Author: American Association of Cereal ChemistsPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 840
Book Description
Journal of the American Association of Cereal Chemists
Author: American Association of Cereal ChemistsPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 840
Book Description
Index of Publications of the Bureau of Chemistry and Soils: List of titles and authors. Prepared by H. P. Holman, V. A. Pease, K. Smith [and others] under the direction of W. W. Skinner
![Index of Publications of the Bureau of Chemistry and Soils: List of titles and authors. Prepared by H. P. Holman, V. A. Pease, K. Smith [and others] under the direction of W. W. Skinner PDF](https://books.google.com/books/content/images/frontcover/JANNAQAAMAAJ?fife=w80-h100)
Author: United States. Bureau of Chemistry and SoilsPublisher:
ISBN:
Category :
Languages : en
Pages : 590
Book Description
Catalogue of Title-entries of Books and Other Articles Entered in the Office of the Librarian of Congress, at Washington, Under the Copyright Law ... Wherein the Copyright Has Been Completed by the Deposit of Two Copies in the Office
Author: Library of Congress. Copyright OfficePublisher:
ISBN:
Category : American drama
Languages : en
Pages : 1472
Book Description
Department Bulletin
Author: United States. Department of AgriculturePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1230
Book Description
Agricultural Reviews and Manuals
Author: Catalog of Copyright Entries
Author: Library of Congress. Copyright OfficePublisher:
ISBN:
Category : Copyright
Languages : en
Pages : 632
Book Description
Snack Foods
Author: Sergio O. Serna-SaldivarPublisher: CRC Press
ISBN: 1000543358
Category : Technology & Engineering
Languages : en
Pages : 617
Book Description
The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer ́s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruits/vegetables, milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation, new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables and recent innovations and trends. Divided into four sections, Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying, seasoning, packaging and the emerging 3-D printing technology. Moreover, the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits, starches and flours, followed by chapters for oils, seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein.
Commercial Standards Monthly
Author: A Guide to the Literature of Chemistry
Author: Evan Jay CranePublisher:
ISBN:
Category : Best books
Languages : en
Pages : 462
Book Description
Distillers Grains
Author: KeShun LiuPublisher: CRC Press
ISBN: 143981726X
Category : Science
Languages : en
Pages : 556
Book Description
In recent years, there has been a dramatic increase in grain-based fuel ethanol production in North America and around the world. Whether such production will result in a net energy gain or whether this is sustainable in the long term is under debate, but undoubtedly millions of tons of non-fermented residues are now produced annually for global tr