Reggie Surya
Biographic Data
| ID | 878552 |
|---|---|
| NAME | Reggie Surya |
| GIVEN NAMES | Reggie |
| FAMILY NAME | Surya |
| SIGNATURE | SURYA R |
| AFFILIATIONS | Binus University |
| ORCID | 0000-0002-8165-2072 |
| VERIFIED | Yes |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 19 |
| AUTHOR COUNT | 9 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 3 |
Fermented foods of Southeast Asia other than soybean- or seafood-based ones
The region of Southeast Asia encompasses a group of countries that include Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Laos, Singapore, Myanmar, Brunei, and the Philippines. Such a region is the home of diverse ethnic people and culture, including richness in terms of indigenous fermented foods. Among the fermented foods in Southeast Asia, only those made from soybeans and fish (or seafoods) have been the most reviewed and described in inte…
Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food
Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high temperature, thus killing the probiotics. Recently, non-viable or inactivated microorganisms and their metabolites, known as postbiotics, were shown to confer healt…
Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy
Fermented seafood paste, terasi, is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made using planktonic shrimp (Acetes indicus) but some regional varieties of terasi include other seafoods, such as fish in their recipes. The present study aimed to explore the cultural and ethnic significance of terasi, investigating the cu…
Kimchi throughout millennia: A narrative review on the early and modern history of kimchi
Kimchi, the traditional fermented vegetable dish from Korea, has been an integral part of the Korean food culture for thousands of years. Today, it is considered as a symbol of identity for Korean people and is globally appraised as a healthy food. The international standard of kimchi was stipulated by the Codex Alimentarius Commission in 2001, and kimjang, the traditional Korean communal activity of making kimchi, was listed as a UNESCO’s Intang…
Hepatoprotective effects of ethnic cabbage dishes: A Comparison Study on Kimchi and Pao Cai
Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage (Brassica rapa) through different processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatopr…
Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake
Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world's third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigat…
Som tum, the famous ethnic food of Thailand: Its Benefit and Innovations
Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data we…
Diversity of sambals, traditional Indonesian chili pastes
Indonesia, a multicultural country, exhibits high diversity of cultural heritage. Sambal, for example, a traditional chili paste or sauce usually consumed as condiment, has been an integral part of Indonesian food culture for centuries. Initially, sambal was prepared using native ingredients such as pepper and ginger. Cayenne pepper (Capsicum annuum), a native American plant, was incorporated in sambal recipes in the sixteenth century and since t…
Exploring the philosophical values of kimchi and kimjang culture
Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage (Brassica rapa). Having been an integral part in the Korean food culture for thousands of years, kimchi is considered as a symbol of Korean identity and pride. The importance of kimchi in Korean food culture is reflected from a special annual event dedicated to the making of kimchi held …
Diversity of sambals, traditional Indonesian chili pastes
Indonesia, a multicultural country, exhibits high diversity of cultural heritage. Sambal, for example, a traditional chili paste or sauce usually consumed as condiment, has been an integral part of Indonesian food culture for centuries. Initially, sambal was prepared using native ingredients such as pepper and ginger. Cayenne pepper (Capsicum annuum), a native American plant, was incorporated in sambal recipes in the sixteenth century and since t…
Exploring the philosophical values of kimchi and kimjang culture
Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage (Brassica rapa). Having been an integral part in the Korean food culture for thousands of years, kimchi is considered as a symbol of Korean identity and pride. The importance of kimchi in Korean food culture is reflected from a special annual event dedicated to the making of kimchi held …
Hepatoprotective effects of ethnic cabbage dishes: A Comparison Study on Kimchi and Pao Cai
Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage (Brassica rapa) through different processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatopr…
Fermented foods of Southeast Asia other than soybean- or seafood-based ones
The region of Southeast Asia encompasses a group of countries that include Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Laos, Singapore, Myanmar, Brunei, and the Philippines. Such a region is the home of diverse ethnic people and culture, including richness in terms of indigenous fermented foods. Among the fermented foods in Southeast Asia, only those made from soybeans and fish (or seafoods) have been the most reviewed and described in inte…
Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy
Fermented seafood paste, terasi, is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made using planktonic shrimp (Acetes indicus) but some regional varieties of terasi include other seafoods, such as fish in their recipes. The present study aimed to explore the cultural and ethnic significance of terasi, investigating the cu…
Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake
Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world's third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigat…
Som tum, the famous ethnic food of Thailand: Its Benefit and Innovations
Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data we…
Diversity of sambals, traditional Indonesian chili pastes
Indonesia, a multicultural country, exhibits high diversity of cultural heritage. Sambal, for example, a traditional chili paste or sauce usually consumed as condiment, has been an integral part of Indonesian food culture for centuries. Initially, sambal was prepared using native ingredients such as pepper and ginger. Cayenne pepper (Capsicum annuum), a native American plant, was incorporated in sambal recipes in the sixteenth century and since t…
Exploring the philosophical values of kimchi and kimjang culture
Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage (Brassica rapa). Having been an integral part in the Korean food culture for thousands of years, kimchi is considered as a symbol of Korean identity and pride. The importance of kimchi in Korean food culture is reflected from a special annual event dedicated to the making of kimchi held …
Kimchi throughout millennia: A narrative review on the early and modern history of kimchi
Kimchi, the traditional fermented vegetable dish from Korea, has been an integral part of the Korean food culture for thousands of years. Today, it is considered as a symbol of identity for Korean people and is globally appraised as a healthy food. The international standard of kimchi was stipulated by the Codex Alimentarius Commission in 2001, and kimjang, the traditional Korean communal activity of making kimchi, was listed as a UNESCO’s Intang…
Hepatoprotective effects of ethnic cabbage dishes: A Comparison Study on Kimchi and Pao Cai
Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage (Brassica rapa) through different processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatopr…
Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake
Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world's third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigat…
Som tum, the famous ethnic food of Thailand: Its Benefit and Innovations
Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data we…
Fermented foods of Southeast Asia other than soybean- or seafood-based ones
The region of Southeast Asia encompasses a group of countries that include Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Laos, Singapore, Myanmar, Brunei, and the Philippines. Such a region is the home of diverse ethnic people and culture, including richness in terms of indigenous fermented foods. Among the fermented foods in Southeast Asia, only those made from soybeans and fish (or seafoods) have been the most reviewed and described in inte…
Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food
Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high temperature, thus killing the probiotics. Recently, non-viable or inactivated microorganisms and their metabolites, known as postbiotics, were shown to confer healt…
Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy
Fermented seafood paste, terasi, is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made using planktonic shrimp (Acetes indicus) but some regional varieties of terasi include other seafoods, such as fish in their recipes. The present study aimed to explore the cultural and ethnic significance of terasi, investigating the cu…
Biology (7 works) · Food Science (7 works) · Chemistry (4 works) · Fermentation (4 works) · Food and Agricultural Sciences (4 works) · Geography (4 works) · Biochemistry (3 works) · Ethnic group (3 works) · Fermentation in food processing (3 works) · Food Quality and Safety Studies (3 works)