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Relevant bibliographies by topics / Malaysian Cooking

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Academic literature on the topic 'Malaysian Cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 31 July 2024

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Journal articles on the topic "Malaysian Cooking"

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Hurter, Robert, and Medwick Byrd. "Pulping and bleaching of Malaysian oil palm empty fruit bunches." June 2017 16, no. 06 (2017): 361–70. http://dx.doi.org/10.32964/tj16.6.361.

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Oil palm empty fruit bunch (EFB) was evaluated as a raw material for papermaking pulp production. The EFB was chopped, screened, and washed before cooking. Preliminary bench-scale trials were carried out using soda and soda-anthraquinone cooking followed by bleaching using elemental chlorine free and totally chlorine free sequences. Pilot-scale soda cooking was carried out in a 2300 L spherical digester using the soda process followed by a three-stage elemental chlorine free bleaching sequence. Unbleached and bleached EFB pulps were tested for physical and optical properties. Comparisons were made between the properties of the EFB pulps and bleached kraft eucalyptus pulp. The EFB unbleached and bleached pulps were acceptable for papermaking.

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Muhammad, Nur Syuhada, Aemillyawaty Abas, Nur Hayati Abd Rahman, Ummi Kalsum Hassian, Yew Phong Soo, and Muhammad Nazri Kasmen. "Deterring Factors Why Rabbit Meat Is Not Popular Among Malaysian Consumers." Journal of Entrepreneurship and Business Innovation 10, no. 1 (2023): 35. http://dx.doi.org/10.5296/jebi.v10i1.20903.

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Rabbit meat is highly nutritious and possesses a healthy source of protein, yet it remains the unpopular choice of meat among Malaysian consumers. Thus, this paper investigates the deterring factors why it is so. By using descriptive statistics from a sample of 220 Malaysian respondents, it was found that the strong deterring factors why people do not eat rabbit meat are its availability in the market, versatility in cooking as well as its expensive price. Besides, there is also a misconception that rabbit meat has no nutritious effect as opposed to other meats such as chicken and beef. Therefore, it is recommended that awareness should be given to Malaysian consumers about the benefits of consuming rabbit meat, as well as how to cook it to expose the majority of the consumers to its versatility in cooking meats. Besides, incentives and subsidies shall be provided by the government and local authorities to rural producers to tackle the issue of its expensive price.

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SYAMIN, Y. M., S. AZEMI, and K. DZARAINI. "Evaluation of Cooking Oil as Processing Addtive for Natural Rubber." ASEAN Journal on Science and Technology for Development 34, no. 1 (2017): 17. http://dx.doi.org/10.29037/ajstd.71.

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It was reported recently that high amount of aromatic ring or number of polycyclic aromatic hydrocarbon compounds found in aromatic oil are carcinogenic. This paper discusses the work to evaluate the Malaysian cooking oil as an alternative option to be used as process oil since cooking oil is safe to use and non-toxic. The performance of cooking oil is compared againstaromatic and paraffinioils. The results showed that rubber compounds containing cooking oil produced almostsimilar cure characteristicsas those produced by aromatic and paraffinioils indicating that it did not interfere with the vulcanization reaction. The physical properties of the vulcanizates containing cooking oil were almostsimilar to those of vulcanizates containing aromatic and paraffinioils, except the rebound resilience. The vulcanizates containing cooking oil gave higher resilience than vulcanizates containing aromatic and paraffinioils. High resilience is one of the desired features for a low rolling resistance tyre. Cooking oil provided this extra advantage.

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Raja Shahruzzaman, Raja Mohamad Hafriz, Salmiaton Ali, Robiah Yunus, and Taufiq Yap Yun-Hin. "Green Biofuel Production via Catalytic Pyrolysis of Waste Cooking Oil using Malaysian Dolomite Catalyst." Bulletin of Chemical Reaction Engineering & Catalysis 13, no. 3 (2018): 489. http://dx.doi.org/10.9767/bcrec.13.3.1956.489-501.

