Author: Bruce Leon VibbertPublisher:
ISBN:
Category : Calcium salts
Languages : en
Pages : 168
Book Description
Alternative Calcium Salts for the Firming of Brined Sweet Cherries
Author: Bruce Leon VibbertPublisher:
ISBN:
Category : Calcium salts
Languages : en
Pages : 168
Book Description
Cherry Brining
Author: Bruce Leon VibbertPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
Book Description
Texture of Brined Cherries
Author: John E. BrekkePublisher:
ISBN:
Category : Cherry
Languages : en
Pages : 16
Book Description
In-orchard Brining of Sweet Cherries Using a Prepackaged Powder
Author: The Effect of Thawing Rate on Textural Quality of Frozen Blueberries
Author: Abiodun Omotayo OguntundePublisher:
ISBN:
Category : Blueberries, Frozen
Languages : en
Pages : 134
Book Description
Agricultural and Food Biotechnologies of Olea europaea and Stone Fruits
Author: Innocenzo MuzzalupoPublisher: Bentham Science Publishers
ISBN: 1608059936
Category : Science
Languages : en
Pages : 401
Book Description
The reference presents detailed research on the olive (Olea europaea) and the stone fruit. Readers will learn about the biotechnology, plant nutrition, plant breeding, pomology, postharvest physiology, plant pathology of these two plant species. In a practical sense, the book also presents applicable agricultural knowledge about these plants for crop improvement, production, nutrients, pest management, disease, genetic, genomic and the food industry. The contributions by the authors of this book include descriptions about the manipulation of variables and genetic resources of inheritance of quantitative genes, crop rotation, soil water, and the effect of temperature on crop production. Aspects such as protecting crops against pests and diseases whilst ensuring the protection of human health are also taken into account. This is a valuable reference for students, scientists, horticulturists and, in general, for anyone wishing to obtain knowledge and experience with olives and drupes to increase productivity.
Foods and Food Production Encyclopedia
Author: Douglas M. ConsidinePublisher: Springer Science & Business Media
ISBN: 1468485113
Category : Technology & Engineering
Languages : en
Pages : 2324
Book Description
Processing Fruits
Author: Diane M. BarrettPublisher: CRC Press
ISBN: 1420040073
Category : Technology & Engineering
Languages : en
Pages : 864
Book Description
The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage inclu
Bibliography of Agriculture
Author: Joy of Cooking
Author: Irma S. RombauerPublisher: Scribner
ISBN: 1501169718
Category : Cooking
Languages : en
Pages : 1200
Book Description
“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table “Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.