Bibliografi Teknologi Pascapanen Tanaman Sayuran Tahun 2013 disusun dan didistribusikan kepada pengguna di lingkungan Badan Penelitian dan Pengembangan Pertanian. Pengaruh Pelapisan dan Pengemasan Makanan Terhadap Mutu Asparagus Putih (Asparagus officinalis L.) Selama Penyimpanan Dingin / Tzoumaki, M.V., Biliaderis, C.G., Miltiadi, V.
2011 CABI
ScienceDirect
2012 CABI
ProQuest
2013 ScienceDirect
Bawang Merah 2008
2009 ScienceDirect
2010 CABI
2011 ScienceDirect
2012 ProQuest
Bawang Putih 2008
Experimental and theoretical investigation of garlic drying behavior in an inert medium fluidized bed assisted by microwave / Souraki, B.A., Mowla, D.
TEEAL
Garlic (Allium sativum L.) and ready-to-use garlic products: in vitro antioxidant activity / Queiroz, Y.S., Ishimoto, E.Y., Deborah, H.M. Pre-storage application of some essential oils and food preservatives against black mold on garlic cloves during storage / El- Mougy, N.S., El-Gamal, N.G., Kader, M.M.A.
2010 TEEAL
2012 DOAJ
Effects of storage duration, temperature and cultivar on the severity of garlic fat rot caused by Fusarium proliferatum / Lamaer, D.P., Patón, L.G., Díaz, M.G., Serna, J.G., Sáez, S.B. Response surface optimization of process variables for microencapsulation of garlic (Allium sativum L.) oleoresin by spray drying / Balasubramani, P., Viswanathan, R., Vairamani, M.
Bayam 2008
Total and individual carotenoid and phenolic acid content in fresh, chilled and processed spinach (Spinacia oleracea L.) / Bunea, A., Andjelkovic, M., Socaciu, C., Bobis, O., Neacsu, M., Verhé, R . , Van Camp, J. Total and individual carotenoid and phenolic acid content in fresh, chilled and processed spinach (Spinacia oleracea L.) / Andre, B., Mirjana, A., Carme, S., Otili, B., Madalin , N ., Rolan, V., Van Camp, J.,.
2009 DOAJ
Inactivation of Escherichia coli O157:H7 on the intact and damaged parts of lettuce and spinach leaves using allyl isothiocyanate, carvacrol and cinnamaldehyde in vapor phase / Mohammad, O.M., Joseph, F. Using the systems approach to determine the fate of Escherichia coli O157: H7 on fresh lettuce and spinach / Doering, H.J., Harrison, M.A., Morrow, R.A., Hurst, W.C., Kerr, W.L.
2010 ScienceDirect
2011 DOAJ
Consumer perception of freshness of spinach samples exposed to different storage conditions / Jung, Y.J., Padmanabahn, A., Hong, J.H., Lim, J., Kim, K.O. Postharvest Biology and Technology, Volume 73, p. Keywords: spinach; Freshness;. Effect of various process parameters on the efficiency of commercial postharvest washing of minimally processed spinach and chopped lettuce / Barrera, M.J., Blenkinsop, R., Warriner, K. Keywords: Fresh produce; spinach; Salad;
BIT 2008
Osmotic dehydration of red cabbage in sugar beet molasses: mass transfer kinetics / Misljenovic, N.M., Koprivica, G.B., Lević, L.B., Filipcev, B.V., Kuljanin, T.A. Treatment of sugar beet juice with chemical and natural coagulants / Šćiban, M.B., Klašnja, M.T., Antov, M.G.
2013 DOAJ
Effect of hot water or microwave radiation on cell wall properties / Latorre, M.E., de Escalada Plá, M.F., Rojas, A.M., Gerschenson, L.N. Use of concentrate after membrane filtration of thin sugar beet juice for ethanol production / Rygielska, J.K., Pietrzak, W., Regiec, P., Stencel, P.
Brokoli 2008
The effect of combined treatment with hot air and UV-C on the age and quality parameters of minimally processed broccoli (Brassica oleracea L. The effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets / Dziki, U.G. Effects of pressure/temperature treatments on endogenous stability and activity.
2009 CABI
The effect of UV-A and UV-B radiation on the yellowing of broccoli flowers (Brassica oleracea L. Italica Group) during storage / Aiamla-or, S., Yamauchi, N., Takino, S., Shigyo, M. Influence of combined heat Treatment with air and UV-C on the antioxidant system of minimally processed broccoli (Brassica oleracea L.
Buncis 2009
2011 ProQuest
Effect of cooking methods on selected physicochemical and nutritional properties of barlotto beans, chickpeas, faba beans and white beans / Güzel, D., Sayar, S. Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L .
Cabai 2008
Effect of air drying temperature on the quality of rehydrated dried red pepper (var. Lamuyo) / Gálvez, A.V., Mondaca, R.L., Sáinz, C.B., Fito, P.P., Andrés, A. Effect of thermal blanching and of high-pressure treatments on sweet green and red bell .
