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

• 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/107486/1/Effect%20of%20cooking%20time%20and%20temperature%20on%20extraction%20yield%20and%20antioxidant%20properties%20of%20beef%20rendang.pdf; http://psasir.upm.edu.my/id/eprint/107486/; https://mjosht.usim.edu.my/index.php/mjosht/article/view/317
• Institution: Universiti Putra Malaysia

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...