PENGARUH PENAMBAHAN SENYAWA ANTIOKSIDAN PADA PENGGORENGAN KERUPUK BAWANG TERHADAP KUALITAS MINYAK GORENG DAN PRODUK

Autor: Bagus Kristian Hakiki Prayogo, Mellia Harumi, Probo Y. Nugrahedi

Publikováno v: Jurnal Teknologi Pangan dan Gizi. 20:139-152

Minyak goreng yang dipanaskan pada suhu tinggi dan dilakukan secara berulang dapat menurunkan kualitas dan mengubah karakteristik fisiko-kimianya. Oksidasi merupakan salah satu reaksi akibat penggunaan minyak goreng secara berulang. Penelitian ini be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4aeaef9d526d9a9115b5af64ff3daa49
https://doi.org/10.33508/jtpg.v20i2.3291

Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

Autor: Probo Y. Nugrahedi, Teresa Oliviero, Ruud Verkerk, Jenneke Heising, Matthijs Dekker

Publikováno v: Plant Foods for Human Nutrition, 72(4), 439-444
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
Plant Foods for Human Nutrition 72 (2017) 4

Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetab

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a90d529135532d40e597db4ae0ead2c
https://doi.org/10.1007/s11130-017-0646-x

Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin

Autor: Budi Widianarko, Ruud Verkerk, Teresa Oliviero, Matthijs Dekker, Probo Y. Nugrahedi

Publikováno v: European Food Research and Technology, 240(3), 559-565
European Food Research and Technology 240 (2015) 3

Fermentation can reduce the concentration of health-promoting glucosinolates in Brassica vegetables. The endogenous enzyme myrosinase is hypothesised to mainly responsible for the degradation of glucosinolates during fermentation. In order to retain

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58b893e53f78e4360712681190815f0d
https://doi.org/10.1007/s00217-014-2355-0

Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation

Autor: Budi Widianarko, Probo Y. Nugrahedi, Matthijs Dekker, Ruud Verkerk

Publikováno v: Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 65 (2016)
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie, 65, 421-427

Steaming has been reported to better retain the glucosinolate (GS) content in Brassica vegetables than boiling. However, there is little information on the GS content, colour, and texture attributes in Brassica vegetables in relation to the duration

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52fe6233c22e936ee4f50e1552522c2c
https://research.wur.nl/en/publications/quality-of-cabbage-during-long-term-steaming-phytochemical-textur

A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review

Autor: Ruud Verkerk, Probo Y. Nugrahedi, Budi Widianarko, Matthijs Dekker

Publikováno v: Critical Reviews in Food Science and Nutrition 55 (2015) 6
Critical Reviews in Food Science and Nutrition, 55(6), 823-838

Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b47c44bd7576051b431d6ff69ec8fcb8
https://research.wur.nl/en/publications/a-mechanistic-perspective-on-process-induced-changes-in-glucosino