Displaying publications 21 - 40 of 493 in total

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  1. Fulltext A laboratory investigation of colour changes in two contemporary resin composites on exposure to spices
    Yew HZ, Berekally TL, Richards LC
    Aust Dent J, 2013 Dec;58(4):468-77.
    PMID: 24320904 DOI: 10.1111/adj.12099
    The aim of this study was to evaluate colour stability upon exposure to spices of a nano-filled and a micro-hybrid resin composite finished either with Sof-Lex™ discs (SLD) or against plastic strips (PS).
    Matched MeSH terms: Color*
  2. 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
    Yeoh SY, Alkarkhi AF, Ramli SB, Easa AM
    Int J Food Sci Nutr, 2011 Jun;62(4):410-7.
    PMID: 21306189 DOI: 10.3109/09637486.2010.539555
    Yellow alkaline noodles (YAN) prepared by partial substitution of wheat flour with soy protein isolate and treated with microbial transglutaminase (MTG) and ribose were investigated during cooking. Cooking caused an increase in lightness but a decrease in redness and yellowness, pH, tensile strength and elasticity values of noodles. The extents of these changes were influenced by formulation and cross-linking treatments. The pH and lightness for YAN-ribose were lowest but the yellowness and redness were the highest whilst the tensile strength and elasticity values remained moderate. For YAN-MTG, the color and pH values were moderate, but tensile strength and elasticity values were the highest. YAN prepared with both cross-linking agents had physical values between YAN-ribose and YAN-MTG. Although certain sensory parameters showed differences in score, the overall acceptability of all 10-min-cooked YAN was similar. It is possible to employ cross-linking agents to improve physical properties of cooked YAN.
    Matched MeSH terms: Color
  3. The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles
    Yeoh SY, Lubowa M, Tan TC, Murad M, Mat Easa A
    Food Chem, 2020 Dec 15;333:127425.
    PMID: 32683254 DOI: 10.1016/j.foodchem.2020.127425
    Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.
    Matched MeSH terms: Color
  4. Potential Residual Contaminants in Edible Bird's Nest
    Yeo BH, Tang TK, Wong SF, Tan CP, Wang Y, Cheong LZ, et al.
    Front Pharmacol, 2021;12:631136.
    PMID: 33833681 DOI: 10.3389/fphar.2021.631136
    Edible bird's nest (EBN) is recognized as a nourishing food among Chinese people. The efficacy of EBN was stated in the records of traditional Chinese medicine and its activities have been reported in many researches. Malaysia is the second largest exporter of EBNs in the world, after Indonesia. For many years, EBN trade to China was not regulated until August 2011, when a safety alert was triggered for the consumption of EBNs. China banned the import of EBNs from Malaysia and Indonesia due to high level of nitrite. Since then, the Malaysia government has formulated Malaysia Standards for swiftlet farming (MS 2273:2012), edible bird's nest processing plant design and management (MS 2333:2010), and edible bird's nest product quality (MS 2334:2011) to enable the industry to meet the specified standards for the export to China. On the other hand, Indonesia's EBN industry formulated a standard operating procedure (SOP) for exportation to China. Both countries can export EBNs to China by complying with the standards and SOPs. EBN contaminants may include but not limited to nitrite, heavy metals, excessive minerals, fungi, bacteria, and mites. The possible source of contaminants may come from the swiftlet farms and the swiftlets or introduced during processing, storage, and transportation of EBNs, or adulterants. Swiftlet house design and management, and EBN processing affect the bird's nest color. Degradation of its optical quality has an impact on the selling price, and color changes are tied together with nitrite level. In this review, the current and future prospects of EBNs in Malaysia and Indonesia in terms of their quality, and the research on the contaminants and their effects on EBN color changes are discussed.
    Matched MeSH terms: Color
  5. Fulltext An image encryption scheme based on public key cryptosystem and quantum logistic map
    Ye G, Jiao K, Huang X, Goi BM, Yap WS
    Sci Rep, 2020 Dec 03;10(1):21044.
    PMID: 33273539 DOI: 10.1038/s41598-020-78127-2
    Most of existing image encryption schemes are proposed in the spatial domain which easily destroys the correlation between pixels. This paper proposes an image encryption scheme by employing discrete cosine transform (DCT), quantum logistic map and substitution-permutation network (SPN). The DCT is used to transform the images in the frequency domain. Meanwhile, the SPN is used to provide the security properties of confusion and diffusion. The SPN provides fast encryption as compared to the asymmetric based image encryption since operations with low computational complexity are used (e.g., exclusive-or and permutation). Different statistical experiments and security analysis are performed against six grayscale and color images to justify the effectiveness and security of the proposed image encryption scheme.