2009 ProQuest
Effect of air drying temperature on the physicochemical properties, antioxidant capacity, color and total phenolic content of red pepper (Capsicum annuum, L. Comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annuum L.) ) / Rico, CW, Kim, G.R., Ahn, J.J., Kim, H.K., Furuta, M., Kwon, J.H.
Kacang Jogo 2008
2012 ScienceDirect
Epekto ti panagluto ken panagtubo iti phenolic a komposision ken biolohikal a tagikua dagiti natayengteng a beans (Phaseolus vulgaris L.) T., Sawdust, M.P.G., Palomino, O.M., Roadman, M.E. Dagiti panagandar a tagikua dagiti arina manipud iti nababa a temperatura a nairuar a navy ken pinto a beans (Phaseolus vulgaris L.) / Siddiq, M., Kelkar, S., Harte, J.B., Dolan, K.D.
Kembang kol 2008
Glucosinolates, l-ascorbic acid, total phenolics, anthocyanins, antioxidant properties and color in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage / Volden, J., Bengtsson, G.B., Tr Wicklund. Glucosinolates, L-ascorbic acid, total phenolics, anthocyanins, antioxidant properties and color in cauliflower (Brassica oleracea L. ssp botrytis); effects of long-term freezer storage / Volden, J., Bengtsson, G.B., Wicklund, T.
2010 DOAJ
Effects of processing (blanching, boiling, steaming) on glucosinolate content and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis) / Volden, J., Borge, G.I.A., Hansen, M., Wicklund, T., Bengtsson, G.B. Comparison of nutritional value, sensory qualities and food safety of kohlrabi stalks (Brassica oleracea var. gongylodes L.) organically and qualitatively kept in cold storage / Gaweda, M., Niziol-Lukaszewska, Z.
Kentang DOAJ
Enthalpy-entropy compensation for water loss of potato slices during deep frying / Zúñiga, R.N., Moyano, P.C., Pedreschi, F. Sorption isotherms of potato slices dried and textured by controlled sudden decompression / Iguedjtal, T., Louka, N. , Allaf, K. Kinetics of extraction of reducing sugars during blanching of potato slices / Pedreschi, F., Travisany, X., Reyes, C., Troncoso, E., Pedreschi, R.
2010 ProQuest
Effect of electrostatic interactions on the pasting properties of potato starch/xanthan gum combinations / Xuran, C., Yan, H., Zhengbiao, G., Yayuan, Z. Effect of hydrocolloid coatings on the heat transfer and oil absorption during frying of potato strips / Kim, D.N., Jongbin, L., In Young, B., Hyeon, G.L., Suyong, L. Effect of potato starch modification on mechanical parameters and grain morphology / Stasiak, M., Rusinek, R., Molenda, M., Fornal, J., Blaszczak, W.
2013 ProQuest
Conversion of water-insoluble potato starch waste to reducing sugars by unconventional technologies / Hernoux, A., Lévêque, J.M., Lassi, U., Boisseau, S.M., Marais, M.F. Germination inhibition of potato tubers during storage by controlled release of essential oil using the wick application method / Owolabi, M.S., Olowu, R.A., Lajide, L.,. Long-term stability of selected potato starch - non-starch hydrocolloid binary gels / Krystyjan, M., Adamczyk, G., Sikora, M., Tomasik, P.
Kubis 2008
Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple fleshed potatoes affected by boiling / Burgos, G., Amoros, W., Muñoa, L., Sosa, P., Cayhualla, E., Sanchez , C ., Díaz, C., Bonierbale, M. Regulation of metabolic changes in shredded cabbage from modified atmosphere packaging / Plestenjak, A., Požrl, T., Hribar, J., Unuk, T., Vidrih, R. Microbiological and visual quality of cut cabbage as affected by packaging treatments / Hee, L.H., SeokIn, H., DongMan, K.
2011 GREENR
Labu Merah 2008
Lobak 2009
Combined effects of chlorine dioxide, drying and dry heat treatments in inactivating microorganisms on radish seeds / Bang, J., Haeyoung, K., Hoikyung, K., Beuchat, L.R., Jee-Hoon, R.
Mentimun 2009
Effect of yeast saccharide treatment on nitric oxide accumulation and chilling damage in cucumber fruit during cold storage / Jufang, D., Qin, Y., Li, L., Maojun, X. Magnetic resonance imaging and relaxometry for visualization of internal damage due to freeze pickling of cucumber / Kotwaliwale, N., Curtis, E., Othman, S., Naganathan, G.K., Subbiah, J.
Paprika 2008
Effects of temperature, pH and controlled water activity on the inactivation of Bacillus cereus spores in paprika dust by near-IR radiation/ Staack, N., Ahrné, L., Borch, E., Knorr, D. Application of subcritical carbon dioxide (LCO2) for the extraction/fractionation of carotenoids from red paprika / Rutkowska, J., Stolyhwo, A. Effect of post-harvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annuum L .) / Rao, T.V.R. , Gol, K., Shah, K.
