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    Daftar Pustaka2

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    EDDI SUPRIADI
    The document lists references from various sources about food science topics such as sensory evaluation, flavor release, food matrices, beverages, and flavor chemistry. It includes journal articles, book chapters, textbooks, dissertation, and websites that cover areas like sensory techniques, water, citric acid, non-alcoholic beverages, flavor profiling, and flavor delivery from foods. The references are written in both English and Indonesian and cite work from multiple authors and years ranging from 1978 to 2011.

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    Daftar Pustaka2

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    EDDI SUPRIADI
    37 views2 pages
    The document lists references from various sources about food science topics such as sensory evaluation, flavor release, food matrices, beverages, and flavor chemistry. It includes journal articles, book chapters, textbooks, dissertation, and websites that cover areas like sensory techniques, water, citric acid, non-alcoholic beverages, flavor profiling, and flavor delivery from foods. The references are written in both English and Indonesian and cite work from multiple authors and years ranging from 1978 to 2011.

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    The document lists references from various sources about food science topics such as sensory evaluation, flavor release, food matrices, beverages, and flavor chemistry. It includes journal articles, book chapters, textbooks, dissertation, and websites that cover areas like sensory techniques, water, citric acid, non-alcoholic beverages, flavor profiling, and flavor delivery from foods. The references are written in both English and Indonesian and cite work from multiple authors and years ranging from 1978 to 2011.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    37 views2 pages

    Daftar Pustaka2

    Uploaded by

    EDDI SUPRIADI
    The document lists references from various sources about food science topics such as sensory evaluation, flavor release, food matrices, beverages, and flavor chemistry. It includes journal articles, book chapters, textbooks, dissertation, and websites that cover areas like sensory techniques, water, citric acid, non-alcoholic beverages, flavor profiling, and flavor delivery from foods. The references are written in both English and Indonesian and cite work from multiple authors and years ranging from 1978 to 2011.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    DAFTAR PUSTAKA

    Adawiyah D R, Waysima. 2009. Buku Ajar Evaluasi Sensori Produk Pangan. Departemen
    ITP Fateta IPB, Bogor.

    Bakker, J., W.E. Brown, B.M. Hills, N. Boudaud, C.E. Wilson, dan M. Harrison. 1996.
    Effect of The Food Matrix on Flavor Release ans Perception. Di dalam Flavor
    Science : recent Development, A.J. Taylor dan D.S. Mottram (eds). The Royal
    Society of Chemistry.

    Dijkterhuis, G. 1999. Dynamic Sensory Methods. The World of Ingredients. Oktober 1999.
    Hlm 24-25.

    Green, D. W. 1981. Postmix Dispensing Technology. In : H. W. Houghton (Ed).


    Development in Drinks, Soft Drinks Technology p 31-50. Applied Science,
    Publisher Ltd, London.

    Heath, H. B. 1981. SourceBook of Flavors. AVI Publishing Company. Westport,


    Connecticut.

    Houghton, H. W. and D. McDonald. 1978. Water. In : Green, L. F. Development in Drinks,


    Soft Drinks Technology p 97-100. Applied Science, Publisher Ltd, London.

    Kapoor, K. K., K. Chaundry, and P. Tauro. 1982. Citric Acid. In : Prescot, S. C. And C. G.
    Dunn. Industrial Microbiology p 134-139. The AVI Pub.Co.,Inc., Wesport,
    Connecticut.

    Linforth, R., Friel E. N., dan Taylor A. J. 1996. Time Course Profilling of Volatile Release
    from Food During the Eating Process. Di dalam Flavour in Food. CRC Press.
    Washington DC.

    Meilgard, M., Civille, G.V dan B.T. Carr. 1999. Sensory Evaluation Technique, 3 rd ed. CRC
    Press, Boca Raton.

    Morton ID and AJ Macleod. 1982. Food Flavour Part A. Introduction. Elseiver, Amsterdam.

    Overbosch, P., W.G.M. Agterof, dan P.G.M. Haring. 1991. Flavor Release In The Mouth.
    Food Reviews International 7 (2): 137-184.
    Setyaningsih, D., Anton Apriyantono, Maya Puspita Sari. 2010. Analisis Sensori untuk
    Industri Pangan dan Agro. Bogor. IPB Press.

    Thorner, M. E. And R. J. Herzberg. 1978. Non-Alcoholic Food Service Hand Book. AVI
    Pub.Co., Wesport Connecticut.

    35
    Taylor, A. J and Linforth R. S. T. 1998. Flavour Release In The Mouth, Trends Food Sci.
    Tech. 7 (12). 444-448
    Van Ruuth, S.M. dan J.P. Roozen. 2002. Delivery of Flavours From Food Matrices. Di dalam
    Food Flavour Technology. A.J. Taylor (ed). Sheffield Academis Press, UK.

    Winarno, F.G. 1997. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama, Jakarta.

    Woodroof, J. G. And G. F. Philips. 1981. Beverages: Carbonated and Non Carbonated. AVI
    Publishing Co.Inc., Wesport. Connecticut.

    Wulandhari NWT. 2007. Optimasi Formulasi Sosis Berbahan Baku Surimi Ikan Patin
    (Pangasius pangasius) dengan Penambahan Karagenan (Euchema sp.) dan Susu
    Skim untuk Meningkatkan Mutu Sosis [skripsi]. Bogor: Departemen Ilmu dan
    Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

    Zuhra C. 2006. Flavor (Citarasa). www.library.usu.ac.id. [15 April 2011]

    36

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