6. DAFTAR PUSTAKA
Anonim. (1995). Dehydrated Fruits and Vegetables. Emission Factor Documentation for AP-42 Section 9.8.2. USA.
Anonim. (1997). Sodium Mietabisulfite. BAFS Technical Data Sheet. USA.
Anonim. (2003). USDA National Nutrient Database for Standard Reference. Nutrition and Diet Data. USA.
Anonim. (2004). Antioxidants. (http://www.vegparadise.com)
Anonim. (2005). Antioxidants What We Know, What We Need to Know. (http://www.diabetesincontrol.com/shafer/antioxidants.pdf.)
Anonim. (2005). Properties of Beet.
(http://www.botanical_online.com/commonbeet.htm)
Anonim. (2005). Solubility and Drying Agents.
(http://designer-drugs.com/pte/12.162.180.114/dcd/chemistry/equipment/dryingeagents.html.)
Anonim. (2006). Anthocianins and Betalains.
(http://www.foodesource.com/cpntent/pdf/colorants/ch7.pdf.)
Arthey, D & Colin, D. (1998). Vegetable Processing. UK. USA
Askari, G.R.; Z.E. Djomeh & S.M.A. Mousavi. (2004). Effect of Drying Method on Microstructural Changes of Apple Slices. Proceedings of the 14th International Drying Symposium (IDS 2004). Brazil.
Beta, T.; S. Nam, J.E. Dexter & H.D. Sapirstein. (2005). Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions. Cereal Chemistry Vol 82 No. 4. Canada.
Benbrook, C.M. (2005).Elevating Antioxidant Levels in Food through Organic Farming and Food Processing : An Organic Center State of Science Review. The Organic Center for Education & Promotion. USA.
Buckle, K.A.; Edwards, R.A.; Fleet, G.H. & Wooton, M. (1987). Ilmu Pangan. UI Press. Jakarta.
Cai, Y., M. Sun & H. Corke. (2001). Identification and Distribution of Simple and Acylated Betacyanins in the Amaranthaceae. Journal Agriculture Food Chemistry Vol. 49. USA.
Dispersio, A.P.; M. Calicioglu & J.N. Sofos. (2003). Inactivation of Salmonella during Drying and Storage of Apple Slices Treated with Acidic or Sodium Metabisulfite Solutions. Journal of Food Protection Vol. 66 No. 12 Hal. 2245-2251. USA.
Espada, A.C.; K.V. Wood; B. Bordelon & B.A. Watkins. (2004). Anthocyanin Quantification and Radical Scaveging Capacity of Concorf, Norton, and Marechal Foch Grapes and Wines. Journal Agriculture Food Chemistry Vol. 52. USA.
Espin, J.C., C.S. Rivas & H.J. Wichers. (2000). Characterization of the Total Free Radical Scavenger Capacity of Vegetable Oil and Oil Fractions Using 2,2-Diphenyl-1-picrylhydrazyl Radical. Journal Agriculture Food Chemistry. USA.
Fellows, P. (1998). Food Processing Technology Principles and Practice. Ellis Howord. New York.
Fontana, A.J. (2000). Understanding the Importance of Water Activity in Food. American Association of Cereal Chemists, Inc. USA.
Fontana, A.J. (2006). Water Activity : Why It Is Important For Food Safety. (http://www.decagon.com/appnotes/foodsafe.pdf.)
Fukumoto, L.R. & G. Mazza. (2000). Assesing Antioxidant and Prooxidant Activities of Phenolic Compounds. Journal Agriculture Food Chemistry Vol. 48. USA.
Gasztonyi, M.N.; H. Dadood;M. Takacs & P. Biacs. (2001). Comparison of Red Beet (Beta vulgaris var conditiva) Varieties on the Basis of Their Pigment Components. Journal of the Sciencee of Food and Agriculture. Spain.
Harrison, J.A. & E.L. Andreas. (1914). Preserving Food : Drying Fruits and Vegetables. University of Georgia Cooperative Extension Service.
Hendry, G.A.F. & J.D. Houghton. (1996). Natural Food Colorants. Blackie Academic and Professional. USA.
Holtz, E.; E. Rud, T. Lofstrand & L. Ahrne. (2003). Development of Methods to Measure Functional Properties of Dehydrated Fruits. Institute for Livsmedel Och Bioteknik. Swedish.
Kanner, J.; S. Harel & R. Granit. (2001). Betalains – A New Class of Dietary Cationized Antioxidants. Journal of Agricultural and Food Chemistry.
Karadeniz, F.; H.S. Burdurlu; N.Koca & Y. Soyer. (2005). Antioxidant Activity of Selected Fruits and Vegetables Grown in Turkey. Turkey Journal Agriculture Vol. 29. Turkey.
Kendall, P. & J. Sofos (2003). Preparation Drying Fruits. Corolado State University Cooperative Extension. USA.
Kendall, P.; P. Dipersio & J. Sofos. (2004). Preparation Drying Vegetables.Corolado Sate University Cooperative Extension. USA.
Kujala, T. (2002). Betalains and Phenolics in Plant Extracts, Especially Red Beetroot (Beta vulgaris). (http://kirjasto.utu.fi/julkaisupalvenut/annaalit/2002/AI293.html)
Kujala, T. S.; J.M. Loponen; K.D. Klika & K. Pihlaja. (2000). Phenolic and Betacyanins in Red Beetroot (Beta vulgaris) Root : Distribution and Effect of Cold Storage on the Content of Total Phenolics and Three Individual Compounds. Journal Agriculture Food Chemistry Vol. 48. USA.
