Seri Kue Sehat Favorit Tanpa Bahan Aditif
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Seri Kue Sehat Favorit Tanpa Bahan Aditif
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Author : Ide Masak
language : id
Publisher: Gramedia Pustaka Utama
Release Date : 2014-03-08
Seri Kue Sehat Favorit Tanpa Bahan Aditif written by Ide Masak and has been published by Gramedia Pustaka Utama this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-08 with Cooking categories.
"""Kue tanpa bahan aditif adalah kue yang dibuat tanpa menggunakan bahan tambahan untuk memperbaiki rasa, tampilan kue, dan masa simpan makanan. Bahan tambahan yang digunakan dalam pengolahan makanan fungsinya dapat dikelompokkan sebagai zat pewarna, pemanis, pengawet, pengemulsi, pengental, dan penyedap rasa. Zat aditif dalam produk makanan biasanya dicantumkan pada kemasannya. Zat pengawet sintetik atau buatan merupakan hasil sintesis dari bahan-bahan kimia, seperti asam cuka untuk pengawet acar dan natrium propionat atau kalsium propionat dipakai untuk mengawetkan roti dan kue kering. Zat pengawet yang dimaksud, di antaranya formalin dan borak. Pengawet ini bersifat desinfektan atau efektif dalam menghambat pertumbuhan mikroba penyebab membusuknya makanan serta dapat memperbaiki tekstur makanan sehingga lebih kenyal Bahan tambahan makanan alami tentu lebih baik dibanding yang sintetis. Kita bisa memilih bahan tambahan alami bila membuat kue sendiri. Buku ini memuat 22 Resep tanpa menggunakan Bahan Aditif. Berbagai rempah bisa digunakan untuk penguat rasa makanan yang alami. Selain sehat, kita juga bisa berkreasi dengan warna dan tampilan kue yang lebih menarik selain rasa yang lezat."""
Seri Kue Sehat Favorit Tanpa Terigu
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Author : Ide Masak
language : id
Publisher: Gramedia Pustaka Utama
Release Date : 2014-03-08
Seri Kue Sehat Favorit Tanpa Terigu written by Ide Masak and has been published by Gramedia Pustaka Utama this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-08 with Cooking categories.
"""Umumnya, kue kering, kue basah maupun kue bolu (cake) yang kita kenal akrab, menggunakan tepung terigu sebagai bahan dasarnya. Tapi ternyata tidak semua orang bisa “menerima” tepung terigu di dalam tubuhnya. Penyebabnya gluten, yaitu zat atau protein yang terdapat dalam tepung terigu. Syukurlah, kita punya cukup banyak bahan pengganti gandum atau tepung terigu yang juga bisa diolah menjadi kue kering, kue basah maupun kue bolu. Beberapa jenis tepung yang tidak mengandung gluten antara lain, tepung beras, bekatul, tepung maizena, tepung jagung, tepung tapioka, tepung sagu, tepung kentang, tepung kacang hijau, dan tepung ganyong. Aneka bahan ini mempunyai ciri khas rasa tersendiri sehingga kue-kue hasil olahannya pun terasa tak kalah nikmat dari olahan tepung terigu. Buku ini memuat 22 resep kue kering, kue basah serta cake yang bahan dasarnya non terigu, dikombinasikan dengan bahan pendukung lain yang juga non gandum, seperti labu kuning, talas, dan ubi ungu. Kombinasi bahan-bahan ini akan menambah kaya cita rasa kue yang Anda buat."""
Seri Kue Sehat Favorit Tanpa Lemak
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Author : Ide Masak
language : id
Publisher: Gramedia Pustaka Utama
Release Date : 2014-03-08
Seri Kue Sehat Favorit Tanpa Lemak written by Ide Masak and has been published by Gramedia Pustaka Utama this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-08 with Cooking categories.
"""Lemak adalah satu zat gizi makro yang memiliki peran penting bagi tubuh untuk menyimpan kelebihan energi yang berasal dari makanan. Karena itu, lemak memiliki berbagai fungsi yang penting untuk kesehatan. Pada kondisi kesehatan tertentu, kita perlu menghindari makanan berlemak. Aneka kue bebas lemak kini banyak diminati orang-orang yang memang membutuhkan jenis makanan tersebut. Kue tanpa lemak adalah kue yang dibuat tanpa menggunakan bahan yang mengandung lemak. Lemak makanan adalah kandungan lemak yang terdapat dalam semua bahan makanan. Peran lemak adalah menyediakan energi sebesar 9 kalori/gram, melarutkan vitamin A, D, E, K, dan menyediakan asam lemak esensial bagi tubuh manusia. Buku ini memuat 22 Resep Kue Tanpa Lemak yang menarik dan menjadi pilihan tepat untuk mendapat variasi kue yang beragam. Meskipun bebas lemak, namun rasa dan tampilan kue-kue ini tetap lezat dan menggugah selera"""
Seri Kue Sehat Favorit Tanpa Gula
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Author : Ide Masak
language : id
Publisher: Gramedia Pustaka Utama
Release Date : 2014-03-08
Seri Kue Sehat Favorit Tanpa Gula written by Ide Masak and has been published by Gramedia Pustaka Utama this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-08 with Cooking categories.
