Teknologi dan Industri Pertanian Indonesia
Vol 7, No 2 (2015): Vol.(7) No.2, October 2015

Lipid Oxidation In Oil-In-Water Emulsions: A Mini Review

Sri Haryani Anwar (Department of Agricultural Product Technology, University of Syiah Kuala)

Article Info

Publish Date
01 Oct 2015

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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Journal Info
Teknologi dan Industri Pertanian Indonesia
Website

Abbrev

TIPI

Publisher

Universitas Syiah Kuala

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Description

Jurnal Teknologi dan Industri Pertanian Indonesia is dedicated to publish highest quality of research paper and review on all aspects of technology processing of agricultural products. Special emphasis is given to research that discusses postharvest technology, food chemistry and technology that is ...