Asian Noodle Manufacturing

Asian Noodle Manufacturing
Author: Gary G. Hou
Publsiher: WPACIP
Total Pages: 166
Release: 2020-09-03
ISBN: 0128128739
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Asian Noodle Manufacturing Book Excerpt:

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

Asian Noodles
Author: Gary G. Hou
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2011-02-16
ISBN: 9781118074350
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Asian Noodles Book Excerpt:

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.

Handbook of Food Products Manufacturing 2 Volume Set

Handbook of Food Products Manufacturing  2 Volume Set
Author: Nirmal Sinha
Publsiher: John Wiley and Sons
Total Pages: 2308
Release: 2007-04-27
ISBN: 0470049642
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Food Products Manufacturing 2 Volume Set Book Excerpt:

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.

Food Processing

Food Processing
Author: J. Scott Smith,Y. H. Hui
Publsiher: John Wiley & Sons
Total Pages: 524
Release: 2008-02-28
ISBN: 047028997X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Processing Book Excerpt:

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.

Asian style Noodle Manufacturing Using Extrusion Technology

Asian style Noodle Manufacturing Using Extrusion Technology
Author: Jorge C. Morales
Publsiher: Unknown
Total Pages: 348
Release: 2001
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Asian style Noodle Manufacturing Using Extrusion Technology Book Excerpt:

Asian Noodles

Asian Noodles
Author: Lee Geok Boi
Publsiher: Marshall Cavendish International Asia Pte Ltd
Total Pages: 211
Release: 2014-09-16
ISBN: 9814634980
Category: Cooking
Language: EN, FR, DE, ES & NL

Asian Noodles Book Excerpt:

Enjoy the authentic flavours of many of Asia’s classic noodle dishes with this bumper collection of more than 100 recipes. From crisp-fried and stir-fried noodles to noodles in gravy or soup, served hot or cold, noodle lovers will be delighted at the endless variety of noodle dishes offered in this exhaustive volume.

Encyclopedia of Food Grains

Encyclopedia of Food Grains
Author: Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
Publsiher: Academic Press
Total Pages: 1976
Release: 2015-12-17
ISBN: 0123947863
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Grains Book Excerpt:

The Encyclopedia of Food Grains 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

Agricultural Outlook

Agricultural Outlook
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1998
ISBN: 1928374650XXX
Category: Agriculture
Language: EN, FR, DE, ES & NL

Agricultural Outlook Book Excerpt:

Pasta and Noodle Technology

Pasta and Noodle Technology
Author: James E. Kruger,Robert B. Matsuo,Joel W. Dick
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 356
Release: 1996-01-01
ISBN: 9780913250891
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Pasta and Noodle Technology Book Excerpt:

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.

Traditional Chinese Foods

Traditional Chinese Foods
Author: Li Zaigui,Tan Hongzhuo
Publsiher: Nova Science Pub Incorporated
Total Pages: 342
Release: 2009
ISBN: 1928374650XXX
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Traditional Chinese Foods Book Excerpt:

It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people's diet and the basis for their food habits and nutrition. They also constitute an essential aspect of their cultural heritage and related closely to the Chinese people's historical background and to the environment in which they live. During the last few decades, the development of international food trade and the extensive urbanisation process which have affected life-styles to a large extent in many parts of the world have resulted in a sizeable decrease in the consumption of some kinds of traditional foods and a relative neglect in the cultivation of traditional food crops. Some traditional foods had withered away or are withering away. In recent years, as a result of food globalisation, the consumption of traditional foods has increased considerably and many of these foods are concurrent with easy-to-prepare, processed, semi-processed and high-tech foods. It was decided therefore that a book should be carried out to document existing Chinese traditional foods in China and to assess their nutritional value and contribution to the diet. Among many new works on food, however, few studies address the Chinese foodways, despite their enormous and continual influence on local food habits around the world. Even classic works on Chinese food provide us with only basic information about China itself, or interpret Chinese foodways in the restricted local food scene and within Chinese history. This new book, however provides, an up-to-date reference for traditional Chinese foods and a detailed background of history, quality assurance, and the manufacture of general traditional food products. It contains topics not covered in similar books.

Oregon s Agricultural Progress

Oregon s Agricultural Progress
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1999
ISBN: 1928374650XXX
Category: Agriculture
Language: EN, FR, DE, ES & NL

Oregon s Agricultural Progress Book Excerpt:

Journal of Agriculture

Journal of Agriculture
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1990
ISBN: 1928374650XXX
Category: Agriculture
Language: EN, FR, DE, ES & NL

Journal of Agriculture Book Excerpt:

Trado Asian African Directory of Esporters Importers Manufacturers

Trado Asian African Directory of Esporters  Importers   Manufacturers
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1961
ISBN: 1928374650XXX
Category: Africa
Language: EN, FR, DE, ES & NL

Trado Asian African Directory of Esporters Importers Manufacturers Book Excerpt:

Encyclopedia of Grain Science

Encyclopedia of Grain Science
Author: Colin W. Wrigley,Harold Corke,Charles Walker
Publsiher: Unknown
Total Pages: 1700
Release: 2004
ISBN: 1928374650XXX
Category: Cereal products
Language: EN, FR, DE, ES & NL

Encyclopedia of Grain Science Book Excerpt:

The Asian Venture Capital Journal

The Asian Venture Capital Journal
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1996
ISBN: 1928374650XXX
Category: Venture capital
Language: EN, FR, DE, ES & NL

The Asian Venture Capital Journal Book Excerpt:

Cereals International

Cereals International
Author: D. J. Martin
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 440
Release: 1991
ISBN: 1928374650XXX
Category: Bread
Language: EN, FR, DE, ES & NL

Cereals International Book Excerpt:

Provides an update on cereal chemistry in an international context, with emphasis on Australia. Discusses such topics as cereals in the future, changes in bread during and after baking, grain quality, uses and quality of sorghum, cereal starches, cereal fibre analysis, etc.

Asian Survey

Asian Survey
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2008
ISBN: 1928374650XXX
Category: Asia
Language: EN, FR, DE, ES & NL

Asian Survey Book Excerpt:

East Asian Executive Reports

East Asian Executive Reports
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1997
ISBN: 1928374650XXX
Category: Commercial law
Language: EN, FR, DE, ES & NL

East Asian Executive Reports Book Excerpt:

Guide to Asian Companies

Guide to Asian Companies
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1996
ISBN: 1928374650XXX
Category: Business enterprises
Language: EN, FR, DE, ES & NL

Guide to Asian Companies Book Excerpt:

Pacific People and Their Food

Pacific People and Their Food
Author: A. B. Blakeney,L. O'Brien
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 225
Release: 1998
ISBN: 1928374650XXX
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Pacific People and Their Food Book Excerpt:

Pacific People and Their Food is the proceedings of AACC's Fifth Pacific Rim Symposium held in conjunction with the 48th Australian Cereal Chemistry Conference of the Royal Australian Chemical Institute (RACI) in Cairns, Australia, August 13-22, 1998. The symposium was convened in response to the global impact that Pacific Rim countries are making on food production, processing and consumption patterns.