Azhar Mat Esa
		azhar@usm.my
		Ext: 2268/5207

{tab=Profile}

Dr Azhar was born on 13th April 1969 in Sg Bakap, Penang, Malaysia. Dr Azhar obtained his first degree of BSc. (Hons) in Food Sciences, from The University of Nottingham, England, in July 1992. He then pursued his studies to a higher level and obtained his Ph. D (Food Sciences), from the same University in September 1996. His thesis title was “Factors affecting Maillard induced gelation of protein-sugar system”.

Career:
From 18th October 1996 to 30th December 2003, Dr Azhar served as a University lecturer. He was promoted to Associate Professor on 31st December 2003, and to Professor on 30st September 2009. From the period of 2003 to 2007, and briefly in 2009, he held the position of Deputy Dean (Academic and Student Development) of the School of Industrial Technology, Universiti Sains Malaysia. He is now (2010-2012) the Deputy Dean for Research and Postgraduates studies.

From a period of 2001 through to 2002, Dr Azhar was the Program Chairman of the Food Technology Program of the School. His current job functions include managing the research and postgraduates affair of the school, lecturing, supervising of students in research, conducting research (mainly in the production of functional food and protein function enhancement), consultants in functional food and protein functionalities, refereeing and publication of scientific papers and writing scientific reports and scientific articles.

Other past activities include sitting in the Malaysian Ministry of Health committee for Functional Food (Codex Coordinating Committee on Functioanl Food Regulation for ASIA), sitting in Penang State Government committee for Science and Technology awareness program and promoting the understanding of integrated quality system development of ASEAN agro-based food industries.

Subjects taught by Dr Azhar include Food Commodity, Food Processing and Preservation, Biochemistry, Nutrition, Thinking Skills and Industrial Quality Management.

Dr Azhar is also involved actively in public services. Since 1997 he has been the consultant to various consultancy projects with Food and Nutrition companies dealing with food supplements and functional foods/beverages. He has been an International Speaker on various topics including Nutrition and Functional Food Science, Research needs of Small and Medium Enterprise of ASEAN, Halal Practice and many more. From the period of 1997 to 2010 he has delivered scientific/educational talks to more than 20 000 people on The Science of Functional Foods and subjects related to quality system in the ASEAN region (Malaysia, Thailand, Indonesia and Brunei). He has been active in helping government agencies with up to date knowledge of Food Science and continuing education; this agencies include The Ministry of Health and The Ministry of Defense. He had also been appointed as a Governing Board Member of an international certification body dealing with quality management system certification.

Dr Azhar’s achievements in research have been featured in various publications and in the media, including TV3, Berita Harian, The Star, Classic National Radio and numerous others.

His research interest since 1997 has been on Protein functionality (enhancement of protein functions by the use of sugar-protein interactions and protein crosslinking agents) and functional food or ‘almost-illegal products”/ingredients (adding value to foods by converting them to functional or health enhancing products).

As at Jun 2011, Dr Azhar supervises more than ten postgraduates (~ 6 MSc and 4 PhD candidates) and has three patent pendings.

 {tab=Research}

Research Grant

List of long term research grant as Principal Investigator

1. The use and control of sugar-protein interactions for production of added value fish and fish products; Long term IRPA, RM 7; RM 140 000 (2000-2004): Dr Azhar Mat Easa and Dr Cheah Poh Bee.
2. The study of the matrix formed in the interaction of gluten and reducing sugars Fundamental grant; RM 100 000 (2002-2005): Dr Azhar Mat Easa and Prof Madya Dr Noryati Ismail.
3. Interactions of soya protein, transglutaminase and ribose in a composite model system (RM 135 000); 2006-2009). eScience fund. Dr Azhar Mat Easa.
4. Release profiles of capsaicin from various edible film strips : dissolution apparatus (in-vitro) and human tongue (in-vivo) studies (RM 58 000); 2007 – 2010. FRGS.
5. Characterization of chicken and pork meat protein using Maillard reaction: towards the development of a rapid method of species differentiation and confirmation. e-Science fund. Dr Azhar Mat Easa. RM 192,720; November 2008-Jun 2011.

List of University grant as Principal Investigator

1. The use of the Maillard reaction to enhance protein functionalities ; Short term grant; RM 11000; (1997-1999): Dr Azhar Mat Easa.
2. Development and use of fructo-oligosaccharides as a functional food ingredients; Short term grant; RM 12 000 (1998-2000): Dr Azhar Mat Easa and Prof Madya Dr Noryati Ismail.
3. Evaluation of functional sugar cane juice preserved using super-chilled technology: short term grant (RM 18, 261); 2003-2005.
4. Evaluation of modified durian (Durio Zibethinus) rind pectin (mDRP) in food and nutraceuticals application; short term grant (RM 16, 500); 2007-2009)
5. Development of Cosmos Caudatus (ulam Raja)-enriched beef burger, Research University grant - Individual (RM 89,500); 2011-2013.
6. Cultured haruan for functional food: from sustainable aquaculture practices to novel food processing, Research University grant – Team (RM 150,000).

