Asian Noodle Manufacturing

Asian Noodle Manufacturing Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Asian Noodle Manufacturing book. This book definitely worth reading, it is an incredibly well-written.

Asian Noodle Manufacturing

Gary G. Hou
Asian Noodle Manufacturing Book PDF

Author : Gary G. Hou
Publisher : Elsevier
Page : 168 pages
File Size : 45,7 Mb
Release : 2020-08-20
Category : Technology & Engineering
ISBN : 9780128128749

Get Book

Asian Noodle Manufacturing by Gary G. Hou Pdf

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

Asian Noodles

Gary G. Hou
Asian Noodles Book PDF

Author : Gary G. Hou
Publisher : John Wiley & Sons
Page : 474 pages
File Size : 45,7 Mb
Release : 2011-02-16
Category : Technology & Engineering
ISBN : 9781118074350

Get Book

Asian Noodles by Gary G. Hou Pdf

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.

Asian Noodle Manufacturing

Gary G. Hou
Asian Noodle Manufacturing Book PDF

Author : Gary G. Hou
Publisher : WPACIP
Page : 166 pages
File Size : 51,6 Mb
Release : 2020-09-03
Category : Technology & Engineering
ISBN : 9780128128732

Get Book

Asian Noodle Manufacturing by Gary G. Hou Pdf

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

Yellow Alkaline Noodles

Roselina Karim,Muhammad Tauseef Sultan
Yellow Alkaline Noodles Book PDF

Author : Roselina Karim,Muhammad Tauseef Sultan
Publisher : Springer
Page : 41 pages
File Size : 55,9 Mb
Release : 2014-11-22
Category : Technology & Engineering
ISBN : 9783319128658

Get Book

Yellow Alkaline Noodles by Roselina Karim,Muhammad Tauseef Sultan Pdf

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.

Handbook of Food Products Manufacturing, 2 Volume Set

Nirmal K. Sinha
Handbook of Food Products Manufacturing 2 Volume Set Book PDF

Author : Nirmal K. Sinha
Publisher : John Wiley and Sons
Page : 2317 pages
File Size : 50,9 Mb
Release : 2007-04-27
Category : Technology & Engineering
ISBN : 9780470049648

Get Book

Handbook of Food Products Manufacturing, 2 Volume Set by Nirmal K. Sinha Pdf

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Pasta and Noodle Technology

James E. Kruger,Robert B. Matsuo,Joel W. Dick
Pasta and Noodle Technology Book PDF

Author : James E. Kruger,Robert B. Matsuo,Joel W. Dick
Publisher : Amer Assn of Cereal Chemists
Page : 356 pages
File Size : 44,8 Mb
Release : 1996-01-01
Category : Technology & Engineering
ISBN : 0913250899

Get Book

Pasta and Noodle Technology by James E. Kruger,Robert B. Matsuo,Joel W. Dick Pdf

The history of pasta. Continuous manufacturing process. THT technology in the modern industrial pasta driyng process. Pasta packaging. Quality requirements of durum wheat for semolina milling and pasta production. Textural measurement of cooked spaghetti. ASIAN NOODLES: Noodle quality. Processing technology of noodle products in Japan. Instant noodles. the use of alkali for noodle processing. Role of lipids on pasta and noodle quality. China: the world's largest consumer of pasta products. Future trends in pasta products.

Food Processing

J. Scott Smith,Y. H. Hui
Food Processing Book PDF

Author : J. Scott Smith,Y. H. Hui
Publisher : John Wiley & Sons
Page : 526 pages
File Size : 42,9 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470289976

Get Book

Food Processing by J. Scott Smith,Y. H. Hui Pdf

Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Classic Asian Noodles

Lee Geok Boi
Classic Asian Noodles Book PDF

Author : Lee Geok Boi
Publisher : Marshall Cavendish
Page : 228 pages
File Size : 45,8 Mb
Release : 2007
Category : Cookery (Pasta)
ISBN : 9812613358

Get Book

Classic Asian Noodles by Lee Geok Boi Pdf

Enjoy the authentic flavours of many of Asia's classic noodle dishes with this bumper collection of more than 150 recipes from Cambodia, India, Japan, Korea, Laos, Malaysia, Myanmar, Nepal, Singapore, Thailand, The Philippines and Vietnam. From crisp-fried and stir-fried noodles to noodles in gravy or soup, served hot or cold, noodle lovers will be delighted at the seemingly endless variety of noodle dishes offered in this exhaustive volume.

