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Sri Haryani Anwar
Department of Agricultural Product Technology, University of Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Lipid Oxidation In Oil-In-Water Emulsions: A Mini Review Sri Haryani Anwar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 7, No 2 (2015): Vol.(7) No.2, October 2015
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.475 KB) | DOI: 10.17969/jtipi.v7i2.3051

Abstract

Emulsion technology has been emerged into food industries widely. Researches in emulsion and its application have been done intensively particularly to understand emulsion behavior in relation to its stability. Stability of emulsion indicates stability of food products therefore attempt to identify the causes of instability increases. This mini review underlines lipid oxidation in oil in water emulsion including emulsion definition, factors involved in determining the rate of lipid oxidation, common cause of oxidative instability and some case examples of lipid oxidation in emulsion. 
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