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Fisiologi Pascapanen Buah dan Sayur
Buku Fisiologi Pascapanen Buah dan Sayuran merupakan kumpulan hasil penelitian berbagai komoditas buah dan sayuran yang dirangkai sehingga dapat memberi penjelasan berbagai proses fisiologi yang berlangsung pada buah dan sayuran. Setelah dipanen dan diberi perlakuan, perlu elaborasi berbagai proses seperti respirasi, transpirasi, pertukaran gas, sintesis, dan metabolisme etilen dan fenolat serta dampak penggunaan 1-MCP dan poliamin untuk perpanjangan masa simpan. Selain itu, mekanisme terjadinya “chilling injury” dan “freezing injury” yang terjadi selama pengolahan dan penyimpanan buah dan sayur juga dijelaskan. Buku ini merupakan penjelasan kepada pembaca tentang perkembangan dan pe...
Pangan Nusantara
Buku ini merespons masalah tersebut dengan menyajikan penelusuran problematika pangan bangsa serta solusi-solusi yang ditawarkan untuk menyelesaikan permasalahan terkait pangan. Secara khusus buku membincangkan pemahaman pembangunan pangan, pengetahuan keanekaragaman hayati, dan membangun diversifikasi serta kemandirian pangan. Buku ini adalah rujukan utama bagi penyuluh program pelatihan keterampilan industri makanan skala rumah tangga, usaha kecil dan menengah, industriawan produk olahan pangan segar/tepung, para pendidik dan pelajar di sekolah menengah kejuruan/kewirausahaan, instansi pemerintah yang berkaitan dengan urusan pangan, dan para aktivis/LSM yang memperjuangkan kemandirian pangan bangsa. Buku persembahan penerbit PrenadaMediaGroup
Microbiological Analysis of Foods and Food Processing Environments
Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and iden...
The Sensory Evaluation of Dairy Products
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Tamime and Robinson's Yoghurt
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the sci...
Essential Oils in Food Processing: Chemistry, Safety and Applications
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, ...
Advanced Machining Processes
Advanced machining processes has significant contributions to the manufacturing industries, especially since many new invented materials have advanced properties, which are difficult to machine using conventional machining processes. Therefore, advanced machining processes take a lead in dealing with these types of material. This book focuses on electrical machining and electrical dressing processes. Chapter 1 explains the electrochemical machining (ECM), includes process parameters that involved in the ECM processes. Chapter 2 deals with another advanced machining process, i.e. electro-discharge machining (EDM). Several process parameters that contribute to the EDM processes are also discussed. Electrical dressing is described in Chapter 3 as a special application of ECM and EDM. Finally, other types of non-conventional machining are explained in Chapter 4. [UGM Press, UGM, Gadjah Mada University Press]
Food Packaging
This book presents an integrated approach to understanding the principles underlying food packaging and their applications. This edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including nanoclays; metallization and atomic layer deposition; shelf life design, analysis, and estimation; safety and legislative aspects of packaging including public interest in food contact materials such as BPA and phthalates; life cycle assessment and sustainability. A new chapter addresses food packaging closures and sealing systems, including closures for plastic and composite containers and peelable seals.
Bakery Products
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as m...
Food Processing
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental a...