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Malaysian Dolomite has shown potential deoxygenation catalyst due to high capacity in removing oxygen compound and produce high quality of biofuel with desirable lighter hydrocarbon (C8-C24). The performance of this catalyst was compared with several commercial catalysts in catalytic pyrolysis of Waste Cooking Oil. Calcination at 900 °C in N2 produced catalyst with very high activity due to decomposition of CaMg(CO3)2 phase and formation of MgO-CaO phase. The liquid product showed similar chemical composition of biofuel in the range of gasoline, kerosene and diesel fuel. Furthermore, Malaysian Dolomite showed high reactivity with 76.51 % in total liquid hydrocarbon and the ability to convert the oxygenated compounds into CO2, CO, CH4, H2, hydrocarbon fuel gas, and H2O. Moreover, low acid value (33 mg KOH/g) and low aromatic hydrocarbon content were obtained in the biofuel. Thus, local calcined carbonated material has a potential to act as catalyst in converting waste cooking oil into biofuel. Copyright © 2018 BCREC Group. All rights reservedReceived: 13rd December 2017; Revised: 11st June 2018; Accepted: 3rd July 2018How to Cite: Hafriz, R.S.R.M., Salmiaton, A., Yunus, R., Taufiq-Yap, Y.H. (2018). Green Biofuel Production via Catalytic Pyrolysis of Waste Cooking Oil using Malaysian Dolomite Catalyst. Bulletin of Chemical Reaction Engineering & Catalysis, 13 (3): 489-501 (doi:10.9767/bcrec.13.3.1956.489-501)Permalink/DOI: https://doi.org/10.9767/bcrec.13.3.1956.489-501

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Khairul Ikram, Emmy Hainida, Siti Nor Aishah Abd Hamid, Nur Kusaira Khairul Ikram, and Farida Nur Isnaeni. "VEGETABLE CONSUMPTION AND COOKING SKILLS AMONG UNIVERSITY STUDENTS." Journal of Health and Translational Medicine sp2023, no. 2 (2023): 373–81. http://dx.doi.org/10.22452/jummec.sp2023no2.42.

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A high vegetable diet has proved to offer health benefits that can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower the risk of eye and digestive problems, and have a positive effect on blood sugar, which can help control appetite. However, the prevalence of vegetable consumption below the recommended daily intake is worrying. Nearly 95% of Malaysian adults, including university students, have not met the recommended daily amount of vegetables. Sociodemographic factors and a lack of cooking skills may contribute to inadequate vegetable consumption. A study was carried out to determine the relationship between sociodemographic characteristics and cooking skills with vegetable consumption among Malaysian university students. By utilizing a random sample, a cross-sectional study was conducted to evaluate the frequency of vegetable consumption and cooking skill among university students aged 18 and older. The data was obtained via online survey using the Food Frequency Questionnaire (FFQ) and the Cooking Skills Questionnaire validated and tested by previous researchers. Vegetable consumption was divided into daily and non-daily consumption and a chi-square test was performed to analyze the association followed by the Bonferroni posthoc test. The association between sociodemographic and five dimensions of cooking skills with daily vegetable consumption was subject to logistic regression and an adjusted odds ratio was applied. Results demonstrated that only 24% of students (20% of males and 52% of females) consumed vegetables regularly, while the rest did not. There is a positive association between cooking skills dimensions (availability and accessibility of fruits and vegetables; produce consumption self-efficacy and knowledge of cooking terms and techniques) with daily vegetable consumption. Students who were 25 years old and older, male, lived alone, with friends, or with children, understand how to cook, ordered outside during lunchtime, and dined at the cafeteria for lunch were significantly associated with daily vegetable consumption.

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MOHD TAMSIR, MARINA, NURUL SHAZINI RAMLI, NOR KHAIZURA MAHMUD AB RASHID, RADHIAH SHUKRI, and MOHAMMAD RASHEDI ISMAIL-FITRY. "COMPARISON OF BOILING, STEAMING, AIR FRYING, DEEP-FRYING, MICROWAVING AND OVEN-COOKING ON QUALITY CHARACTERISTICS OF KEROPOK LEKOR (MALAYSIAN FISH SAUSAGE)." Malaysian Applied Biology 50, no. 3 (2021): 77–85. http://dx.doi.org/10.55230/mabjournal.v50i3.2000.

