1.
Alina A. R., Babji, A.S., Wan Rosli W.I and Affendy, S.M.Y.2003. Palm fats improve
the nutritional, sensory and functional properties of processed meats. 8th Asean Food Conference, Hanoi, Vietnam. 8-11th Oct 2003.
2.
Babji,
A.S., Wan Rosli W.I, Alina A. R, Tan S.S., Wan Sulaiman,
W. I. 2003. The Replacement of
Animal Fats with Palm Fats in Improving the Nutritional Quality of Meat
Products. Symposium on "Food Fortification - Research and Quality Control" IX
Asian Congress of Nutrition, India February 23- 27, 2003.
3. Babji, A.S., Wan Rosli W.I., Alina, A.R., Tan, S.S., Mohd Suria
Affandi Y. and Foo S.P. 2001. Utilization of palm based fats as animal fat analogues in improving the nutritional quality
of meat products. Malaysian Palm Oil Board International Palm Oil Congress(PIPOC).
20-23 August 2001. Kuala Lumpur.
4. Babji, A.S. A.R. Alina, Wan Sulaiman, W.I., Tan, S.S., Chia,
K.L., Nulkirah, M. and Wan Rosli. W.I. 2001. Malaysian palm fat as animal fat analouge in processed meat products. International
Congress of Meat Science and Technology (ICoMST). 26-31 Ogos, 2001. Krakow, Poland.
5. Wan Rosli W.I., Wan Sulaiman, W.I. Alina, A.R., Babji, A.S.
and Foo, S.P. 2001. Physical and nutritional properties of frankfurter where chicken fat is substituted with red palm fat.
4th International Congress of Meat Science and Technology. (ICoMST). 26-31 Ogos, 2001. Krakow, Poland.
6.
Babji, A.S., Wan Rosli W.I., Alina, A.R., Tan,
S.S., Mohd Suria Affandi Y. and Foo S.P. 2001. Utilization of palm based fats as animal fat analogues in improving the nutritional
quality of meat products. Malaysian Palm Oil Board International Palm Oil Congress
(PIPOC). 20-23 August 2001. Kuala Lumpur.
7. Babji, A.S., Alina, A.R., Wan Sulaiman, W.I. and Yusoff, M.S.A.
Palm Fat: The new animal fat analogue for processed meats. 7th ASEAN Food Conference 19-22 November, 2000 in Manila, Philippines.
8. Alina, A.R., Wan Sulaiman, W. I., Babji, A. S., Nulkirah, M. & Foo, S.P. 2000. Effects of substitution of carotino
on the physico-chemical characteristics of chicken frankfurter. 7th ASEAN Food Conference 19-22 November, 2000
in Manila, Philippines.
9. Alina A.R., Babji, A.S. and Yusoff, M.S.A Some physico-chemical
properties of palm fats and its effects on the quality and sensory attributes of chicken nuggets. Oils and Fats International
Congress 2000. 4-8 September 2000 PWTC, Kuala Lumpur.
10. Alina A.R., Babji, A.S. and Yusoff, M.S.A. 2000. Nutritional composition and textural
properties of palm fat substituted chicken nuggets. Oils and Fats International Congress 2000. 4-8 September 2000 PWTC, Kuala Lumpur.
11. Alina, A.R. & Babji, A.S. 2000. Perubahan fizikal nuget ayam akibat gantian lemak
haiwan dengan lemak kelapa sawit. Kertas Prosiding Seminar ITB-UKM. April 12-15, 2000. Jogjakarta, Indonesia. 197.
12. Babji, A.S., Alina, A.R., Seri Chempaka, M.Y., Wan Sulaiman, W.I., Sharmini, T., Basker,
R. and Yap, S.L. 1997. Replacement of animal fat with
fractionated and partially hydrogenated palm oil in processed meat products. 43rd. ICOMST (International Congress
of Meat Science and Technology: Vitality of Meat). 27th July 2nd August. 1997. Auckland, New Zealand. Pp. 370.
13. Babji, A.S., Chin S.Y., Seri Chempaka, M.Y. and Alina, A.R. 1997. Quality of mechanically
deboned chicken meat frankfurter incorporated with chicken skin. 6th Asean Food Conference. Food Science and Technology:
Opportunities and Challenges. 24-27 Nov. 1997. Singapore. Pp. 678-685.
14. Babji, A.S., Seri Chempaka, M.Y. and Alina, A.R. 1997. Effects of fibres and whey proteins
on processed meat products. 6th. Asean Food Conference. Food Science and Technology : Opportunities and Challenges. 24 - 27
th. Nov. 1997. Singapore. pp. 512-519.
15. Babji, A.S., Loh, P. C., Alina, A.R. and Seri Chempaka, M.Y. 1997. Effects of adding
cooked rice on quality of chicken patties. 6th Asean Food Conference. Food Science and Technology: Opportunities
and Challenges. 24-27 Nov. 1997. Singapore. Pp. 670-677.
16. Alina, A.R., Babji, A.S., Atil, O., Wan Sulaiman, W.I., Sharmini, L., Basker, R. and
Yap, S.L. 1997. Effect of vegetable fat substitution
on the quality of meat products. National University of Singapore. School of Biological Sciences. 2nd. Congress of Postgraduate Research. 24 - 26 Th. Nov. 1997. Singapore. pp. 23.