Physicochemical Properties Of Flour Proteins In Relation To The Textural And Structural Properties Of White Salted Noodles
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Physicochemical Properties Of Flour Proteins In Relation To The Textural And Structural Properties Of White Salted Noodles
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Author : Ritu Saini
language : en
Publisher:
Release Date : 2007
Physicochemical Properties Of Flour Proteins In Relation To The Textural And Structural Properties Of White Salted Noodles written by Ritu Saini and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Flour categories.
Textural Characteristics Of World Foods
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Author : Katsuyoshi Nishinari
language : en
Publisher: John Wiley & Sons
Release Date : 2020-03-09
Textural Characteristics Of World Foods written by Katsuyoshi Nishinari 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 2020-03-09 with Technology & Engineering categories.
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
Dissertation Abstracts International
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Author :
language : en
Publisher:
Release Date : 2008
Dissertation Abstracts International written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Dissertations, Academic categories.
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.
Yellow Alkaline Noodles
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Author : Roselina Karim
language : en
Publisher: Springer
Release Date : 2014-11-22
Yellow Alkaline Noodles written by Roselina Karim and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-22 with Technology & Engineering categories.
This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
The Impact Of Food Processing On Physicochemical And Nutritional Properties Of Foods
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Author : Hao Jiang
language : en
Publisher: Frontiers Media SA
Release Date : 2023-06-01
The Impact Of Food Processing On Physicochemical And Nutritional Properties Of Foods written by Hao Jiang and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-01 with Medical categories.
Modernization Of Traditional Food Processes And Products
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Author : Anna McElhatton
language : en
Publisher: Springer
Release Date : 2016-02-22
Modernization Of Traditional Food Processes And Products written by Anna McElhatton and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-22 with Technology & Engineering categories.
This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.
Journal Of Crop Science And Biotechnology
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Author :
language : en
Publisher:
Release Date : 2007
Journal Of Crop Science And Biotechnology written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Agricultural biotechnology categories.
Asian Noodle Manufacturing
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Author : Gary G. Hou
language : en
Publisher: WPACIP
Release Date : 2020-09-03
Asian Noodle Manufacturing written by Gary G. Hou and has been published by WPACIP this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-03 with Technology & Engineering categories.
Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world. Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products. Contains coverage of ingredient functionality in noodle processing Presents sections on traditional noodles, along with whole grain and gluten free varieties Presents the latest developments in processing technology Discusses how ingredients affect processes Includes information on quality control
Cereals
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Author : Sewa Ram
language : en
Publisher: New India Publishing
Release Date : 2009-08
Cereals written by Sewa Ram and has been published by New India Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-08 with Cereal products categories.
Written by Principal Scientist (DWR) Karnal, Haryana the book carries up-to-date information on all the methods, techniques and processes of quality improvement from the stage of growing to making of the end product of major cereal crops.