KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Food during Frying]
Cooking of the starchy foods at high temperature can result in formation of 5-Hydroxymethyl-2-Furfural (HMF) compound. The HMF content of starchy foods changes during the heat treatment in the frying process. The rate of change of the HMF content during frying depends on oil temperature, initial wat...
Main Authors: | Y. Marsono3), Budi Rahardjo2), Supriyanto1), Supranto4) |
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Format: | Article |
Language: | English |
Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2006-08-01
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Series: | Jurnal Teknologi dan Industri Pangan |
Subjects: | |
Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/426 |
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