Simulasi Molekuler Pada Bidang Pangan Fungsional
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Simulasi Molekuler Pada Bidang Pangan Fungsional
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Author : Agus Susilo
language : id
Publisher: Universitas Brawijaya Press
Release Date : 2023-12-31
Simulasi Molekuler Pada Bidang Pangan Fungsional written by Agus Susilo and has been published by Universitas Brawijaya Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-31 with Technology & Engineering categories.
Molecular Docking adalah simulasi komputer untuk memprediksi interaksi protein dan ligannya. Metode ini sering kali digabungkan dengan simulasi dinamika molekuler untuk mempelajari dinamika sebuah sistem molekul pada kondisi yang telah ditentukan. Penggunaan docking dapat diterapkan dalam bidang pangan fungsional. Meskipun pada dasarnya metode komputasi tidak mudah untuk pemula, sudah ada beberapa perangkat lunak yang dapat digunakan berkat tampilan antarmuka yang ramah pengguna. Buku ini menjelaskan bagaimana prinsip dasar dan tutorial melakukan analisis docking menggunakan perangkat lunak Autodock Vina, PyRx, Discovery Studio Visualizer, serta simulasi dinamika molekuler menggunakan YASARA. Dengan tampilan antarmuka dan urutan langkah demi langkah yang runtut, kami mengharapkan pembaca dengan kategori pemula dalam bidang biologi komputasi dapat mengikuti setiap tahapannya dengan mudah.
Tips Dan Trik Klinis Radiografis Mendeteksi Abnormalitas Kelenjar Saliva
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Author : Miftakhul Cahyati
language : id
Publisher: Universitas Brawijaya Press
Release Date : 2023-12-31
Tips Dan Trik Klinis Radiografis Mendeteksi Abnormalitas Kelenjar Saliva written by Miftakhul Cahyati and has been published by Universitas Brawijaya Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-31 with Medical categories.
Saliva merupakan campuran kompleks elektrolit, cairan, enzim, serta molekul makro yang berguna sebagai pelumas untuk membantu menelan dan mencerna makanan, membantu metabolism pati dengan amilase saliva, mengatur rasa, melindungi dari karies gigi, dan mempertahankan tubuh dari patogen. Terdapat tiga pasang kelenjar saliva utama yaitu kelenjar parotis, kelenjar submandibular dan sublingual, serta kelenjar saliva minor pada lapisan mukosa pada bibir, lidah, rongga mulut, dan faring. Penyebab kelainan kelenjar saliva sendiri terdiri dari beberapa hal seperti karena adanya infeksi/inflamasi, karena adanya trauma, dan karena adanya neoplasia. Infeksi dan pembengkakan kelenjar saliva juga memiliki berbagai macam presentasi untuk jumlahnya. Pemeriksaan yang sistematis akan meningkatkan kemungkinan diagnosis yang benar dan tatalaksana pengobatan yang tepat. Buku ini adalah hasil kolaborasi yang memuat “Tips dan Trik Klinis Radiografis Mendeteksi Kelainan Kelenjar Saliva”. Buku ini dilengkapi dengan gambar sehingga akan memberikan panduan dan pemahaman bagaimana mengenali dan mendeteksi dengan mudah kelainan kelenjar saliva dalam praktik kedokteran gigi yang dilakukan oleh dokter gigi umum, dokter gigi spesialis, mahasiswa kedokteran gigi atau perawat gigi.
Food Composition And Analysis
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Author : Leonard W. Aurand
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11
Food Composition And Analysis written by Leonard W. Aurand 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 2013-11-11 with Science categories.
There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.
Basic Methods In Protein Purification And Analysis
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Author : Richard J. Simpson
language : en
Publisher:
Release Date : 2009
Basic Methods In Protein Purification And Analysis written by Richard J. Simpson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Proteins categories.
The methods found here are drawn from such popular laboratory manuals as "Proteins and Proteomics" and "Purifying Proteins for Proteomics." This volume contains an essential collection of purification methods using gel electrophoresis and column chromatography.
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.
Modern Food Microbiology
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Author : James M. Jay
language : en
Publisher: Springer
Release Date : 2012-04-03
Modern Food Microbiology written by James M. Jay and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-03 with Technology & Engineering categories.
This fourth edition of Modern Food Microbiology is written primarily for use as a textbook in a second or subsequent course in microbiology. The previous editions have found usage in courses in food microbiology and applied microbiology in liberal arts, food science, food technology, nutritional science, and nutrition curricula. Although organic chemistry is a desirable prerequisite, those with a good grasp of biology and chemistry should not find this book difficult. In addition to its use as a textbook, this edition, like the previous one, contains material that goes beyond that covered in a typical microbiology course (parts of Chaps. 4, 6, and 7). This material is included for its reference value and for the benefit of professionals in microbiology, food science, nutrition, and related fields. This edition contains four new chapters, and with the exception of Chapter 15, which received only minor changes, the remaining chapters have undergone extensive revision. The new chapters are 17 (indicator organisms), 18 (quality control), 21 (listeriae and listeriosis), and 24 (animal parasites). Six chapters in the previous edition have been com bined; they are represented in this edition by Chapters 12, 13, and 14. In the broad area of food microbiology, one of the challenges that an author must deal with is that of producing a work that is up to date.
Introduction To Bioinformatics
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Author : Stephen A. Krawetz
language : en
Publisher: Springer Science & Business Media
Release Date : 2003-01-31
Introduction To Bioinformatics written by Stephen A. Krawetz 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 2003-01-31 with Science categories.
to Bioinformatics A Theoretical and Practical Approach Edited by Stephen A. Krawetz, PhD Wayne State University School of Medicine, Detroit MI and David D. Womble, PhD Wayne State University School of Medicine, Detroit, MI ~ Springer Science+ ~ Business Media, LLC © 2003 Springer Science+Business Media New York Originally published by Humana Press !ne. in 2003 Softcover reprint of the hardcover 1 st edition 2003 humanapress.com Ali rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording, or otherwise without written permission from the Publisher. Ali papers, comments, opinions, conclusions, or recommendations are those of the author(s), and do not necessarily reflect the views of the publisher. This publication is printed on acid-free paper. G) ANSI Z39.48-1984 (American Standards Institute) Permanence of Paper for Printed Library Materials. Production Editor: Mark J. Breaugh. Cover design by Patricia F. Cleary and Paul A. Thiessen. Cover illustration by Paul A. Thiessen, chemicalgraphics.com.
Fundamental Food Microbiology
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Author : Bibek Ray
language : fr
Publisher: CRC Press
Release Date : 2007-10-08
Fundamental Food Microbiology written by Bibek Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-08 with Science categories.
Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging
Handbook Of Milk Of Non Bovine Mammals
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Author : Young W. Park
language : en
Publisher: John Wiley & Sons
Release Date : 2017-05-08
Handbook Of Milk Of Non Bovine Mammals written by Young W. Park 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 2017-05-08 with Technology & Engineering categories.
THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Phospholipids Handbook
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Author : Gregor Cevc
language : en
Publisher: CRC Press
Release Date : 1993-08-02
Phospholipids Handbook written by Gregor Cevc and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-08-02 with Science categories.
Employing a multidisciplinary approach to phospholipid research, this work catalogues the current knowledge of this class of molecules and details the general, chemical, physical and structural properties of phospholipid monolayers and bilayers. Phospholipid applications are also covered.