MELAYU BUKU YANG BERKAIT DENGAN «ANGKAK»
Ketahui penggunaan
angkak dalam pilihan bibliografi berikut. Buku yang berkait dengan
angkak dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Melayu.
1
Industrial Applications - Halaman 32
Monascus pur- pureus also produces a typical angkak flavour. The volatile metabolites as reported by Patakova et al. (1998) included alcohols, aldehydes, ketones, esters and terpenoid compounds. In an earlier study, Peters et al. (1993) ...
2
Industrial Applications - Halaman 39
During recent years, much interest has been shown in the potential health benefit but also in the possible risks of angkak. Several studies investigated the effects of Monascus metabolites, such as in vitro and in vivo anti-inflammatory and ...
3
The Oxford Handbook of Food Fermentations - Halaman 621
Angkak is produced mainly in China, Japan, and southeast Asia. Among them, China and Japan are major producers. The angkak yield of China was over 5, 000 tons in 2008 (Tu and Shao 2008). Functional angkak is defined as having a ...
Charles W. Bamforth, Robert E. Ward, 2014
4
Resep Pilihan Chinese Food Halal: - Halaman 126
Bahan • Tahu cina 1 buah, irisjadi 12 • Angkak/beras ketan merah 1 sdt, gerus kasar pakai sendok • Ayam kampung 200 gram, potongjadi 8 • Bawang putih 1 siung, memarkan • Minyak wijen 1⁄2 sdt • Garam 5 gram Bumbu C Tulang ayam 2 ...
5
Solid State Fermentation for Foods and Beverages - Halaman 191
(56.7%), 2 Enterococcus durans (6.7%), 5 miscellaneous Gram-negative bacilli (16.7%), 5 Corynebacterium aquaticum (16.7%), and 1 Shewanella putrefaciens (3.3%) were obtained (Shi and Fung, 2000). Angkak (red kojic rice), an important ...
Jian Chen, Yang Zhu, 2013
6
Fisheries Processing: Biotechnological applications - Halaman 117
Coloring matter, such as Angkak (red rice), is sometimes added with the cooked rice. The traditional fermented fish products with a red color are Thai Pla-paeng-daeng, Filipino Bulong-dalag and Indonesian Makassar. Table 5.3 shows a few of ...
7
Fish Fermentation Technology - Halaman 87
Burong isda is a mixture of rice, fish and salt which may or may not be colored with angkak or red rice produced by Monascus puipureus. It is prepared by blending cooked rice, cleaned and salted fish or fish sticks and solar salt with or without ...
Keith H. Steinkraus, P. J. Alan Reilly, 1993
8
Indigenous Fermented Foods of Southeast Asia - Halaman 268
This softening facilitates the absorption of acids, sugars, amino acids and fatty acids and promotes the preservation of the meat and flavour development. Angkak (red rice) may be used as a colouring material. 7.2.2.2 Fermented Rice and Fish ...
9
Utilization of Tropical Foods: Tropical Oil-seeds: ... - Halaman 7
Angkak and masam A Chinese preparation, angkak, is made by fermenting rice with certain strains of Monascuspurpureus, generally known as red rice. Angkak is used to colour and flavour a number of soy-based products. In Nepal, masam is ...
10
Koleksi Resep Chinese Food: - Halaman 14
Angkak Angkak terbuat dari beras ketan atau beras biasa yang difermentasikan dan dikeringkan hingga warnanya merah tua. Selain sebagai pewarna makanan, angkak juga menambah cita rasa makanan, kue, atau minuman. Angkak ...
Budi Sutomo, Hayyana Chen, Ida Ayu Maruti, 2015
