Author: United States. Department of Agriculture. States Relations Service. Office of Extension Work, SouthPublisher:
ISBN:
Category : Cooking (Dried fruit)
Languages : en
Pages : 22
Book Description
Utilization of Dried Fruits and Vegetables
Author: United States. Department of Agriculture. States Relations Service. Office of Extension Work, SouthPublisher:
ISBN:
Category : Cooking (Dried fruit)
Languages : en
Pages : 22
Book Description
Utilization of Dried Fruits and Vegetables (Classic Reprint)
Author: United States States Relations ServicePublisher: Forgotten Books
ISBN: 9781527860254
Category : Cooking
Languages : en
Pages : 28
Book Description
Excerpt from Utilization of Dried Fruits and Vegetables III. D In all cases which have been tested (with the exception of one s soaking did not improve this product. Therefore. Cook without previous soaking by boiling for 1 hour in 3 parts water to 1 part soup mixture. Then the cooked vegetables may be 281used in the same way as are freshly cooked vegetables; or for soup, the soup mixture may be added directly to broth or stock and cooked in a much larger amount of liquid. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Management Handbook
Author: United States. Agricultural Research Service. Western Utilization Research and Development DivisionPublisher:
ISBN:
Category : Dried fruit
Languages : en
Pages : 216
Book Description
The Use of Dried Fruits and Vegetables
Author: Oregon Agricultural College. Extension ServicePublisher:
ISBN:
Category : Cooking (Dried fruit)
Languages : en
Pages : 8
Book Description
Guideline: Sugars Intake for Adults and Children
Author: World Health OrganizationPublisher: World Health Organization
ISBN: 9241549025
Category : Health & Fitness
Languages : en
Pages : 59
Book Description
This guideline provides updated global, evidence-informed recommendations on the intake of free sugars to reduce the risk of NCDs in adults and children, with a particular focus on the prevention and control of unhealthy weight gain and dental caries. The recommendations in this guideline can be used by policy-makers and programme managers to assess current intake levels of free sugars in their countries relative to a benchmark. They can also be used to develop measures to decrease intake of free sugars, where necessary, through a range of public health interventions. Examples of such interventions and measures that are already being implemented by countries include food and nutrition labelling, consumer education, regulation of marketing of food and non-alcoholic beverages that are high in free sugars, and fiscal policies targeting foods and beverages that are high in free sugars. This guideline should be used in conjunction with other nutrient guidelines and dietary goals, in particular those related to fats and fatty acids (including saturated fatty acids and trans-fatty acids), to guide development of effective public health nutrition policies and programmes to promote a healthy diet.
Dehydration of Fruits and Vegetables and Utilization of Dehydrated Products
Author: Jasper Guy WoodroofPublisher:
ISBN:
Category : Dried fruit
Languages : en
Pages : 35
Book Description
Dehydration of Fruits and Vegetables and Utilization of Dehydrated Products
Author: Jasper Guy WoodroofPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 35
Book Description
Advances in Drying
Author: Arun S. MujumdarPublisher: CRC Press
ISBN: 9780891164081
Category : Drying
Languages : en
Pages : 448
Book Description
Handbook of Drying of Vegetables and Vegetable Products
Author: Min ZhangPublisher: CRC Press
ISBN: 1498753876
Category : Technology & Engineering
Languages : en
Pages : 555
Book Description
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
Summary Report of Utilization Research and Development
Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 84
Book Description