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Langkah-Langkah Kecil #05
"Tanaman itu seperti manusia. Mereka ingin dimengerti dan tak mau disakiti, selayaknya manusia. Sudah berapa banyak tanaman yang kita sakiti? Berapa banyak manusia yang sudah kita sakiti? Terkadang, kita merasa kalau diri kita adalah yang terbaik, tapi hal itu justru akan membuat kita menjadi yang terendah..." Ubi Cilembu Fedora Marleen Tumena "Mikha menghasilkan liburannya ke sebuah desa. Kemudiannia bertemu dengan seseorang yang menawarkan diri menjadi tourist guidenya. Ternyata orang itu adalah seseorang yang ada dimasa lalunya." When I See The Sunset... Rachmi Nafissa Ramadhan "Jack bersaudara, si kembar yang suka bikin onar adalah tetangga sekaligus adik kelas Luna, karena tidak ingin k...
MANAJEMEN ASUHAN KEBIDANAN PADA WANITA PADA FASE PRA KONSEPSI DENGAN KEK (KEKURANGAN ENERGI KRONIK)
MANAJEMEN ASUHAN KEBIDANAN PADA WANITA PADA FASE PRA KONSEPSI DENGAN KEK (KEKURANGAN ENERGI KRONIK)
Potensi Kepurbakalaan Kabupaten Soppeng
Buku ini berisi hasil inventarisasi tinggalan-tinggalan kepurbakalaan pada setiap fase/kurun waktu dinamika kesejarahan dan peradaban manusia. Buku ini menyajikan data-data faktual yang ditemukan di lapangan sebagai langkah awal dan sekaligus sebagai langkah untuk menempatkan situs dan tinggalan kepurbakalaan itu, memenuhi atau tidak untuk dilindungi atau dilestarikan
Invitation to Archaeology
Review of the field for the amateur archaeologist, the beginning student, and the general reader.
Applied Pharmaceutical Practice and Nutraceuticals
The pharmaceutical industry recognizes the shift to the use of natural products while also considering the serious concerns that have arisen regarding the claimed efficacy, quality, and safety of these products. This volume showcases how pharmaceutical and nutraceutical compounds from natural products can be used to cure or prevent diseases. The chapters explore the connections between agrochemicals and pharmaceuticals and the use of plants and plant products in the formulation and development of new pharmaceuticals and nutraceuticals.
The Black Beauty
Black Beauty is an 1877 novel by English author Anna Sewell. It was composed in the last years of her life, during which she remained in her house as an invalid.[1] The novel became an immediate best-seller, with Sewell dying just five months after its publication, but having lived long enough to see her only novel become a success. With fifty million copies sold, Black Beauty is one of the best-selling books of all time
Land Use and Water Quality
This collection of 11 papers introduces broad topics covering various professional disciplines related to the research arena of land use and water quality. The papers exemplify the important links between agriculture and water quality in surface and ground waters as well as the pollution problems around urban areas. Advancement of new technologies for analyzing links between land use and water quality problems as well as insights into new tools for analyzing large monitoring datasets are highlighted in this collection of papers.
Gums and Stabilisers for the Food Industry 11
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
Thickening and Gelling Agents for Food
Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stabilit...