Mass-media involvement

1. Functional Sugar Cane juice, Young Intellectual program , Produced by Radio and Television Malaysia, April 2001.
2. New technology to enhance functions of protein films, New Straits Times, 2001.
3. The intake of food supplements by women, Wanita Hari ini (Women Today program), Produced by TV 3, Januari 2002.
4. Tabur baja guna uncang mudah reput (Distribution of fertilizers using biodegradable pouches), Utusan Malaysia, Laupa Junus. Disember 2002.
5. Peranan makanan berfungsi untuk kesihatan; Radio 24; 4th November 2007.
6. Neodles for diabesity market; Selamat Pagi Malaysia, January 2010, Produced by TV3.
7. Various news paper coverages on latest discovery from 2005 to 2010.

 

Post Graduates

1. Goh Teik Beng. 2002. MSc. Modification of soya protein isolate films for enhanced functionalities by using the Maillard reaction and curing treatments. Main Supervisor.
2. Azila Yunus. 2002. MSc. Pengoptimaan formula dan faktor-faktor pemprosesan snek sagu-ubikayu dengan kaedah permukaan sambutan (RSM). Co-supervisor.
3. Dr. Md. Abu Hanif. 2006. PhD. Effects of Maillard reaction on the gelation of gluten proteins. C0-Supervisor.
4. Foo Wan Teck. 2007. MSc. Evaluation of Maillard reaction-based Time-Temperature integrator for the assessment of thermal impact on quality changes of thermally processed foods. Main supervisor.
5. Dr Gan Chee Yuen, 2008. PhD. Cross-linking treatments of soy protein isolate using microbial transglutaminase incubation followed by ribose-induced Maillard reaction for food applications. Main supervisor.
6. Wong Weng Wai, 2009, MSc. Evaluation of modified durian (Durio Zibethinus) rind pectin (mDRP) in food and nutraceuticals application. Main Supervisor.
7. Foorogh Biglari, 2010, MSc. Main Supervisor.
8. Dr Tan Thuan Chew, 2012, PhD. Main Supervisor.

 {tab=Teaching}

Module

1. Basic thermal processing of foods
2. Basic low temperature processing and preservation of foods
3. Industrial Quality Management and Food Quality Assurance

 

University Textbook

1. Easa, A.M. (2003) Pemikiran positif dan negatif. Dalam “Menyelesaikan masalah secara sistematik dan efektif’, Eds. Munir, S. and Azlena, Z. Pearson Education Malaysia.
2. Easa, A.M. (2004) Pemikiran Desain, Dalam “Meningkatkan kemahiran berfikir”, Eds. Munir, S. and Azlena, Z., Pearson Prentice Hall.
3. Easa, A.M. and Azwan A.A. (2008) Penyelesaian masalah secara kreatif melalui analisis dan desain, dalam Pengaplikasian Teknik Berfikir, Eds. Azman, A.A. and Azlena, Z., Penerbit USM.

 

Teaching experience

• 1997 sem. 1: Bahan Makanan (Food Commodity) IMK 202/4
• 1997 sem 2: Prinsip-prinsip Pengawetan Makanan II (Food Preservation principles )IMG 206/4
• 1998 sem 1: Bahan Makanan (Food Commodity) IMK 202/4, Pemakanan (Nutrition) IMK 201/2
• 1998 sem 2: Prinsip-prinsip Pengawetan Makanan II (Food Preservation principles ) IMG 206/4
• 1999 sem 1: Bahan Makanan (Food Commodity) IMK 202/4, Pemakanan (Nutrition) IMK 201/2
• 1999 sem 2: Pemprosesan Makanan II (Food processing) IMG 302/4, Prinsip-prinsip Pengawetan Makanan (Food Preservation principles ) II IMG 206/4
• 2000 sem 1: Komoditi Makanan (Food Commodity) IMK 202/3, Biokimia (Biochemistry) IMK 105/2, Teknik Berfikir (Thinking skills) HTV 201/2
• 2000 sem 2: Pengawetan dan pemprosesan makanan II (preservation and processing of foods) IMK 210/3, Pemakanan (Nutrition) IMK 104/3
• 2001 sem 1: Komoditi Makanan (Food Commodity) IMK 202/3, Biokimia (Biochemistry) IMK 105/2, Teknik Berfikir (Thinking skills) HTV 201/2
• 2001 sem 2: Pengawetan dan pemprosesan makanan (Food Preservation principles ) II IMK 210/3, Pemakanan IMK 104/3
• 2002 sem 1: Komoditi Makanan (Food Commodity) IMK 202/3, Biokimia (Biochemistry) IMK 105/2, Teknik Berfikir (Thinking skills) HTV 201/2
• 2002 sem 2: Pengawetan dan pemprosesan makanan (Food Preservation principles )II IMK 210/3, Pengurusan Industri (Industrial Management) IUK 302/3 , Pemakanan (Nutrition) IMK 104/3
• 2003 sem 1: Biokimia (Biochemistry) IMK 105/2, Teknik Berfikir (Thinking skills) HTV 201/2
• 2003 sem 2: Pengawetan dan pemprosesan makanan (Food Preservation principles ) I dan II
• 2004 sem 1: Biokimia (Biochemistry) IMK 105/2, Teknik Berfikir (thinking skills) HTV 201/2
• 2004 sem 2: Pengawetan dan pemprosesan makanan (Food Preservation principles ) I dan II
• 2005 sem 1: Biokimia (Biochemistry) IMK 105/2, Teknik Berfikir (Thinking skills) HTV 201/2
• 2005 sem 2: Pengawetan dan pemprosesan makanan (Food Preservation principles ) I dan II, Industrial Quality Management IUK 303.
• 2006 sem 1: Teknik Berfikir (Thinking skills) HTV 201/2
• 2006 sem 2: Pengawetan dan pemprosesan makanan (Food Preservation principles ) I dan II, Industrial Quality Management IUK 303.
• 2007 sem 1: Teknik Berfikir (Thinking skills) HTV 201/2
• 2007 sem 2: Nutrition IMK 104, Industrial Quality Management IUK 303.
• 2008 sem 1: Food Processing, Principles of Food preservation, Thinking skills, Food processing and preservation laboratories.
• 2009-2011: more or less similar teaching duties as before.