Kujala, T.S.; M.S. Vienola; K.D. Klika; J.M. Loponen & K. Pihlaja. (2002). Betalain and Phenolic Composition of Four Beetroot (Beta vulgaris) Cultivars. European Food Research and Technology Vol. 214 No. 6.
Kumalaningsih, S. (2006). Antioksidan Alami Penangkal Radikal Bebas : Sumber, Manfaat, Cara Penyediaan, dan Pengolahan. Trubus Agrisarana. Jakarta.
Lachman, J.; A. Hejtmankova; M. Orsak; V. Pivec. (2005). Natural Antioxidants – Important Food Constituens in Human Nutrition for Healthy Life in Beginning Century. Departement of Chemistry Chzech University of Agriculture. Prague.
Latapi, G. & D.M. Barrett. (2006). Influence of Pre-drying Treatments on Quality and Safety of Sun-dried Tomatoes Part I : Use of Steam Blanching, Boiling Brine Blanching and Dips in Salt or Sodium Metabisulfite. Journal of Food Science Vol.71 No.1. Institute of Food Technology. USA.
Latapi, G. & D.M. Barrett. (2006). Influence of Pre-drying Treatments on Quality and Safety of Sun-dried Tomatoes Part II :Effect of Storage on Nutritional and Sensory Quality of Sun-dried Tomatoes Pretreated with Sulfur, Sodium Metabisulfite, or Salt. Journal of Food Science Vol.71 No.1. Institute of Food Technology. USA.
Lohachoompol; V., G. Srzednicki & J. Craske. (2004). The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing. Journal of Biomedicine and Biotechnology. Australia.
Miller, H.E., F.R; Rigelhof; Marquart; A. Prakash & M. Kanter. (2000). Antioxidant Content of Whole Grain Breakfast Cereals, Fruits and Vegetables. Journal of the American College of Nutrition Vol 9. USA.
Molyneux, P. (2004). The Use of the Stable Free Radical Diphenylpicryl-hydrazyl (DPPH) for Estimating Antioxidant Activity. Hournal Sciencee Technology Vol. 26. USA.
Nindo, C.I; T. Sun; S.W. Wang; J. Tang; J.R. Powers. (2003). Evaluation of Drying Technologies for Retention of Physical Quality and Antioxidants in Asparagus (Asparagus officinalis, L). Swiss Society of Food Science and Technology. USA.
Nottingham, S. (2004). Beetroot.
(http://ourworld.compuserve.com/hompage/stephen_nottingham/beetroot6.htm)
Ozdemir, M. (2005). Food Browning and Its Control. (www.okyanusbilgiambari.com).
Parker, R. (2003). Introduction to Food Science. Delmar. USA.
Pangavhane, D.; R.L. Souhney & P.N. Salsouda. (1999). Efect of Various Dipping Pretreatment on Drying Kinetic of Thompson Sedless Grapes. Journal of Food Engineering. USA.
Pavlov, A.; P. Kovatcheva; V. Georgive & I. Koleva. (2002). Biosynthesis and Radical Scaveging Activity of Betalains During the Cultivation of Red Beet (Beta Vulgaris) Hairy Root Cultures. (www.znaturforsch.com)
Potter, N.N. (1987). Food Science Third Edition. AVI Publishing Company. New Delhi.
Qian & Nihorimbere. (2004). Antioxidant Power of Phytochemicals from Psidium guava Leaf. Journal of Zhejiang University Science. China.
Roy, K.; S. Gillapalli; U.R. Chaudhuri & Runu. (2004). The Use of A Natural Colorant Based on Betalain in the Manufacture of Sweet Products in India. International Journal of Food Science & Tehcnology Vol. 39 Hal. 1087. USA.
Stein, B.F.N. & Gratz. (2002). Cancer Chemopreventice agents.
http://appft.uspto.gov/netacgi/nph-Parser?Sect1=PTO1&Sect2=HITOFF&d=PG01&p=1&u=%2Fnetahtml%2FPTO
Strack, D., T. Vogt & W. Schliemann. (2002). Review Recent Adveances in Betalain Research. (http://occonline.occ.cccd.edu/online/fvisco/betacyanin_8.pdf.)
Vitti, M.C.D.; L.K.Yamamoto; F.F.Sasaki; J.S.Aguila; R.A.Kluge & A.P. Jacomino. (2005). Quality of Minimally Processed Beet Roots Stored in Different Temperature. Brazilian Archives of Biology and Technology Vol. 48 No.4. Brazil.
Winarno, F.G., S. Fradiaz & D. Fardiaz. (1984). Pengantar Teknologi Pangan. PT Gramedia Pustaka Utama. Jakarta.
Winarno, F.G. (1993). Pangan, Gizi, Teknologi & Konsumen. PT Gramedia Pustaka Utama. Jakarta.
Winarno, F.G. (2002). Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta.
Wu, S.; L. Gu, J. Holdedn; D.B. Haytowutz, S.E. Gebhardt; G. Beecher & R.L. Prior. (2004). Development of A Database for Total Antioxidant Capacity in Foods : A Preliminary Study. Journal of Food Composition and Analysis Vol. 17. American.