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Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods. Therefore, this study aimed to investigate the effect of six cooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. The cooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, texture and sensory properties. Boiling showed the highest linear expansion (3.02%), cooking yield (104.10%) and water holding capacity (41.04%). Meanwhile, deep frying significantly reduced (p<0.05) the moisture (39.83%) and increased the fat (6.58%) contents, exhibited harder texture (93.13N) and showed a higher yellowness value (8.23) compared to other cooking methods. No significant difference (p>0.05) was found in other properties; however, panellists significantly (p<0.05) preferred the crispiness and overall acceptability of the deep-fried followed by oven-cooked KL. Indeed, textures and colours had significant (p<0.05) relationships with sensory properties. In conclusion, deep-frying and oven-cooking reduced the moisture content and increased the hardness of KL, which increased the panelists’ preferences. However, deep-fried KL had a higher fat content due to the cooking with oil; therefore, the oven-cooked KL can be the healthier alternative.

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Muhammad, Rosmaliza, Mohd Salehuddin Mohd Zahari, and Mohd Shazali Md. Sharif. "Impact of Technology Advancement on the Malaysian Ethnics Festival Foods and its Foodways." Asian Journal of Behavioural Studies 3, no. 10 (2018): 53. http://dx.doi.org/10.21834/ajbes.v3i10.80.

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This study explores the impact of technology advancement in Malaysian ethnic festival foodways and how it affects the practices of young generations. The informers involved three major ethnics groups (Malays, Chinese and Indian) in Klang Valley, Malaysia. The alteration eases the heavy burden or workload in preparation and consumption of festival food. It introduced the emergence of cooking equipments and new utensils. The traditional equipment used has gradually been overtaken by modern equipment. The preparation festival foods are becoming much faster, effective and efficient. Nevertheless, the alterations explicitly lessen the practices of foodways among the community members particularly the young generations. Keywords: Ethnic Festival foods; Foodways; Malaysia; PracticeseISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

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Chapagai, M. K., Wan Rosli W.I., T. Karilla, and S. Pinkaew. "Variety difference of physicochemical and cooking properties of selected brown rice from Thailand and Malaysia." Food Research 4, no. 3 (2019): 630–35. http://dx.doi.org/10.26656/fr.2017.4(3).305.

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Rice is a major staple food in Thailand and Malaysia. Although brown rice is a highly healthy substitute, preference is very low due to its texture and cooking quality. However, there are some brown rice varieties such as Sungyod (SY), Chiang (CH), Lepnok (LP) from Thailand and long grain specialty 1(LS1) and long grain specialty 2 (LS2) from Malaysian peninsula are commonly consumed in such areas. This study aimed to investigate the physicochemical and the cooking properties of these brown rice to understand the properties for better utilization. Therefore, Rapid visvo analyser (RVA), soaking characteristics, general cooking properties, textural properties and calorific values were measured and compared in 5 varieties of brown rice. Hydration kinetics indicated that LS1 and LS2 were faster in water absorption to reach plateau compared to the SY, LP, and CH. The cooking time of these brown rice was in the range from 29 to 35 min. The cooked brown rice had length/breadth (L/B) ratio (2.4 – 3.0), water uptake ratio (2.5 – 3.0), elongation ratio (1.1 –1.4) and gruel solid loss (3.2 – 5.2%). The hardness and the cohesiveness measured from texture analyzer were in the range of 6.75 – 15.5 N and 0.13 – 0.16. There was a significant variation in RVA pasting property of whole rice flour (p < 0.05). The variations of different properties of brown rice could be considered for the processing of brown rice and its application.

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Enthira, P. T., H. Yusnita, Y. Azizulyadi, A. Asma', and Siti Nur'afifah J. "Conceptual paper: Malaysian youth’s perception and consumption behaviour of roasted chicken products towards a better quality of life." Food Research 6, no. 6 (2022): 249–56. http://dx.doi.org/10.26656/fr.2017.6(6).774.