 

Academic Management Experience

1. Pengerusi Rancangan Bahagian Teknologi Makanan; Program Chairman of Food Technology (2001-2003)
2. Pemangku Timbalan Dekan Akademik dan Hal Ehwal Pelajar, Pusat Pengajian Teknologi Industri; Acting deputy dean, academics and student development, school of Industrial Technology (2003-2004)
3. Timbalan Dekan Akademik dan Hal Ehwal Pelajar, Pusat Pengajian Teknologi Industri ; Deputy dean, academics and student development, school of Industrial Technology (2004-2005)
4. Timbalan Dekan Akademik dan Hal Ehwal Pelajar, Pusat Pengajian Teknologi Industri; Deputy dean, academics and student development, school of Industrial Technology (2004-2007)
5. Pemangku Timbalan Dekan Akademik dan Hal Ehwal Pelajar, Pusat Pengajian Teknologi Industri; Acting deputy dean, Academics and student development, school of Industrial Technology (2008-2009)
6. Timbalan Dekan Pengajian Siswazah dan Penyelidikan, Pusat Pengajian Teknologi Industri; Deputy dean, Postgraduates and Research, School of Industrial Technology (2010-2012)

Student’s advisory experience

1. Advisor to student’s Industrial Technology Association. (1998-2002)

 {tab=Supervision}

Postgraduate Students

Yeoh Shin Yong/MSc
Started the study on 1st July 2009, and expected to submit on October 2011. Title of project is “Production and evaluation of retort-resistant noodles”. So far has published 7 papers and has won one award.

“Numerous approaches were trialled for sample preparation for the study. In preliminary experiments, various levels of cross-linking agents, soy protein isolate and wheat flour were compared and the impact on texture was measured. Modifications were done on the formula and the quantity of the noodle ingredients was adjusted. Advices from supervisor were obtained after meeting and discussing with him.
Besides, the role of the cross-linking agents in relation to the quality attributes of noodles in retort condition was investigated. The quality aspects encompass colour and colour stability, texture, as well as structural characteristics of the noodles. As part of the preliminary phases of the investigation, procedures for analysis and quality assessment of noodles have been evaluated. In particular, for the textural profile analysis, various results and the impact on noodle texture were compared.
In order to run SDS-PAGE, multiple sample preparations were trialled. Furthermore, assay procedures were set up and validated several times”

 

Saifullah Ramli/PhD
Started on 5th December 2007, expected to submit on December 2011. Title of study is “Integrated studies of banana pulp and peel flour for utilization in food”. So far has published 12 publications.

“No problem with research but difficulty in understanding and writing in English”.

Tan Thuan Chew/PhD
Started June 2008, expected to submit December 2011. Title of project is “Characterization of chicken and pork meat protein using the Maillard reaction: Towards the development of the rapid method of species differentiation and confirmation”. 2 patents pending, 1 paper published, 2 papers under review, 1 silver medal at MTE 2010, 1 gold medal at Bio Malaysia 2011.

“Limited access to certain instruments. Experiments need to be carefully planned and scheduled to ensure access to limited access instruments.
Handling of pork samples had to be done properly to avoid any contamination to the instruments in the labs due to the absence of Haram lab in PPTI. Glasswares used in handling pork samples were separated from others and kept in separated compartment.
Postgraduates studies is different from undergraduate program where all the lectures and courseworks are planned by the university/faculty. Good time management and strong self-discipline are essential in postgraduates studies. Still need a lot of improvement in this area”.

