Tuesday, 2 June 2015

References

1.  B, N 2015, Nasi Kerabu Lunch-Authentic Malaysian Cuisine, viewed 31 May 2015, <https://eatfeastly.com/meals/d/19183728/?rf=fwebprofinac>.
2.      Brule 2015, Butterfly Pea Flower, viewed 31 May 2015, <http://b-lure.com/butterfly-pea-flowers/>.
3.      Color Maker Inc 2015, Natural vs synthetic, viewed 28 May 2015, <http://www.colormaker.com/natural-ingredients_natural.html>.
4.      Corriher SC 2015, Chlorophyll Supplementation, viewed 31 May 2015, <http://healthwyze.org/index.php/component/content/article/446-you-should-consider-chlorophyll-supplementation.html.

5.      Food Info 2014, Chlorophyll, viewed 2 June 2015, <http://www.food-info.net/uk/colour/chlorophyll.htm>.

6.              Foss 2015, Soxtec™ 8000, viewed 31 May 2015<http://www.foss.dk/-/media/Images/CA/soxtec8000/soxtech_extraction_sketch%20jpg.ashx>.

7.      Freeman, BC & Beattie, GA 2015, An overview of Plant Defenses against Pathogens and Herbivores, viewed 2 June 2015,
<http://www.apsnet.org/edcenter/intropp/topics/Pages/OverviewOfPlantDiseases.aspx>.

8.      Haivenu 2013, Treat Yourself to Malaysian Onde-Onde, viewed 31 May 2015, <http://www.haivenu-vietnam.com/travel-blogs/wp-content/uploads/2013/10/the-onde-onde-cake.jpg>.

9.      Hardesty, J & Attili, B 2010, Spectrophotometry and the Beer-Lambert Law: An Important Analytical Technique in Chemistry, Collin College, U.S, viewed 31 May 2015, <http://www.collin.edu/chemistry/Handouts/1411/Beer's%20Law.pdf>.

10.  Harrington, R 2015, Does artificial food coloring contribute to ADHD in children, viewed 30 May 2015, <http://www.scientificamerican.com/article/does-artificial-food-coloring-contribute-to-adhd-in-children/>.

11.  IndonesiaEats 2011, Bunga Telang (Blue Pea Vine or Butterfily Pea), A Natural Blue Food Dye, viewed 28 May 2015, < http://indonesiaeats.com/blue-vine-butterfy-pea-bunga-telang-teleng-biru/>.
12.  Naz, K 2015, ‘Chemistry of Food Colour’, viewed 2 June 2015, <http://www.feingold.org/Research/PDFstudies/colors.pdf>.
13.  Photosh 2015, Nyonya, viewed 31 May 2015,
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14.  Porrarud, S. and Pranee, A 2010, “Microencapsulation of Zn-chlorophyll Pigment from Pandan Leaf by Spray Drying and Its Characteristic”, International Food Research Journal vol.17, p.p1031-1042.
15.  Rusli BF 2011, Extraction and Characterization of Malaysia Pandan Leaves by Soxhlet Method, Bachelor, University Malaysia Pahang, Pahang.
16.  SCIFUN 2015, The Chemistry of Autumn Colours, viewed 31 May 2015, http://scifun.chem.wisc.edu/chemweek/fallcolr/fallcolr.html>.
17.  Selamat MD 2010, Extraction of Green Pigment from Pandanus Odorus, University Malaysia Pahang, Pahang.
18.  Thompson, S 2015, Chapter 21 Natural chemistry products: Anthocyanin as Food Dye, viewed 31 May 2015,
<http://www.smallscalechemistry.colostate.edu/ChemtrekTextbook/Chapter21.pdf>.

19.  Tsuda, S, Murakami, M, Matsusaka, N, Kano, K, Taniguchi, K, Sasaki, YF 2001, ‘DNA Damage Induced by Red Food Dyes Orally Administered to Pregnant and Male Mice’, Toxicological Sciences, vol. 61, no. 1, pp. 92-99, viewed 30 May 2015, <http://toxsci.oxfordjournals.org/content/61/1/92.full>.


20.   Vietnamesefood 2015, Steamed Sticky Poce with Pandan Leaves Recipe (Xôi Lá Nếp), viewed 31 May 2015, <http://www.vietnamesefood.com.vn/vietnamese-recipes/vietnamese-dish-recipes/steamed-sticky-rice-with-pandan-leaves-recipe-xoi-la-nep.html>.

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