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

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

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...

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Bibliographic Details
Main Authors:	Hong, Pui Khoon, Low, Kay May, Moo, Siew Yen, Teh, Yiing Chyn
Format:	Article
Language:	English
Published:	Trans Tech Publications 2020
Subjects:	Q Science (General) QD Chemistry
Online Access:	http://umpir.ump.edu.my/id/eprint/27918/ http://umpir.ump.edu.my/id/eprint/27918/7/Preliminary%20Assessment%20of%20Non-Enzymatic%20Browning.pdf

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