Unika Repository, Study notes of Chemistry

Journal of Agricultural and Food Chemistry is published by the American. Chemical Society 55: 8452–8457. Li., X. and M. M. Kushad. (2004).

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6. REFERENCES
Abbot, J. A. and F. Roger Harker. (2004). Texture.
http://www.ba.ars.usda.gov/hb66/021texture.pdf. Retrieved on June 18, 2012.
Alfaro D. (2009). Steaming: Moist Heat Cooking Method Cooking Food With Steam.
http://culinaryarts.about.com/od/moistheatcooking/a/steaming.htm. Retrieved on June 15,
2012.
Badan Pusat Statistik. (2011). Persentase Pengeluaran Rata-rata per Kapita Sebulan Menurut
Kelompok Barang, Indonesia, 1999, 2002-2011. Badan Pusat Statistik Republik Indonesia:
Jakarta.
Barillari, J.; R. Iori; P. Rollin; and F. Hennion, (2005). Glucosinolates in the Subantarctic
Crucifer Kerguelen Cabbage (Pringlea antiscorbutica). Journal of Natural Product. 68 (2).
Bellostas, N.; P. Kachlicki; J. C. Sørensen; and H. Sørensen. (2007). Glucosinolate Profiling
of Seeds and Sprouts of B. oleracea Varieties Used for Food. Scientia Horticulturae 114:
234–242.
Bok, Marissa Florentine. (2010). Pola Perubahan Konsentrasi Vitamin C, Tekstur, dan Warna
Pada Kubis Putih (Brassica Oleracea L. Var. Capitata L. F. Alba) Selama Pengukusan.
Bachelor Thesis. Soegijapranata Catholic University.
Bourne, M.C. (2002). Food Texture and Viscosity Concept and Measurement 2nd Edition.
Academic Press. New York.
Cesarani, K. & Foskett. (2009). Boiling. www.netcomuk.co.uk/~media/boil.htm. Retrieved
on April 18, 2012.
Cizka E and Kozlowska, H. (2001). The Effect of Cooking on The Glucosinolates Content in
White Cabbage. European Food Research and Technology 212 (5): 582-587.
Clariana, M; J. Valverde; H. Wijngaard;, A. M. Mullen; and B. Marcos. (2011). High
Pressure Processing of Swede (Brassica napus): Impact on Quality Properties. Innovative
Food Science and Emerging Technologies 12: 85–92.
Clarke, Don Brian. (2010). Glucosinolates, Structures and Analysis in Food: A Critical
Review. The Royal Society of Chemistry 2010 Science: Analytical Methods 2 (4): 201-416.
Davey, M.W.; M.V. Montagu; D. Inzé; M. Sanmartin; A. Kanellis; N. Smirnoff; I.J.J. Benzie;
J.J. Strain; D. Favell; & J. Fletcher. (2000). Plant L-ascorbic Acid: Chemistry, Function,
Metabolism, Bioavailability and Effects of Processing. Journal of the Science of Food and
Agriculture 80: 825-860.
Dekker, M.; K. Hennig, & R. Verkerk. (2009). Differences in Thermal Stability of
Glucosinolates in Five Brassica Vegetables. Czech Journal of Food Science 27, Spessial
Issue.
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6. REFERENCES

Abbot, J. A. and F. Roger Harker. (2004). Texture. http://www.ba.ars.usda.gov/hb66/021texture.pdf. Retrieved on June 18, 2012.

Alfaro D. (2009). Steaming: Moist Heat Cooking Method Cooking Food With Steam. http://culinaryarts.about.com/od/moistheatcooking/a/steaming.htm. Retrieved on June 15,

Badan Pusat Statistik. (2011). Persentase Pengeluaran Rata-rata per Kapita Sebulan Menurut Kelompok Barang, Indonesia, 1999, 2002-2011. Badan Pusat Statistik Republik Indonesia: Jakarta.

Barillari, J.; R. Iori; P. Rollin; and F. Hennion, (2005). Glucosinolates in the Subantarctic Crucifer Kerguelen Cabbage ( Pringlea antiscorbutica ). Journal of Natural Product. 68 (2).

Bellostas, N.; P. Kachlicki; J. C. Sørensen; and H. Sørensen. (2007). Glucosinolate Profiling of Seeds and Sprouts of B. oleracea Varieties Used for Food. Scientia Horticulturae 114: 234–242.

Bok, Marissa Florentine. (2010). Pola Perubahan Konsentrasi Vitamin C, Tekstur, dan Warna Pada Kubis Putih ( Brassica Oleracea L. Var. Capitata L. F. Alba ) Selama Pengukusan. Bachelor Thesis. Soegijapranata Catholic University.

Bourne, M.C. (2002). Food Texture and Viscosity Concept and Measurement 2nd^ Edition. Academic Press. New York.

Cesarani, K. & Foskett. (2009). Boiling. www.netcomuk.co.uk/~media/boil.htm. Retrieved on April 18, 2012.

