Michael Lee REFERENCES
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Amelia, R. 2011. The Study of Production of Ready to Drink Butterfly Pea Extract.
BS Thesis. Department of Food Technology. Swiss German University, Tangerang, Indonesia.
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Brenes, C.H., D.D Pozo-Insfran, S.T. Talcott. 2004. Stability of copigmentedanthocyanins and ascorbic acid ia a grape juice model system.
Department of Food Technology, IYESM – Campus Monterrey.
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International Journal of Food Science and technology 45:1902-1908.
Michael Lee Dangles, O., N. Saito, and R. Brouillard. 1993. Kinetic and thermodynamic control of flavylium hydration in the pelargonidincinnamic acid complexation-origin of the extraordinary flower color diversity of Pharbitis-Nil. J. Am. Chem.115:3125-3132.
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Gould, K.S., Markham, K.R., Smith, R.G., Goris, J.J., 2000. Functional role of anthocyanins in the leaves of Quintinia serrata. J Exp Bot 51(347):1107-1115.
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Handoyo, M. 2011. Spray Drying of Butterfly Pea (Clitoria Ternatea) Petals Extract and Study of its Stability. BS Thesis. Department of Food Technology. Swiss German University, Tangerang, Indonesia.
Heins, A., H. Stockmann, and K. Schwarz. 2001. Designing "anthocyanin-tailored"
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Heinzle, E., Biwer, A.P. and Cooney, C.L. Development of Sustainable Bioprocess:
Modeling and Assessment. John Wiley and Sons, England, 2007.
Indriyani, F. 2012. The Study of Stability of Antioxidant Activity in Butterfly Pea Extract Syrup. BS Thesis. Department of Food Technology. Swiss German University, Tangerang, Indonesia.
Michael Lee Islam, K.M.S. 2012. Use of citric acids in broiler diets. World’s Poultry Science Journal 68(1):104-118.
Jackson, L.S., K. Lee. 1991. Microencapsulation in the food industry. Lebensmittel- wissenschaft und technologie 24:289-297.
Jordheim, M. 2007. Isolation, identification, and properties of pyranoanthocyanins and anthocyanin forms. University of Bergen.
Kazuma, K., K. Kogawa, N. Noda, N. Kato, and M. Suzuki. 2004. Identification of delphinidin glucoside, a postulated intermediate in the biosynthesis of ternatin C5 in the blue petals of clitoria ternatea (butterfly pea). Chemistry & Biodiversity 1:1762- 1770.
Kamkaen, N. and J. M. Wilkinson. 2009. The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel. Phytotherapy Research. 23(4): 1624–1625.
Lee, J., R.W. Durst, and R.E. Wrolstad. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International 88(5):1269-1277.
Lebovka, N., E. Vorobiev, F. Chemat. Enhancing Extraction Processes in the Food Industry. Boca Raton, AS: CRC Press, 2012.
Marpaung, A.M. 2012. Optimisasi proses ekstraksi pigmen antosianin bunga teleng (Clitoria ternatea L.) dengan metode response surface. Institut Pertanian Bogor.
Malabadi, R.B., and K. Nataraja. 2001. Shoot regenerations in leaf explants of Clitoria ternatea L. cultured in vitro. Phytomorphology 51(2):169-172.
Mohamad, M.F., S.N.S Nasir, and M.R. Sarmidi. Degradation kinetics and colour of anthocyanins in aqueous extracts of butterfly pea. As J Food Ag Ind 4(5):306-315.
Moris, J.B. 2009. Characterization of butterfly pea (Clitoria ternatea L.): Accession for morphology, phenology, reproduction, and potential nutraceutical, pharmaceutical trait utilization. Genet Resour Crop Evol 56:421-427.
Michael Lee Nothlings, U., S.P. Murphy, L.R. Wilkens, B.E. Henderson, and L.N. Kolonel. 2007.
Flavonols and pancreatic cancer risk: the multiethnic cohort study. Am J Epidemiol 166:924–931.
Pant, G., G. Kumar, L. Karthik, R.G. Prasuna, and R.K. Bhaskara. 2011. Antioxidant activity of methanolic extract of blue green algae Anabaena sp. (Nostocaceae). Euro.
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Patras, A., N.P. Brunton, C. O‟Donnell, and B.K. Tiwari. 2010. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology 21(1):3–11.
Pranatri, F. 2012. The Study of Formulation of Effervescence on Butterfly Pea Extract Syrup. BS Thesis. Department of Food Technology. Swiss German University, Tangerang, Indonesia.
Reyes, L.F., L.C. Zevallos. 2005. Degradation kinetics and colour of anthocyanins in aquaeous extracts of purple- and redfelsh potatoes (Solanum tuberosum L.). Food Chemistry 100(207):885-894).
Roobha, J., M. Saravanakumar, K.M. Aravindhan, & P. Sunganya devi. 2011. The effect of light, temperature, pH on stability of anthocyanin pigments in Musa Acuminata bract. Research in Plant Biology 1(5):5-12.
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Singletary, K.W., K.J. Jung, and M. Giusti. 2007. Anthocyanin-rich grape extract blocks breast cell DNA damage. J Med Food 10:244–251.
Taranalli, A.D., T.C. Cheeramkhuzy. 2003. Influence of clitoria ternatea extracts on memory and cerebro cholinergic activity in rats. Pharmaceutical Biology 38:51-56.
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Michael Lee Theodoropoulos, T., P. Irving. 2012. Method for the volumetric reduction (weathering) of Australian reference Kuwait crude oil using a rotary evaporator.
https://www.amsa.gov.au/environment/maritime-environmental-emergencies/national plan/General-Information/control-agents/documents/METHODOLOGY.pdf,
Accessed on June 12, 2014.
Tsai, P.J., Y.Y. Hsieh, and T.C. Huang. 2004. Effect of sugar on anthocyanin degradation and water mobility in a roselle anthocyanin model system using 170 NMR. J Agric Food Chem 52(10):3097-3099.
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Vankar P. and J. Srivastava. 2010. Evaluation of Anthocyanin Content in Red and Blue Flowers. International Journal of Food Engineering 6(4):1-8.
Wrolstad, R.E., R.W. Durst, and J. Lee. 2005. Tracking color and pigment changes in anthocyanin products. Trends in Food Science & Technology 16:423-428.
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Zussiva, A., B.K. Laurent, and S. Budiyati. 2012. Ekstraksi dan analisis zat warna biru (anthosianin) dari bunga telang (clitoria ternatea) sebagai pewarna alami.
Jurnal Teknologi Kimia dan Industri. 1(1):356-365.
