PENGARUH KADAR MINYAK TERHADAP EFEKTIVITAS ANTIOKSIDAN DALAM SISTEM EMULSI OIL-IN-WATER [The Effect of Oil Concentration on the Antioxidants Effectivity in Oil-In-Water Emulsion System]

PENGARUH KADAR MINYAK TERHADAP EFEKTIVITAS ANTIOKSIDAN DALAM SISTEM EMULSI OIL-IN-WATER [The Effect of Oil Concentration on the Antioxidants Effectivity in Oil-In-Water Emulsion System]

The oxidation of lipids in emulsified form is more complex than that in bulk lipids. In the emulsified form, there are more variables influencing lipid oxidation, including oil concentration, type and concentration of emulsifier, pH and buffer system. The aim of this research was to study the effect...

Full description

Bibliographic Details
Main Authors: Nuri Andarwulan3), Anton Apriantono3), Dedi Fardiaz2), Feti Fatimah1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2005-04-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Antioxidant
emulsion
corn oil
polarity
partition coefficient polar paradox
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/466

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/466

Similar Items