Edible Insects as Innovative Foods Nutritional, Functional and Acceptability Assessments

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New Traits of Agriculture/Food Quality Interface

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Advances in Food Analysis by Gentili, Alessandra

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Animal Nutrition and Productions

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Sustainable Organic Agriculture for Developing Agribusiness Sector

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Selected Papers from the 1st International Electronic Conference on Entomology

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Food Contaminant Components: Source, Detection, Toxicity and Removal

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Virus Bioinformatics by Robertson, David

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Sustainable Biopolymer-Based Composites: Processing, Characterization, and Application

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Natural Polyphenols in Human Health Volume I

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Natural Polyphenols in Human Health Volume II

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Chemistry of Cooking by Rodriguez-Velazquez, Sorangel

Table of Contents: “…IntroductionEssential Ideas -- Essential Ideas Introduction -- Phases and Classification of Matter -- Physical and Chemical Properties -- Measurements -- Measurement Uncertainty, Accuracy, and Precision -- Mathematical Treatment of Measurement Results -- Energy Basics -- Calorimetry -- Atoms, Molecules, and Ions -- The Periodic Table -- Atoms, Molecules, and Ions -- Atomic Structure and Symbolism -- Chemical Formulas -- Molecular and Ionic Compounds -- Cooking Techniques: Thickening and Concentrating Flavors -- Viscosity -- Thickening Agents -- Types of Thickening Agents -- Coagulation -- Gelatinization -- Crystallization -- Non-traditional thickeners -- Sauces -- Low-temperature and sous-vide -- Understanding Ingredients: Flour -- Introduction -- Understanding Ingredients -- The History of Wheat Flour -- Milling of Wheat -- Flour Streams and Types of Wheat Flour -- Flour Terms and Treatments -- Flour Additives -- Whole Grain and Artisan Milling -- Flour in Baking -- Rye Flour -- Other Grains and Flours -- Understanding Ingredients: Fat -- Understanding Fats and Oils -- Sources of Bakery Fats and Oils -- Major Fats and Oils Used in Bakeries -- Functions of Fat in Baking -- Understanding Ingredients: Sugar -- Sugar Chemistry (ADD US) -- Sugar Refining -- The Application of Sugar -- Agave -- Glucose/Dextrose -- Honey -- Malt -- Maple Syrup (ADD US) -- Sugar Substitutes (ADD US) -- Understanding Ingredients: Leavening Agents -- Catalysis -- Introduction to Leavening Agents -- Yeast -- The Functions of Yeast -- Using Yeast in Baking -- Introduction to Acid- bases -- Brønsted-Lowry Acids and Bases -- pH and pOH -- Baking Powder -- Sodium Bicarbonate -- Ammonium Bicarbonate -- Water Hardness and pH -- Understanding Ingredients: Dairy Products -- Introduction to Dairy Products -- Milk -- Milk Products ADD US -- Milk in bread baking -- Yogurt -- Lactose -- Cheese -- Understanding Ingredients: Eggs -- Eggs Grade (ADD US) -- Composition and Nutrition -- Egg Products -- The Function of Eggs -- Storing Eggs -- Chocolate -- From the Cocoa Bean to the Finished Chocolate -- Chocolate Produced for the Baking Industry -- Couverture -- Definitions and Regulations (ADD US) -- Understanding Ingredients: Spices -- Elements of Taste -- Introduction to Salt -- Types of Salt -- Functions of Salt in Baking -- Using Salt in Fermented Doughs -- Storing Salt -- Introduction to Spices and Other Flavorings -- Seasoning and Flavoring -- Herbs -- Spices -- Flavorings in Baking -- Appendix…”
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UJI PROLIFERASI TERHADAP SEL MONONUKLEAR DENGAN PENAMBAHAN MADU Tetragonula sp DAN ROYAL JELLY Apis mellifera DI MEDIUM DMEM by Nadia Nurulita,

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Perbedaan Efektivitas Antara Larutan Madu Hutan (Apis Dorsata) Dan Larutan Madu Kelengkeng (Euphoria Longana Sp) Terhadap Pemutihan Gigi (Bleaching) by Rahmasari, Aryant Dentia, , drg. Ana Riolina, MPH, , drg. Juwita Raditya Ningsih

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Kadar Protein Dan Organoleptik Yoghurt Jagung Dengan Penambahan Konsentrasi Starter Dan Madu Yang Berbeda by Prastiani, Desi, , Dra. Hj. Suparti, M.Si

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UJI EFEKTIVITAS MEDIA DMEM BEBAS SERUM DENGAN PENAMBAHAN MADU Tetragonula sp DAN ROYAL JELLY Apis mellifera TERHADAP PROLIFERASI SEL FIBROBLAS KULIT PREPUTIUM by Qara Syifa Fachrani,

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ANALISIS EKSPRESI GEN BCL-2 PADA KULTUR SEL PUNCA ADIPOSA MESENKIMAL DENGAN PENAMBAHAN MADU (Tetragonula sp.) DAN ROYAL JELLY (Apis mellifera) by Melati Nurulita Alvina,

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UJI PROLIFERASI MTS ASSAY TERHADAP ADIPOSE MESENCHYMAL STEM CELLS PADA MEDIA KULTUR DMEM BEBAS SERUM DENGAN PENAMBAHAN MADU Tetragonula sp DAN ROYAL JELLY Apis mellifera by Muhammad Dhaffa,

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Uji Organoleptik Dan Kandungan Vitamin C Pada Jus Jambu Mete (Anacardium occidentale L.) Dengan Pewarna Alami Daging Buah Naga (Hylocereus polyrhizus) Dan Penambahan Madu by Suseno, Agus, , Dra. Suparti, M.Si

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POTENSI MADU TETRAGONULA SP. SEBAGAI CRYOPRESERVATIVE ADDITIVE UNTUK PENYIMPANAN SEL MESENKIMAL ADIPOSA DENGAN CRYOPROTECTIVE by Ario Seto,

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