Rheology Abstracts Majalah
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| Author | : Alistair M. Stephen |
| Publisher | : CRC Press |
| Total Pages | : 750 |
| Release | : 2016-04-19 |
| Genre | : Technology & Engineering |
| ISBN | : 1420015168 |
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
| Author | : Jyoti Prakash Tamang |
| Publisher | : Springer Nature |
| Total Pages | : 687 |
| Release | : 2020-03-02 |
| Genre | : Technology & Engineering |
| ISBN | : 9811514860 |
This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.
| Author | : Ferdyansyah Mahyudin |
| Publisher | : Springer |
| Total Pages | : 249 |
| Release | : 2016-02-26 |
| Genre | : Technology & Engineering |
| ISBN | : 3319148451 |
This book presents an introduction to biomaterials with the focus on the current development and future direction of biomaterials and medical devices research and development in Indonesia. It is the first biomaterials book written by selected academic and clinical experts experts on biomaterials and medical devices from various institutions and industries in Indonesia. It serves as a reference source for researchers starting new projects, for companies developing and marketing products and for governments setting new policies. Chapter one covers the fundamentals of biomaterials, types of biomaterials, their structures and properties and the relationship between them. Chapter two discusses unconventional processing of biomaterials including nano-hybrid organic-inorganic biomaterials. Chapter three addresses biocompatibility issues including in vitro cytotoxicity, genotoxicity, in vitro cell models, biocompatibility data and its related failure. Chapter four describes degradable biomaterial for medical implants, which include biodegradable polymers, biodegradable metals, degradation assessment techniques and future directions. Chapter five focuses on animal models for biomaterial research, ethics, care and use, implantation study and monitoring and studies on medical implants in animals in Indonesia. Chapter six covers biomimetic bioceramics, natural-based biocomposites and the latest research on natural-based biomaterials in Indonesia. Chapter seven describes recent advances in natural biomaterial from human and animal tissue, its processing and applications. Chapter eight discusses orthopedic applications of biomaterials focusing on most common problems in Indonesia, and surgical intervention and implants. Chapter nine describes biomaterials in dentistry and their development in Indonesia.
| Author | : T. K. Lim |
| Publisher | : Springer |
| Total Pages | : 670 |
| Release | : 2016-02-02 |
| Genre | : Science |
| ISBN | : 9401772762 |
Volume 10 is part of a multi compendium Edible Medicinal and Non-Medicinal Plants. This work is of significant interest to medical practitioners, pharmacologists, ethnobotanists, horticulturists, food nutritionists, botanists, agriculturists, conservationists and general public. 59 plant species with edible modified stems, roots and bulbs in the families Amaranthaceae, Cannaceae, Cibotiaceae, Convolvulaceae, Cyperaceae, Dioscoreaceae, Euphorbiaceae, Fabaceae, Iridaceae, Lamiaceae, Marantaceae, Nelumbonaceae, Nyctaginaceae, Nymphaeaceae, Orchidaceae, Oxalidaceae, Piperaceae, Poaceae, Rubiaceae, Simaroubaceae, Solanaceae, Tropaeolaceae, Typhaceae and Zingiberaceae. Topics covered include: taxonomy; common/ vernacular names; origin/ distribution; agroecology; edible plant parts/uses; botany; nutritive/medicinal properties, nonedible uses and selected references.
| Author | : Mian N. Riaz |
| Publisher | : CRC Press |
| Total Pages | : 399 |
| Release | : 2003-10-28 |
| Genre | : Technology & Engineering |
| ISBN | : 0203490088 |
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal
| Author | : Sabyasachi Maiti |
| Publisher | : Intechopen |
| Total Pages | : 76 |
| Release | : 2018 |
| Genre | : Medical |
| ISBN | : 1789848466 |
Seaweeds are the rich sources of naturally occurring valuable therapeutic substances. Many different marine organisms have been explored for novel bioactive compounds that exhibit antiviral, antitumor, anticoagulant, antidiabetic, antimicrobial, and antiinflammatory activities. Nonetheless, seaweed-derived polysaccharides have also been studied for the design of different kinds of novel drug delivery systems. Over the last 30-40 years, research has been ongoing in the search for novel seaweed-derived bioactive compounds. This book covers up-to-date information on seaweed biomaterials and their therapeutic potentials.
| Author | : |
| Publisher | : |
| Total Pages | : 820 |
| Release | : 1993 |
| Genre | : Agriculture |
| ISBN | : |
| Author | : Peter A Williams |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 510 |
| Release | : 2007-10-31 |
| Genre | : Technology & Engineering |
| ISBN | : 1847555357 |
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.
| Author | : Bruce Ferguson |
| Publisher | : CRC Press |
| Total Pages | : 600 |
| Release | : 2005-02-18 |
| Genre | : Nature |
| ISBN | : 1420038435 |
Pavements are the most ubiquitous of all man-made structures, and they have an enormous impact on environmental quality. They are responsible for hydrocarbon pollutants, excess runoff, groundwater decline and the resulting local water shortages, temperature increases in the urban "heat island," and for the ability of trees to extend their roots in
| Author | : Jyoti Prakash Tamang |
| Publisher | : Springer |
| Total Pages | : 419 |
| Release | : 2016-08-05 |
| Genre | : Technology & Engineering |
| ISBN | : 8132228006 |
Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.
