Dr Bhupinder Kaur

PEER REVIEWED PUBLICATIONS

1. Alothman, M., Kaur B., Fazilah, A., Bhat, R. and Karim, A.A. (2010). Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science and Emerging Technologies, 11:666-671.

1. Kaur B., Fazilah, A. and Karim, A.A. (2011). Alcoholic-alkaline treatment of sago starch and its effect on physicochemical properties. Food and Bioproducts Processing, 89:463-471.

1. Fazilah, A., Maizura, M., Abd Karim, A., Bhupinder K., Rajeev Bhat, Uthumporn, U. and Chew, S. H. (2011). Physical and mechanical properties of sago starch – alginate films incorporated with calcium chloride. International Food Research Journal, 18:1027-1033.

1. Chew Shio Heong, Kaur Bhupinder, Nurul Huda, Alias A. Karim and Ariffin Fazilah (2011). Effect of fermentation on the composition of Centella asiatica American Journal of Food Technology, 6:581-593.

1. Ariffin, F., Heong Chew, S., Bhupinder K., Karim, A.A. and Huda, N. (2011). Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas. Journal of the Science of Food and Agriculture, 91:2731-2739.

1. Kaur B., Fazilah, A., Bhat, R. and Karim, A.A. (2012). Progress in starch modification. Food Hydrocolloids, 26:398-404.

1. Ummi-Shafiqah, M.S., Fazilah, A., Karim, A.A., Kaur B. and Yusup, Y. (2012). The effects of UV treatment on the properties of sago and mung bean films. International Food Research Journal, 19:265-270.

1. Goh, W.N., Rosma, A., Kaur B., Fazilah, A., Karim, A.A. and Rajeev Bhat (2012). Fermentation of black tea broth (Kombucha): I. Effect of sucrose concentration and fermentation time on the yield of microbial cellulose. International Food Research Journal, 19:109-117.

1. Goh, W.N., Rosma, A., Kaur B., Fazilah, A., Karim, A.A. and Rajeev Bhat (2012). Microstructure and physical properties of microbial cellulose produced during fermentation of black tea broth (Kombucha). II. International Food Research Journal, 19:153-158.

1. Ariffin, F., Baharom, M.A., Kaur B., Murad, M. (2015). The physicochemical properties and sensory evaluation of bread made with a composite flour from wheat and tempoyak(fermented durian). American Journal of Applied Sciences, 12: 775-784.

1. Elobaid, R., Kaur, B., & Vijayalakshmi, N. (2020). Isolation and identification of Bifidobacterium from dairy products and screening its antibacterial activity. Quest International Journal of Medical and Health Sciences, 3(2), 38-43

BOOK CHAPTERS

1. Kaur, B., Ariffin, F., Bhat, R. and Karim, A. A. (2013) Effect of novel thermal processing on phytochemicals, in Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction (eds B.K. Tiwari, N. P. Brunton and C. S. Brennan), John Wiley & Sons Ltd, Oxford. doi: 10.1002/9781118464717.ch12

CONFERENCES/PROCEEDINGS

1. Bhupinder, K., Karim, A.A., Norziah, M.H. and Seow, C.C. (2002). Preparation of granular cold water-soluble sago starch: A preliminary study. In Proceedings of the International Symposium on Sago (Sago 2001) held on October 15-17, 2001, at the Tsukuba International Congress Center Japan (Kainuma, K., Okazaki, M., Toyoda, Y. and Cecil, J.E., eds.), p. 355-357. Universal Academy Press,Inc., Tokyo, Japan.
2. June 2010: 10^th International Hydrocolloids Conference, 20-24 June, Shanghai Jiao Tong University, China. Oral presentation entitled “Characterization of alcohol-alkali treated sago starch”.

ABSTRACTS AND POSTER PRESENTATIONS

1. October 2001: The International Symposium on Sago (SAGO 2001), Tsukuba, Japan. (Poster Presentation)
2. November 2001: The 1^st National Conference on Starch Technology, BioThailand 2001, Bangkok, Thailand. (Poster Presentation)
3. September 2004: 3^rd Malaysian Food Science & Technology Seminar, UiTM, Shah Alam, Selangor, Malaysia. (Poster Presentation)

• Chair, QIU SDG Steering Committee. Effective December, 2019.
• Chairperson, Faculty of Medicine Mentor-Mentee Committee