Tan Chin Ping
Professor
Food Technology
University Putra Malaysia
Malaysia
Biography
Dr. Tan Chin Ping is affiliated to the department of Food Technology, Universitiy Putra Malaysia, where Dr. Tan Chin Ping is currently working as Professor. Dr. Tan Chin Ping has received a BSc degree and Ph.D from University Putra Malaysia. Dr. Tan Chin Ping has authored and co-authored several national and international publications and also working as a reviewer for reputed professional journals. Dr. Tan Chin Ping is having an active association with different societies and academies around the world. Dr. Tan Chin Ping made his mark in the scientific community with the contributions and widely recognition from honourable subject experts around the world. Dr. Tan Chin Ping has received several awards for the contributions to the scientific community. Dr. Tan Chin Ping major research interest involves Food Processing; Fats and Oil Chemistry and Technology.
Research Interest
Food Processing; Fats and Oil Chemistry and Technology.
Publications
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Chew SC, Tan CP, Nyam KL. Optimization of neutralization parameters in chemical refining of kenaf seed oil by response surface methodology. Industrial Crops and Products. 2017 Jan 31;95:742-50.
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Goh KM, Lai OM, Abas F, Tan CP. Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce. Food chemistry. 2017 Jan 15;215:200-8.
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Wong YH, Muhamad H, Abas F, Lai OM, Nyam KL, Tan CP. Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips. Food chemistry. 2017 Mar 15;219:126-30.
