PERAN MISEL SURFAKTAN TERHADAP PARTISI ANTIOKSIDAN DAN STABILITAS OKSIDATIF EMULSI MINYAK DALAM AIR [The Role of Surfactant Micelles on the Partitioning of Antioxidant and the Oxidative Stability of Oil-in- Water Emulsion]

PERAN MISEL SURFAKTAN TERHADAP PARTISI ANTIOKSIDAN DAN STABILITAS OKSIDATIF EMULSI MINYAK DALAM AIR [The Role of Surfactant Micelles on the Partitioning of Antioxidant and the Oxidative Stability of Oil-in- Water Emulsion]

Lipid oxidation system in which the fat is dispersed as emulsion droplets is stiil not well understood, although a large number of food exist partially or entirely in the form of emulsions. Therefore, this study was intended to examine how surfactant micelles influence the partitioning of antioxidan...

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Bibliographic Details
Main Authors: Posman Sibuea1), Sri Raharjo2), Umar Santoso2), Zuheid Noor2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2008-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Quercetin
surfactant micelles
oxidative stability
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/363

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/363

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