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Nutrigenomics and proteomics in health and disease: towards a systems-level u…
This volume brings together leading experts in the areas of nutrition, nutrigenomics, metabolic programming, food-based bioactive dietary components and the gut microbiome, as well as those expert in the application of innovative tools and methods for statistical and biological network analysis, which are now at the forefront of nutritional and biomedical sciences. The articles provide a roadma…
- Edition
- Second edition.
- ISBN/ISSN
- 9781119098836
- Collation
- pages cm.
- Series Title
- Hui: food science and technology
- Call Number
- [ITP-LIB-550]
Measurement of antioxidant activity and capacity: recent trends and applications
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text…
- Edition
- First edition.
- ISBN/ISSN
- 9781119135364
- Collation
- pages cm.
- Series Title
- Functional food science and technology series
- Call Number
- [ITP-LIB-546]
Flavour development, analysis and perception in food and beverages
Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging…
- Edition
- -
- ISBN/ISSN
- 9781782421030
- Collation
- pages cm
- Series Title
- Woodhead publishing series in food science, technology and nutrition ; no. 273
- Call Number
- [ITP-LIB-540]
Emerging technologies for food processing
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-ther…
- Edition
- -
- ISBN/ISSN
- 9780124114791
- Collation
- 1 online resource (653 pages).
- Series Title
- Food science and technology (Academic Press)
- Call Number
- [ITP-LIB-538]
Food Biotechnology
Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valua…
- Edition
- -
- ISBN/ISSN
- 9789385059674
- Collation
- 1 online resource (425 pages).
- Series Title
- Woodhead Publishing India in Food Science, Technology and Nutrition.
- Call Number
- [ITP-LIB-530]
Global issues in food science and technology
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional …
- Edition
- -
- ISBN/ISSN
- 9780123741240
- Collation
- 1 online resource (xvii, 496 pages) : illustration
- Series Title
- -
- Call Number
- [ITP-LIB-516]
ANALISIS SENSORI BERAS ORGANIK PECAH KULIT SELAMA PENYIMPANAN
Penelitian ini bertujuan mengetahui atribut dominan yang dapat dijadikan sebagai parameter mutu beberapa varietas Beras Organik Pecah Kulit (BOPK) selama penyimpanan. Metode analisis sensori Projective Mapping (Napping) digunakan pada penelitian ini. Ketiga varietas BOPK yang digunakan yaitu varietas Ciherang, Pandan Wangi, dan Mentik Wangi. Panelis tidak terlatih (naïve panelist) digunakan se…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- UB/TIK-ITP/17/016
PENGEMPUKAN DAGING SAPI DAN AYAM KAMPUNG MENGGUNAKAN EKSTRAK JAHE (ZINGIBER O…
Penelitian ini bertujuan untuk mengetahui tingkat keempukan daging sapi dan ayam kampung yang direndam dengan menggunakan ekstrak jahe dan getah pepaya. Analisis yang dilakukan adalah analisis kadar air, kadar lemak dan kadar protein (tanpa perlakuan). Perendaman ekstrak jahe dan getah pepaya memberikan pengaruh nyata pada keempukan daging sapi dan ayam kampung. Hasil penelitian menunjukkan bah…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- UB/TIK-ITP/16/009
PENINGKATAN TOTAL FENOLIK DAN AKTIVITAS ANTIOKSIDAN BEKATUL FERMENTASI DARI V…
Tujuan penelitian ini adalah mengetahui pengaruh perbedaan varietas padi dan lama fermentasi terhadap perubahan kandungan total senyawa fenolik dan aktivitas antioksidan dari bekatul. Bekatul yang digunakan berasal dari beberapa varietas padi, yaitu varietas Inpari 6, Inpari 30, dan Inpara 1. Kapang yang digunakan ialah Rhizopus oligosporus. Analisis yang dilakukan adalah Total Phenolic Content…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- UB/TIK-ITP/16/006
KARAKTERISTIK KIMIA, TOTAL SENYAWA FENOLIK, DAN SIFAT ORGANOLEPTIK TEMPE DENG…
Tempe merupakan makanan dengan konsumsi yang cukup tinggi di Indonesia. Kedelai yang merupakan bahan baku dalam pengolahan tempe masih harus diimpor, karena produksi kedelai yang belum mencukupi. Penambahan bekatul dapat digunakan sebagai substitusi kedelai dalam pengolahan tempe. Bekatul diketahui memiliki kandungan total senyawa fenolik yang tinggi. Penelitian ini bertujuan untuk mengetahui…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- UB/TIK-ITP/16/011
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