WorldCat Identities

Augustin, M. A.

Overview
Works: 26 works in 35 publications in 2 languages and 372 library holdings
Genres: Conference papers and proceedings 
Roles: Author, Other
Publication Timeline
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Most widely held works by M. A Augustin
Advances in dairy ingredients by Geoffrey W Smithers( )

10 editions published between 2012 and 2013 in English and held by 331 WorldCat member libraries worldwide

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around
Dairy ingredients for food processing( )

1 edition published in 2011 in English and held by 9 WorldCat member libraries worldwide

"Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conveniently grouped under two sections. Sect. 1. Dairy Ingredients: Basic Technology includes chapters covering an overview of the milk composition, physical, chemical and functional properties, and basic dairy processing principles to describe how various ingredients are engineered for functional quality related to food processing. Additional chapters highlight production and specifications of various condensed milk products, dry milk products, and whey products. Other chapters address milk fat concentrates (cream, butter, and anhydrous butterfat), processing and specifications of cheese and cheese products, enzyme modified cheese, cheese sauce and dry cheese products, and fermented dairy ingredients. Information is provided on microbiological considerations relative to dairy processing, nutrition and health, frozen dairy ingredients, and dairy desserts as well as labeling and regulatory compliance. Coverage in Sect. 2. Dairy Ingredients: Applications describes the applied aspects of using dairy ingredients in food products such as bakery products, chocolates and confectionery, snack foods, meats, sauces, dressings, desserts, infant formulas, puddings, and functional foods. Shelf life and safety issues are also addressed. All technology and applications chapters are supported by sound scientific and engineering principles. The book presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture as well their industrial use in various food products. Intended for professionals in the dairy and food industry, appeals also to professors and students in food science
Proceedings of the Regional Seminar--Workshop on Biotechnology in Industrial Development, 27th-30th March 1984 by Regional Seminar-Workshop on Biotechnology in Industrial Development( Book )

1 edition published in 1984 in English and held by 8 WorldCat member libraries worldwide

Proceedings of the Symposium on Cocoa Butter and Replacer Fats, Kuala Lumpur, 4th March 1985 by Symposium on Cocoa Butter and Replacer Fats( Book )

1 edition published in 1985 in English and held by 2 WorldCat member libraries worldwide

Proceedings of the Regional Seminar-Workshop on Biotechnology in Industrial Development( Book )

1 edition published in 1984 in English and held by 1 WorldCat member library worldwide

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1 edition published in 2018 in English and held by 1 WorldCat member library worldwide

Nitrate and nitric content of Malaysian vegetables by Shiv K Berry( )

1 edition published in 1982 in English and held by 1 WorldCat member library worldwide

TURMOIL OF CHANGE by M. A Augustin( Book )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Physico-chemical characteristics of mango kernel fat & its potential as a cocoa butter substitute by E. T Ling( )

1 edition published in 1986 in English and held by 1 WorldCat member library worldwide

Sensory evaluation of packaged guava by Jamilah Bakar( Book )

1 edition published in 1988 in English and held by 1 WorldCat member library worldwide

Composition of mango seed kernel by M. A Augustin( )

1 edition published in 1987 in English and held by 1 WorldCat member library worldwide

Isirong 3 varieti mangga, iaitu Harumanis (MA 128), Siam Panjang (MA 205) dan varieti yang belum dikelaskan yang ditanam di Maliysia dianalisiskan. Analisa proksimat telah menunjukkan bahawa isirong 3 varieti mangga mengandungi 7.5 - 8.8% lemak, 6.1 - 6.8% protein, 1.3 - 2.4% serabut kasar dan 2.2 - 2.8% abu. Profail asid amino untuk protein isirong mangga menunjukkan bahawa kandungan kebanyakan asid amino perlu adalah lebin tinggi dibandingkan dengan Protein Rujukan FAO. Komponen utama asid lemak dalam lemak isirong mangga adalah asid palmitik (6.9 - 7.3%), stearik (44.3 - 44.4%), oleik (38.9 - 42.1%) dan linoleik 4.4 - 7.4%)
Enzymatic hydrolysis of palm kernel olein by M. A Augustin( Book )

1 edition published in 1988 in English and held by 1 WorldCat member library worldwide

EMBRACING ORGANISATIONAL CHANGE by M. A Augustin( Book )

1 edition published in 2016 in English and held by 1 WorldCat member library worldwide

Heating experiments with palm olein and groundnut oil by M. A Augustin( )

1 edition published in 1987 in English and held by 1 WorldCat member library worldwide

Frying experiments with hydrogenated vegetable shortenings and palm olein by M. A Augustin( )

1 edition published in 1989 in English and held by 1 WorldCat member library worldwide

Intestinal passage of microencapsulated fish oil in rats following oral administration by M. A Augustin( )

in English and held by 1 WorldCat member library worldwide

Fish oil labelled with [(14)C-linolenin] tracer was orally administered by gavage as an oil-water mixture (free oil) or as an oil-in-water emulsion formulation (microencapsulated oil) to fasted rats. Groups of rats were then given food after gavage or alternatively not fed to examine the effect of food on intestinal passage. Feeding after gavage drives lumenal free oil faster through the gastrointestinal (GI) tract. Microencapsulation slows down the lumenal progression in the GI tract with feeding. Non-feeding also slows down the lumenal progress of free oil in the GI tract but this is not influenced by microencapsulation. Analysis of the relative distribution of the label along the GI tract tissue wall showed that the upper small intestine was the main site of label accumulation in the GI tract. Of the oil that remained in the lumen, there was slight protection against early uptake and metabolism in the stomach and upper GI tract in rats that were either fed or not fed after dosing when microencapsulated oil was administered. Microencapsulation increased the levels of radiolabel in the liver and blood. The primary organ for accumulation of radiolabel for both free and microencapsulated oils in rats that were fed or fasted after dosing was the liver
Effects of microencapsulation on the gastrointestinal transit and tissue distribution of a bioactive mixture of fish oil, tributyrin and resveratrol by M. A Augustin( )

in English and held by 1 WorldCat member library worldwide

Bioactive formulations containing fish oil, tributryin and resveratrol, containing either radiolabeled [14C]-trilinolenin or [14C]-tributyrin and [3H]-resveratrol, were administered as free components or encapsulated mixtures within an oil-in-water emulsion stabilized by a heated mixture of a milk protein, glucose and a modified resistant starch. The distribution of the radioactive labels throughout the digestive system, blood and selected tissues following oral administration to rats was investigated. The time-course of transit and the relative distribution along the rat digestive system were not markedly altered by microencapsulation. As a percentage of the relative distribution along the GI tract tissue walls, the majority of the radioactivity from the bioactives was associated with the walls of the small intestine. Microencapsulation increased the levels of the radioactivity from the bioactives in the blood and liver, consistent with an increase in the bioavailability of agents. The potential of using microencapsulation to effectively deliver a mixture of bioactives within a single formulation was demonstrated
Faktor-faktor anti-pemakanan di dalam makanan = by M. A Augustin( Book )

1 edition published in 1983 in Malay and held by 1 WorldCat member library worldwide

Enzymic extraction of palm-oil by Suan Choo Cheah( Book )

1 edition published in 1988 in English and held by 1 WorldCat member library worldwide

Case study: frying performance of oils and fats by M. A Augustin( Book )

1 edition published in 1988 in English and held by 1 WorldCat member library worldwide

 
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Audience level: 0.57 (from 0.54 for Advances i ... to 0.99 for Intestinal ...)

Dairy ingredients for food processing
Covers
Alternative Names
Augustin, Mary Ann

Languages
English (28)

Malay (1)