Biokimia Pangan
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Biokimia Pangan
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Author : Assoc. Prof. Dr. Muhammad Said Siregar, S.Si., M.Si.
language : id
Publisher: umsu press
Release Date : 2024-02-26
Biokimia Pangan written by Assoc. Prof. Dr. Muhammad Said Siregar, S.Si., M.Si. and has been published by umsu press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-26 with Science categories.
Buku ini merupakan Buku Ajar untuk mendukung perkuliahan pada mata kuliah Biokimia Pangan khususnya bagi mahasiswa pada Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian.
Biokimia
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Author : Jaka Frianto Putra Palawe
language : id
Publisher: Politeknik Negeri Nusa Utara
Release Date : 2020-12-29
Biokimia written by Jaka Frianto Putra Palawe and has been published by Politeknik Negeri Nusa Utara this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-29 with Science categories.
Buku ini menitik beratkan pada pembahasan dalam ruang lingkup hasil-hasil perikanan. Pokok bahasan yang terdapat pada buku ini meliputi : 1. Protein 2. Air 3. Lipid 4. Karbohidrat 5. Vitamin dan Mineral 6. Enzim 7. Metabolisme 8. Perubahan Mutu Hasil Perikanan 9. Flavor, Pigmen Warna dan Reaksi Pencokelatan 10. Pendinginan dan Pembekuan 11. Biokimia Pengasapan, Penggaraman dan Fermentasi 12. Manfaat Mengkonsumsi Hasil Perikanan Terhadap Kesehatan
Biochemistry Of Food Proteins
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Author : B. J. F. Hudson
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Biochemistry Of Food Proteins written by B. J. F. Hudson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Technology & Engineering categories.
Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.
Food Biochemistry
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Author : Charles Alais
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Biochemistry written by Charles Alais and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. It may also be useful to biologists generally and to biochemists in particular in providing a source of reference to help resolve some of their problems. Finally, professionals in the food industry will find here detailed information on aspects of biotechnology. With the continuing development of teaching in this field in the mainstream courses of Instituts Universitaires de Technologiet, Universities and Grandes Ecoles:j: in France, the need for an Abn?ge (Essential Guide) has become urgent. Students have to refer to various specialist works, which are considerable in number, expensive and often out of date. The authors were faced with the task of selecting material and presenting it in such a way that the finished book would be reduced to a size in keeping with the spirit of the Abrege collection.
Functional Foods And Nutraceuticals
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Author : Rotimi E. Aluko
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-06-05
Functional Foods And Nutraceuticals written by Rotimi E. Aluko and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-05 with Technology & Engineering categories.
"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.’ Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits."
Pengemasan Dan Penyimpanan Produk Bahan Pangan
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Author : Ismail Sulaiman
language : id
Publisher: Syiah Kuala University Press
Release Date : 2021-06-29
Pengemasan Dan Penyimpanan Produk Bahan Pangan written by Ismail Sulaiman and has been published by Syiah Kuala University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-29 with Business & Economics categories.
Pengemasan bahan pangan merupakan salah satu bagian dari kebutuhan produk dalam memperpanjang masa simpan serta digunakan juga dalam bentuk komersialisasi. Pengemasan bahan pangan tidak hanya sekedar membungkus dan mendesain namun juga berkaitan dengan kelengkapan dari proses produk baik dalam proses laminasi, pengalengan serta penutupan suatu bahan pangan yang dikemas sampai ke konsumen. Pemilihan kemasan harus didasari dari jenis produk yang akan dibungkus, hal ini merupakan salah satu syarat dalam mempertahan produk bahan pangan lebih lama dari masa simpannya. Buku ini juga menjelaskan tentang proses pengemasan dengan aturan-aturan yang berlaku dalam pengemasan dan penyimpanan bahan pangan.
Biotechnology Of Lactic Acid Bacteria
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Author : Fernanda Mozzi
language : en
Publisher: John Wiley & Sons
Release Date : 2015-09-04
Biotechnology Of Lactic Acid Bacteria written by Fernanda Mozzi and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-04 with Technology & Engineering categories.
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.
Dietary Phytochemicals
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Author : Chukwuebuka Egbuna
language : en
Publisher: Springer Nature
Release Date : 2021-08-20
Dietary Phytochemicals written by Chukwuebuka Egbuna and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-20 with Science categories.
This book presents comprehensive coverage on the importance of good nutrition in the treatment and management of obesity, cancer and diabetes. Naturally occurring bioactive compounds are ubiquitous in most dietary plants available to humans and provide opportunities for the management of diseases. The text provides information about the major causes of these diseases and their association with nutrition. The text also covers the role of dietary phytochemicals in drug development and their pathways. Later chapters emphasize novel bioactive compounds as anti-diabetic, anti-cancer and anti-obesity agents and describe their mechanisms to regulate cell metabolism. Written by global team of experts, Dietary Phytochemicals: A Source of Novel Bioactive Compounds for the Treatment of Obesity, Cancer and Diabetes describes the potentials of novel phytochemicals, their sources, and underlying mechanism of action. The chapters were drawn systematically and incorporated sequentially to facilitate proper understanding. This book is intended for nutritionists, physicians, medicinal chemists, drug developers in research and development, postgraduate students and scientists in area of nutrition and life sciences.
Bioactive Compounds In Fermented Foods
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Author : Amit Kumar Rai
language : en
Publisher: CRC Press
Release Date : 2021-11-29
Bioactive Compounds In Fermented Foods written by Amit Kumar Rai and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-29 with Technology & Engineering categories.
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.
Braverman S Introduction To The Biochemistry Of Foods
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Author : J. B. S. Braverman
language : en
Publisher:
Release Date : 1976
Braverman S Introduction To The Biochemistry Of Foods written by J. B. S. Braverman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with categories.