Yellow Alkaline Noodles

Author : Roselina Karim,Muhammad Tauseef Sultan
Publisher : Springer
Page : 41 pages
File Size : 55,7 Mb
Release : 2014-11-22
Category : Technology & Engineering
ISBN : 9783319128658

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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.

Author : Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang
Publisher : CRC Press
Page : 566 pages
File Size : 53,8 Mb
Release : 1999-04-05
Category : Technology & Engineering
ISBN : 1566767369

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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.

Author : Nirmal K. Sinha
Publisher : John Wiley and Sons
Page : 2317 pages
File Size : 48,9 Mb
Release : 2007-04-27
Category : Technology & Engineering
ISBN : 9780470049648

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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.

Author : Brett F. Carver
Publisher : John Wiley & Sons
Page : 615 pages
File Size : 53,6 Mb
Release : 2009-09-15
Category : Technology & Engineering
ISBN : 9780813819235

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Wheat by Brett F. Carver Pdf

Wheat: Science and Trade is an up-to-date, comprehensive reference work designed to expand the current body of knowledge on this staple crop, incorporating new information made available by genetic advances, improvements in the understanding of wheat's biology, and changes in the wheat trade industry. Covering phylogeny and ontogeny, manipulation of the environment and optimal management, genetic improvement, and utilization and commercialization, the book focuses on the most economically significant diseases and impacts

Author : Gary G. Hou
Publisher : John Wiley & Sons
Page : 474 pages
File Size : 48,9 Mb
Release : 2011-02-16
Category : Technology & Engineering
ISBN : 9781118074350

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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.

Author : Gordon L. Robertson
Publisher : CRC Press
Page : 719 pages
File Size : 41,8 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781439862421

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Food Packaging by Gordon L. Robertson Pdf

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and

Author : Gary G. Hou
Publisher : Elsevier
Page : 168 pages
File Size : 41,8 Mb
Release : 2020-08-20
Category : Technology & Engineering
ISBN : 9780128128749

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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

Author : S P Cauvain,L S Young,S Salmon
Publisher : Elsevier
Page : 592 pages
File Size : 51,8 Mb
Release : 2005-01-10
Category : Technology & Engineering
ISBN : 9781845690632

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Using Cereal Science and Technology for the Benefit of Consumers by S P Cauvain,L S Young,S Salmon Pdf

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration. The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed. The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread Congress High-quality papers highlighting the most recent developments in cereal science and technology Benefits for the industry and consumers are discussed

Author : Kantha Shelke
Publisher : Reaktion Books
Page : 144 pages
File Size : 47,7 Mb
Release : 2016-11-15
Category : Cooking
ISBN : 9781780236971

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Pasta and Noodles by Kantha Shelke Pdf

Pasta and noodles are so ubiquitous and popular that many nations around the world claim them as their own invention. In fact, their origins are as murky as ever, a destination that Kantha Shelke sets out for in this fascinating history. Journeying across five continents and through distant lands, she takes readers on a delicious culinary adventure in order to learn more about one of the world’s most popular—and satisfying—foods. Shelke traces the evolution and examines the scientific qualities of this highly adaptable staple. From there she guides us from roadside noodle stalls in Singapore to an age-old traditional pasta company in Parma, Italy; from a state-of-the-art Japanese manufacturer to pasta makers in Brazil, Mexico, and United States. She then takes the quest into our homes, offering a bonanza of recipes from around the world suitable to casual and intrepid home-cooks alike. A toothsome look at the world’s comfort food, Pasta and Noodles reveals little known facts, tasty titbits, and cultural lore that will have you feeling satiated, indeed.

Author : Hao Jiang,Shaojin Wang, Baoguo Xu,Yuanyuan Shan
Publisher : Frontiers Media SA
Page : 195 pages
File Size : 51,8 Mb
Release : 2023-06-01
Category : Medical
ISBN : 9782832524510

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The impact of food processing on physicochemical and nutritional properties of foods by Hao Jiang,Shaojin Wang, Baoguo Xu,Yuanyuan Shan Pdf

Author : Da-Wen Sun
Publisher : Elsevier
Page : 600 pages
File Size : 42,7 Mb
Release : 2011-04-28
Category : Technology & Engineering
ISBN : 9780080556246

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Computer Vision Technology for Food Quality Evaluation by Da-Wen Sun Pdf

The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use· Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.

Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
Page : 394 pages
File Size : 46,7 Mb
Release : 2012-04-30
Category : Medical
ISBN : 9781439855669

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Cereal Grains by Sergio O. Serna-Saldivar Pdf

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.

Author : James N. BeMiller,Roy L. Whistler
Publisher : Academic Press
Page : 900 pages
File Size : 52,9 Mb
Release : 2009-04-06
Category : Science
ISBN : 9780080926551

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Starch by James N. BeMiller,Roy L. Whistler Pdf

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches * Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. * Explores the genetics, biochemistry, and physical structure of starches * Presents current and emerging application trends for starch

Author : Lakhwinder S Randhawa
Publisher : CRC Press
Page : 454 pages
File Size : 43,7 Mb
Release : 2002-05-17
Category : Technology & Engineering
ISBN : 1560221011

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Quality Improvement in Field Crops by Lakhwinder S Randhawa Pdf

Learn to identify, modify, and manipulate the genes controlling key quality traits in field crops! This informative book provides state-of-the-art information on improving nutritional quality as well as yield volume in field crops such as wheat, maize, rice, barley, oats, lentils, pigeon peas, soybeans, cool season legumes, and crops whose seeds are used to make oils. With contributions from leading authorities in the field, this book will bring you up to date on the uses of agronomic management, conventional plant breeding, and modern biotechnologies in improving the quality of important food, feed, and fiber products. Quality Improvement in Field Crops examines: factors that impact the end-use quality of wheat and ways to improve wheat’s quality for milling and baking agronomic practices that impact the quality of maize ways to improve the nutritional value of rice and legumes techniques for using molecular markers to improve the quality of lentil crops breeding methods that can improve the quality of the oils derived from oilseed crops protein quality/sulfur metabolism in soybeans and much more! This book is dedicated to the World Food Laureate (the equivalent of the Nobel Prize for food scientists), Dr. G. S. Khush--the father of the Green Revolution in rice farming--in recognition of his tremendous contributions to global food and nutritional security for the world?s population.

Author : Peter R. Shewry,Hamit Koksel,John R.N. Taylor
Publisher : Elsevier
Page : 435 pages
File Size : 53,9 Mb
Release : 2023-06-30
Category : Technology & Engineering
ISBN : 9780323952965

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ICC Handbook of 21st Century Cereal Science and Technology by Peter R. Shewry,Hamit Koksel,John R.N. Taylor Pdf

ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. Provides standardized insights into cereals, their grains, profiles and uses Includes the 8 most utilized cereals including pseudocereals Promotes understanding of the real-world use options of cereals