• Tidak ada hasil yang ditemukan

T2 422011001 Daftar Pustaka

N/A
N/A
Protected

Academic year: 2017

Membagikan "T2 422011001 Daftar Pustaka"

Copied!
9
0
0

Teks penuh

(1)

DAFTAR PUSTAKA

1. Major Varieties of Tea, Ito En (North America) Inc.,

https://www.itoen.com/media/pdf/major_varieties_o

f_tea.pdf

2. Towaha, J., (2013), Kandungan Senyawa Kimia Pada

Daun Teh (Camellia sinensis). Warta penelitian dan

pengembangan tanaman industri, 19 (3), 12-16.

3. Ravichandran, R., and Partiban, R., (2000), Lipid

occurence, distribution and degradation to flavour

volatiles during tea processing. Food Chemistry, 68,

7-13.

4. Yamanishi, T., (1981), Tea, coffee, cocoa, and other

beverages, in flavour research, recent advances. In R.

Teranishi, R. A. Flath, H. Sigisawa, New York: Marcel

Dekker, 231-304.

5. Ravichandran, R., (2002), Carotenoid composition,

distribution and degradation to flavour volatiles

during black tea manufacture and the effect of

carotenoid supplementation on tea quality and

aroma, Food Chemistry, 78, 23-28.

6. Hazakira, M., & Mahanta, P. K., (1983), Some studies

on carotenoids and their degradation in black tea

manufacture. Journal of the Science of Food and

Agriculture, 34, 1390-1396.

7. Robinson, J. M., & Owuor, P. O., (1992), In K. C.

Willson, M. N. Clifford, Eds., TEA cultivation to

(2)

8. Winterhalter, P., & Rouseff, R., (2001),

Carotenoid-derived aroma compounds: An Introduction. In

Carotenoid-Derived Aroma Compounds; Winterhalter,

P. et al.; ACS Symposium Series; Washington, DC:

American Chemical Society.

9. Winterhalter, P., (1996), Carotenoid-derived aroma

compounds: biogenetic and biotechnological aspects.

In: Takeoka, G. R., Teranishi, R., Williams, P. J.,

Kobayashi, A., (Eds.) Biotechnology for improved

foods and flavors (ACS Symposium Series 637),

American Chemical Society, Washington, DC,

295-308.

10. Leffingwell, J. C., (2002), Carotenoids as Flavor &

Fragrance Precursors. Leffingwell Report, vol 2.

11. Lee, J., Chambers, D. H., and Chambers IV, E.,

(2014), A comparison of the flavor of green teas from

around the world. Journal of the Science of Food and

Agriculture, 94(7), 1315-1324.

12. Lee, J., Chambers, D. H., Chambers IV, E., Adhikari,

K., Yoon, Y., (2013), Volatile aroma compounds in

various brewed green tea. Molecules, 18,

10024-10041.

13. Roberts, G. R., (2008), Principles of tea manufacture.

Hand Book on Tea. (Ed.) A. K. N. Zoysa. Tea Research

Institute of Sri Lanaka, Talawakelle, Sri Lanka.

261-264

14. Hilal, Y., Engelhardt, U., (2007), Characterization of

(3)

Journal of consumer protection and food safety, 2,

414-421.

15. Yeh, J., (1999), Green tea and its antioxidant

properties. Nutrition noteworthy, 2(1).

http://escholarship.org/uc/item/9nc5n71k

16. Wang, K., Liu, F., Liu, Z., Huang, J., Xu, Z., Li, Y.,

Chen, J., Gong, Y., Yang, X., (2010), Analysis of

chemical components in oolong tea in relation to

perceived quality. International Journal of Food

Science and Technology, 45, 913-920.

17. Obanda, M., Owuor, P. O., Mang’oka, R., (2001),

Changes in the chemical and sensory quality

parameters of black tea due to variations of

fermentation time and temperature. Food Chemistry,

75, 395-404.

18. Britton, G., (1993), Carotenoids in chloroplast

pigment-protein complexes. In: C. Sundqvist, dan M.

Ryberg, (Eds.), Pigment-Protein Complexes in

Plastids: Synthesis and Assembly. Academic Press,

New York, 447-483.

19. F. X. Cunningham, F. X., (2002), Regulation of

carotenoid synthesis and accumulation in plants.

Pure and Applied Chemistry, 74, 1409-1417.

20. Britton, G., (1995), Structure and properties of

carotenoids in relation to function. FASEB Journal, 9,

1551-1558.

