Browsing by Author "H.N. Lioe"
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Correlation of Browning Intensity and Antioxidant Activity in Dendeng
T. Suryati | M. Astawan | H.N. Lioe | T. Wresdiyati (2014)Browning is the phenomenon occured in dendeng making as a result of non-enzymatic browning process known as Maillard reaction. The objective of this research was to study the correlation of non-enzymatic browning intensity ... -
Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia
M.H.A. Jahurul | S. Jinap | SJ. Ang | A. Abdul-Hamid | P. Hajeb | H.N. Lioe | I.S.M. Zaidul (2010-08)The intake of heterocyclic amines is influenced by the amount and type of meat and fish inges ted, frequency of consumption, cooking methods, cooking temperature, and duration of cooking. In this study, the dietary intake ... -
Isolation and Characterization of the Major Natural Dyestuff Component of Brazilwood (Caesalpinia sappan L.)
H.N. Lioe | D.R. Adawiyah | R. Anggraeni (2012) -
Nitrite residue and malonaldehyde reduction in dendeng — Indonesian dried meat — influenced by spices, curing methods and precooking preparation
T. Suryati | M. Astawan | H.N. Lioe | T.Wresdiyati | S. Usmiati (2014)This research was conducted to reduce nitrite residue and malonaldehyde (MDA) content of dendeng through modifying the formulation of spices, curing technique and precooking preparation. The result showed that spiced fried ...