Syahariza Zainul Abidin

		Syahariza Zainul Abidin
		syahariza@usm.my
		Ext: 2223
		Food chemistry and analysis Starch structure- digestibility study Halal food authentication

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Related SDGs

Syahariza v2

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Teaching

IMG203 Chemical Analysis of Foods

IMG204 Instrumental Analysis of Foods

IMK421 Primary Products Technology

IMG223 Processing Technology of Animal Based Food Products

RESEARCH INTEREST | RESEARCH PROJECT | SUPERVISION

RESEARCH INTEREST

Food analysis
Food chemistry
Food processing

RESEARCH PROJECT | BACK TO TOP

National (at national level)

RRheology, stability and enzyme interaction study of rice-based texture-modified food for patients with dysphagia

University (USM)

Development of texture-modified for patients with dysphagia

SUPERVISION | BACK TO TOP

Supervision 1
Supervision 2
Supervision 3

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JOURNALS & BOOKS | PROCEEDING | ORAL & POSTERS | PRESENTATIONS

JOURNAL & BOOKS | BACK TO TOP

Syahariza, Z.A., Sar, S., Hasjim, J., Tizzotti, M.J., Gilbert, R.G., The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains, Food Chemistry 136: 742–749 (2013)
Syahariza, Z.A., Hasjim, J., Extraction and dissolution of starch from rice and sorghum grains for accurate structural analysis, Carbohydrate Polymers 82: 14–20 (2010)
Syahariza, Z. A., Che Man, Y.B., Abdul Rohman, Discriminant Analysis of selected edible fats and oils and those in biscuit formulation using FTIR Spectroscopy, Food Analytical Methods 4: 404–409 (2011)
Syahariza, Z. A., Che Man, Y.B., Jinap, S. and Bakar, J., Detection of lard in cake formulation by FTIR spectroscopy. Food Chemistry 92: 365 -371 (2005).
Che Man, Y.B., Syahariza, Z.A., M.E.S. Mirghani Jinap, S. Bakar, J., Analysis of potential lard adulteration in chocolate and chocolate products using FTIR spectroscopy, Food Chemistry 90: 815-819 (2005).
Syahariza, Z. A., Che Man, Y.B., Jinap, S. and Bakar, J., Quantitation of of lard adulteration in chocolate and chocolate products using FTIR Spectroscopy, Journal of Physical Science (Special Issue), 139-148 (2004)
Hashim, D.M., Che Man, Y.B., Norakasha, R., M. Shuhaimi, M., Salmah, Y., Syahariza, Z.A., Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins, Food Chemistry 118: 856–860 (2010)
Marina A.M., Che Man, Y.B., Nazimah S.A.H., Amin, I., and Syahariza, Z. A., Analysis of adulteration of virgin coconut oil by palm kernel olein using Fourier Transform Infrared Spectroscopy, Journal of Food Lipids 14: 111-121 (2007)

PROCEEDING | BACK TO TOP

Syahariza, Z. A., Hasjim, J. & Gilbert, R.G. (2010), Starch structure and digestion property relations for digestion of cooked rice, AACC International Annual Meeting 2010, Savannah, Georgia, USA, 24-27^th October 2010.
Hasjim, J., Syahariza Z. A., Li, E., Tan, Y.S., Chu, S. & Gilbert, R.G. (2010), A new technique to extract and dissolve starch from cereal grains, AACC International Annual Meeting 2010, Savannah, Georgia, USA, 24-27^th October 2010.
Syahariza, Z. A., Sar, S. Hasjim, J. & Gilbert, R.G. (2011), Starch digestion kinetics of cooked rice grains and its relation to structural properties, 61^st Australian Cereal Chemistry Conference 2011, Twin Towns Clubs and Resorts, Coolongata-Tweed Heads, Australia, 4-8^th September 2011.
Wu, A.C. , Hasjim, J., Syahariza Z. A., Sar, S. & Gilbert, R.G. (2011), Constrains and work-around on the genetics of starches for beneficial colonic health, AACC International Annual Meeting 2011, Palm Springs, California, USA, 15-19^th October 2011.
Syahariza, Z. A., Sar, S. Hasjim, J. & Gilbert, R.G. (2012), The importance of amylose and amylopectin fine structures on digestibility of cooked rice grains, QAAFI Annual Meeting 2012, Hyatt Sanctuary Cove, Gold Coast, Australia, 11^th July 2012.