Seyedeh Fatemeh Seyedreihani/PhD
She started on january 2011, and hopeful to finish before end of 2014. Her project title is “Assessment of selected traditional Malay ‘raw-salads’ (ulam) extracts as potential functional food ingredients in (a) Beef burger, and (b) fresh coconut milk”.

“Post graduate studies simply mean a good opportunity to learn how to face challenges and seeking ways to solve the problems. So I am trying my best to learn that!”

 

Ng Kai Foon (Desmond)/MSc
Started on July 2009, and hopeful to submit by May 2012. His project title is “Physicochemical, functional properties and application of banana flours and its composites”. He has 1 publication pending.

“Optimistic thinking is vital to overcome challenges in research”.

Li Ling Yun/MSc
Started on December 2009, and hopeful to finish by March 2012. Title of thesis is “A noodle system with multiple layers of gastro resistant dough for controlled-delivery of capsaicin”. 1 manuscript under review.

“As a foreign student, the most difficulty for me is the language barrier. The terminologies are totally unacquainted when I read the journals. I feel anxious and don’t know what to do. Some times later, I think I can’t go on like this. I tried to enforce myself translating the journals into Chinese. Finally, the English words became not so annoying as before and I start to feel the translation work became a waste of time. Now, I can almost understand the journals related to my project without looking for the dictionary”.

Hafiz Aizat Yanan/MSc
Started on March 2011, hopeful to submit by March 2012. Title of project is “Development of Dried Yellow Alkaline Noodles Enriched With Banana Pulp and Peels And Its Acceptable Sensory Properties As a Functional Food”.

“It it true that postgraduates study here is all about having a highly motivated and self disciplined, alongside with strong and persistent determination and being very independent in executing every aspects of my research project. Proper time management and plans has to be made to ensure all the objectives are achieved. Good networking and co-operations among colleagues e.g. in teaching me on how to use some of the equipments is very essential too. I am pretty confident that with a guidance from my supervisor, I will make the most of the facilities and ready to challenge myself to the whole new level! “

Sahar Janbakhsh/MSc
Sahar started her work on Jun 2010 with the title “Enhancing functional properties of gelatin gel through the use of Food- based Crosslinking agents”. She expects to submit on January 2012.

“every human who want to be in a better spot ,should spend a lot of effort and perseverance...
Quote of Persian elders:” wanting is being able to “

Samira Sheibani/MSc
Samira started her work on jun 2010 with the title “Enhancing functionality of Gelatin film through the use of Food- based Crosslinking agents”. She hopes to submit on January 2012.

“Post graduate study is like life , with all vicissitude who can be successful which knows the correct way of live; manage of time and self.. who have dynamic mind… so this session can be a part of our life which we learn not just about science , a bout life ..”

