Membuat Tepung Umbi Dan Variasi Olahannya

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Membuat Tepung Umbi Dan Variasi Olahannya

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Author : Murtiningsih dan Suyanti BSc
language : id
Publisher: AgroMedia
Release Date :

Membuat Tepung Umbi Dan Variasi Olahannya written by Murtiningsih dan Suyanti BSc and has been published by AgroMedia this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.

Isphe 2022

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Author : Oktia Handayani
language : en
Publisher: European Alliance for Innovation
Release Date : 2023-01-11

Isphe 2022 written by Oktia Handayani and has been published by European Alliance for Innovation this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-11 with Health & Fitness categories.

We are delighted to introduce the Proceedings of the 6th International Seminar on Public Health and Education (6th ISPHE 2022) with the theme “Active, Healthy, Productive, and Sustainable Community through Post Pandemic Recovery”. This conference has brought researchers, developers, and practitioners around the world. The technical program of 6th ISPHE 2022 consisted of 59 papers. The conference panel were Panel 1 – Public Health and Health Related Issues; Panel 2 – Health Education; Panel 3 – Physical Education, Sport, and Recreation; Panel 4 – Physical Education, Sports Science, and Applied Technology; Panel 5 – Sports Coaching, Sports Tourism, and Applied Technology; Panel 6 – Sports Science, Organizations, Infrastructure, and Psychology. Aside from the high- quality technical paper presentations, the technical program also featured three keynote speeches. The three keynote speeches were Prof. Michael Rosenberg, BAppSc, DipEd, M.P.H., Ph.D from The University of Western Australia, Australia; Prof. David Legg, Ph.D from International Federation of Adapted Physical Activity; Dr. Zason Chian from National Institute of Education, Singapore; Asst. Prof. Sri Ratna Rahayu, M.D., Ph.D from Public Health Department, Universitas Negeri Semarang, Indonesia. The 6th ISPHE 2022 collaboration with Asean Council of Physical Education and Sport (ACPES); ICSSPE; Jejaring Nasional Pendidikan Kesehatan (JNPK) and the Indonesian Public Health Association (IAKMI). The 6th ISPHE 2022 aimed to determine the direction of health education, and physical activities related to the status of health conditions in each region; both regional and national as well as their relationship with global health trends. Coordination with the steering chairs, Prof. Dr. Tandiyo Rahayu, M.Pd; Dr. Taufiq Hidayah, M.Kes and Dr. Andry Akhiruyanto, S.Pd., M.Pd was essential for the success of the conference. We sincerely appreciate their constant support and guidance. It was also a great pleasure to work with such an excellent organizing committee team for their hard work in organizing and supporting the conference. In particular, the Technical Program Committees, led by our TPC Co- Chairs, Dr. dr. Mahalul Azam., M.Kes and Prof. Dr. dr. Oktia Woro Kasmini Handayani, M.Kes who have completed the peer-review process of technical papers and made a high-quality technical program. We are also grateful to General Chair, Dr. Widya Hary Cahyati, S. KM., M. Kes(Epid) for her support and all the authors who submitted their papers to the 6th ISPHE 2022. We strongly believe that 6th ISPHE 2022 provides a good forum for all researcher, developers, and practitioners to discuss about health education, physical activity and applied technologies for health.

Aneka Makanan Dri Tepung Ketan Dan Umbi Umbian

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Author :
language : id
Publisher: Ganeca Exact
Release Date :

Aneka Makanan Dri Tepung Ketan Dan Umbi Umbian written by and has been published by Ganeca Exact this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.

Panji Masyarakat

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Author :
language : id
Publisher:
Release Date : 1998-07

Panji Masyarakat written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-07 with Indonesia categories.

Tropical Roots And Tubers

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Author : Harish K. Sharma
language : en
Publisher: John Wiley & Sons
Release Date : 2016-08-24

Tropical Roots And Tubers written by Harish K. Sharma and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-24 with Technology & Engineering categories.

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.

Asian Noodles

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Author : Gary G. Hou
language : en
Publisher: John Wiley & Sons
Release Date : 2011-02-16

Asian Noodles written by Gary G. Hou and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-16 with Technology & Engineering categories.

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.

Natural Food Colorants

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Author : J.D. Houghton
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Natural Food Colorants written by J.D. Houghton and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.

In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.

Functional Properties Of Food Components

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Author : Yeshajahu Pomeranz
language : en
Publisher: Academic Press
Release Date : 2012-12-02

Functional Properties Of Food Components written by Yeshajahu Pomeranz and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.

An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish

Agricultural Process Engineering

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Author : Silas Henderson
language : en
Publisher: Springer
Release Date : 2012-11-25

Agricultural Process Engineering written by Silas Henderson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-25 with Science categories.

Professional Baking

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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2004-04-06

Professional Baking written by Wayne Gisslen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-06 with Cooking categories.

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.