ISOLASI DAN KARAKTERISASI MELANOIDIN KECAP MANIS DAN PERANANNYA SEBAGAI ANTIOKSIDAN [Isolation and characterization of soy sauce melanoidin and its role as antioxidant]

ISOLASI DAN KARAKTERISASI MELANOIDIN KECAP MANIS DAN PERANANNYA SEBAGAI ANTIOKSIDAN [Isolation and characterization of soy sauce melanoidin and its role as antioxidant]

Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces characteristic undesirable odors and flavor, but also decreases the nutritional quality and safety of foods by formation of secondary reaction pr...

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Bibliographic Details
Main Authors: Dedin FR1), Dedi Fardiaz2), Anton Apriyantono2), Nuri Andarwulan2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2006-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Antioxidative activity
fractionation
melanoidin
Maillard reactions
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/446

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