    Matched MeSH terms: Color
  6. Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus)
    Yau, E.W., Rosnah, S., Noraziah, M., Chin, N.L., Osman, H.
    International Food Research Journal, 2010;17(2):327-334.
    MyJurnal
    Changes of physico-chemical properties such as size, weight, moisture content, total soluble solid
    (TSS), colour, pH, total acidity and sugar content of red seedless watermelon during storage at room temperature (± 28ºC; 70-80% RH) were investigated. The average weight, diameter and length of red seedless watermelon were 5.94 kg, 22.0 cm and 21.8 cm respectively. The length to diameter ratio was 1.02. The statistical analysis indicated that total soluble solids of fruit decreased significantly (p
    Matched MeSH terms: Color
  7. Oviposition site preference of Aedes albopictus in the laboratory
    Yap HH, Lee CY, Chong NL, Foo AE, Lim MP
    J Am Mosq Control Assoc, 1995 Mar;11(1):128-32.
    PMID: 7616179
    Several parameters on the oviposition site preference of Aedes albopictus were studied, including color, container type, salinity, and water type. Dark-colored glass jars, especially black, blue, and red ones were preferred over light-colored jars. The black-colored ovitrap with a paper strip performed better than other types of containers. Seasoned tap water had the highest egg count when compared with a saline water series. In addition, water that had previously been used for the culture of Ae. albopictus was the most preferred for oviposition. The significance of this study in conjunction with the present Aedes mosquito surveillance and monitoring program is discussed.
    Matched MeSH terms: Color
  8. Fulltext A review of maternal mortality in Malaysia
    Yadav H
    International e-Journal of Science, Medicine & Education, 2012;6(10):0-0.
    MyJurnal
    There has been a significant decline in maternal mortality from 540 per 100,000 live births
    in I957 to 28 per 100,000 in 2010. This decline is due to several factors. Firstly the introduction of the rural health infrastructure which is mainly constructing health centres and midwife clinics for the rural population. This provided the accessibility and availability of primary health care and specially, antenatal care for the women. This also helped to increase the antenatal coverage for the women to 98% in 2010 and it increased the average number of antenatal visits per women from6 in 1980 to 12 visits in 2010 for pregnant women. Along with the introduction of health centres, another main feature was the introduction of specific programmes to address the needs of the women and children. In the 1950s the introduction of Maternal and Child Health (MCH) programme was an important
    step. Later in the late 1970s there was the introduction of the High Risk Approach in MCH care and Safe Motherhood in the 1980s. In 1990, an important step was the introduction of the Confidential Enquiry into Maternal Deaths (CEMD). Another significant factor in the reduction is the identification of high risk mothers and this is being done by the introduction of the colour coding system in the health centres. Other factors include the increase in the number of safe deliveries by skilled personnel and the reduction in the number of deliveries by the Traditional Birth Attendants (TBAs). The reduction in fertility rate from 6.3 in 1960 to 3.3 in 2010 has been another important factor. To achieve the 2015 Millennium Development Goals (MDG) to further reduce maternal deaths by 50%, more needs to be done especially to identify maternal deaths that are missed by omission or misclassification and also to capture the late maternal deaths.
    Matched MeSH terms: Color
  9. Fulltext physicochemical properties of undulated surf clam (Paphia undulata) HYDROLYSATE AS AFFECTED BY DEGREE OF HYDROLYSIS
    YAP JAA YEE, AMIZA MAT AMIN
    UMT Journal of Undergraduate Research, 2020;2(3):15-26.
    MyJurnal
    This study aimed to determine the physicochemical properties of undulated surf clam (Paphia undulata) hydrolysate as affected by the degree of hydrolysis (DH). Three levels of DH of undulated surf clam hydrolysate were prepared which were DH 36.57% (without any enzymatic hydrolysis), DH 58.25% (0.5% Alcalase®; 5 min; pH 7.5; 60ºC) and DH 91.26% (1% Alcalase®; 30 min; pH 7.5; 60ºC). After protein hydrolysis, the undulated surf clam hydrolysates were centrifuged, and their supernatants were freeze-dried. This study found that the protein hydrolysate with lower DH (DH 36.57%) gave lower protein content and higher ash and fat contents compared to other samples (DH 58.25% and DH 91.26%). However, the carbohydrate content is similar in all samples (16.56-20.04%). This study also found that foaming properties (29.43-67.50%), emulsifying capacity (11.94-110.52%) and peptide solubility (57.61-94.08%) were affected by the DH. As DH increased, the emulsifying capacity decreased, while peptide solubility increased. While the foaming capacity increased with increasing DH until it reached a maximum value and level off afterwards. For colour parameters, although there were differences between L*, a* and b* values for all three samples, a fluctuating pattern was noted with DH. DH also did not affect the water-holding and oil-holding capacity of undulated surf clam hydrolysate. This study shows that certain physicochemical properties of undulated surf clam hydrolysate can be tailored by adjusting the degree of hydrolysis.
