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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
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- 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
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- ISBN/ISSN
- 9780123741240
- Collation
- 1 online resource (xvii, 496 pages) : illustration
- Series Title
- -
- Call Number
- [ITP-LIB-516]
Functional food product development
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and su…
- Edition
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- ISBN/ISSN
- 9781405178761
- Collation
- xiv, 512 p. : ill. (some col.), maps ; 25 cm.
- Series Title
- Functional food science and technology series
- Call Number
- [ITP-LIB-515]
Functional polymers in food science: from technology to biology
Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure, by varying molecular …
- Edition
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- ISBN/ISSN
- 9781118595183
- Collation
- volumes : illustrations ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-509]
Functional polymers in food science: from technology to biology Vol.1
Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure, by varying molecular …
- Edition
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- ISBN/ISSN
- 9781118594896
- Collation
- volumes : illustrations ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-508]
Food science and technology
The study of food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. Supported by IUFoST, this brand new comprehensive textbook is an invaluable tool, designed to cover all elements of the contemporary food science and technology course.Chapters in the book are drawn from an international team…
- Edition
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- ISBN/ISSN
- 9780632064212
- Collation
- xi, 508 p., [14] p. of plates : ill. (some col.) ;
- Series Title
- -
- Call Number
- [ITP-LIB-501]
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…
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- ISBN/ISSN
- -
- Collation
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- Series Title
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- 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…
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- ISBN/ISSN
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- Collation
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- Series Title
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- 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…
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- ISBN/ISSN
- -
- Collation
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- 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…
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- ISBN/ISSN
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- Series Title
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- Call Number
- UB/TIK-ITP/16/011
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