Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models
Four models were developed to assess the development of non-enzymatic browning and antioxidant activity in mixtures of sea cucumber derived gelatin (control), gelatin-glucose, gelatin-fructose and gelatin-glucosamine. All gelatin-sugar models were prepared in mixtures consisted of 5% w/v gelatin and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Trans Tech Publications
2020
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/27918/7/Preliminary%20Assessment%20of%20Non-Enzymatic%20Browning.pdf |