends (1 work)