    Matched MeSH terms: Color
  10. Effectiveness of a colour coded HbA1c graphical record in improving diabetes control in people with type 2 diabetes: a randomized control trial
    Wong SS, Ng CJ, Liew SM, Hussein N
    Diabetes Res Clin Pract, 2012 Feb;95(2):e41-4.
    PMID: 22119614 DOI: 10.1016/j.diabres.2011.11.001
    We conducted a six-month randomized-controlled-trial to evaluate the effectiveness of a colour-coded HbA1c-graphical record in improving HbA1c level among type 2 diabetes patients. There was an improvement in the mean HbA1c knowledge score but the usage of the colour-coded HbA1c-graphical record did not produce reduction in the HbA1c level.
    Study site: Primary care clinic, University Malaya Medical Centre, Kuala Lumpur, Malaysia
    Matched MeSH terms: Color*
  11. Fulltext Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree
    Wong CW, Tan HH
    J Food Sci Technol, 2017 Feb;54(2):564-571.
    PMID: 28242955 DOI: 10.1007/s13197-017-2501-3
    This paper presents the enzymatic liquefaction process for honey jackfruit optimized with Pectinex® Ultra SP-L and Celluclast® 1.5 L individually or in combinations at different concentrations (0-2.5% v/w) and incubation time (0-2.5 h). Treatment with combinations of enzymes showed a greater effect in the reduction of viscosity (83.9-98.8%) as compared to single enzyme treatment (64.8-87.3%). The best parameter for enzymatic liquefaction was obtained with 1.0% (v/w) Pectinex® Ultra SP-L and 0.5% (v/w) Celluclast® 1.5 L for 1.5 h. Spray drying process was carried out using different inlet temperatures (140-180 °C) and maltodextrin concentrations (10-30% w/w). Results indicated that the spray-dried honey jackfruit powder produced at 160 °C with 30% w/w maltodextrin gave the highest product yield (66.90%) with good powder qualities in terms of water activity, solubility, moisture content, hygroscopicity, color and bulk density. The spray-dried honey jackfruit powder could potentially be incorporated into various food products.
    Matched MeSH terms: Color
  12. Fulltext Unique wing scale photonics of male Rajah Brooke's birdwing butterflies
    Wilts BD, Giraldo MA, Stavenga DG
    Front. Zool., 2016;13:36.
    PMID: 27525030 DOI: 10.1186/s12983-016-0168-7
    BACKGROUND: Ultrastructures in butterfly wing scales can take many shapes, resulting in the often striking coloration of many butterflies due to interference of light. The plethora of coloration mechanisms is dazzling, but often only single mechanisms are described for specific animals.

    RESULTS: We have here investigated the male Rajah Brooke's birdwing, Trogonoptera brookiana, a large butterfly from Malaysia, which is marked by striking, colorful wing patterns. The dorsal side is decorated with large, iridescent green patterning, while the ventral side of the wings is primarily brown-black with small white, blue and green patches on the hindwings. Dense arrays of red hairs, creating a distinct collar as well as contrasting areas ventrally around the thorax, enhance the butterfly's beauty. The remarkable coloration is realized by a diverse number of intricate and complicated nanostructures in the hairs as well as the wing scales. The red collar hairs contain a broad-band absorbing pigment as well as UV-reflecting multilayers resembling the photonic structures of Morpho butterflies; the white wing patches consist of scales with prominent thin film reflectors; the blue patches have scales with ridge multilayers and these scales also have centrally concentrated melanin. The green wing areas consist of strongly curved scales, which possess a uniquely arranged photonic structure consisting of multilayers and melanin baffles that produces highly directional reflections.

    CONCLUSION: Rajah Brooke's birdwing employs a variety of structural and pigmentary coloration mechanisms to achieve its stunning optical appearance. The intriguing usage of order and disorder in related photonic structures in the butterfly wing scales may inspire novel optical materials as well as investigations into the development of these nanostructures in vivo.

    Matched MeSH terms: Color
  13. Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty
    Wan-Mohtar WAAQI, Halim-Lim SA, Kamarudin NZ, Rukayadi Y, Abd Rahim MH, Jamaludin AA, et al.
    J Food Sci, 2020 Oct;85(10):3124-3133.
