Applied Veterinary Clinical Nutrition

Edisi

-

ISBN/ISSN

978-0-8138-0657-0

Deskripsi Fisik

402 hlm

Judul Seri

-

No. Panggil

-

Small Animal Clinical Nutrition

Edisi

fifth edition

ISBN/ISSN

0- 9540567-0-1

Deskripsi Fisik

1261 hlm

Judul Seri

-

No. Panggil

-

INTEGRATED FOOD SAFETY AND VETERINARY PUBLIC HEALTH

Edisi

-

ISBN/ISSN

978-0-85199-908-1

Deskripsi Fisik

398 hlm

Judul Seri

-

No. Panggil

-

Herd Health, Food Animal Production Medicine

Edisi

3

ISBN/ISSN

0-7216-7694-4

Deskripsi Fisik

885 hlm

Judul Seri

-

No. Panggil

-

Food analysis; food science text series

Edisi

Fifth Edition

ISBN/ISSN

9783319457765

Deskripsi Fisik

633 hlm

Judul Seri

Food Science Text Series

No. Panggil

-

Food Fraud Prevention : Introduction, Implementation, and Management

Edisi

-

ISBN/ISSN

9781493996216

Deskripsi Fisik

621 hlm

Judul Seri

-

No. Panggil

-

Walimah lebih dari dua kali haram ?

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

33 hlm

Judul Seri

-

No. Panggil

-

Challenges and prospects of food science and technology education: Nepal’s …

Abstract: Food science and technology education has been running since four decades in Nepal. There is a very slow improvement in the profession. The job opportunities have always been threatened by insiders and outsiders. Academic institutions, government agencies, and food industries themselves are responsible for the quality of food science professionals. Novel and practical methods of teac…

Replacement of sugar in the product formulation of “Bomboyson” by jaggery

Abstract “Bomboyson” is a traditional heat desiccated dairy product of eastern Nepal, prepared using khoa, sugar, and ghee, and has a great commercial potential. This study was carried out to standardize the product and study its nutritive value and storage life for the organized production. The formulation was based on survey and the best product was selected using 9-point hedonic rating …

The role of N-glycosylation in kiwi allergy

Abstract The physical, biochemical,and immunological characteristics of plant allergens have been widely studied, but no definite conclusion has been reached about what actually makes a protein an allergen. In this sense, N-glycosylation is an exclusive characteristic of plant allergens not present in mammals and it could be implied in allergenic sensitization. With this aim,we evaluated and c…

Active Packaging for Food Applications

THIS text was derived from a draft technical report for the U.S. Army Soldier and Biological Chemical Command (SBCCOM), Natick Soldier Center (formerly the U.S. Army Natick Research, Development and Engineering Center), prepared by Rubbright●Brody, Inc., entitled “Active Packaging Applications to Enhance the Preservation and Quality of Contained Foods.” The purpose of this original r…

Using a holistic approach to assess the impact of engineered nanomaterials in…

In this report, we critically reviewed selected intrinsic physicochemical properties of engineered nanomaterials (ENMs) and their role in the interaction of the ENMs with the immediate surroundings in representative aquatic environments. The behavior of ENMs with respect to dynamic microenvironments at the nanoebioeeco interface level, and the resulting impact on their toxicity, fate, and e…

Genotoxicity of titanium dioxide nanoparticles

Titanium dioxide nanoparticles (TiO2-NPs,

Development and validation of an in vitroein vivo correlation (IVIVC) model f…

The objective of this study was to develop an in vitroein vivo correlation (IVIVC) model for hydrophilic matrix extended-release (ER) propranolol dosage formulations. The in vitro release characteristics of the drug were determined using USP apparatus I at 100 rpm, in a medium of varying pH (from pH 1.2 to pH 6.8). In vivo plasma concentrations and pharmacokinetic parameters in male beagle …

Evaluation of a health-promoting school program to enhance correct medication…

This study wasan evaluation of the Health Promoting School (HPS) programin Taiwan and its effectiveness in enhancing students’ knowledge and abilities with regard to correct medication usage. In 2011, baseline and follow-up self-administered online surveys were received from 3520 middle-school and primary students from intervention schools, and 3738 students from comparison primary and se…

The Impact of Food Bio-Actives on Gut Health

This book is a product of the InfoGest COST Action FA 1005. This Action was granted by COST in the domain of Food and Agriculture and coordinated by the French National Institute for Agricultural Research (INRA). Every day our gastrointestinal tract (GIT) is exposed to many different food components. These food components can be processed, digested and eventually transported across the intesti…

Fundamental food microbiology

Introductory food microbiology is a required course for undergraduates majoring in food science. In some form it is also taught in several other programs, such as microbiology, public health, nutrition and dietetics, and veterinary science. For the majority of food scientists, except those majoring in food microbiology, this single course forms the basis of the study of microorganisms and t…

Food Microbiology

In writing this book we have tried to present an account of modern food microbiology that is both thorough and accessible. Since our subject is broad, covering a diversity of topics from viruses to helminths (by way of the bacteria) and from pathogenicity to physical chemistry, this can make presentation of a coherent treatment difficult; but it is also part of what makes food microbiology…

Engineering Properties of Foods

We are pleased to present the third edition of Engineering Properties of Foods. The third edition is comprehensive, with seven new chapters: Mass–Volume– Area-Related Properties of Foods, Properties Relevant to Infrared Heating of Foods, Electrical Conductivity of Foods, Ultrasound Properties, Kinetic Data for Biochemical and Microbiological Processes during Thermal Processing, Gas Exc…

Antimicrobials in Food

The consequences of unintended microbial growth in foods are hazards due to the presence of pathogenic microorganisms or economic losses due to spoilage microorganisms. Preservation technologies are designed to protect foods from the effects of microorganisms and inherent deterioration. Microorganisms in foods may be inhibited or inactivated by physical methods (e.g., heat, cold, reduced wa…