Cizka E and Kozlowska, H. (2001). The Effect of Cooking on The Glucosinolates Content in White Cabbage. European Food Research and Technology 212 (5): 582-587.

Clariana, M; J. Valverde; H. Wijngaard;, A. M. Mullen; and B. Marcos. (2011). High Pressure Processing of Swede ( Brassica napus ): Impact on Quality Properties. Innovative Food Science and Emerging Technologies 12: 85–92.

Clarke, Don Brian. (2010). Glucosinolates, Structures and Analysis in Food: A Critical Review. The Royal Society of Chemistry 2010 Science: Analytical Methods 2 (4): 201-416.

Davey, M.W.; M.V. Montagu; D. Inzé; M. Sanmartin; A. Kanellis; N. Smirnoff; I.J.J. Benzie; J.J. Strain; D. Favell; & J. Fletcher. (2000). Plant L-ascorbic Acid: Chemistry, Function, Metabolism, Bioavailability and Effects of Processing. Journal of the Science of Food and Agriculture 80: 825-860.

Dekker, M.; K. Hennig, & R. Verkerk. (2009). Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables. Czech Journal of Food Science 27, Spessial Issue.

Dinas Pertanian Tanaman Pangan dan Hortikultura Provinsi Jawa Tengah. (2010). Harvested Area, Productivity and Production of Vegetable by Regency/City in Jawa Tengah 2010. Central Java.

FAO. (1995). Fruit and Vegetable Processing. FAO Agricultural Services Bulletin No.119.

Ibrahim, R., A. Osman, N. Saari, and R. A. Rahman. (2004). Effects of Anti-Browning Treatments on The Storage Quality Of Minimally Processed Shredded Cabbage. WFL Publisher Science and Technology. Food, Agriculture & Environment 2 (2): 54-58.

Li,, S.; I. Schonhof, A. Krumbein, L. Li, H. Stützel, and M. Schreiner. (2007). Glucosinolate Concentration in Turnip ( Brassica rapa ssp. rapifera L.) Roots as Affected by Nitrogen and Sulfur Supply. Journal of Agricultural and Food Chemistry is published by the American Chemical Society 55: 8452–8457.

Li., X. and M. M. Kushad. (2004). Correlation of Glucosinolate Content to Myrosinase Activity in Horseradish ( Armoracia rusticana ). Journal of Agricultural and Food Chemistry is published by the American Chemical Society 52 (23): 6950-6955.

Martinez-Villaluenga, C.; E. Peñas; E. Ciska; M. K. Piskula; H. Kozlowska; V. Valverde; and J. Frias. (2009). Time Dependence of Bioactive Compounds and Antioxidant Capacity During Germination of Different Cultivars of Broccoli and Radish Seeds. Food Chemistry 120: 710–716.

Matthus, B. and M. zcan. (2002). Glucosinolate Composition of Young Shoots and Flower Buds of Capers ( Capparis Species) Growing Wild in Turkey. Journal of Agricultural and Food Chemistry is published by the American Chemical Society Vol. 50 (25): 7323-7325.

Matthus, B. and M. zcan. (2005). Glucosinolates and Fatty Acid, Sterol, and Tocopherol Composition of Seed Oils from Capparis spinosa Var. spinosa and Capparis ovata Desf. Var. canescens (Coss.) Heywood. Journal of Agricultural and Food Chemistry is published by the American Chemical Society 53: 7136- 7141.

Miglio, C.; E. Chiavaro; A. Visconti; V. Fogliano; and N. Pellegrini. (2008). Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables. Journal of Agricultural and Food Chemistry 56 (1): 139-147.

Mochizuki, Y. (2001). Texture Profile Analysis. Food Analytical Chemistry (2001) H2.3.1- H2.3.7John Wiley & Sons, Inc.

Nilsson, J.; K. Olsson; G. Engqvist; J. Ekvall; M. Olsson; M. Nyman and B. A. Kesson. (2006). Variation in the Content of Glucosinolates, Hydroxycinnamic Acids, Carotenoids, Total Antioxidant Capacity and Low-molecular-weight Carbohydrates in Brassica vegetables. Journal of the Science of Food and Agriculture 86: 528–538.

Novary, E.W. (1997). Penanganan dan Pengolahan Sayuran Segar. PT. Penebar Swadaya. Jakarta.

Nugrahedi, P., R. Verkerk, B. Widianarko, and M. Dekker. (____). A Mechanistic Perspective on Process Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review. Accepted (April 20, 2012) for Critical Reviews in Food Science and Nutrition

Volden, J.; T. Wicklund; R. Verkerk; and M. Dekker. (2008). Kinetics of Changes in Glucosinolates Concentrations during Long-Term Cooking of White Cabbage ( Brassica oleracea L. ssp_. Capitata_ f_. alba)._ Journal of Agricultural and Food Chemistry 56: 2068-

Yen, G. C. and Q. K. Wei. (1993). Myrosinase Activity and Total Glucosinolate Content of Cruciferous Vegetables, and Some Properties of Cabbage Myrosinase in Taiwan. Journal of the Science of Food and Agriculture 61: 471-475.