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Malaysian youth have a limited understanding of how to choose nutritious foods. Chicken products, both fried and roasted, are popular among Malaysians but fried chicken is consumed at a higher rate compared to roasted chicken. When purchasing ready-to-eat chicken products, youth must be prudent to choose healthier cooking method such as roasting method over chicken prepared with deep-fried cooking method. Many articles have been written regarding the health benefits of eating chicken cooked with moist heat method. However, in Malaysia, the health benefits of roasted chicken have not been thoroughly investigated. As a result, the purpose of this study was to look at consumer perception, which includes both internal and external aspects, as it relates to youth's use of roasted chicken goods to improve their quality of life. Aside from that, it was highlighted in the literature that there is currently insufficient empirical evidence in describing how young's perception and consumption of roasted chicken products will help youth enhance their quality of life. This study's participants will be young people who buy roasted chicken products often, at least 5 times per week. Prior to the interview, screening questions will be used to determine the youth's purchase preferences for roasted chicken goods. This study's data will be analysed utilizing a mixed-methods approach that includes both interviews and surveys. According to prior research, respondents' internal factors, such as personal and psychological factors, as well as exterior factors, such as cultural and societal factors, will influence their purchase decisions. In addition, roasted chicken products would improve youth’ quality of life because they are cooked at a lower temperature, use less oil, contain fewer saturated fatty acids, and have a higher protein content than fried chicken products. These findings are expected to encourage people to choose healthier diets over fried dishes. Perhaps Malaysians' health will improve, and their quality of life will increase as a result.

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Azizi Mossello, Ahmad, Jalaluddin Harun, Hossein Resalati, et al. "Soda-anthraquinone pulp from Malaysian cultivated kenaf for linerboard production." BioResources 5, no. 3 (2010): 1542–53. http://dx.doi.org/10.15376/biores.5.3.1542-1553.

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The goal of this study was to prepare soda- anthraquinone pulp from kenaf whole stem and to compare the resultant core and bast pulps for linerboard production. Pulping was done under mild cooking conditions (active alkali 12-15%) with a cooking time of 30-90 min and a temperature of 160ºC. During the pulping process, kappa numbers ranged from 56.0 to 20.6, while total yields varied from 58.4 to 54.2% with a rejection rate of 2.3 to 0.1%. Based on the quality of pulp produced, kappa numbers 49.4 and 25.4 was selected as symbolic of high and low pulps respectively. The results of the study revealed significant difference between the properties of core, whole stem (KHK and KLK), and bast pulps. Core pulps with low freeness and high drainage time the study found produced sheets with greater density, tensile index, burst index and RCT, with lower light scattering coefficient and tear index than bast pulp. Whole stem pulps showed properties between those of core and bast pulps. Moreover, KLK with high drainage time produced papers with significantly higher strength properties than KHK.

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Dissertations / Theses on the topic "Malaysian Cooking"

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Hoare, Alison L. "Cooking the wild : the role of the Lundayeh of the Ulu Padas, (Sabah, Malaysia) in managing forest foods and shaping the landscape." Thesis, University of Kent, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252567.

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Books on the topic "Malaysian Cooking"

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Walden, Hilaire. The book of Malaysian cooking. Salamander, 1998.

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Soo, Leong Yee. The best of Malaysian cooking. Times Books International, 1991.

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Luca, Invernizzi, and Hutton Wendy, eds. The Food of Malaysia: Authentic recipes from the crossroads of Asia. Periplus Editions, 1995.

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Başan, Ghillie. The food and cooking of Malaysia & Singapore: Discover an exotic cuisine that blends Malay, Indian and Chinese traditions, with 80 recipes and over 300 photographs. Aquamarine, 2005.

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Kintan, Penerbitan, ed. Lauk pauk tradisional. 4th ed. Penerbitan Kintan, 1991.