    PMID: 32860235 DOI: 10.1111/1750-3841.15402
    In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken patty was recently developed which converts 16.67% of FBB into an edible flour. At the initial stage, pretreatments of FBBF were optimized at particle size (106 µm) and citric acid concentration (0.5 g/100 mL) to improve flour antioxidant responses. Such pretreatments boosted total phenolic content (2.31 ± 0.53 mg GAE/g) and DPPH (51.53 ± 1.51%) of pretreated FBBF. Mixed-ratio chicken patty containing FBBF (10%, 20%, 30%) significantly (P
    Matched MeSH terms: Color
  14. Fulltext Cross-cultural differences in crossmodal correspondences between basic tastes and visual features
    Wan X, Woods AT, van den Bosch JJ, McKenzie KJ, Velasco C, Spence C
    Front Psychol, 2014;5:1365.
    PMID: 25538643 DOI: 10.3389/fpsyg.2014.01365
    We report a cross-cultural study designed to investigate crossmodal correspondences between a variety of visual features (11 colors, 15 shapes, and 2 textures) and the five basic taste terms (bitter, salty, sour, sweet, and umami). A total of 452 participants from China, India, Malaysia, and the USA viewed color patches, shapes, and textures online and had to choose the taste term that best matched the image and then rate their confidence in their choice. Across the four groups of participants, the results revealed a number of crossmodal correspondences between certain colors/shapes and bitter, sour, and sweet tastes. Crossmodal correspondences were also documented between the color white and smooth/rough textures on the one hand and the salt taste on the other. Cross-cultural differences were observed in the correspondences between certain colors, shapes, and one of the textures and the taste terms. The taste-patterns shown by the participants from the four countries tested in the present study are quite different from one another, and these differences cannot easily be attributed merely to whether a country is Eastern or Western. These findings therefore highlight the impact of cultural background on crossmodal correspondences. As such, they raise a number of interesting questions regarding the neural mechanisms underlying crossmodal correspondences.
    Matched MeSH terms: Color
  15. An Intriguing Case of Purple Urine Bag Syndrome
    Wan Sulaiman WA, Hoo FK, Inche Mat LN
    Am J Med Sci, 2017 May;353(5):e9.
    PMID: 28502345 DOI: 10.1016/j.amjms.2016.11.022
    Matched MeSH terms: Color
  16. Fulltext Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning
    Wan Rosli, W.l.
    International Food Research Journal, 2016;23(1):262-268.
    MyJurnal
    The present study was conducted to investigate the effect of oyster mushroom (Pleurotus sajorcaju,
    PSC) addition to partially replace coconut milk powder on nutritional composition and
    sensory values of Herbal Seasoning (HS). This study evaluates the nutritional composition,
    dietary fibre and sensory acceptance of HS that processed using six different formulations
    with different levels of PSC powder, namely 0% (A), 20% (B), 40% (C), 60% (D), 80% (E)
    and 100% (F). The use of PSC powder substantially brought down the fat content of HS.
    The fat content of PSC-based HS was ranged from 13.82±0.84% to 8.16±0.74%. The protein
    content showed an increasing trend in line with increasing of PSC powder ranging from 7%
    to 12%.Substitution of coconut milk powder with PSC powder resulted in significantly higher
    (p0.05).The panels preferred HS formulated with PSC powder since its
    enhance colour and viscosity attributes of the products. In brief, HS formulated with more than
    40% PSC powder is recommended since it has significant nutrients and palatably accepted by
    sensorial panellists.
    Matched MeSH terms: Color
  17. Fulltext Effects of young corn ear addition on nutritional composition and acceptability of conventional cake
    Wan Rosli, W.I., Chow, Y.N.
    Malays J Nutr, 2014;20(1):93-99.
    MyJurnal
    Introduction: Scientific evidence indicates that higher dietary fibre consumption protects against various chronic diseases and leads to recovery enhancement. Young corn ear is very rich in total dietary fibre (TDF). The study objective was to evaluate the effects of young corn ear addition on the nutritional composition, textural properties and sensory attributes of conventional cake. Methods: Wheat flour used in the preparation of conventional cake was substituted with different percentages (0%, 5%, 10% and 15%) of young corn ear powder (YCP). Moisture, total ash, fat, protein and TDF content of conventional cake samples were investigated. Textural properties including firmness, cohesiveness, springiness, gumminess and chewiness were examined. The aroma, colour, chewiness, tenderness, flavour and overall acceptance of conventional cake were evaluated via sensory evaluation. Results: The conventional cake with addition of 15% YCP recorded the highest moisture content. There was no predictable trend observed in the ash and fat content following the incorporation of YCP. Addition of 15% of YCP increased the protein content significantly while TDF content of conventional cake increased proportionally (1.42%-2.88%) with the level of YCP added. The incorporation of YCP did not produce any trend on all the textural properties of conventional cake. Conventional cake with 10% of YCP was the most preferred manifested by the highest scores in chewiness, tenderness and flavour attributes. Conclusion: In conclusion, 10% of YCP could be recommended as the ideal formulation in order to produce a healthier conventional cake without jeopardising acceptability.
