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Found 3 from your keywords: subject="peroxide value"
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Comparative Study Of Physicochemical, Microstructural, and Sensory Evaluation…
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Denny Luhur Sugiarto

The cereal bars market is expected to grow annually between 2024 and 2028. Various food industries experimented with many innovations and variations to improve cereal bars. In this study, two edible flowers were used as natural antioxidants as a substitute for synthetic antioxidants while increasing the nutrition values simultaneously. This study is included in one of three studies that inco…

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FT 24-006
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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
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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