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Cheong, Patsie. Chuan tong feng wei Niang re cai =: Home-made Nyonya. Hai bin tu shu gong si, 2003.

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Kreatif, Sharif. Resipi makanan tradisional Terengganu. Shariff Kreatif, 2013.

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Kelantan. Jawatankuasa Buku Resipi Pameran Kuih Muih dan Lauk Pauk Asli Negeri Kelantan. Resipi kuih muih dan lauk pauk asli Negeri Kelantan. Perbadanan Muzium Negeri Kelantan, 1985.

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Ibrahim, Zarina. Zarina's home cooking: Recipes from Singapore & Malaysia. Mowe, 1990.

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Rashid, Ahismah Hj Abd. Kuih-kuih asli Brunei. 2nd ed. Dewan Bahasa dan Pustaka Brunei, Kementerian Kebudayaan, Belia dan Sukan, 1987.

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Book chapters on the topic "Malaysian Cooking"

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Misran, Ain Athirah, and Nor Halaliza Alias. "Adsorption of Used Cooking Oil (UCO) by Using Modified Kapok Fibre (MKF) at Different Concentrations of CaO Catalyst Through Esterification Reaction." In Proceedings of the 3rd International Conference on Biomass Utilization and Sustainable Energy; ICoBiomasSE 2023; 4–5 September; Kuala Lumpur, Malaysia. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-99-9164-8_14.

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Kamaruddin, M., S. Bakar, M. Zahari, and M. Bakhtiar. "Routine of cooking practices among Malaysian working women." In Current Issues in Hospitality and Tourism. CRC Press, 2012. http://dx.doi.org/10.1201/b12752-69.

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Lutpiatina, Leka. "Pathogens Transmitted through Contaminated Rice." In Recent Advances in Rice Research [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.93757.

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Rice can be a source of food poisoning because it can be contaminated with dangerous pathogens. Pathogens that often transmitted through rice are Bacillus cereus and Staphylococcus aureus. This chapter aims to explain the dangers of pathogens transmitted through contaminated rice, modes of transmission, contamination cases, and precautions. The method used in writing is to review articles. It is known that pathogens transmitted through contaminated rice can cause food poisoning, which occurs due to consuming rice containing pathogenic bacteria. Several cases of contamination of Bacillus cereus and Staphylococcus aureus in rice occurred in Indonesia, Pakistan, India, Malaysia, Belgium, America, Australia, Korea, Iran, China, and Nigeria. In general, prevention is by proper handling of raw materials, controlling the temperature of cooking and storing rice, and personal hygiene of food handlers.

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Saxena, Prof Abhay, Amit Saxena, and Aditi Saxena. "Artificial Intelligence for the Comprehensive Development of Household Makers (Especially in South Asian Countries)." In Advances in Computational Intelligence and Robotics. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-2443-8.ch003.

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This chapter will cover the basic problems of women in South Asian countries. For this, a group survey is taken in India, Sri Lanka, Singapore, Malaysia, Thailand, Myanmar, and Nepal covering around 200 women about their basic problems in personal and professional lives and lifestyle and house management routine activities. The chapter will cover the basic segment of artificial intelligence and its support in maintaining the health parametric card for the household makers. The chapter will also assist the women in the kitchen with the help of artificial intelligence, especially in cooking and digital health menu selection. A special segment in the chapter will also address the cleanliness of the house with the help of A.I.-supporting tools and gadgets. Last but not the least, the chapter will also address the security of the household makers especially in day hours when they are alone in the houses. The chapter will be an innovative research to understand the better half of the society and to address their day-to-day problems with technological interventions.

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Narendran, Ramasenderan, Thiruchelvam Vinesh, Soon Hou Cheong, and Han Xiang Yee. "Aerial drones for Fire Disaster Response." In Drones - Various Applications [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.1002525.

