Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models

• 主要な著者: Hong, Pui Khoon, Low, Kay May, Moo, Siew Yen, Teh, Yiing Chyn
• フォーマット: 論文
• 言語: English
• 出版事項: Trans Tech Publications 2020
• 主題: Q Science (General); QD Chemistry
• オンライン･アクセス: http://umpir.ump.edu.my/id/eprint/27918/7/Preliminary%20Assessment%20of%20Non-Enzymatic%20Browning.pdf; http://umpir.ump.edu.my/id/eprint/27918/; https://doi.org/10.4028/www.scientific.net/MSF.981.196; https://doi.org/10.4028/www.scientific.net/MSF.981.196

Four models were developed to assess the development of non-enzymatic browning and antioxidant activity in mixtures of sea cucumber derived gelatin (control), gelatin-glucose, gelatin-fructose and gelatin-glucosamine. All gelatin-sugar models were prepared in mixtures consisted of 5% w/v gelatin and...