baidya purnima (46 risultati)

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: As New. Unread book in perfect condition.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Taschenbuch. Condizione: Neu. Neuware -Project Report from the year 2016 in the subject Health - Nutritional Science, Tribhuvan University (Central Department of Microbiology), language: English, abstract: Heat treatment of legumes can reduce antinutritional factors, and the optimization of protein digestibility, however, over- or under heating would damage the amino acids content of legumes. Therefore, adequate time is necessary. But direct analysis of both specifications is difficult in routine operations and is thus replaced with indirect tests such as urease assay index (UAI), protein solubility in 0.2% potassium hydroxide (PSKOH) and protein dispersibility index (PDI).The UAI is useful to determine if the legumes have been heated enough to reduce the antinutritional factors, while PSKOH is a good protein solubility index (PSI) for determining over processing of legumes. The PDI is the best method of evaluating these legume ingredients for both under heating and overheating. So, combining the PDI test with the UAI and PSI could be useful for better monitoring of legumes quality.In this research, five various legume samples commonly used in the household are placed in an oven at 120°C for up to 30 minutes; analysis was accomplished every 5 minutes. Adequate processing of black eye bean (20 minutes), chickpea (10-15 minutes), pea (10 minutes), soybean (15-20 minutes) and kidney bean (5 minutes) are determined combining UAI, PSI and PDI.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Project Report from the year 2016 in the subject Health - Nutritional Science, Tribhuvan University (Central Department of Microbiology), language: English, abstract: Heat treatment of legumes can reduce antinutritional factors, and the optimization of protein digestibility, however, over- or under heating would damage the amino acids content of legumes. Therefore, adequate time is necessary. But direct analysis of both specifications is difficult in routine operations and is thus replaced with indirect tests such as urease assay index (UAI), protein solubility in 0.2% potassium hydroxide (PSKOH) and protein dispersibility index (PDI).The UAI is useful to determine if the legumes have been heated enough to reduce the antinutritional factors, while PSKOH is a good protein solubility index (PSI) for determining over processing of legumes. The PDI is the best method of evaluating these legume ingredients for both under heating and overheating. So, combining the PDI test with the UAI and PSI could be useful for better monitoring of legumes quality.In this research, five various legume samples commonly used in the household are placed in an oven at 120°C for up to 30 minutes; analysis was accomplished every 5 minutes. Adequate processing of black eye bean (20 minutes), chickpea (10-15 minutes), pea (10 minutes), soybean (15-20 minutes) and kidney bean (5 minutes) are determined combining UAI, PSI and PDI.

Taschenbuch. Condizione: Neu. Assessment on Quality of Legumes Protein | Purnima Baidya | Taschenbuch | 56 S. | Englisch | 2016 | GRIN Verlag | EAN 9783668270831 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Taschenbuch. Condizione: Neu. Salivary glucose as a laboratory diagnostic tool in diabetes | Purnima Baidya | Taschenbuch | 64 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9783330328150 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Condizione: New. In.

Taschenbuch. Condizione: Neu. Neuware -Project Report from the year 2016 in the subject Health - Nutritional Science, Tribhuvan University (Central Department of Microbiology), language: English, abstract: Heat treatment of legumes can reduce antinutritional factors, and the optimization of protein digestibility, however, over- or under heating would damage the amino acids content of legumes. Therefore, adequate time is necessary. But direct analysis of both specifications is difficult in routine operations and is thus replaced with indirect tests such as urease assay index (UAI), protein solubility in 0.2% potassium hydroxide (PSKOH) and protein dispersibility index (PDI).The UAI is useful to determine if the legumes have been heated enough to reduce the antinutritional factors, while PSKOH is a good protein solubility index (PSI) for determining over processing of legumes. The PDI is the best method of evaluating these legume ingredients for both under heating and overheating. So, combining the PDI test with the UAI and PSI could be useful for better monitoring of legumes quality.In this research, five various legume samples commonly used in the household are placed in an oven at 120°C for up to 30 minutes; analysis was accomplished every 5 minutes. Adequate processing of black eye bean (20 minutes), chickpea (10-15 minutes), pea (10 minutes), soybean (15-20 minutes) and kidney bean (5 minutes) are determined combining UAI, PSI and PDI. 56 pp. Englisch.

Taschenbuch. Condizione: Neu. La glucosa salival como herramienta diagnóstica de laboratorio en la diabetes | Purnima Baidya | Taschenbuch | Spanisch | 2024 | Ediciones Nuestro Conocimiento | EAN 9786207492640 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Condizione: Neu. Le glucose salivaire en tant qu'outil de diagnostic de laboratoire dans le diabète | Purnima Baidya | Taschenbuch | Französisch | 2024 | Editions Notre Savoir | EAN 9786207492657 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.

Taschenbuch. Condizione: Neu. A glucose salivar como instrumento de diagnóstico laboratorial na diabetes | Purnima Baidya | Taschenbuch | Portugiesisch | 2024 | Edições Nosso Conhecimento | EAN 9786207492671 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.

