Professional Documents
Culture Documents
6. DAFTAR PUSTAKA
Anonim. (2008). Quality of Dried Foods and Deteriorative Reactions During Drying.
Agriculture and Extension Communication, Virginia Tech.
http://www.unido.org/fileadmin/import/32142_31QualityofDriedFoods.14.pdf. 22
September 2011.
Bineesh, N.P.; R.S. Singhal; dan A.B. Pandit. (2005). A Study on Degradation Kinetics
of Ascorbic Acid in Drumstick (Moringa olifera) Leaves During Cooking. The Science
of Food and Agriculture 85:1953-1958.
Bourne, M.C. (2002). Food Texture and Viscosity Concept and Measurement 2nd
Edition. Academic Press. New York.
Brand-Williams, W.; M.E. Cuvelier; dan C. Berset. (1995). Use of Free Radical Method
to Evaluate Antioxidant Activity. Lebensmittel Wissenschaft und Technologie 28:25-
30.
deMan, J.M. (1997). Kimia Makanan (Terjemahan oleh Padmawinata). Edisi Kedua.
ITB. Bandung.
Gaman, P.M. dan K.B. Sherrington. (1994). Ilmu Pangan: Pengantar Ilmu Pangan,
Nutrisi dan Mikrobiologi (Terjemahan oleh M. Gardjito; S. Naruki; A. Murdiati; &
Sardjono). Gadjah Mada University Press. Yogyakarta.
Hardman, T.M. (ed.). (1989). Water and Food Quality. Elsevier Science Publishers
LTD.
51
52
Perpustakaan Unika
Heinonen, I.M. dan A.S. Meyer. (2002). Antioxidants in Fruits, Berries and Vegetables.
In Jongen W. (eds.): Fruit and Vegetable Processing-Improving Quality. CRC Press.
Boca Raton, pp. 23-44.
Ismail, A.; Z.M. Marjan; dan C.W. Foong. (2004). Total Antioxidant Activity and
Phenolic Content in Selected Vegetables. Food Chemistry 87:581-586.
Kalt, W. (2005). Effects of Production and Processing Factors on Major Fruit and
Vegetable Antioxidants. Food Science 70:11-19.
Lau M.H.; J. Tang; dan B.G. Swanson. (2000). Kinetics of Textural and Color Changes
in Green Asparagus During Thermal Treatments. Journal of Food Engineering 45:231-
236.
Lee S.K. dan A.A. Kader. (2000). Preharvest and Postharvest Factors Influencing
Vitamin C Content of Horticultural Crops. Postharvest Biology and Technology
20:207–220.
Miliauskas, G.; P.R. Venskutonis; dan T.A. Van Beek. (2003). Screening of Radical
Scavenging Activity of Some Medicinal and Aromatic Plant Extracts. Food Chemistry
85:231-237.
Minolta Co., Ltd. (1998). Precise Color Communication. Minolta Co., Ltd.
www.konicaminolta.com/instruments/about/network/color/pdf/color_communication.pd
f. 9 Juli 2011.
Novary, E.W. (1997). Penanganan dan Pengolahan Sayuran Segar. Penebar Swadaya.
Jakarta.
Perpustakaan Unika
Rodriguez, A.R.; F.R. Marin; A. Ocana; dan C. Soler-Rivas. (2007). Effect of Domestic
Processing on Bioactive Compound. Phytochem 7:345-384.
Rosenthal, A.J. (1999). Food Texture: Measurement and Preception. Aspen Publication.
Maryland.
Roy, M.K.; L. R. Juneja; S. Isobe; dan T. Tsushida. (2009). Steam Processed Broccoli
(Brassica oleracea) has Higher Antioxidant Activity in Chemical and Cellular Assay
Systems. Food Chemistry 114:263-269.
Siemonsma, J.S. dan K. Piluek (eds). (1994). Plant Resources of South-East Asia
(PROSEA) No. 8 Vegetables. Prosea Foundation. Bogor.
Sofro, A.S.; W. Lestariana; dan Haryadi. (1992). Protein, Vitamin dan Bahan Ikutan
Pangan. Pusat Antar Universitas Pangan dan Gizi. Universitas Gajah Mada. Yogyakarta.
Turkmen, N.; F. Sari; dan Y.S. Velioglu. (2004). The Effect of Cooking Methods on
Total Phenolics and Antioxidant Activity of Selected Green Vegetables. Food
Chemistry 93:713–718.
Turkmen, N.; E.S. Poyrazoglu; F. Sari; dan Y.S. Velioglu. (2005). Effects of Cooking
Methods on Chlorophylls, Pheophytins and Colour of Selected Green Vegetables. Food
Science and Technology 41:281-288.
Perpustakaan Unika
Wachtel-Galor, S.; K.W. Wong; dan I.F.F. Benzie. (2008). The Effect of Cooking on
Brassica Vegetables. Food Chemistry 110:706-710.
Winarno, F.G. (2004). Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama. Jakarta.