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The significance of fire in human society encompasses essential functions like illumination, warmth, and cooking but also poses immense risk when uncontrolled, leading to catastrophic damage and loss of life. Traditional firefighting responses are often hindered by geographical and logistical challenges, resulting in delays that exacerbate the severity of fires. This research introduces an innovative solution through the use of an autonomous firefighting drone, designed for round-the-clock surveillance and rapid response to fire scenes. Utilizing image processing and neural networks, the drone can efficiently detect fire and smoke, serving as the first responder, and is equipped with fire extinguishing balls to initiate suppression. The work extends to explore the application of AI edge aerial drones in disaster response, not only to fires but also floods and landslides, particularly in Malaysia and Southeast Asia. By focusing on various urban, peri-urban, and rural contexts, the research delineates potential implementation strategies aimed at enhancing situational awareness for first responders and reducing response time to reach victims, thereby facilitating more effective disaster response operations. The study’s findings point to a considerable advancement in firefighting technology that could lead to decreased fire damage and saved lives, filling a critical gap in the disaster response playbook. This advancement in firefighting technology enhances response times, decreases fire damage, and ultimately, saves lives.

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Conference papers on the topic "Malaysian Cooking"

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Tan, Ee Sann, Kumaran Palanisamy, Ibrahim Hussein, and Farid Nasir Ani. "Preliminary Study on Combustion of Biodiesel for Power Generation." In ASME 2006 International Mechanical Engineering Congress and Exposition. ASMEDC, 2006. http://dx.doi.org/10.1115/imece2006-13338.

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In the recent wake of escalating crude oil prices due to depletion of fossil fuel, biodiesel has generated a significant interest as an alternative fuel for the future. The use of biodiesel to fuel microturbines or gas turbine application is envisaged to solve problems of diminishing supplies of fossil fuel reserves and environmental concerns. This paper examines the combustion of biodiesel derived from Malaysian Waste Cooking Oil (WCO) in a combustion test facility to study the feasibility of using the designated fuel at five various volumetric ratios for gas turbine application. Biodiesel was produced from waste cooking oil in Malaysia, mainly from palm oil sources and animal fats. The oil burner was able to fire the five blends of fuel without any modification or pretreatment. The combustion performance of Malaysian WCO biodiesel and distillate blends was examined with respect to the combustion efficiency. The results indicated biodiesel combustion required less air for stoichiometric combustion due to presence of oxygen in the fuel. Indeed biodiesel stand as a potential alternative fuel for power generation application with the best efficiency at blended ratio of 20% biodiesel and 80% distillate.

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Khor, Pei Lin, and Wong Jee Keen Raymond. "Food Allergen Detection in Malaysian Food Using Convolutional Neural Networks." In International Technical Postgraduate Conference 2022. AIJR Publisher, 2022. http://dx.doi.org/10.21467/proceedings.141.15.

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Food allergy is a rising, global epidemic. Some Malaysian cooking contains food-allergic-reaction-causing ingredients that may cause severe allergic reactions. A food allergen detection system in Malaysian food is proposed for tourists with food allergies who are unfamiliar with the wide variety of Malaysian dishes to prevent severe allergic reactions. This work focuses on three major food allergens, which include peanuts, cow’s milk, and shellfish. A new Malaysian food image dataset was prepared, and transfer learning on the custom dataset was done via fine-tuning and feature extraction techniques. Comparisons on the ResNet50, InceptionV3, and VGG16 architectures are done based on the accuracy of each model on the testing data. The VGG16 architecture is concluded as the most suitable neural network model for food allergen detection in Malaysian food. The proposed classifier achieved an accuracy of 80.56% on the test samples. The final model is loaded into a Graphical User Interface (GUI) application to demonstrate the results of the Malaysian food classification model.

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Rosnaini, Rahmah Mastura, and Aminah Abdullah. "Effect of polishing and cooking on the antioxidant activities of local rice." In THE 2016 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium. Author(s), 2016. http://dx.doi.org/10.1063/1.4966772.

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Kuthi, Fatin Afifah Binti Ahmad, and Khairiah Haji Badri. "Effect of cooking temperature on the crystallinity of acid hydrolysed-oil palm cellulose." In THE 2014 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium. AIP Publishing LLC, 2014. http://dx.doi.org/10.1063/1.4895240.

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