The addition of red ginger in the making rendang was expected to increase antioxidants prevent rancidity and shelf life rendang. This study aimed analyze physicochemical, organoleptic antioxidant activity beef with at different levels based weight meat (0%, 15%, 30%). tested stored a tightly closed jar left room temperature. results showed that interaction storage period had significant effect ...

This study aimed to develop an automated technique, which is rapid, non-destructive and inexpensive, test for rancidity of nuts. A visible near infrared benchtop hyperspectral camera was used capture images from blanched canarium, unblanched canarium macadamia samples. Support vector machine classification (SVC) PLSR models were developed segregate the pooled spectra nuts predict their peroxide...

Oxidative rancidity is a major cause of flavor deterioration in thermally treated meats. Common methods of preserving food quality, such as refrigeration, do not prevent lipid oxidation and the reaction even takes place at freezing temperatures. Off-flavors due to oxidative changes in meat are autocatalytic type reactions which produce various by-products that contribute to the rancid odors and...

Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a ...

In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% α-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed gro...