21. Rodriguez-Amaya, D. B., (2001), A guide to

carotenoid analysis in food, United Stated of America:

(4)

22. Tirimanna, A. S. L., & Wickremasinghe, R. L., (1965),

Studies on the quality and flavor of tea-2-The

carotenoids. Tea Quaterly, 36:115.

23. Gooday, G. W., & Carlile, M. J., (1997), The discovery

of fungal sex hormones: III. Trisporic acid and its

precursors, Mycologist, 11, 126-129.

24. Zeevart, J. A. D., & Creelman, R. A., (1988),

Metabolism and physiology of abscisic acid. Annu.

Rev. Plant Phys & Plant Molc. Biol., 39, 439-473.

25. Vogel, J. T., Tan, B. C., Mc Carty, D. R., Klee, H. J.,

(2008), The carotenoid cleavage dioxygenase 1

enzyme has broad substrate specificity, cleaving

multiple carotenoids at two different bond positions.

J. Biol. Chem., 283, 11364-11373.

26. Borsarelli, C. D., & Mercadante, A. Z., (2009),

Thermal and Photochemical Degradation of

Carotenoids. CRC Press, 229-253.

29. Ina, K., Sakato, Y., Fukami, H., (1968), Isolation and

structure elucidation of theaspirone, a component of

tea essential oil. Tetrahedron Lett, 2777-2780.

30. Renold, W., Näf-Muller, R., Keller, U., Willhalm, B.,

(5)

part I. New volatile black tea constituents. Helv.

Chim. Acta, 57, 1301-1308.

31. McAdams, W. H., (1926), Basic principles of

evaporation, distillation, and drying. J. Chem. Educ.,

3(2), 157.

32. Lando, J. B., Maron, S. H., (1974), Fundamentals of

Physical Chemistry. New York: Macmillan Publising.

33. Mulvaney, J., (1992), Essential oils and steam

distillation, Journal of the New Zealand Association of

Medical Herbalists AVENA, 15-19.

34. Coppen, J. J. W., (1995), Flavours and fragrances of

plant origin. J. Non-wood Forest Products, 1: 111.

35. Megawati, Saputra, S. W. D., (2012), A combination

of water-steam distillation and solvent extraction of

Cananga odorata essential oil, 2(10), 5-12.

36. Schultz, T. H., Flath, R. A., Mon, T. R., Eggling, S. B.,

and Teranishi, R., (1977), Isolation of Volatile

Components form a Model System. J. Agric. Food

Chem, 25, 446-9.

37. Heriyanto & Limantara, L., (2006), Komposisi dan

kandungan pigmen utama tumbuhan taliputri

Cuscuta australis R. Br dan Cassytha filiformis L.

Makara Sains, 10 (2), 69-75.

38. Jayawardena, A. L., & Tirimanna, A. S. L., (1961),

Studies on the chemical constituents of tea waste (B)

Carotenoids. Natural Products Laboratory, Ceylon

Institute of Scientific and Industrial Research,

(6)

39. Lin, J., Dai, Y., Guo, Y., Xu, H., Wang, X., (2012),

Volatile profile analysis and quality prediction of

Longjing tea (Camelia sinensis) by HS-SPME/GC-MS,

Journal of Zhejiang University-SCIENCE B

(Biomedicine & Biotechnology), 13(12), 972-980.

40. Smith, J. H. C., & Benitez, A., (1955), Chlorophylls:

Analysis in Plant Materials, In: Modern Methods of

Plant Analysis, Paeck, K., Tracey, M. V., (Eds.),

Springer-Verlag, Berlin.

41. Gross, J., (1991), Pigment In Vegetables: Chlorophyll

and Carotenoids. Van Nostrand Reinhold, New York,

1-351.

42. Daood, H. G., Biacs, P. A., Hoschke, A.,

Harkay-Vinkler, M., Hajdu, F., (1987), Separation and

identification of tomato fruit pigments by TLC and

HPLC. Acta Aliment. 16, 339-350.

43. Strain, H. H., Svec, W. A., (1969), Some procedures

for The Chromatography of The Fat-Soluble

Chloroplas Pigments. In: Giddings, J., Calvin, Keller,

Roy, A., Advances in Chromatography, Marcel Dekker

Inc., New York, 121-155.

44. Wickremasinghe, R. L., (1978), Tea. Advanced in Food

Research, 24, 229-286.