"""Gula memang tidak harus dihindari sama sekali, tetapi perlu dibatasi. Mengurangi konsumsi gula sebenarnya bukan hanya bermanfaat bagi mereka yang menderita sakit tertentu, tetapi juga bagi mereka yang sehat. Hal ini mengingat gula tergolong karbohidrat sederhana yang berkalori tinggi, yang di dalam tubuh akan cepat sekali berubah menjadi glukosa/ gula darah. Bagi para diabetisi (penyandang diabetes mellitus/ kencing manis) yang memang disarankan untuk membatasi asupan gula, masalah kenaikan kadar gula darah yang cepat menjadi perhatian penting. Keseimbangan kadar gula darah dalam tubuh menjadi konsentrasi khusus bagi para diabetisi. Sedang bagi mereka yang sehat, menjaga agar asupan gula tidak berlebihan sejak dini akan menghindari mereka bukan saja pada masalah obesitas, tetapi juga pada penyakit diabetes ini. Ada berbagai jenis bahan makanan yang bisa menggantikan fungsi gula sebagai pemanis dalam pembuatan aneka kue. Buku ini menyajikan 22 resep kue kering, kue basah maupun kue bolu/ cake tanpa menggunakan gula. Lezat, namun aman dan baik bagi kesehatan."""
Seri Kue Sehat Favorit Tanpa Telur
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Author : Ide Masak
language : id
Publisher: Gramedia Pustaka Utama
Release Date : 2014-03-08
Seri Kue Sehat Favorit Tanpa Telur written by Ide Masak and has been published by Gramedia Pustaka Utama this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-08 with Cooking categories.
"""Telur adalah salah satu bahan utama dalam proses pembuatan kue. Namun, jangan khawatir. Jika ada anggota keluarga yang alergi terhadap telur atau karena alasan lain harus menghindari mengonsumsi telur, Anda tetap bisa membuat aneka kue enak tanpa telur untuknya. Dalam proses pembuatan kue, telur berperan sebagai pengikat alami dari bahan-bahan padat, terutama tepung. Telur juga membantu pengembangan kue dengan cara menahan udara yang dimasukkan ke dalam adonan kue ketika dikocok hingga mengembang dan kaku. Tekstur kue yang ditambahkan telur juga akan lembut karena kuning telur mengandung lesitin. Buku ini menyajikan 22 resep kue tanpa telur yang lezat, siapa tahu kue-kue tersebut malah menjadi favorit bagi keluarga Anda. Juga bagi para vegan atau vegetarian sejati, dan untuk mereka yang alergi telur, buatlah kue yang benar-benar tanpa telur."""
The Bible The Qur An Science
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Author : Maurice Bucaille
language : en
Publisher: Adam Publishers
Release Date : 2012
The Bible The Qur An Science written by Maurice Bucaille and has been published by Adam Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Bible and science categories.
The Fire Chronicle
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Author : John Stephens
language : en
Publisher: Knopf Books for Young Readers
Release Date : 2012-10-09
The Fire Chronicle written by John Stephens and has been published by Knopf Books for Young Readers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-09 with Juvenile Fiction categories.
After the tumultuous events of last winter, Kate, Michael, and Emma long to continue the hunt for their missing parents. But they themselves are now in great danger, and so the wizard Stanislaus Pym hides the children at the Edgar Allan Poe Home for Hopeless and Incorrigible Orphans. There, he says, they will be safe. How wrong he is. The children are soon discovered by their enemies, and a frantic chase sends Kate a hundred years into the past, to a perilous, enchanted New York City. Searching for a way back to her brother and sister, she meets a mysterious boy whose fate is intricately—and dangerously—tied to her own. Meanwhile, Michael and Emma have set off to find the second of the Books of Beginning. A series of clues leads them into a hidden world where they must brave harsh polar storms, track down an ancient order of warriors, and confront terrible monsters. Will Michael and Emma find the legendary book of fire—and master its powers—before Kate is lost to them forever? Exciting, suspenseful, and brimming with humor and heart, the next installment of the bestselling Books of Beginning trilogy will lead Kate, Michael, and Emma closer to their family—and to the magic that could save, or destroy, them all.
Ozone In Food Processing
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Author : Colm O'Donnell
language : en
Publisher: John Wiley & Sons
Release Date : 2012-04-23
Ozone In Food Processing written by Colm O'Donnell 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 2012-04-23 with Technology & Engineering categories.
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Remote Sensing Of Urban And Suburban Areas
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Author : Tarek Rashed
language : en
Publisher: Springer Science & Business Media
Release Date : 2010-06-03
Remote Sensing Of Urban And Suburban Areas written by Tarek Rashed 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 2010-06-03 with Science categories.
"Remote Sensing of Urban and Suburban Areas" provides instructors with a text reference that has a logical and easy-to-follow flow of topics around which they can structure the syllabi of their urban remote sensing courses. Topics have been chosen to bridge the gap between remote sensing and urban studies through a better understanding of the science that underlies both fields. In so doing, the book includes 17 chapters written by leading international experts in respected fields to provide a balanced coverage of fundamental issues in both remote sensing and urban studies. Emphasis is placed on: theoretical and practical issues in contemporary urban studies and remote sensing; the spectral, spatial and temporal requirements of remotely sensed data in relation to various urban phenomena; methods and techniques for analyzing and integrating remotely sensed data and image processing with geographic information systems to address urban problems; and examples of applications in which applying remote sensing to tackle urban problems is deemed useful and important.
Manley S Technology Of Biscuits Crackers And Cookies
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Author : Duncan Manley
language : en
Publisher: Elsevier
Release Date : 2011-09-28
Manley S Technology Of Biscuits Crackers And Cookies written by Duncan Manley and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-28 with Technology & Engineering categories.
Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its field Covers management issues such as HACCP, quality control, process control and product development Deals with the selection of raw materials and ingredients