Taschenbuch. Condizione: Neu. Il glucosio salivare come strumento diagnostico di laboratorio nel diabete | Purnima Baidya | Taschenbuch | Italienisch | 2024 | Edizioni Sapienza | EAN 9786207492664 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.

Taschenbuch. Condizione: Neu. Speichelglukose als labordiagnostisches Hilfsmittel bei Diabetes | Purnima Baidya | Taschenbuch | 60 S. | Deutsch | 2024 | Verlag Unser Wissen | EAN 9786207492633 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.

Paperback. Condizione: Brand New. 56 pages. 8.27x5.83x0.13 inches. In Stock. This item is printed on demand.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Project Report from the year 2016 in the subject Health - Nutritional Science, Tribhuvan University (Central Department of Microbiology), language: English, abstract: Heat treatment of legumes can reduce antinutritional factors, and the optimization of protein digestibility, however, over- or under heating would damage the amino acids content of legumes. Therefore, adequate time is necessary. But direct analysis of both specifications is difficult in routine operations and is thus replaced with indirect tests such as urease assay index (UAI), protein solubility in 0.2% potassium hydroxide (PSKOH) and protein dispersibility index (PDI).The UAI is useful to determine if the legumes have been heated enough to reduce the antinutritional factors, while PSKOH is a good protein solubility index (PSI) for determining over processing of legumes. The PDI is the best method of evaluating these legume ingredients for both under heating and overheating. So, combining the PDI test with the UAI and PSI could be useful for better monitoring of legumes quality.In this research, five various legume samples commonly used in the household are placed in an oven at 120°C for up to 30 minutes; analysis was accomplished every 5 minutes. Adequate processing of black eye bean (20 minutes), chickpea (10-15 minutes), pea (10 minutes), soybean (15-20 minutes) and kidney bean (5 minutes) are determined combining UAI, PSI and PDI. 56 pp. Englisch.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Project Report from the year 2016 in the subject Health - Nutritional Science, Tribhuvan University (Central Department of Microbiology), language: English, abstract: Heat treatment of legumes can reduce antinutritional factors, and the optimization of protein digestibility, however, over- or under heating would damage the amino acids content of legumes. Therefore, adequate time is necessary. But direct analysis of both specifications is difficult in routine operations and is thus replaced with indirect tests such as urease assay index (UAI), protein solubility in 0.2% potassium hydroxide (PSKOH) and protein dispersibility index (PDI).The UAI is useful to determine if the legumes have been heated enough to reduce the antinutritional factors, while PSKOH is a good protein solubility index (PSI) for determining over processing of legumes. The PDI is the best method of evaluating these legume ingredients for both under heating and overheating. So, combining the PDI test with the UAI and PSI could be useful for better monitoring of legumes quality.In this research, five various legume samples commonly used in the household are placed in an oven at 120°C for up to 30 minutes; analysis was accomplished every 5 minutes. Adequate processing of black eye bean (20 minutes), chickpea (10-15 minutes), pea (10 minutes), soybean (15-20 minutes) and kidney bean (5 minutes) are determined combining UAI, PSI and PDI. 56 pp. Englisch.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book tries to promote salivary glucose as a tool, fasting as well as random salivary glucose should evaluate. It establishes salivary glucose estimation as a diagnostic as well as a monitoring tool for diabetes mellitus. Higher concentration of salivary glucose was secreted in diabetes mellitus compared to control group. So salivary glucose appears as an indicator of serum glucose concentration in diabetic patients. Hence, fasting salivary glucose concentration can be used as a non-invasive diagnostic, as well as a monitoring tool to assess the glycemic status of diabetes mellitus patients. 64 pp. Englisch.

Condizione: New. Print on Demand pp. 56.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 60 pp. Spanisch.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Baidya PurnimaMs Purnima Baidya is a Lecturer at Tribhuvan University(TU) since Dec 2011 to this date. Now she is working in the Central Department of Microbiology, Kirtipur and granted by Nepal Academy of Science and Technology (NAS.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 60 pp. Französisch.

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book tries to promote salivary glucose as a tool, fasting as well as random salivary glucose should evaluate. It establishes salivary glucose estimation as a diagnostic as well as a monitoring tool for diabetes mellitus. Higher concentration of salivary glucose was secreted in diabetes mellitus compared to control group. So salivary glucose appears as an indicator of serum glucose concentration in diabetic patients. Hence, fasting salivary glucose concentration can be used as a non-invasive diagnostic, as well as a monitoring tool to assess the glycemic status of diabetes mellitus patients.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 64 pp. Englisch.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book tries to promote salivary glucose as a tool, fasting as well as random salivary glucose should evaluate. It establishes salivary glucose estimation as a diagnostic as well as a monitoring tool for diabetes mellitus. Higher concentration of salivary glucose was secreted in diabetes mellitus compared to control group. So salivary glucose appears as an indicator of serum glucose concentration in diabetic patients. Hence, fasting salivary glucose concentration can be used as a non-invasive diagnostic, as well as a monitoring tool to assess the glycemic status of diabetes mellitus patients.