    Matched MeSH terms: Color
  18. Fulltext Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
    Wan Rosli, W.I., Solihah, M.A., Aishah, M., Nik Fakurudin, N.A., Mohsin, S.S.J.
    International Food Research Journal, 2011;18(2):621-627.
    MyJurnal
    The optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a*(redness),compared with the control patty. Chicken patties containing oyster mushroom had lower L* value ranging from 51.02 – 52.65 compared to that of the control patty (57.86). All oyster mushroom-based patties had lower colour b*(yellowness) value compared to chicken patty without mushroom. The hardness of chicken patty decreased proportionally with the level of oyster mushroom. On the other hand, oyster mushroom-based patties were springier than the control patty. Chicken which was replaced with 25% of fresh mushroom, recorded the highest moisture retention (77.19%) and cooking yield (80.71%), respectively. However, replacement of 25% of oyster mushroom with chicken breast in chicken patty formulation was not change the moisture retention, fat retention and cooking yield compared to control patty. Chicken patty added with 50% ground oyster mushroom the highest concentration of total dietary fibre (TDF) at 4.90 g/100 g compared to chicken patty containing 25% of mushroom (3.40 g/100 g) and control (1.90 g/100 g). In summary, the addition of oyster mushroom in chicken patties has decreased the lightness, yellowness, hardness and chewiness while no changes were noted in the redness of the patties.
    Matched MeSH terms: Color
  19. Spatial and temporal risk quotient based river assessment for water resources management
    Wan Mohtar WHM, Abdul Maulud KN, Muhammad NS, Sharil S, Yaseen ZM
    Environ Pollut, 2019 May;248:133-144.
    PMID: 30784832 DOI: 10.1016/j.envpol.2019.02.011
    Malaysia depends heavily on rivers as a source for water supply, irrigation, and sustaining the livelihood of local communities. The evolution of land use in urban areas due to rapid development and the continuous problem of illegal discharge have had a serious adverse impact on the health of the country's waterways. Klang River requires extensive rehabilitation and remediation before its water could be utilised for a variety of purposes. A reliable and rigorous remediation work plan is needed to identify the sources and locations of streams that are constantly polluted. This study attempts to investigate the feasibility of utilising a temporal and spatial risk quotient (RQ) based analysis to make an accurate assessment of the current condition of the tributaries in the Klang River catchment area. The study relies on existing data sets on Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD), Total Suspended Solids (TSS), and Ammonia (NH3) to evaluate the water quality at thirty strategic locations. Analysis of ammonia pollution is not only based on the limit established for river health but was expanded to include the feasibility of using the water for water intake, recreational activities, and sustaining fish population. The temporal health of Klang River was evaluated using the Risk Matrix Approach (RMA) based on the frequency of RQ > 1 and associated colour-coded hazard impacts. By using the developed RMA, the hazard level for each parameter at each location was assessed and individually mapped using Geographic Information System (GIS). The developed risk hazard mapping has high potential as one of the essential tools in making decisions for a cost-effective river restoration and rehabilitation.
    Matched MeSH terms: Color
  20. Fulltext Software development for real-time weed colour analysis
    Wan Ishak, W.I., Khairuddin Abdul Rahman
    Pertanika Journal of Science & Technology, 2010;18(2):-.
    MyJurnal
    The application of computer and machines for agricultural production has been one of the outstanding
    developments in Malaysian agriculture, especially in overcoming labour shortages in Oil Palm plantations. The on-line automated weedicide sprayer system was developed at Universiti Putra
    Malaysia to locate the existence and intensity of weeds in real-time environment and to spray the
    weedicides automatically and precisely. During the start of the spraying operation, the web camera
    will initially capture the image of weeds. The computer programme will compute the red, green, blue (RGB) values in the form of computer pixel. These values will be used as reference RGB values to be compared with the RGB values of the weeds captured real-time during the spraying operation. The sprayer nozzle will be turned ‘on’ or ‘off’, depending on the percentage or intensity of the green colour pixel value of weeds. The sprayer valve will open the nozzle/s when the camera detected the presence of weeds. The purpose is to reduce wastage, reduce labour, reduce cost, and control environment hazard.
    Matched MeSH terms: Color
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