Sayuran 2008
Effectiveness of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally processed vegetables / Abadias, M., Usall, J., Oliveira, M., Alegre, I., Viñas, I. Microbiological quality of fresh, minimally processed vegetables processed fruits and vegetables, and sprouts from retail establishments / Abadias, M., Usall, J., Anguera, M., Solsona, C., Viñas, I. Effect of high pressure/high temperature processing on chemical pectin conversions in relation to fruit and vegetable texture / De Roeck, A., Duvetter, T., Fraeye, I., van der Plancken, I., Sila, D.N., Van Loey, A., Hendrickx, M.
2010 GREENR
Infusion of grape phenols into fruits and vegetables by osmotic treatment: phenolic stability during air drying / Rózek, A., Pérez, JVG, F. Effect of expansion by instantaneous controlled pressure drop on the dielectric properties of fruits and vegetables / Kristiawan, M. , Sobolik, V., Klíma, L., Allaf, K. Factors influencing the levels of phytochemicals in selected fruits and vegetables during pre- and post-harvest food processing activities / Tiwari, U., Cummins, E.
2012 GREENR
Description of the lactic acid bacteria microbiota associated with traditional fermented vegetable production in Vietnam / Nguyen, T.L.D., Van Hoorde, K., Cnockaert, M., De Brandt, E., Maarten, A., Le Thanh, B ., Vandamme, P. International Journal of Food Microbiology, February 4, 2013, ISSN 0168-1605 Keywords: Fermented vegetables; Lactic acid bacteria; Diversity; MALDI-TOF. Products of plant origin: A new alternative for the consumption of probiotic bacteria / Martins, E.M.F., Ramos, A.M., Vanzela, E.S.L., Stringheta, P.C., de Oliveira Pinto, C.L., Martins, J.M.
Selada 2008
Inactivation of Escherichia coli O157:H7 on the intact and damaged parts of lettuce and spinach leaves using allyl isothiocyanate, carvacrol and cinnamic aldehyde in vapor phase / Obaidat, M.M., Frank, J.F. Behavior of Escherichia coli O157:H7 on damaged leaves of spinach, lettuce, coriander and parsley stored at incorrect temperatures / Khalil, R.K., Frank, J.F. Inactivation of Escherichia coli O157:H7 on lettuce using low-energy X-rays / Jeong, S., Marks, B.P., Ryser, E.T. , Moosekian, S.R.
2013 ScienceDirect
Terung 2011
Tomat 2008
DOAJ
Effect of different packaging systems on the quality of tomato fruits (Lycopersicon esculentum var. Rio Grande) during storage / Sammi, S., Masud, T. Methyl jasmonate in combination with modified atmosphere packaging to extend the shelf life of tomato (Lycopersicon esculentum Mill.) . during cold storage / Siripatrawan, U., Assatarakul, K. Effect of harvest and storage conditions on post-harvest quality of tomato (Lycopersicon esculentum Mill) cv.
GREENR
Effect of chemical additives on the shelf life of tomato juice / Hossain, Md.N., Fakruddin, Md., Islam, Md.N. Effect of high-pressure homogenization (HPH) on the rheological properties of tomato juice: time-dependent and stable shear / Augusto, PED, Ibarz, A., Cristianini, M. Effect of high-pressure homogenization (HPH) on the physical stability of tomato juice / Kubo, M.T.K., Augusto, P.E.D., Cristianini, M.
Wortel 2008
Effects of acid pretreatments on some physicochemical properties of carrot subjected to hot air drying / Hiranvarachat, B., Devahastin, S., Chiewchan, N. International Journal of Food Engineering, Volume 7, Issue 4, 2011, ISSN 1556-3758 Keywords: Carrot; Microwave drying; Response surface methodology; Quality. Variations in ultrasonic frequency and time as pre-treatments for carrot air drying / Abano, E.E., Sam-Amoah, L.K., Plange, A.B.
INDEKS SUBJEK
High-pressure sterilization, 151 High-strength wastewater, 66 High temperature, 112 High-performance varieties, 57 High-intensity pulsed, 108 High-intensity ultrasound, 142 High-lycopene varieties, 116 High-pressure homogenization, 66 High-pressure treatment, 28, 116 High-pressure sterilization, 86 High-strength wastewater, 64 foods with high sugar content, 126 Himalaya , 87.
Microbial composition, 111 Microbial decomposition, 22 Microbial diversity, 17 Microbial electricity, 73 Microbial counting, 16 Microbial flora, 47 Microbial fuel cell, 73 Microbial growth, 16, 148 Microbial inactivation, 16 Microbial load, 2, 50 Microbial response, 17 Microbial composition spoilage, 118 Microbial stabilization, 4. Quality attributes, 91, 118 Quality attributes, 108 Quality control, 86 Quality parameters, 42 Quality detection, 91 Quality-related enzymes, 137 Quality-related attributes, 115 Quercetin, 6. Surface , 61, 63 Surface concentration, 15 Surface free energy, 52 Surface hydrophobicity, 52 Surface methodology, 79 Surface morphology, 98 Surface shear stress, 58 Superfusion, 10.
