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Food Additives & Contaminants: Part A Volume 26, 2009 - Issue 4
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Original Articles

Monitoring of free glutamic acid in Malaysian processed foods, dishes and condiments

M. Khairunnisak Faculty of Food Science and Technology, Department of Food Science, Universiti Putra Malaysia, Selangor, Malaysia
,
A.H. Azizah Faculty of Food Science and Technology, Department of Food Science, Universiti Putra Malaysia, Selangor, MalaysiaCorrespondence[email protected]
,
S. Jinap Faculty of Food Science and Technology, Department of Food Science, Universiti Putra Malaysia, Selangor, Malaysia
&
A. Nurul Izzah Environmental Health Research Centre, Institute for Medical Research, Jalan Pahang, Kuala Lumpur, Malaysia
Pages 419-426 | Received 14 Jul 2008, Accepted 01 Nov 2008, Published online: 05 May 2009

Citations (15)

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Read on this site (3)

Adebanjo A. Badejo. (2016) Nutrient Composition and Antioxidative Potential of Seasonings Formulated from Herbs, Spices, and Seafood. Journal of Culinary Science & Technology 14:3, pages 222-233.
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P. Hajeb & S. Jinap. (2015) Umami Taste Components and Their Sources in Asian Foods. Critical Reviews in Food Science and Nutrition 55:6, pages 778-791.
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Buket Er Demirhan, Burak Demirhan, Ceren Sönmez, Hilal Torul, Uğur Tamer & Gülderen Yentür. (2015) Monosodium glutamate in chicken and beef stock cubes using high-performance liquid chromatography. Food Additives & Contaminants: Part B 8:1, pages 63-66.
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Articles from other publishers (12)

Genevie Eleanor Ruby, Noor Azira Abdul Mutalib, Nurul Hanisah Juhari & Ungku Fatimah Ungku Zainal Abidin. (2023) Food Fermentation Technology: Examples of application in Malaysian Foods. Food and Humanity 1, pages 32-37.
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Abdul Manan Dos Mohamed, Nor Syafarah Zakariya, Khairul Faizal Pa’ee, Nadia Razali, Siti Hajar Aziz & Shahrulzaman Shaharuddin. 2023. Innovation of Food Products in Halal Supply Chain Worldwide. Innovation of Food Products in Halal Supply Chain Worldwide 35 47 .
Yuyun Lu, Jun Ning Teo & Shao Quan Liu. (2022) Fermented shellfish condiments: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 21:5, pages 4447-4477.
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Murat Soyseven & Göksel Arli. (2021) Method Validation and Rapid Determination of Monosodium Glutamate in Various Food Products by HPLC–Fluorescence Detection and Method Optimization of HPLC–Evaporative Light Scattering Detection Approach without Derivatization. Journal of Chromatographic Science.
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Murat Soyseven, Hassan Y. Aboul‐Enein & Göksel Arli. (2020) Development of a HPLC method combined with ultraviolet/diode array detection for determination of monosodium glutamate in various food samples. International Journal of Food Science & Technology 56:1, pages 461-467.
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Pey Sze Teo, Astrid W.B. van Langeveld, Korrie Pol, Els Siebelink, Cees de Graaf, See Wan Yan & Monica Mars. (2018) Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods. Appetite 125, pages 32-41.
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U Amalia, L Rianingsih & I Wijayanti. (2018) Effect of Time Lenght Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based . IOP Conference Series: Earth and Environmental Science 116, pages 012050.
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Hellen D. B. Maluly, Adriana P. Arisseto-Bragotto & Felix G. R. Reyes. (2017) Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects. Food Science & Nutrition 5:6, pages 1039-1048.
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Rita Khairina, Tyas Utami, Sri Raharjo & Muhammad Nur Cahyanto. (2017) Changes in Sensory, Physicochemical and Microbiological Properties of Ronto During Fermentation. Pakistan Journal of Nutrition 16:8, pages 629-637.
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Zhong Ling Wu, Zhong Qiang He & Mao Zhang Guo. (2011) Determination of Nine Food Additives in Condiment by High Performance Liquid Chromatography. Applied Mechanics and Materials 140, pages 302-308.
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S. Jinap, A.R. Ilya-Nur, S.C. Tang, P. Hajeb, K. Shahrim & M. Khairunnisak. (2010) Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5′-nucleotides. Appetite 55:2, pages 238-244.
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S. Jinap & P. Hajeb. (2010) Glutamate. Its applications in food and contribution to health. Appetite 55:1, pages 1-10.
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