Encyclopedia of Junk Food and Fast Food

Product Details
* Hardcover: 368 pages
* Publisher: Greenwood Press; 1 edition (August 30, 2006)
* Language: English
* ISBN-10: 0313335273
* ISBN-13: 978-0313335273

As noted in the preface, the McDonald’s sign proudly proclaiming “over 99 billion hamburgers sold” is emblematic of the proliferation of fast food. Author Smith explains that his motivation in producing this volume was “based on a deep concern with the effects fast food and junk food have upon the United States and the world.” The encyclopedia is aimed at a general audience and intended to be “the primary balanced source for information about fast food and junk food.

Advances in Potato Chemistry and Technology (By. Jaspreet Singh)

• Publisher: Academic Press
• Number Of Pages: 592
• Publication Date: 2009-07-01
• ISBN-10 / ASIN: 0123743494
• ISBN-13 / EAN: 9780123743497

Product Description:
Addressing developments in potato chemistry, including identification, analysis and use of chemical components of potatoes in the development of new and innovative food and non-food products; the expert coverage includes a major focus on carbohydrate and non-carbohydrate composition, cell wall chemistry, analysis of glycoalkaloids,
phenolics and anthocyanins, thermal processing and quality optimization, new and sophisticated methods of quality determination of potatoes and their products. Potato starch characteristics and its modification, nutritional and feeding value, and non-food uses of potatoes are also explored. Chapters focused on developments in post harvest
storage, breeding and germplasm resources and production of potatoes with reference to industrial usage are included.

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Food Analysis (By S. Suzanne Nielsen)

• Publisher: Springer
• Number Of Pages: 630
• Publication Date: 1998-06-01
• ISBN-10 / ASIN: 083421203X
• ISBN-13 / EAN: 9780834212039
• Binding: Hardcover

Book Description:

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor’s Manual is available to adopting professors.

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Pengalaman Mengurus Nomer P-IRT dari Dinas Kesehatan Setempat Untuk Industri Kecil dan Menengah

Mengingat cukup banyaknya pengunjung yang menanyakan tentang bagaimana mengurus Nomer P-IRT untuk Usaha Kecil dan Menengah (UKM), saya merasa perlu untuk berbagi pengalaman tentang hal tersebut. Saya pernah mempunyai beberapa usaha pengolahan pangan berskala industri kecil, antara lain produksi Kerupuk Jagung, Tahu, Sale Pisang, Roti Kampus, dan sebagainya.  Karena kesulitan teknis pengelolaan, saat ini tinggal beberapa saja yang masih produksi, terutama Kerupuk Jagung. Usaha tersebut selain untuk tujuan bisnis, juga dimaksudkan untuk tujuan pembelajaran mahasiswa. Saya berharap keberadaan unit pengolahan pangan tersebut dapat memotivasi mahasiswa agar terbuka wawasannya dan setelah lulus nanti tidak hanya berorientasi mencari kerja saja, melainkan juga mampu menciptakan lapangan kerja. Begitu cita-cita atau idealismenya.