 {tab=Publication}

Selected Journal Publications

1. Rodiana Nopianti & Nurul Huda & Noryati Ismail & Fazilah Ariffin & Azhar Mat Easa (2011) Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage. J Food Sci Technol DOI 10.1007/s13197-011-0394-0
2. THUAN-CHEW TAN, ABBAS F. M. ALKARKHI, AZHAR MAT EASA (2012) CHARACTERIZATION OF THE RIBOSE-INDUCED MAILLARD REACTION IN MINCED CHICKEN AND MINCED PORK: A POTENTIAL MEANS OF SPECIES DIFFERENTIATION, International Food Research Journal, 19 (2), 481-489.
3. Ting Jin Lim, A.M. Easa, A. A. Karim, R. Bhat and MIN-TZE LIONG (2011). Development of Soy-based Cream Cheese via the Addition of Microbial Transglutaminase, Soy Protein Isolate and Maltodextrin. British Food Journal, 113 (9).
4. Wan-Teck Foo, Min-Tze Liong, Azhar Mat Easa (2011) Textural and structural breakdown properties of selected hydrocolloid gels. Food Research International, doi:10.1016/j.foodres.2011.07.044
6. Abbas F. M. Alkarkhi, Saifullah bin Ramli, yeoh Shin Yong and Easa, A.M. (2011) Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits, Food Chemistry, 129, 312-318.
7. THUAN-CHEW TAN, ABBAS F. M. ALKARKHI, AZHAR MAT EASA (2012) ASSESSMENT OF THE RIBOSE-INDUCED MAILLARD REACTION AS A MEANS GELATINE POWDER IDENTIFICATION AND QUALITY CONTROL, FOOD CHEMISTRY, 134(4), 2430-2436.
8. Ali H. Jawad, Abbas F.M. Alkarkhi, Ogugbue C. Jason, Azhar Mat Easa, N.A. Nik Norulaini (2012) Production of the lactic acid from mango peel waste – Factorial experiment, Journal of King Saud University – Science, in-press.
9. Lew Lc, Rajeev Bhat, Easa Am, Liong Mt., Development of probiotic carriers using microbial transglutaminase-crosslinked soy protein isolate incorporated with agrowastes., Journal of Science of Food and Agriculture, 2011, 91(8), 1406-15.
10. Abbas F.M. Alkarkhi a, Saifullah bin Ramli b, Yeoh Shin Yong b, Azhar Mat Easa (2011) Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits, Food Chem, In press.
11. Sok-Eng Yew, Ting-Jin Lim, Lee-Ching Lew, Rajeev Bhat, Azhar Mat-Easa, and Min-Tze Liong (2011) Development of a Probiotic Delivery System from Agrowastes, Soy Protein Isolate, and Microbial Transglutaminase, Journal of Food Science.
12. Foo, W. T., Yew, H. S., Liong, M. T. and *Azhar, M. E. (2011) Influence of formulations on textural, mechanical and structural breakdown properties of cooked yellow alkaline noodles, International Food Research Journal, vol 18 (4).
13. Thuan-Chew, tan, Kanyarat Karnasuta, Azhar Mat Easa (2011) Evaluation of functional properties of egg white obtained from pasteurized shell egg as ingredient in angel food cake, International Food Research Journal, vol 18 (5).
14. Yeoh S-, Alkarkhi AFM, Ramli SB, Easa AM (2011) Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents. Int J Food Sci Nutr. 2011;62(4):410-7.
15. Voon HC, Bhat R, Easa AM, Liong MT, Karim AA. Effect of addition of halloysite nanoclay and SiO2 nanoparticles on barrier and mechanical properties of bovine gelatin films. Food and Bioprocess Technology. 2010:1-9.
16. Wai WW, Alkarkhi AFM, Easa AM. Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design. Food Bioprod Process. 2010;88(2-3):209-14.
17. Wai WW, AlKarkhi AFM, Easa AM. Comparing biosorbent ability of modified citrus and durian rind pectin. Carbohydr Polym. 2010;79(3):584-9.
18. Saifullah Ramli, Abbas F. M. Alkarkhi, Yeoh Shin Yong and Azhar Mat Easa, (2010). Physicochemical properties of banana flour as influenced by variety and stage of ripeness: multivariate statistical analysis. Journal of Agricultural Science and Technology. Vol 4, No 1, 69-78. David Publishing Company.
19. Saifullah bin Ramli, Noryati Ismail, Abbas F. M. Alkarkhi and Azhar Mat Easa, (2010) The Use of Principal Component and Cluster Analysis to Differentiate Banana Peel Flours Based on Their Starch and Dietary Fibre Components. Tropical Life Sciences Research, 21(1), 97–107.
20. Gan C-, Latiff AA, Cheng L-, Easa AM. Gelling of microbial transglutaminase cross-linked soy protein in the presence of ribose and sucrose. Food Res Int. 2009;42(10):1373-80.
21. Woo YP, Fung WY, Easa AM, Liong MT. Probiotic-fermented soyfoods: Benefits and enhanced bioactivities. Acta Aliment. 2009;38(3):381-91.
22. Wai WW, Alkarkhi AFM, Easa AM. Optimization of pectin extraction from durian rind (durio zibethinus) using response surface methodology. J Food Sci. 2009;74(8):C637-41.
23. Gan C-, Cheng L-, Azahari B, Easa AM. In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose. Int J Food Sci Nutr. 2009;60(SUPPL. 7):99-108.
24. Ramli SB, Alkarkhi AFM, Yong YS, Easa AM. The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components. Int J Food Sci Nutr. 2009;60(SUPPL.4):317-25.
25. Ramli S, Alkarkhi AFM, Shin Yong Y, Min-Tze L, Easa AM. Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles. Int J Food Sci Nutr. 2009;60(SUPPL.4):326-40.
26. Alkarkhi AFM, Ramli SB, Easa AM. Application of multivariate statistical techniques for differentiation of ripe banana flour based on the composition of elements. Int J Food Sci Nutr. 2009;60(SUPPL.4):116-25.
27. Gan C-, Cheng L-, Phuah E-, Chin P-, AlKarkhi AFM, Easa AM. Combined cross-linking treatments of bovine serum albumin gel beadlets for controlled-delivery of caffeine. Food Hydrocoll. 2009;23(5):1398-405.
28. Abbas F. M. Alkarkhi, Saifullah bin Ramli and Easa, A.M. (2009). Differentiation of ripe banana flour using mineral composition and logistic regression model. International Food Research Journal, 16(1).
29. Abbas F. M. Alkarkhi, Saifullah bin Ramli and Easa, A.M. (2009) Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana, International Food Research Journal, 16(2).
30. Wong Weng Wai, Lim Ting Jin, Ho Chee Keat and Easa, A.M. Effects of enzyme treatments on physical properties of durian aril and rind slurries, J. Trop. Agric. and Fd. Sc.
31. Gan C-, Alkarkhi AFM, Easa AM. Using response surface methodology to optimize process parameters and cross-linking agents for production of combined-cross-linked bovine serum albumin gels. Journal of Bioscience and Bioengineering. 2009;107(4):366-72.
