Tortillas Wheat Flour And Corn Products

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Tortillas: Wheat Flour and Corn Products

LW Rooney,Sergio O Serna-Saldivar
Tortillas Wheat Flour and Corn Products Book PDF

Author : LW Rooney,Sergio O Serna-Saldivar
Publisher : Elsevier
Page : 128 pages
File Size : 47,9 Mb
Release : 2015-01-01
Category : Technology & Engineering
ISBN : 9780128123683

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Tortillas: Wheat Flour and Corn Products by LW Rooney,Sergio O Serna-Saldivar Pdf

Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels Coverage Includes: A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips

Cereal-Based Food Products

Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj,Shabir Ahmad Mir
Cereal Based Food Products Book PDF

Author : Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj,Shabir Ahmad Mir
Publisher : Springer Nature
Page : 367 pages
File Size : 50,7 Mb
Release : 2023-11-06
Category : Technology & Engineering
ISBN : 9783031403088

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Cereal-Based Food Products by Manzoor Ahmad Shah,Kappat Valiyapeediyekkal Sunooj,Shabir Ahmad Mir Pdf

Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.

Snack Foods

Sergio O. Serna-Saldivar
Snack Foods Book PDF

Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
Page : 617 pages
File Size : 41,8 Mb
Release : 2022-04-20
Category : Technology & Engineering
ISBN : 9781000543353

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Snack Foods by Sergio O. Serna-Saldivar Pdf

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer ́s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruits/vegetables, milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation, new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables and recent innovations and trends. Divided into four sections, Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying, seasoning, packaging and the emerging 3-D printing technology. Moreover, the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits, starches and flours, followed by chapters for oils, seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein.

Corn

Sergio O. Serna-Saldivar
Corn Book PDF

Author : Sergio O. Serna-Saldivar
Publisher : Elsevier
Page : 690 pages
File Size : 42,9 Mb
Release : 2018-11-09
Category : Technology & Engineering
ISBN : 9780128118863

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Corn by Sergio O. Serna-Saldivar Pdf

Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists. This encyclopedic storehouse of comprehensive information on all aspects of the world’s largest crop (in metric tons) includes extensive coverage of recent development in genetic modification for the generation of new hybrids and genotypes. New chapters highlight the importance of corn as a raw material for the production of fuel bioethanol and the emerging topic of phytochemicals or nutraceutical compounds associated to different types of corns and their effect on human health, especially in the prevention of chronic diseases and cancer. Written by international experts on corn, and edited by a highly respected academics, this new edition will remain the industry standard on the topic. Presents new chapters that deal with specialty corns, the production of first generation bioethanol, and the important relationship of corn phytochemicals or nutraceuticals with human health Provides contributions from a new editor and a number of new contributors who bring a fresh take on this highly successful volume Includes vastly increased content relating to recent developments in genetic modification for the generation of new hybrids and genotypes Contains encyclopedic coverage of grain chemistry and nutritional quality of this extensively farmed product Covers the production and handling of corn, with both food and non-food applications

Flour and Breads and Their Fortification in Health and Disease Prevention

Victor R. Preedy,Ronald Ross Watson,Vinood Patel
Flour and Breads and Their Fortification in Health and Disease Prevention Book PDF

Author : Victor R. Preedy,Ronald Ross Watson,Vinood Patel
Publisher : Academic Press
Page : 515 pages
File Size : 43,6 Mb
Release : 2019-02-26
Category : Health & Fitness
ISBN : 9780128146408

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Flour and Breads and Their Fortification in Health and Disease Prevention by Victor R. Preedy,Ronald Ross Watson,Vinood Patel Pdf

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique

100 Days of Real Food

Lisa Leake
100 Days of Real Food Book PDF

Author : Lisa Leake
Publisher : Harper Collins
Page : 483 pages
File Size : 46,7 Mb
Release : 2014-08-26
Category : Cooking
ISBN : 9780062324092

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100 Days of Real Food by Lisa Leake Pdf

#1 New York Times Bestseller The creator of the 100 Days of Real Food blog draws from her hugely popular website to offer simple, affordable, family-friendly recipes and practical advice for eliminating processed foods from your family's diet. Inspired by Michael Pollan's In Defense of Food, Lisa Leake decided her family's eating habits needed an overhaul. She, her husband, and their two small girls pledged to go 100 days without eating highly processed or refined foods—a challenge she opened to readers on her blog. Now, she shares their story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food—whole grains, fruits and vegetables, seafood, locally raised meats, natural juices, dried fruit, seeds, popcorn, natural honey, and more. Illustrated with 125 photographs and filled with step-by-step instructions, this hands-on cookbook and guide includes: Advice for navigating the grocery store and making smart purchases Tips for reading ingredient labels 100 quick and easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, and Cinnamon Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks "Real Food" anecdotes from the Leakes' own experiences A 10-day mini starter-program, and much more.

Textural Characteristics of World Foods

Katsuyoshi Nishinari
Textural Characteristics of World Foods Book PDF

Author : Katsuyoshi Nishinari
Publisher : John Wiley & Sons
Page : 422 pages
File Size : 49,6 Mb
Release : 2020-03-09
Category : Technology & Engineering
ISBN : 9781119430698

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Textural Characteristics of World Foods by Katsuyoshi Nishinari Pdf

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.

