Effect of cooking time and temperature on extraction yield and antioxidant properties of Beef Rendang

QR Code

Effect of cooking time and temperature on extraction yield and antioxidant properties of Beef Rendang

Rendang is a popular traditional cuisine in Southeast Asia, particularly Malaysia and Indonesia. Rendang ingredients vary according to different countries and mainly consist of spices, coconut milk, and meat, either chicken or beef. Spices such as coriander, fennel, cumin, ginger, galangal, lemongra...

Full description

Bibliographic Details
Main Authors:	Ithnin, Nur Huwaidah, Selamat, Jinap, Murugesu, Suganya, Hew, Peir Shinn, Sukor, Rashidah, Karim, Siti Nabilah
Format:	Article
Language:	English
Published:	Universiti Sains Islam Malaysia 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/107486/ http://psasir.upm.edu.my/id/eprint/107486/1/Effect%20of%20cooking%20time%20and%20temperature%20on%20extraction%20yield%20and%20antioxidant%20properties%20of%20beef%20rendang.pdf

Similar Items

Rendang ayam Tahun Baru Cina
by: Yap, Taufiq Yun Hin
Published: (2018)

In vitro evaluation of antioxidant, antimicrobial and cytotoxic activities of condensed tannins extracted from Leucaena leucocephala hybrid-Rendang
by: Abu Zarin, Mazni, et al.
Published: (2012)

Exploring the potential of rendang as local food heritage of Negeri Sembilan.
by: Mohd Farudz, Baiduri Zaiyyanna, et al.
Published: (2020)

Phytochemistry, pharmacological properties, and recent applications of Ficus benghalensis and Ficus religiosa
by: Murugesu, Suganya, et al.
Published: (2021)

A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds
by: Hew, Peir Shinn, et al.
Published: (2024)

Nutritional, nutraceutical attributes, microbiological and chemical safety of different varieties of dates—A review
by: Ibrahim, Aimie Syahirah, et al.
Published: (2024)

Muscle and serum metabolomics for different chicken breeds under commercial conditions by GC–MS
by: Tan, Cheng keng, et al.
Published: (2021)

Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma
by: Abd Lataf, Dora Liyana, et al.
Published: (2020)

Bagaikan Ketupat dan Rendang Lagu Raya Klasik dan Sambutan Aidilfitri
by: Zuraina, Ali
Published: (2024)

Nuclear magnetic resonance-based metabolomics study of serum and pectoralis major for different commercial chicken breeds
by: Tan, Chengkeng, et al.
Published: (2023)

Application of the metabolomics approach in food authentication
by: Selamat, Jinap, et al.
Published: (2021)

Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia
by: Abu Zarim, Nuraihan
Published: (2020)

Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential
by: Ee, Kah Yaw, et al.
Published: (2024)

Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils
by: Wan Rosli, W. I., et al.
Published: (2010)

Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus
by: Ruslan, Nurul Nazirah, et al.
Published: (2023)

Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter
by: Mohamad, Roiaini, et al.
Published: (2016)

Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf … [et al.]
by: Abd Lataf, Dora Liyana, et al.
Published: (2020)

Waste cooking oil transesterification: influence of impeller type, temperature, speed and bottom clearance on FAME yield
by: Adeyemi, Nabeel A., et al.
Published: (2011)

Effects Of Concentrate And Mineral Supplementation On The Mineral Status And Performance Of A Beef Breeding Herd
by: Hew, Peng Yew
Published: (1985)

Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia
by: Akanda, Md. Jahurul Haque, et al.
Published: (2010)

Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene
by: Thed, Swee Tee
Published: (1995)

The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty
by: Fadzil, Rifhan Aqilah Mohammad
Published: (2015)

Consumer preference for food attributes in Malaysia: case studies on broiler and beef
by: Abdul Hadi, Ahmad Hanis Izani, et al.
Published: (2013)

Effect of cooking methods and cooking oils on color, texture and antioxidative properties of brown rice
by: Chen, Jia Ling
Published: (2023)

Evaluation of antioxidants activity of Momordica charantia using LC-MS metabolomics approach
by: Perumal, Vikneswari, et al.
Published: (2017)

Pengaruh PAS di kawasan DUN Ru Rendang: Perkembangan dan kesannya ke atas masyarakat / Mohd Adnan Abd. Ghani
by: Mohd Adnan , Abd. Ghani
Published: (1987)

Effect of marinating temperatures on physical changes of traditionally marinated beef satay.
by: Chin, Nyuk Ling, et al.
Published: (2011)

Antioxidant bioactive compounds and spoilage microorganisms of wax apple (Syzygium samarangense) during room temperature storage
by: Esua, Johnson O., et al.
Published: (2017)

Characterization of antioxidant activity of Momordica Charantia fruit by infrared-based fingerprinting
by: Khatib, Alfi, et al.
Published: (2017)

Characterization of antioxidant activity of Momordica charantia fruit by infrared-based fingerprinting
by: Khatib, Alfi, et al.
Published: (2017)

Electrochemical immunosensor for the detection of aflatoxin B1 in palm kernel cake and feed samples
by: Azri, Farah Asilah, et al.
Published: (2017)

Investigation of phytochemicals from calophyllum castaneum for their antioxidant properties
by: Murugesu, Kisantini
Published: (2014)

Comparison of physicochemical characteristics and sensory attributes of four different chicken breeds from the genuine and selected local market
by: Selamat, Jinap, et al.
Published: (2022)

Effect of curry powder on the growth of listeria monocytogenes, yersinia enterocolitica and escherichia coli 0157:H7 in cook-chill beef dish
by: Ayub Mohd Yatim,, et al.
Published: (2002)

Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat
by: Afsaneh, Farhadian, et al.
Published: (2012)

Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma
by: Sukor, Rashidah, et al.
Published: (2007)

Phenolic Acid Rich Fraction Of Gynura Procumbens As Potential Antihyperlipidemic And Antioxidant Agents
by: Murugesu, Kisantini
Published: (2018)

Effect of Psidium guajava L. leaf extract on beef quality at different storage temperatures
by: Fazly Ann, Z., et al.
Published: (2022)

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
by: Sepahpour, Shabnam, et al.
Published: (2018)

Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
by: Sepahpour, Shabnam, et al.
Published: (2018)