32. Gan C-, Cheng L-, Easa AM. Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and maillard reaction. J Food Sci. 2009;74(2):C141-6.
33. Biglari F, AlKarkhi AFM, Easa AM. Cluster analysis of antioxidant compounds in dates (phoenix dactylifera): Effect of long-term cold storage. Food Chem. 2009;112(4):998-1001.
34. Fung W-, Woo Y-, Wan-Abdullah W-, Ahmad R, Easa AM, Liong M-. Benefits of probiotics: Beyond gastrointestinal health. Milchwissenschaft. 2009;64(1):17-21.
35. Gan C-, Ong W-, Wong L-, Easa AM. Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles. LWT - Food Science and Technology. 2009;42(1):174-9.
36. Alkarkhi AFM, Ahmad A, Easa AM. Assessment of surface water quality of selected estuaries of malaysia: Multivariate statistical techniques. Environmentalist. 2009;29(3):255-62.
37. Alkarkhi AFM, Ismail N, Ahmed A, Easa AM. Analysis of heavy metal concentrations in sediments of selected estuaries of malaysia - A statistical assessment. Environ Monit Assess. 2009;153(1-4):179-85.
38. Saifullah Ramli, Abbas F. M. Alkarkhi, Yeoh Shin Yong and Azhar Mat Easa, (2009). Utilization of banana peel as a functional ingredient in yellow noodle. 2(03), 302-310. Asian Journal of Food & Agro-Industry.
39. Saifullah Ramli, Abbas F. M. Alkarkhi, Yeoh Shin Yong and Azhar Mat Easa (2009). Utilization of green banana flour as a functional ingredient in yellow noodle. International Food Research Journal.. 16, 373-379.
40. Goh Teik Beng, Liong Min Tze and Azhar Mat Easa (2009) Using soy protein isolate/glucose edible films to protect fish oil from lipid oxidation As. J. Food Ag-Ind. 2(03), 342-350
41. Liong, M.-T., Easa, A., Lim, P.-T., Kang, J.-Y. (2009) Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy-based cream cheese, Journal of the Science of Food and Agriculture, Volume 89, Issue 8, June, Pages 1382-1391
42. Ng K-, Lye H-, Easa A-, Liong M-. Growth characteristics and bioactivity of probiotics in tofu-based medium during storage. Annals of Microbiology. 2008;58(3):477-87.
43. Siti Maznah, K. Baharin, A., Hanafi, I., Easa, A.M., and Mas Rosmal Hakim, M.H. (2008) Effect of soaking in potassium hydroxide solution on the curing, tensile properties and extractable protein content of natural rubber latex films. Polymer testing, 1-4.
44. Siti Maznah, K. Baharin, A., Hanafi, I., Easa, A.M., and Mas Rosmal Hakim, M.H. (2008) Effect of acid treatment on extractable protein content, crosslink density and tensile properties of natural rubber latex films. Polymer testing, 27(7), 823-826.
45. Abbas, F. M. A., Foroogh, B., Liong, M. T. and Easa, A.M. (2008). Multivariate statistical analysis of antioxidant in dates (Phoenix. dactylifera) International Food Research Journal, 15(1), 193-200.
46. Abbas F. M. Alkarkhi and Easa, A.M. (2008) Comparing discriminant analysis and logistic regression model as a statistical assessment tools of arsenic and heavy metal contents in cockles. Journal of Sustainable Development, Canadian center of science and education, Vol.1, No.2, 102-106.
47. Abbas F. M. Alkarkhi, Anees Ahmad, Norli Ismail, Easa, A.M. and Khalid Omar, (2008). Assessment of Surface Water through Multivariate Analysis. Journal of sustainable development, Canadian center of science and education, Vol.1, No.3, , pp
48. Wong, W. W., Abbas, F. M. A., Liong, M. T., and Easa, A.M. (2008). Modification of durian rind pectin for improved biosorbent ability” International Food Research Journal, 15 (3).
49. Gan C-, Cheng L-, Easa AM. Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil. Innovative Food Science and Emerging Technologies. 2008;9(4):563-9.
50. Alkarkhi AFM, Ahmad A, Ismail N, Easa AM. Multivariate analysis of heavy metals concentrations in river estuary. Environ Monit Assess. 2008;143(1-3):179-86.
51. Gan C-, Cheng L-, Easa AM. Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and maillard cross-linking. Food Res Int. 2008;41(6):600-5.
52. Biglari F, AlKarkhi AFM, Easa AM. Antioxidant activity and phenolic content of various date palm (phoenix dactylifera) fruits from iran. Food Chem. 2008;107(4):1636-41.
53. Abbas Alkarkhi FM, Ismail N, Easa AM. Assessment of arsenic and heavy metal contents in cockles (anadara granosa) using multivariate statistical techniques. J Hazard Mater. 2008;150(3):783-9.
54. Lo, W.M., Chua, L.S.T., Abbas Fadhl Al-Kharkhi and Easa, A.M. (2007) Evaluation of freeze-concentrated sugar-cane juice. J. Trop. Agric. and Fd. Sc. 35(1); 121-129.
55. Zaidul, I.S.M. and Easa, A.M. (2004) Production of fructooligosaccharides (FOS) syrup from sucrose using Aspergillus Niger ATCC 20611. Journal of Food Technology 2 (3): 161-165
56. Kwan SW, Easa AM. Comparing physical properties of retort-resistant glucono-d-lactone tofu treated with commercial transglutaminase enzyme or low levels of glucose. LWT - Food Science and Technology. 2003;36(6):643-6.
57. Beng, G.T., Cheah, P.B. and Easa, A.M. (2003) Enhancement of soy protein isolate films properties by using the Maillard reactions and curing treatments. Asean Food Journal. 12(3) : 149-157
58. Kaye, Y.K., Ismail, N. and Easa, A.M. (2001) Reducing weight loss of retorted soy protein tofu by using glucose and microwave pre heating treatments. Int. J. Food Sc. Tech., 36, 387-392.
59. Hui LK, Easa AM, Ismail N. Effects of thermal treatments on texture of soy protein isolate tofu. J Food Process Preserv. 2000;24(4):275-86.
60. Peng LK, Ismail N, Easa AM. Effects of reducing sugars on texture of thermally processed soy protein isolate-glucono-d-lactone gels. Journal of Food Science and Technology. 2000;37(2):188-90.
61. Abd Karim, A., Ping, Y.P., Easa, A.M. and Guruprasad, S (1999) Effect of carrageenan on yield and properties of tofu. Food Chem, 66, 159-165.
62. Easa AM, Armstrong HJ, Mitchell JR, Hill SE, Harding SE, Taylor AJ. Maillard induced complexes of bovine serum albumin - A dilute solution study. Int J Biol Macromol. 1996;18(4):297-301.
63. Mat Easa A, Hill SE, Mitchell JR, Taylor AJ. Bovine serum albumin gelation as a result of the maillard reaction. Food Hydrocoll. 1996;10(2):199-202.

