Asian Noodle Manufacturing
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Asian Noodle Manufacturing
Author | : Gary G. Hou |
Publsiher | : Elsevier |
Total Pages | : 168 |
Release | : 2020-08-20 |
Genre | : Technology & Engineering |
ISBN | : 9780128128749 |
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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
Author | : Gary G. Hou |
Publsiher | : John Wiley & Sons |
Total Pages | : 474 |
Release | : 2011-02-16 |
Genre | : Technology & Engineering |
ISBN | : 9781118074350 |
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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
Author | : Gary G. Hou |
Publsiher | : WPACIP |
Total Pages | : 166 |
Release | : 2020-09-03 |
Genre | : Technology & Engineering |
ISBN | : 9780128128732 |
Download Asian Noodle Manufacturing Book in PDF, Epub and Kindle
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
Handbook of Food Products Manufacturing 2 Volume Set
Author | : Nirmal K. Sinha |
Publsiher | : John Wiley and Sons |
Total Pages | : 2317 |
Release | : 2007-04-27 |
Genre | : Technology & Engineering |
ISBN | : 9780470049648 |
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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
Author | : James E. Kruger,Robert B. Matsuo,Joel W. Dick |
Publsiher | : Amer Assn of Cereal Chemists |
Total Pages | : 356 |
Release | : 1996-01-01 |
Genre | : Technology & Engineering |
ISBN | : 0913250899 |
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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
Author | : J. Scott Smith,Y. H. Hui |
Publsiher | : John Wiley & Sons |
Total Pages | : 526 |
Release | : 2008-02-28 |
Genre | : Technology & Engineering |
ISBN | : 9780470289976 |
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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
Author | : Lee Geok Boi |
Publsiher | : Marshall Cavendish |
Total Pages | : 228 |
Release | : 2007 |
Genre | : Cookery (Pasta) |
ISBN | : 9812613358 |
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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
Author | : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion |
Publsiher | : Academic Press |
Total Pages | : 1956 |
Release | : 2015-12-17 |
Genre | : Technology & Engineering |
ISBN | : 9780123947864 |
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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