Suhaimi Shamil

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Of all the senses, that of taste is perhaps the hardest to define and quantify and elucidation of the underlying mechanisms is unrespondingly difficult. This article describes a conceptual model--at the molecular level--for the four basic taste modalities, using apparent specific volume as a fundamental parameter. It also considers possible practical(More)
BACKGROUND This study was performed to compare the oxidative quality of repeatedly heated palm and soybean oils, which were used to fry keropok lekors and potato chips. METHODS A kilogramme of keropok lekors or potato chips was fried in 2.5 L of palm or soybean oil at 180 °C for 10 minutes. The frying process was repeated once and four times to obtain(More)
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