CANDLENUT OIL ENCAPSULATION USING HYDROXYPROPYL Page 62 of 77
METHYLCELLULOSE IN APPLICATION OF BREAD FORMULATION
Meiriska Saga REFERENCES
Anbudhasan, D., Ramasamy, and V., Dhineskumar. 2016. Optimization of Emulsions and Encapsulation Methods for the Production of Functional Foods by Adding Fish and Algal Oil. Journal of Food and Dairy Technology 4(4): 4-10.
Apelia, I. 2013. Formulation of baby rusks enriched with omega-3 from candlenut oil extract. BS Thesis. Department of Food Technology Swiss German University, Tangerang, Indonesia.
Ayala, A., Muñoz, M.F., and Argüelles, S. 2014. Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2- Nonenal.Oxidative Medicine and Cellular Longevity
Bae, E.K., and Lee, S.J. 2008. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. Journal of Microencapsulation 25(8): 549-560.
Bajaj, P.R., Tang, J., Sablani, S.S. 2015. Pea Protein Isolates: Novel Wall Materials for Microencapsulating Flaxseed Oil. Food Bioprocess Technology.
Bakry et al. 2016. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications. Comprehensive Reviews in Food Science and Food Safe 15: 143-182.
Bhise, S., and Kaur, A. 2014. Baking quality, sensory properties and shelf life of bread with polyols. Journal of Food Science Technology 51(9): 2054-2061.
Buffo, R.A., Probst, K., Zehentbauer, G., Luo, Z., and Reineccius, G.A. 2002. Effects of agglomeration on the properties of spray-dried encapsulated flavours. Flavour and Fragrance Journal 17: 292-299.
CANDLENUT OIL ENCAPSULATION USING HYDROXYPROPYL Page 63 of 77
METHYLCELLULOSE IN APPLICATION OF BREAD FORMULATION
Meiriska Saga Cendikiawan, Lucas Herman. 2016. Effect of candlenut oil addition to physicochemical properties of gummy candy. BS Thesis. Department of Food Technology Swiss German University, Tangerang, Indonesia.
Drain, J., 2016. Aged Butter Part 2: The Science of Rancidity. Nordic Food Lab.
Embuscado, M.E, and Huber, K.C, ed. 2009. Edible Films and Coatings for Food Applications. New York, USA: Springer.
Fuchs, M., Turchiuli, C., Bohin, M., Cuvelier, M.E., Ordonnaud, C., Peyrat-Maillard, M.N. and Dumoulin, E. 2006. Encapsulation of oil in powder using spray drying and fluidised bed agglomeration. Journal of Food Engeneering 75(1): 27-35.
Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., and Saurel, R. 2007.
Applications of spray-drying in microencapsulation of foodingredients: An overview.
Food Research International 40: 1107-1121.
Gökmen, V., Shimoni, E. 2011. Development of functional bread containing nanoencapsulated omega-3 fatty acids. Journal of Food Engineering 105(4): 585-591.
Hogan, S.A., Mcnamee, B.F., O’riordan, E.D., and O’sullivan, M. 2001.
Microencapsulating properties of sodium caseinate. J. Agric. Food Chem. 49: 1934- 1938.
Horrocks, L.A., and Yeo, Y.K. 1999. Heath benefits of docosahexaenoic acid (DHA).
Pharmacol Research 40(3): 211-225.
ISO 3960. 1998. Animal and Vegetable Fats and Oils-Determination of Peroxide Value. Geneva: ISO
Jafari, S.M., Assadpoor, E., He, Y., and Bhandari, B. 2008. Encapsulation Efficiency of Food Flavours and Oils during Spray Drying. Drying Technology 26: 816-835.
Karim et al. 2015. Microencapsulation of Fish Oil using Hydroxypropyl Methylcellulose as a Carrier Material by Spray Drying. Journal of Food Processing and Preservation, 40: 140-153.
CANDLENUT OIL ENCAPSULATION USING HYDROXYPROPYL Page 64 of 77
METHYLCELLULOSE IN APPLICATION OF BREAD FORMULATION
Meiriska Saga Kolanowski, W., Laufenberg, W., and Kunz, B. 2004. Fish oil stabilization by microencapsulation with modified cellulose. International Journal of Food Sciences and Nutrition 55(4): 333-343
Krisnawati, H., Kallio, M., and Kanninen, M. 2011. Aleurites moluccana (L.) Willd.:
Ecology, silviculture and productivity. Bogor, Indonesia: CIFOR.
Lee, Chang-Moon., Kim, Myoung-Hee., Na, Hye-Sook., Kim, Jin., and Lee, Ki-Young.
2013. The Effect of Caseinate on Inclusion Complexes of γ-Cyclodextrin for Oxidative Stabilization of Fish Oil. Biotechnology and Bioprocess Engineering 18: 507-513.
Mindaryani, A., and Rahayu, S.S. Epoxidation of candlenut oil. Japan: IEEE, Chemistry and Chemical Engineering, 2010, International Conference.
Nettleton, J.A. 2012. Omega-3 Fatty Acids and Health. New York, USA: Springer.
Norulaini, N.A., Budi, R.S., Omar, A., MD Zaidul, L.S., and Omar, A.K. 2004. Major Chemical Constituents of Candlenut Oil Extract Using Supercritical Carbondioxide.
Malaysian Journal of Pharmaceutical Sciences 2(1): 61-72
Stein, A.J. 2010. Global impacts of human mineral malnutrition. Plant Soil 335(1- 2):133-154.
Sulistianing, R. 1995. Pembuatan dan Formulasi Roti Tawar dan Roti Manis Skala Kecil. BS Thesis. Department of Agricultural Technology Institute of Agricultural (IPB), Bogor, Indonesia.
Suparyono, B.O. 2015. Substitusi Tepung Kimpul (Xanthosoma Sagittifolium) Dan Tepung Terigu Terhadap Sifat Fisiko Kimia Dan Sensori Roti Manis. BS Thesis.
Department of Agricultural University of Lampung, Indonesia.
Susanto, F. 2015. Breakfast Skipper and Breakfast Eater: Which is Better. International Journal of Nutrition and Food Sciences 4(5): 565-573.
Thornton, M.H., Johnson, C.S., and Ewan, M.A. 1944. The component fatty acids of soybean lecithin. Oil & Soap 21(3): 85-87.
CANDLENUT OIL ENCAPSULATION USING HYDROXYPROPYL Page 65 of 77
METHYLCELLULOSE IN APPLICATION OF BREAD FORMULATION
Meiriska Saga Tirgar, M., Jinap, S., Zaidul, I.S.M., and Mirhosseini, H. 2015. Suitable coating material for microencapsulation of spray-dried fish oil. Journal of Food Science Technology 52(7): 4441- 4449
Tjhin, N. 2014. Effect of Oxygen Concentration and Heat Treatment to the Stability of Omega-3 Content in Candlenut Oil. BS Thesis. Department of Food Technology Swiss German University, Tangerang, Indonesia.
Tonon, R.V., Grosso, C.R.F., and Hubinger, M.D. 2011. Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Research International 44: 282-289.
Wijaya, T. 2008. Extraction of candlenut oil using cold press method. BS Thesis.
Department of Food Technology Swiss German University, Tangerang, Indonesia.
Zuidam, N.J., and Nedovic, V, ed. 2009. Encapsulation Technologies for Active Food Ingredients and Food Processing. New York, USA: Springer.