45. Taylor, S., Baker, D., Owuor, P., Orchard, J.,

Othieno, C., Gay, C., (1992), A Model for predicting

black tea quality from the carotenoid and chlorophyll

composition of fresh green tea leaves. Journal of the

(7)

46. Sanderson, G. W., Co, H., Gonzalez, J. G., (1971),

Biochemistry of tea fermentation: the role of

carotenes in black tea aroma formation. J. Food Sci.,

36, 231-236.

47. Sanderson, G. W., & Graham, H. N., (1973), On the

formation of black tea aroma. Journal of Agriculture

and Food Chemistry, 21, 576-585.

48. Howard, G. E., (1978), The volatile constituents of

tea, Food Chemistry, 4, 97-106.

49. Wickremasinghe, R. L., (1974), The mechanism of

operation of climatic factors in the biogenesis of tea

flavor. Phytochemistry, 13, 337-343.

50. Borse, B. B., Jagan Mohan Rao, L., Nagalakshmi, S.,

Krishnamurthy, N., (2002), Fingerprint of black teas

from India: identification of the region-specific

characteristics. Food Chem., 79, 419-424.

51. Takeo, T., Mahanta, P. K., (1983), Comparison of

black tea aromas of Orthodox and CTC tea and of

black tea made from different varieties. J. Sci. Food

Agr., 34, 307-310.

52. Yamanishi, T., Kobayashi, A. H., Uchida, A., Mori, S.,

Ohsawa, X., Sasakura, S., (1968), Flavour of black

tea V. Comparison of various types of black tea. Agr.

Biol. Chem. Tokyo, 32, 379-386.

53. Sharma, V., Joshi, R., Gulati, A., (2011), Seasonal

clonal variations and effects of stress on quality

chemicals and prephenate dehydratase enzyme

activity in tea (Camellia sinensis). Eur. Food Res.

(8)

54. Erturk, Y., Ercisli, S., Sengul, M., Eser, Z., Haznedar,

A., Turan, M., (2010), Seasonal variation of total

phenolic, antioxidant activity, and minerals in fresh

tea shoots (Camellia sinensis var. sinensis). Pak.

(Camellia sinensis). Genet. Resour. Crop Ev., 47,

107-114.

57. Shoae Hassani, A., Amirmozafari, N., Ordouzadeh,

N., Hamdi, K., Nazari, R., Ghaemi, A., (2008), Volatile

components of Camellia sinensis Inhibit Growth and

Biofilm Formation of Oral Streptococci in vitro. Pak.

J. Biol. Sci., 11(10), 1336-1341.

58. Qin, Z., Pang, X., Chen, D., et al., (2013), Evaluation

of Chinese tea by the electronic nose and gas

chromatography-mass spectrometry: correlation with

sensory properties and classification according to

grade level. Food Res. Int., 53(2), 864-874.

59. Bailey, B. A., Strem, M. D., Bae, H., et al., (2005),

Gene expression in leaves of Theobroma cacao in

response to mechanical wounding, ethylene, and/or

(9)

60. Bhattacharyya, N., Seth, S., Tudu, B., et al., (2007),

Monitoring of black tea fermentation process using

electronic nose. J. Food Eng., 80(4), 1146-1156.

61. Cho, J. Y., Mizutani, M., Shimizu, B. I., et al., (2007),

Chemical profiling and gene expression profiling

Referensi

Dokumen terkait

Jadi dengan demikian kita dapat definisikan bahwa olah raga Arung Jeram (Whit e Wat er Raft ing) merupakan olah raga mengarungi sungai berjeram, dengan menggunakan perahu

Skripsi dengan judul “Pengaruh Kualitas Produk Terhadap Loyalitas Konsumen (Studi Pada Pengguna Samsung Android Phone Galaxy di Gallery Malang)” adalah hasil karya

Yang Maha Pengasih lagi Maha Penyayang, karena telah melimpahkan semua rahmat dan hidayah-Nya, sehingga penulis dapat menyelesaikan penyusunan skripsi yang berjudul ”

[r]

[r]

Setelah adanya perhitungan dapat dilihat bahwa waktu pengamatan pada loket Manajemen lebih besar dari waktu yang diharapkan maka hpotesa yang menandakan bahwa pelayanan loket yang

Tujuan penelitian ini adalah untuk mengetahui: 1) Faktor-faktor yang mempengaruhi keputusan pembelian kosmetik sariayu di kecamatan Pungging kabupaten Mojokerto. 2) Faktor dominan

Lampiran 11 laporan laba rugi perusahaan ciputra property tahun 2009 Lampiran 12 laporan laba rugi perusahaan ciputra property tahun 2010 Lampiran 13 laporan laba rugi perusahaan