 

Proceedings/book chapter

1. Easa, A.M. and Hill, S.E. (1998) Linking proteins using the Maillard reaction and the implication for food processors. 6th International symposium on the Maillard reaction, Royal College of Physician, London.
2. Easa, A.M. (1999) A review of some implications of the Maillard reaction in thermally processed foods. Malaysian Science and Technology Congress ’99, 6-8 December, Johor Baharu.
3. Easa, A.M. (2000) Functional sugar cane juice. Shaping the future, at the Global Dialogue 6, Health - The Key to Human Development, Expo 2000, 29-31st August , Hannover, Germany.
4. Beng, G.T., Basir, A. and Easa, A.M. (2001) Evaluation of gels formed during storage of thermally processed soy protein isolate-glucose solutions. 6th Asean Science and Technology Week. September, Bandar Seri Begawan, Brunei.
5. Ismail, N., Yunus, A. and Easa, A.M. (2002) Making the most of local starches in the commercial snack formulation. Malaysian Science and Technology Congress 2002, 12-14 December 2002, Kuching, Sarawak.
6. Kwan, S.W. and Easa, A.M. (2002) Production of retort resistant glucono--lactone tofu using commercial transglutaminase enzyme or low levels of glucose. Malaysian Science and Technology Congress 2002, 12-14 December 2002, Kuching, Sarawak.
7. Lo Siaw Hong and Easa, A.M. (2003) Modification of cooking properties of steamed tilapia fish gels using the Maillard reaction. Malaysia Science and Technology Congress, Kuala Lumpur.
8. Md Abu Hanif, Noryati Ismail and Easa, A.M. (2003) Gelation enhancement of gluten protein using the Maillard reaction and high temperatures. Malaysia Science and Technology Congress, Kuala Lumpur.
9. Beng, G.T., Cheah, P.B. and Easa, A.M. (2004) “Maillard cross-links” formed within soya protein isolate films slow down fat oxidation of high omega three fish oil. In “Pigments in foods: more than colors…”, June 14-17, Quimper, France.
10. Abbas, Teresa, A Mei and Easa, A.M. (2005) Evaluation of freeze-concentrated sugar-cane juice. Malaysia Science and Technology Congress, Kuala Lumpur.
11. Lim Z. C., Baharian, A., Chong, C.Y. Siew, L.K. and Easa, A.M. (2006) Utilization of durian (Durio Zibethinus) rind waste in food application. International Conference on Agriculture Waste, Putrajaya.
12. Wong, W.W. and Easa, A.M. (2008) Food Product innovations from durian (Durio zibethinus), In Current research on food science and technology: an update, UMS publication.
13. Rosma, A., Cheong, M.W., Liong, M.T., Wan Nadiah, W.A. and Easa, A.M. (2008) Cempedak (artocarpus Integer) leaf as a new source of proteolytic enzyme for meat tenderization. Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 56.
14. Wong, W.W., Phuah, E.T., Alkarkhi, A., Rosma, A., Liong, M.T., Wan Nadiah, W.A. and Easa, A.M. (2008) Biosorbent ingredients from durian rind waste. Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 92.
15. Wan Nadiah, W.A Rosma, A., Liong, M.T., Easa, A.M., Afiza, T.S., H.C., Lim and C.S. Foo (2008) Effects of oven drying methods on the characteristics of budu-based seasoning powder obtained from fish-sauce waste. Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 191.
16. Liong, M.T., Rosma, A., Easa, A.M., T.S. Afiza and Wan Nadiah, W.A. (2008) Vitamin-B contents of yeast extract from yeast grown on agrowastes. Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 197.
17. Rosma, A., Cheong, M.W., Liong, M.T., Wan Nadiah, W.A. and Easa, A.M. (2008) Taste components of soluble extract from yeast grown on agrowastes. Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 201.
18. Wong, W.W., T.J. Lim, C.K., Ho, Rosma, A., Liong, M.T., Wan Nadiah, W.A. and Easa, A.M. (2008) Modification of durian aril and rind slurries by using amylase, cellulose and pectinase. Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 205.
19. Zulkurnain, M. W.Y., Fung, Rosma, A., Wan Nadiah, W.A., Easa, A.M. and Liong, M.T (2008) Optimization of cellular protein from candida utilis grown in pineapple waste medium. Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 209.
20. W.Y., Fung, Zulkurnain, M., Rosma, A., Wan Nadiah, W.A., Easa, A.M. and Liong, M.T (2008) Evaluation of vitamin B profiles from candida utilis grown in pineapple waste medium. Proceedings International Conference on Environmental research and technology, 28-30 may 2008, Parkroyal Penang, Malaysia, 213.
21. Azhar Mat Easa and Wong Weng Wai (2010) Food Product Innovations from Durian (Durio Zibethinus) Current ressearch in Food Science and Nutrition, Universiti Malaysia Sabah (eds Chye Fook Yee and Lee Jau Shya).

