PENGARUH SORPSI AIR DAN SUHU TRANSISI GELAS TERHADAP LAJU PENCOKLATAN NON-ENZIMATIS PADA PANGAN MODEL [The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models]

PENGARUH SORPSI AIR DAN SUHU TRANSISI GELAS TERHADAP LAJU PENCOKLATAN NON-ENZIMATIS PADA PANGAN MODEL [The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models]

This research was aimer/ to study the extend of non enzymatic browning reaction in food models containing the mixture of tapioca starch, casein, sucrose and oh at different moisture contents (2.55%, 5.26%, 7.54%, 15.20%. 15.93% and 23.99%) and storage temperatures (30, 55 and 700C). The non-enzymati...

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Bibliographic Details
Main Authors: Dede R Adawiyah1), S T Soekarto1), P Hariyadi1), Suyitno2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2005-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
glass transition
non-enzymatic browning
glassy
amorphous
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/505

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/505

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