Pati Umbi Umbian Dan Resisten Starch Sebagai Prebiotik Untuk Kesehatan
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Pati Umbi Umbian Dan Resisten Starch Sebagai Prebiotik Untuk Kesehatan
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Author : Miksusanti
language : id
Publisher: Penerbit NEM
Release Date : 2020-07-09
Pati Umbi Umbian Dan Resisten Starch Sebagai Prebiotik Untuk Kesehatan written by Miksusanti and has been published by Penerbit NEM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-09 with Health & Fitness categories.
Buku kompilasi ini berisi infomasi tentang sumber makanan yang bersifat prebiotik sebagai makanan kesehatan. Sumber-sumber prebiotik yang mudah tumbuh di Indonesia juga ditampilkan di buku ini. Prebiotik adalah bahan makanan yang dapat menstimulasi pertumbuhan bakteri baik dalam pencernaan kita sehingga membantu pencernaan dan mendapat efek fungsional lainnya. Prebiotik alami juga bisa dimodifikasi menjadi resisten starch untuk meningkatkan sifat prebiotiknya. Di zaman Pandemik Covid-19 ini, kesehatan pencernaan sangat penting dijaga, karena pencernaan sebagai salah satu bagian penting tubuh yang berperan besar untuk kekebalan tubuh dari berbagai penyakit. Buku ini merupakan buku kompilasi dari artikel maupun hasil penelitian beberapa peneliti dari berbagai jurnal di dalam maupun luar negri. Referensi buku ini juga diperoleh dari informasi online yang teregistrasi dengan baik. Prebiotik dapat diperoleh dengan murah dan mudah di sekitar kita. Pengenalan akan bahan sumber prebiotik ini diharapkan dapat memberi wawasan pembaca tentang manfaat prebiotik serta sumber alaminya. Buku ini menitikberatkan pada prebiotik yang berasal dari berbagai umbi-umbian yang ada di bumi Indonesia serta contoh produk olahannya. Umbi-umbian serta rimpang yang bersifat prebiotik umumnya mengandung kadar prebiotik (Inulin, Fruktooligsakarida, Glikooligosakarida, Rafinosa, dll.) yang tinggi. Pati dari umbi-umbian cukup banyak dan mudah dimodifikasi untuk meningkatkan sifat prebiotiknya. Buku kompilasi ini menampilkan data hasil penelitian dari dalam maupun luar negeri, yang dapat dijadikan pertimbangan penelitian berikunya maupun pengembangan menjadi produk sumber prebiotik makanan yang beragam.
Pangan Nusantara
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Author : Murdijati Gardjito
language : id
Publisher: Prenada Media
Release Date : 2018-05-01
Pangan Nusantara written by Murdijati Gardjito and has been published by Prenada Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-01 with Business & Economics categories.
Buku ini merespons masalah tersebut dengan menyajikan penelusuran problematika pangan bangsa serta solusi-solusi yang ditawarkan untuk menyelesaikan permasalahan terkait pangan. Secara khusus buku membincangkan pemahaman pembangunan pangan, pengetahuan keanekaragaman hayati, dan membangun diversifikasi serta kemandirian pangan. Buku ini adalah rujukan utama bagi penyuluh program pelatihan keterampilan industri makanan skala rumah tangga, usaha kecil dan menengah, industriawan produk olahan pangan segar/tepung, para pendidik dan pelajar di sekolah menengah kejuruan/kewirausahaan, instansi pemerintah yang berkaitan dengan urusan pangan, dan para aktivis/LSM yang memperjuangkan kemandirian pangan bangsa. Buku persembahan penerbit PrenadaMediaGroup
Maize In Human Nutrition
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 1992
Maize In Human Nutrition written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Business & Economics categories.
Ozone In Food Processing
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Author : Colm O'Donnell
language : en
Publisher: John Wiley & Sons
Release Date : 2012-04-23
Ozone In Food Processing written by Colm O'Donnell 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 2012-04-23 with Technology & Engineering categories.
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Food Carbohydrates
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Author : Steve W. Cui
language : en
Publisher: CRC Press
Release Date : 2005-05-23
Food Carbohydrates written by Steve W. Cui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-05-23 with Technology & Engineering categories.
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Starch Chemistry And Technology
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Author : Roy L. Whistler
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Starch Chemistry And Technology written by Roy L. Whistler and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.
Role Of Fats In Food And Nutrition
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Author : Michael Ian Gurr
language : en
Publisher:
Release Date : 1992
Role Of Fats In Food And Nutrition written by Michael Ian Gurr and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Health & Fitness categories.
Describes the types of fat in the body and in foods, contains assessments of dietary fat intake and lipids, discusses the way in which fats are metabolized in the body and describes their importance in the diet. Contains a chapter on essential fats, provides insights into fat metabolism, and discusses new developments with regard to the role of fats in health and disease.
Functional Foods
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Author : Glenn R. Gibson
language : en
Publisher: McGraw Hill Professional
Release Date : 2000
Functional Foods written by Glenn R. Gibson and has been published by McGraw Hill Professional this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Health & Fitness categories.
"Functional Foods are widely predicted to become one of the biggest dietary trends of the next twenty-five years. This book first defines and classifies the field of functional foods, paying particular attention to the legislative aspects in both the US and Europe. It then summarises the key work on functional foods and the prevention of disease. Finally there are a series of chapters on the issues in developing functional foods in practice."--Provided by publisher.
Review Of Medical Physiology
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Author : William F. Ganong
language : en
Publisher:
Release Date : 1989
Review Of Medical Physiology written by William F. Ganong and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Human physiology categories.
Ideal for self-assessment and USMLE Step 1 review. Provides a current and concise overview of mammalian and human physiology. Thoroughly revised and updated, examples from clinical medicine have been integrated throughout the chapters to illuminate important physiologic concepts. Features more than 700 illustrations and a self-study section with 630 multiple choice questions.
Functional Properties Of Food Components
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Author : Yeshajahu Pomeranz
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Functional Properties Of Food Components written by Yeshajahu Pomeranz and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish