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Found 3 from your keywords: subject="degradation kinetics"
cover
Effect of Temperature to The Stability and Degradation Kinetic of Vitamin Pre…
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Sally Patricia

The usage of food additives in the food industry has been increased, such as vitamin premix to help products with micronutrient loss and help other businesses in their storage effectiveness. Different combinations of micronutrients, such as several vitamins and minerals were utilized during the premix production in different products. However, the shelf life of each combination could be diff…

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Call Number
FT 23-006
cover
Shelf-Life Estimation of Co-crystallized Red Fruit Oil (Pandanus Conoideus La…
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Linda Christina Suwandi

Red fruit (Pandanus conoideus Lam.) contains high amounts of carotenoid which contribute to its distinct red color that makes it a suitable source of natural colorant. Encapsulation through cocrystallization is conducted to increase applicability of red fruit oil. The research aims to assess the effect of different storage temperatures on its quality parameters, total carotenoid content, per…

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FT 23-001
cover
Assessment of Degradation Kinetics and Shelf-Life Estimation of Red Fruit Oi…
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Linda Christina Suwandi

Red fruit (Pandanus conoideus Lam.) is a suitable source of natural colorant containing a high amount of carotenoid content that contributes to its distinct red color. The research aims to assess the effect of different storage temperatures on its quality parameters, total carotenoid content, peroxide value, and color, assess the degradation kinetics of RFO in terms of its quality parameters st…

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Call Number
EP FT005