Purwiyatno Hariyadi
Purwiyatno Hariyadi
Bogor Agricultural University / Institut Pertanian Bogor
Email yang diverifikasi di apps.ipb.ac.id - Beranda
Judul
Dikutip oleh
Dikutip oleh
Tahun
Chilling-induced oxidative stress in cucumber fruits
P Hariyadi, KL Parkin
Postharvest Biology and Technology 1 (1), 33-45, 1991
1431991
Analisis Slfat Reologi Gelatin Darl Kullt Ikan Cucut
M Astawan, P Hariyadi, A Mulyani
Jurusan Teknologi Pangan, Institut Pertanian Bogor, 2009
592009
Teknologi pemasakan ekstrusi
TR Muchtadi, Purwiyatno, B A
PAU Pangan dan Gizi. Institut Pertanian Bogor, Bogor, 1988
581988
Petunjuk Sederhana Memproduksi Pangan yang Aman
P Hariyadi, R Dewanti Hariyadi
Jakarta: PT. Dian Rakyat, 2009
51*2009
Chilling-induced oxidative stress in cucumber (Cucumis sativus L. cv. Calypso) seedlings
P Hariyadi, KL Parkin
Journal of plant physiology 141 (6), 733-738, 1993
511993
Freeze Drying: for Better Quality & Flavor of Dried Products
P Hariyadi
Foodreview Indonesia 3, 52-57, 2013
412013
Pengaruh proses heat-moisture treatment (hmt) terhadap karakteristik fisikokimia pati [Effect of Heat-Moisture Treatment (HMT) Process on Physicochemical Characteristics of Starch]
E Syamsir, P Hariyadi, D Fardiaz, N Andarwulan, F Kusnandar
Jurnal Teknologi dan Industri Pangan 23 (1), 100, 2012
392012
Penguatan Industri Penghasil Nilai Tambah Berbasis Potensi Lokal peranan Teknologi Pangan untuk Kemandirian Pangan
P Hariyadi
PANGAN, Vol. 19 No. 4 Desember 2010: 295-301 19 (4), 295-301, 2010
382010
Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modification.
N Aini, H Purwiyatno
International Food Research Journal 17 (4), 2010
362010
Solvent suitability for lipase-mediated acyl-transfer and esterification reactions in microaqueous milieu is related to substrate and product polarities
B Yang, SJ Kuo, P Hariyadi, KL Parkin
Enzyme and microbial technology 16 (7), 577-583, 1994
341994
Analysis of α-cryptoxanthin, β-cryptoxanthin, α-carotene, and β-carotene of Pandanus conoideus oil by high-performance liquid chromatography (HPLC)
ZL Sarungallo, P Hariyadi, N Andarwulan, EH Purnomo, M Wada
Procedia Food Science 3, 231-243, 2015
332015
Wacana Tempe Indonesia
R Syarief, J Hermanianto, P Hariyadi, S Wiriatmadja
Universitas Katolik Widya Mandala, Surabaya, 50-65, 1999
321999
Technical aspects of food fortification
MA Wirakartakusumah, P Hariyadi
Food and Nutrition Bulletin 19 (2), 101-108, 1998
321998
HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn …
N Aini, P Hariyadi, TR Muchtadi, N Andarwulan
Jurnal Teknologi dan Industri Pangan 21 (1), 18, 2010
292010
Dasar-dasar Teori dan Praktek Proses Termal
P Hariyadi
Pusat Studi Pangan dan Gizi IPB, Bogor, 2000
292000
Karakterisasi tapioka dari lima vari-etas ubi kayu (Manihot utilisima Crantz) asal Lam-pung
E Syamsir, P Hariyadi, D Fardiaz, N Andarwulan, F Kusnandar
J Agrotek 5 (1), 93-105, 2011
262011
Perubahan mutu (fisik, kimia, mikrobiologi) produk pangan selama pengolahan dan penyimpanan produk pangan
N Andarwulan, P Hariyadi
Pelatihan Pendugaan Waktu Kedaluwarsa, 2004
252004
Teknologi Proses Ekstrusi untuk Membuat Beras Analog (Extrusion Process Technology of Analog Rice)
FS Budi, P Hariyadi, S Budijanto, D Syah
Jurnal Pangan 22 (3), 263-274, 2013
242013
Mobilization of primary metabolites and phenolics during natural fermentation in seeds of Pangium edule Reinw.
N Andarwulan, S Fardiaz, A Apriyantono, P Hariyadi, K Shetty
Process Biochemistry 35 (1-2), 197-204, 1999
221999
Quality of vegetable oil prior to fortification is an important criteria to achieve a health impact
N Andarwulan, D Gitapratiwi, A Laillou, D Fitriani, P Hariyadi, ...
Nutrients 6 (11), 5051-5060, 2014
212014
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