Aroma dan Warna Susu Kerbau Akibat Proses Glikasi D-psikosa, L-psikosa, D-tagatosa, dan L-tagatosa
Abstract
Keywords
Full Text:
PDFReferences
Belitz HD dan Grosch W. 1996. Food Chemistry. 2nd ed. Springer-Berlin.
Kartika, B., P. Hastuti dan W. Supartono. 1988. Pedoman Uji Inderawi Bahan Pangan. Universitas Gadjah Mada, Yogyakarta.
Liu, J., Qiaomei Ru dan Y. Ding. 2012. Glycation a promising method for food protein modification: Physicochemical properties and structure, a review. J. Food Research International. 49 : 170-183.
Mejcher, M. A and H. J. Henryk. 2005. Identification of Potent Odorants Formed during the Preparation of Extruded Potato Snacks. J. Agric Food Chemistry 53: 6432-6437.
Miller DD. 1998. Food Chemistry. A Laboratory manual. New York: J Wiley & Sons Inc.
Reineccius G, Henry BH. 2006. Flavor Chemistry and Technology. CRC Press.
Soekarto, S.T. 1985. Penilaian Organoleptik Untuk Industri Pangan dan Hasil Pertanian. Bhratara Karya Aksara, Jakarta.
Soeparno, 1992. Prinsip Kimia dan Teknologi Susu, PAU Pangan dan Gizi. Universitas Gadjah Mada, Yogyakarta.
Sun, Y., S. Hayakawa., S. Puangmanee, and K. Izumori. ,2006-𝑎.. Chemical properties and antioxidative activity of glycated α- lactalbumin with rare sugar, D-allose, by Maillard reaction. Food Chemistry 95, 509-517.
Sun, Y., S. Hayakawa, M. Chuamanochan, M. Fujimoto, A. Innun, and K. Izumori. ,2006-𝑏.. Antioxidan effect of maillard reaction products obtained for ovalbumin and diferent D- aldohexoses. Biosci. Biotechnol. Biochem., 70 (3), 598-605.
Refbacks
- There are currently no refbacks.