 

Abstract/seminars

1. Easa, A.M., Ismail, N., Salleh, Z. and Daud, Z.M. (1999) Effects of adding Pectinex Ultra SP-L on sugar composition of sugar cane juice. East meets West Food Technology conference, Beijing, China.
2. Easa, A.M., Ismail, N., Salleh, Z. and Daud, Z.M. (1999) Production of low calorie sugar cane juice using a commercial enzyme preparation. Regional seminar on Industrial transformation through innovative utilization of natural resources. IMT-GT, USM, Penang,
3. Beng, G.T., Cheah, P.B. and Mat Easa, A. (2002) Soy protein isolate/glucose films slow down fat oxidation in high omega three fish oil. Food Antioxidants; Nutrition, Health and Consumer Perspectives, April, Selangor, Malaysia.
4. Beng, G.T., Cheah, P.B. and Mat Easa, A. (2001) Modification of soy protein isolate films by using the Maillard reaction. Malaysian chemical Congress by Institut Kimia Malaysia, November, Penang, Malaysia.
5. Beng, G.T., Cheah, P.B. and Mat Easa, A. (2001) Modification of soy protein isolate films for enhanced functionalities by using the Maillard reaction and curing treatments. Malaysian Biochemistry Society and Molecular Biology, October, Kualal Lumpur, Malaysia.
6. Yunus, A., Ismail, N. and Easa, A.M. (2002) Examining the characteristics of starches utilized in the snack formulation. 4th Regional IMT-GT Uninet Conference 2002: Future Scenario in Biological Researches, Insights and Co-operation, 15-17th October 2002, Penang.
7. Fazilah Arifin and Easa, A.M. (2003) Freshness Quality characteristics of fish and fish products. Industry-academic seminar, School of Biological Sciences, USM.
8. Easa, A.M. (2005) Functional foods and ingredients from local natural resources. Canadian-USM Joint meeting on Biotechnology 2005, USains Holding, USM, Penang, March 2005.
9. Easa, A.M. and Chong, C.Y. Siew, L.K. (2005) Durian (Durio Zibethinus) rind; unconventional source of nutraceuticals. MSPP Seminar on Nutraceuticals. Equatorial Hotels, Penang.
10. Hishamuddin Ahmad, Asok Kumar Ghosh, Azhar Mat Easa and Rabindarjeet Singh (2005) Postprandial plasma glucose responses and glycaemic indices of different forms of a large sago meal. 20th Scientific conference of the Nutrition Society of Malaysia, theme “Youth & Nutrition, the future of the nation, 24-25 March 2005, Kuala Lumpur.
11. Abbas F. M. Alkarkhi, Saifullah bin Ramli and Easa, A.M. (2008) Differentiation of ripe banana flours by using physicochemical properties and mineral contents. National Food Technology Seminar 2008; Snack foods: Repositioning of snack foods in the 21st Century, 14-15th October 2008, Berjaya Times Square and Kuala Lumpur Convention Center, Malaysia.

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