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Resep Istimewa Kuliner Surabaya Disertai Kandungan Gizi
Buku ini bukan sekadar kumpulan resep masakan khas Surabaya. Ini adalah upaya sungguh-sungguh dari PATPI Cabang Surabaya untuk mengumpulkan data kuliner Surabaya, mengemas dengan tulisan semi ilmiah, dan menyajikan kepada pembaca informasi yang sangat penting mengenai kuliner Surabaya yang menjadi makanan sehari-hari. Setiap resep disertai potensi gizi yang yang diperoleh apabila menikmati hidangan tersebut. Terlebih buku ini diterbitkan untuk berkontribusi terhadap upaya-upaya pelestarian budaya makan dan kuliner khas daerah yang dipercaya akan membawa dampak positif terhadap ketahanan pangan nasional.
The Constituents of Medicinal Plants
Pengelly's user friendly text will encourage educators in medical science to consider using this material in the complementary medicine/nutraceuticals areas May I congratulate Andrew Pengelly for writing this text as it is going to be very popular with undergraduate students as well as more experienced readers.' D. Green, London Metropolitan University, UK This unique book explains in simple terms the commonly occurring chemical constituents of medicinal plants. The major classes of plant constituents such as phenols, terpenes and polysaccharides, are described both in terms of their chemical structures and their pharmacological activities. Identifying specific chemical compounds provides in...
Yellow Alkaline Noodles
This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
Flavonoids
Flavonoids are abundant secondary metabolites found in plants and fungi that have various roles in these organisms, including pigmentation, cell signalling, plant defence and inter-organism communication. Due to their abundance in nature, flavonoids are also important components of the human diet, and the last four decades have seen an intense study focused on the structure characterization of flavonoids and on their roles in mammal metabolism. This book reviews most of the well-established activities of flavonoids, and we also present more recent research studies on the area of flavonoids, including the chemical aspects of structure characterization of flavonoids, the biosynthesis of flavonoids in model plants as well as their role in abiotic stress situations and in agriculture, the role of flavonoids in metabolism and health and their importance in foods, from consumption to their use as bioactive components.
Citrus
The world production of citrus fruit has risen enormously, leaping from forty-five million tons a year to eighty-five million in the last 30 years. Today, the potential applications of their essential oils are growing wider, with nearly 40% of fresh produce processed for industrial purposes. Citrus: The Genus Citrus offers comprehensive cove
Food Emulsifiers and Their Applications
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies...
Asian Noodles
In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.
Heat and Mass Transfer in Capillary-Porous Bodies
Heat and Mass Transfer in Capillary-Porous Bodies describes the modern theory of heat and mass transfer on the basis of the thermodynamics of irreversible processes. This book provides a systematic account of the phenomena of heat and mass transfer in capillary-porous bodies. Organized into 10 chapters, this book begins with an overview of the processes of the transfer of heat and mass of a substance. This text then examines the application of the theory to the investigation of heat and mass exchange in walls and in technological processes for the manufacture of building materials. Other chapters consider the thermal properties of building materials by using the methods of the thermodynamics of mass transfer. The final chapter deals with the method of finite differences, which is applicable to the solution of problems of non-steady heat conduction. This book is a valuable resource for scientists, post-graduate students, engineers, and students in higher educational establishments for architectural engineering.
Polyphenols and the Mediterranean Diet
This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers’ sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industry interested in food safety, hygiene and production issues related to the Mediterranean diet.