Science and Technology of Fibers in Food Systems

Jorge Welti-Chanes,Sergio O. Serna-Saldívar,Osvaldo Campanella,Viridiana Tejada-Ortigoza
Science and Technology of Fibers in Food Systems Book PDF

Author : Jorge Welti-Chanes,Sergio O. Serna-Saldívar,Osvaldo Campanella,Viridiana Tejada-Ortigoza
Publisher : Springer Nature
Page : 464 pages
File Size : 42,6 Mb
Release : 2020-04-15
Category : Technology & Engineering
ISBN : 9783030386542

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Science and Technology of Fibers in Food Systems by Jorge Welti-Chanes,Sergio O. Serna-Saldívar,Osvaldo Campanella,Viridiana Tejada-Ortigoza Pdf

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.

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 : 53,8 Mb
Release : 2015-12-17
Category : Technology & Engineering
ISBN : 9780123947864

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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

Snack Foods

Suvendu Bhattacharya
Snack Foods Book PDF

Author : Suvendu Bhattacharya
Publisher : Academic Press
Page : 570 pages
File Size : 41,6 Mb
Release : 2022-09-06
Category : Technology & Engineering
ISBN : 9780128197608

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Snack Foods by Suvendu Bhattacharya Pdf

Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries. Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency Explores the use of innovative methods for the development of healthy snacks Includes indications for the wide commercialization of traditional foods in the near future

The Prairie Homestead Cookbook

Jill Winger
The Prairie Homestead Cookbook Book PDF

Author : Jill Winger
Publisher : Flatiron Books
Page : 384 pages
File Size : 55,9 Mb
Release : 2019-04-02
Category : Cooking
ISBN : 9781250305947

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The Prairie Homestead Cookbook by Jill Winger Pdf

Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

Native Crops in Latin America

Ritva Repo-Carrasco-Valencia,Mabel Cristina Tomás
Native Crops in Latin America Book PDF

Author : Ritva Repo-Carrasco-Valencia,Mabel Cristina Tomás
Publisher : CRC Press
Page : 345 pages
File Size : 40,6 Mb
Release : 2022-04-11
Category : Technology & Engineering
ISBN : 9781000541526

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Native Crops in Latin America by Ritva Repo-Carrasco-Valencia,Mabel Cristina Tomás Pdf

Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihypertensive, antioxidants, anticancer, antimicrobials, anticariogenics, among others. There is a revalorization and mounting characterization on ancient grain crops of Latin America such as chia, amaranth, quinoa, Andean lupin, sacha inchi. This area also posseses a huge variety of native fruits such as camu camu, goldenberry, lucuma, which have health-promoting compounds. Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects explores recent investigations related to the potential use of the native crops as sources of bioactive compounds (proteins, hydrolysates, peptides, antioxidants, essential lipids, dietary fiber, pre- and probiotics) and as ingredients in functional foods. Key Features: Contributes to increasing knowledge of Latin American crops Contains information of various native crops and nutraceutical potentiality Discusses characterization of their by-products Explores revaluation and food application for enrichment food matrices This book contains recent findings impacting research in subjects such as cardiovascular and gastrointestinal systems, gut microbiota, delivery systems, product development, and gastronomy. Such information on Latin American crops may significantly influence the well-being, health, and nutrition of consumers. This will be a useful resource for food scientists, food technologists, nutritionists, ingredient manufacturers, and health care professionals, and relevent knowledge for any University’s Food Science department. Also available in the Food Biotechnology and Engineering series: Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901) For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG

Secondary Metabolites

Ramasamy Vijayakumar,Suresh Raja
Secondary Metabolites Book PDF

Author : Ramasamy Vijayakumar,Suresh Raja
Publisher : BoD – Books on Demand
Page : 312 pages
File Size : 43,8 Mb
Release : 2022-08-17
Category : Science
ISBN : 9781803552071

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Secondary Metabolites by Ramasamy Vijayakumar,Suresh Raja Pdf

This book provides an overview of secondary metabolites in three sections: “Introduction”, “Secondary Metabolites: General Reviews and Biotechnological Interventions” and “Plant Secondary Metabolites.” It discusses the antimicrobial, anticancer, and antioxidant activities of secondary metabolites, biotechnological interventions in the production and research of secondary metabolites, and the secondary metabolites of plants.

Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective

Witoon Prinyawiwatkul,Adriano Gomes da Cruz
Emotion and Its Relationship to Acceptance Food Choice and Consumption The New Perspective Book PDF

Author : Witoon Prinyawiwatkul,Adriano Gomes da Cruz
Publisher : MDPI
Page : 120 pages
File Size : 53,5 Mb
Release : 2021-03-30
Category : Social Science
ISBN : 9783036503707

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Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective by Witoon Prinyawiwatkul,Adriano Gomes da Cruz Pdf

Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Antonella Pasqualone,Carmine Summo
Qualitative and Nutritional Improvement of Cereal Based Foods and Beverages Book PDF

Author : Antonella Pasqualone,Carmine Summo
Publisher : MDPI
Page : 306 pages
File Size : 54,6 Mb
Release : 2021-06-09
Category : Science
ISBN : 9783036507064

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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages by Antonella Pasqualone,Carmine Summo Pdf

Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.