Pengembangan Formula Makanan Dari Formula Polimerik
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Pengembangan Formula Makanan Dari Formula Polimerik
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Author : Hendrayati
language : id
Publisher: Nas Media Pustaka
Release Date : 2024-04-17
Pengembangan Formula Makanan Dari Formula Polimerik written by Hendrayati and has been published by Nas Media Pustaka this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-17 with Medical categories.
Formula enteral atau makanan enteral adalah makanan dalam bentuk cair yang dapat diberikan secara oral maupun melalui pipa selama saluran pencernaan masih berfungsi dengan baik. Formula enteral diberikan pada anak yang kekurangan asupan makanan. Pemberian formula enteral pada anak dapat meningkatkan berat badan, menstabilkan fungsi hati, dan mengurangi kejadian komplikasi infeksi. Pemilihan formula enteral ditentukan berdasarkan kemampuan formula dalam mencukupi kebutuhan gizi, yang dipengaruhi oleh faktor – faktor sebagai berikut yaitu kandungan dan densitas energi, protein dan zat gizi lain dalam formula dinyatakan dalam kkal/ml, g/ml.
Pharmaceutical Statistics
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Author : Sanford Bolton
language : en
Publisher:
Release Date : 1990
Pharmaceutical Statistics written by Sanford Bolton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Medical categories.
Bioteknologi Bakteri Asam Laktat Untuk Pengembangan Pangan Fungsional
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Author : R. HARYO BIMO SETIARTO
language : id
Publisher: GUEPEDIA
Release Date :
Bioteknologi Bakteri Asam Laktat Untuk Pengembangan Pangan Fungsional written by R. HARYO BIMO SETIARTO and has been published by GUEPEDIA this book supported file pdf, txt, epub, kindle and other format this book has been release on with Antiques & Collectibles categories.
Bioteknologi Bakteri Asam Laktat Untuk Pengembangan Pangan Fungsional Penulis : R. HARYO BIMO SETIARTO Ukuran : 14 x 21 cm ISBN : 978-623-322-107-8 Terbit : Februari 2021 www.guepedia.com Sinopsis : Di dalam buku ini akan dibahas karakteristik dan metabolisme bakteri asam laktat, peranan bakteri asam laktat sebagai probiotik untuk kesehatan manusia, peranan berbagai jenis prebiotik dalam meningkatkan pertumbuhan bakteri asam laktat, penempelan bakteri asam laktat di usus manusia untuk mencegah diare dan gangguan pencernaan, kemampuan bakteri asam laktat dalam memproduksi bakteriosin dan penjelasan mengenai aktivitas antimikrobanya, peranan bakteri asam laktat dalam meningkatkan sistem imun, serta pembahasan mengenai teknik mikroenkapsulasi bakteri asam laktat. Buku ini diharapkan mampu menjadi pegangan maupun pedoman bagi masyarakat pembaca khususnya dari akademisi, peneliti, dosen maupun mahasiswa yang ingin mengetahui lebih dalam tentang bakteri asam laktat dan peranannya sebagai pangan fungsional. www.guepedia.com Email : [email protected] WA di 081287602508 Happy shopping & reading Enjoy your day, guys
Pengembangan Biosorben Berbasiskan Alga Dan Penggunaan Metode Life Cycle Assessment Lca Sebagai Pendukung Pengambilan Keputusan Dalam Menilai Dampak Lingkungan
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Author : Maisarah
language : id
Publisher: Pustaka Aksara
Release Date : 2024-01-31
Pengembangan Biosorben Berbasiskan Alga Dan Penggunaan Metode Life Cycle Assessment Lca Sebagai Pendukung Pengambilan Keputusan Dalam Menilai Dampak Lingkungan written by Maisarah and has been published by Pustaka Aksara this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-31 with Science categories.
Nutrition In Pediatrics
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Author : Christopher Duggan, MD, MPH
language : en
Publisher: PMPH USA, Ltd
Release Date : 2016-06-21
Nutrition In Pediatrics written by Christopher Duggan, MD, MPH and has been published by PMPH USA, Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-21 with Medical categories.
Nutrition Counseling Skills For The Nutrition Care Process
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Author : Linda G. Snetselaar
language : en
Publisher: Jones & Bartlett Learning
Release Date : 2009
Nutrition Counseling Skills For The Nutrition Care Process written by Linda G. Snetselaar and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Family & Relationships categories.
Through appropriate counseling and intervention, nutritionists play an important role in encouraging clients to make and maintain healthy dietary changes. Nutrition Counseling Skills for the Nutrition Care Process, Fourth Edition, provides the latest counseling theory and communication techniques for clinical and community settings within the context of the American Dietetic Association Nutrition Care Process. The Fourth Edition focuses on tailoring intervention strategies to a client's dietary needs through effective interviewing, assessment, and counseling. This revision addresses the unique needs nutrition counselors face regarding obesity, heart disease, diabetes, renal disease, hypertension, cancer, eating disorders, and pregnancy.
Professional Baking
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2004-04-06
Professional Baking written by Wayne Gisslen 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 2004-04-06 with Cooking categories.
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Food Processing Technology
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Author : P.J. Fellows
language : en
Publisher: Elsevier
Release Date : 2009-06-22
Food Processing Technology written by P.J. Fellows and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-22 with Technology & Engineering categories.
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics
Egg Science And Technology
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Author : William J Stadelman
language : en
Publisher: CRC Press
Release Date : 2017-12-14
Egg Science And Technology written by William J Stadelman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-14 with Technology & Engineering categories.
Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
Thickening And Gelling Agents For Food
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Author : A. Imeson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Thickening And Gelling Agents For Food written by A. Imeson 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.
Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.