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Gizi & Penyakit Kronis
Buku ini adalah kumpulan karya yang mendalam dan komprehensif dari berbagai penulis yang berfokus pada gizi dan penyakit kronis. Setiap bab menguraikan dengan cermat bagaimana aspek-aspek nutrisi dan pola makan memengaruhi perkembangan serta pengendalian berbagai penyakit kronis yang sering terjadi pada masyarakat. Dimulai dengan pembahasan tentang pengantar penyakit kronis dan hubungannya dengan gizi, pembaca diperkenalkan pada konsep dasar mengenai bagaimana pola makan dan asupan gizi memainkan peran penting dalam perkembangan serta pencegahan penyakit kronis. Masing-masing bab selanjutnya membahas topik spesifik terkait dengan gizi dan penyakit kronis. Mekanisme hubungan pola makan dengan...
FISH AND KRILL PROTEIN: Processing Technology
In her book Dr. Taneko Suzuki shows us how a modern fish processing industry, using complex technology, has evolved from the traditional methods of fish preparation long in use in Japan. With only a small proportion of arable land for growing food the Japanese have always looked to the sea and fortunately have been blessed with a rich and varied aquatic fauna. Over the ages the Japanese have learnt not only how to make maximum nutritional use of their marine resources, but also how to present them as attractive food items. As a result the visual impact and organoleptic properties of the vast array of fishery products make Japanese cuisine one of the most exciting in the world. In addition, t...
Starch in Food
Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starc...
Octacalcium Phosphate
The chemistry, structure and biological importance of octacalcium phosphate (OCP) are thoroughly discussed in this volume, which covers a wide scope of topics relevant to the field of calcium phosphates in general. The first chapter reviews the structures of OCP and other important calcium phosphates. It is followed by a description of the mimicry of OCP growth in vivo using in vitro model systems and an extensive review of OCP in biological systems. The remarkable ability of OCP to incorporate biologically relevant organic carboxylates into its structure is also discussed, along with the solubility and surface properties of calcium phosphate salts, and amorphous calcium phosphate and its relationship to OCP. The last chapter centers on the emerging technology of calcium phosphate cements as bone defect repair materials. The book provides in-depth, up-to-date information to all scientists studying calcium phosphate chemistry, biomineralization, pathological calcification, dental caries, biomaterials, and recovery of environmental phosphorus.
