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Phooi Tee Voon
Malaysian Palm Oil Board
8Publications
1H-index
61Citations
Publications 8
Newest
Published on May 16, 2019in Advances in Nutrition 6.85
Phooi Tee Voon1
Estimated H-index: 1
(Malaysian Palm Oil Board),
Sin Tien Lee (UPM: Universiti Putra Malaysia)+ 4 AuthorsAugustine Soon Hock Ong6
Estimated H-index: 6
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Published on Jan 1, 2019
Tony Kock Wai Ng1
Estimated H-index: 1
,
Mahenderan Appukutty4
Estimated H-index: 4
(UiTM: Universiti Teknologi MARA)
+ 2 AuthorsKanga Rani Selvaduray11
Estimated H-index: 11
(Malaysian Palm Oil Board)
Abstract Cooking oil serves as an important energy source for daily dietary fat intake. Fat plays important physiological roles in normal individuals and even more in individuals with a need for higher energy intake such as sportsmen; hence it has a major role in sports nutrition. This review attempts to discuss the types of cooking oils available and their basic fatty acid compositions that determine their characteristics and applications in meal preparations. The use of various oils is discuss...
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Published on Aug 17, 2018in Nutrients 4.20
Yen Teng Ng , Phooi Tee Voon1
Estimated H-index: 1
+ 5 AuthorsAugustine Soon Hock Ong6
Estimated H-index: 6
Chemically-interesterified (CIE) fats are trans-fat free and are increasingly being used as an alternative to hydrogenated oils for food manufacturing industries to optimize their products’ characteristics and nutrient compositions. The metabolic effects of CIE fats on insulin activity, lipids, and adiposity in humans are not well established. We investigated the effects of CIE fats rich in palmitic (C16:0, IEPalm) and stearic (C18:0, IEStear) acids on insulin resistance, serum lipids, apolipopr...
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Published on Jan 13, 2018in Journal of Food and Nutrition Research 0.69
Soek Sin Teh9
Estimated H-index: 9
,
Siau Hui Mah8
Estimated H-index: 8
+ 3 AuthorsYuen May Choo12
Estimated H-index: 12
Current knowledge on the partial replacement of palm olein with olive oil on fat deposition is inadequate, thus leading to our interest to unveil the effects of palm olein on fat deposition by using mouse model. Our findings revealed that the normalized subcutaneous adipose tissues weight, liver weight and body weight gain of mice fed with either palm olein or the blends were remarkably lower than the mice fed with olive oil. The weight of subcutaneous adipose tissues of mice fed with palm olein...
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Published on Jan 1, 2016in Journal of Oleo Science 1.18
Soek Sin Teh9
Estimated H-index: 9
(Malaysian Palm Oil Board),
Phooi Tee Voon1
Estimated H-index: 1
(Malaysian Palm Oil Board)
+ 1 AuthorsYuen May Choo12
Estimated H-index: 12
(Malaysian Palm Oil Board)
1 Citations Source Cite
Sin Tien Lee , Phooi Tee Voon1
Estimated H-index: 1
+ 4 AuthorsSu Peng Loh
Palm Based High-Oleic Cooking Oil and Extra Virgin Olive Oil Diets do not Affect Markers of Insulin Resistance and Glucose Tolerance in Overweight Adults Background: High oleic blended cooking oil (HOBO) is an oil product of blended palm olein and canola oil with monounsaturated oleic acid as dominant fatty acid. This blend has increased the amount of oleic acid to more than 50%, with cold stability which is suitable for cooking usage in temperate countries. However, the effects of HOBO diet in ...
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Published on Dec 1, 2011in The American Journal of Clinical Nutrition 6.55
Phooi Tee Voon1
Estimated H-index: 1
(Malaysian Palm Oil Board),
Tony Kock Wai Ng1
Estimated H-index: 1
(Malaysian Palm Oil Board)
+ 1 AuthorsKalanithi Nesaretnam23
Estimated H-index: 23
(Malaysian Palm Oil Board)
Background: Dietary fat type is known to modulate the plasma lipid profile, but its effects on plasma homocysteine and inflammatory markers are unclear. Objective: We investigated the effects of high-protein Malaysian diets prepared with palm olein, coconut oil (CO), or virgin olive oil on plasma homocysteine and selected markers of inflammation and cardiovascular disease (CVD) in healthy adults. Design: A randomized-crossover intervention with 3 dietary sequences of 5 wk each was conducted in 4...
59 Citations Source Cite
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