Author: N. Joanne WolfePublisher:
ISBN:
Category : Dried eggs
Languages : en
Pages : 326
Book Description
A Comparison of Frozen, Foam-spray-dried, Freeze-dried, and Spray-dried Eggs in Baked Custards
Author: N. Joanne WolfePublisher:
ISBN:
Category : Dried eggs
Languages : en
Pages : 326
Book Description
A Comparison of Frozen, Spray-dried, Foam-spray-dried and Freeze-dried Albumen in Soft Meringues
Author: Karen Johnson MorganPublisher:
ISBN:
Category : Albumins
Languages : en
Pages : 276
Book Description
A Comparison of the Flavor Preference of Freeze-dried Whole Egg Solids with Other Processed Egge and Fresh Eggs
Author: James McAlden KellyPublisher:
ISBN:
Category : Dried eggs
Languages : en
Pages : 88
Book Description
A Comparison of the Emulsifying Properties and the Palatability of Frozen, Spray-dried, Freeze-dried and Foam-spray-dried Whole Eggs in Cream Puffs
Author: Gisele CharleboisPublisher:
ISBN:
Category : Dried eggs
Languages : en
Pages : 238
Book Description
Egg Science and Technology
Author: William J StadelmanPublisher: CRC Press
ISBN: 1351453718
Category : Technology & Engineering
Languages : en
Pages : 592
Book Description
Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
Experimental Food Science
Author: Publisher: Academic Press
ISBN: 0323140041
Category : Technology & Engineering
Languages : en
Pages : 558
Book Description
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. - Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods - Suggested exercises at the end of each chapter provide students with needed experience in designing experiments - Extensive bibliographies of food science literature - Appendix of basic formulas and procedures
Sensory and Objective Comparison of Frozen, Igf, Dried, and Canned Montmorency Cherries in Pies
Author: Onolee DeGroff FranksPublisher:
ISBN:
Category : Cherry
Languages : en
Pages : 212
Book Description
Journal of the American Dietetic Association
Author: Poultry Science
Author: Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 1648
Book Description
Vol. 5 includes a separately paged special issue, dated June 1926.
Food Processing Industry
Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 1018
Book Description