Encyclopedia of Food Grains

Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
Encyclopedia of Food Grains Book PDF

Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
Publisher : Academic Press
Page : 1956 pages
File Size : 49,7 Mb
Release : 2015-12-17
Category : Technology & Engineering
ISBN : 9780123947864

Get Book

Encyclopedia of Food Grains by Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion Pdf

The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

Asian Foods

Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang
Asian Foods Book PDF

Author : Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang
Publisher : CRC Press
Page : 546 pages
File Size : 40,9 Mb
Release : 1999-04-05
Category : Technology & Engineering
ISBN : 9781482278798

Get Book

Asian Foods by Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang Pdf

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.

The Noodle Narratives

Frederick Errington,Deborah Gewertz,Tatsuro Fujikura
The Noodle Narratives Book PDF

Author : Frederick Errington,Deborah Gewertz,Tatsuro Fujikura
Publisher : University of California Press
Page : 210 pages
File Size : 42,6 Mb
Release : 2013-08-02
Category : Social Science
ISBN : 9780520276345

Get Book

The Noodle Narratives by Frederick Errington,Deborah Gewertz,Tatsuro Fujikura Pdf

Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, they appeal to young and old, affluent and impoverished alike. The authors examine the history, manufacturing, marketing, and consumption of instant noodles. By focusing on three specific markets, they reveal various ways in which these noodles enable diverse populations to manage their lives. The first market is in Japan, where instant noodles have facilitated a major transformation of post-war society, while undergoing a seemingly endless tweaking in flavors, toppings, and packaging in order to entice consumers. The second is in the United States, where instant noodles have become important to many groups including college students, their nostalgic parents, and prison inmates. The authors also take note of “heavy users,” a category of the chronically hard-pressed targeted by U.S. purveyors. The third is in Papua New Guinea, where instant noodles arrived only recently and are providing cheap food options to the urban poor, all the while transforming them into aspiring consumers. Finally, this study examines the global “Big Food” industry. As one of the food system’s singular achievements, the phenomenon of instant noodles provides insight into the pros and cons of global capitalist provisioning.

Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads

Florence Lin
Florence Lin s Complete Book of Chinese Noodles Dumplings and Breads Book PDF

Author : Florence Lin
Publisher : Quill
Page : 358 pages
File Size : 47,8 Mb
Release : 1986
Category : Bread
ISBN : UCSD:31822035090935

Get Book

Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads by Florence Lin Pdf

Chinese food has never been more popular. Yet few people realize how central pasta and breads are to a Chinese meal. Now one of the finest teachers of Chinese cooking in this country offers the only complete presentation of Chinese noodles, dumplings and breads, revealing how to make these dishes at home. Illustrated.

The Food Lab: Better Home Cooking Through Science

J. Kenji López-Alt
The Food Lab Better Home Cooking Through Science Book PDF

Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Page : 1645 pages
File Size : 45,5 Mb
Release : 2015-09-21
Category : Cooking
ISBN : 9780393249866

Get Book

The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt Pdf

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Cereal Grains

Gulzar Ahmad Nayik,Tabussam Tufail,Faqir Muhammad Anjum,Mohammad Javed Ansari
Cereal Grains Book PDF

Author : Gulzar Ahmad Nayik,Tabussam Tufail,Faqir Muhammad Anjum,Mohammad Javed Ansari
Publisher : CRC Press
Page : 355 pages
File Size : 42,8 Mb
Release : 2023-03-07
Category : Technology & Engineering
ISBN : 9781000831849

Get Book

Cereal Grains by Gulzar Ahmad Nayik,Tabussam Tufail,Faqir Muhammad Anjum,Mohammad Javed Ansari Pdf

Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality. Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing. Key Features: Contains comprehensive information on general composition and properties of cereals. Discusses the recent advances in cereal technology Provides knowledge on bioactive characterization of cereal grains Contain information on future aspect of grain quality and allergens in cereal grains This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.

The Untold History of Ramen

George Solt
The Untold History of Ramen Book PDF

Author : George Solt
Publisher : Univ of California Press
Page : 240 pages
File Size : 54,5 Mb
Release : 2014-02-22
Category : History
ISBN : 9780520277564

Get Book

The Untold History of Ramen by George Solt Pdf

A rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.