Mixolab Book

Mixolab


  • Author : Arnaud Dubat
  • Publisher : Academic Press
  • Release Date : 2016-04-27
  • Genre: Technology & Engineering
  • Pages : 117
  • ISBN 10 : 9780128104309

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Mixolab Excerpt :

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers

The ICC Handbook of Cereals  Flour  Dough   Product Testing Book

The ICC Handbook of Cereals Flour Dough Product Testing


  • Author : Stanley P. Cauvain
  • Publisher : DEStech Publications, Inc
  • Release Date : 2009
  • Genre: Reference
  • Pages : 498
  • ISBN 10 : 9781932078992

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The ICC Handbook of Cereals Flour Dough Product Testing Excerpt :

This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.

Cereal Grains Book
Score: 4
From 1 Ratings

Cereal Grains


  • Author : Sergio O. Serna-Saldivar
  • Publisher : CRC Press
  • Release Date : 2012-02-16
  • Genre: Medical
  • Pages : 394
  • ISBN 10 : 9781439855652

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Cereal Grains Excerpt :

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.

Wide Spectra of Quality Control Book

Wide Spectra of Quality Control


  • Author : Isin Akyar
  • Publisher : BoD – Books on Demand
  • Release Date : 2011-11-09
  • Genre: Technology & Engineering
  • Pages : 546
  • ISBN 10 : 9789533076836

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Wide Spectra of Quality Control Excerpt :

Quality control is a standard which certainly has become a style of living. With the improvement of technology every day, we meet new and complicated devices and methods in different fields. Quality control explains the directed use of testing to measure the achievement of a specific standard. It is the process, procedures and authority used to accept or reject all components, drug product containers, closures, in-process materials, packaging material, labeling and drug products, and the authority to review production records to assure that no errors have occurred.The quality which is supposed to be achieved is not a concept which can be controlled by easy, numerical or other means, but it is the control over the intrinsic quality of a test facility and its studies. The aim of this book is to share useful and practical knowledge about quality control in several fields with the people who want to improve their knowledge.

Wheat Flour Book

Wheat Flour


  • Author : William A Atwell
  • Publisher : Elsevier
  • Release Date : 2016-09-28
  • Genre: Technology & Engineering
  • Pages : 176
  • ISBN 10 : 9780128123669

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Wheat Flour Excerpt :

Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market. Wheat Flour, Second Edition breaks down this important ingredient from a range of perspectives important to the food industry, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing, production issues, quality specifications, and products derived from hard, soft, and durum wheats. Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. This book is among the fastest, easiest references for a variety of food industry professionals, including product developers, quality assurance staff, purchasing agents, production personnel, plant managers and supervisors, teachers and students, suppliers, technical sales representatives, engineers, microbiologists, food scientists, and nutritionists. Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and are compiled in the book’s extensive glossary. This new edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new feature of this edition is that the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat a

Issues in General Food Research  2012 Edition Book

Issues in General Food Research 2012 Edition


  • Author : Anonim
  • Publisher : ScholarlyEditions
  • Release Date : 2013-01-10
  • Genre: Technology & Engineering
  • Pages : 306
  • ISBN 10 : 9781481646277

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Issues in General Food Research 2012 Edition Excerpt :

Issues in General Food Research / 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Science. The editors have built Issues in General Food Research: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food Science in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in General Food Research / 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods Book

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods


  • Author : Mario Martinez Martinez
  • Publisher : MDPI
  • Release Date : 2020-03-18
  • Genre: Science
  • Pages : 164
  • ISBN 10 : 9783039283460

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Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods Excerpt :

The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.

Glycoside Hydrolases   Advances in Research and Application  2012 Edition Book

Glycoside Hydrolases Advances in Research and Application 2012 Edition


  • Author : Anonim
  • Publisher : ScholarlyEditions
  • Release Date : 2012-12-26
  • Genre: Medical
  • Pages : 513
  • ISBN 10 : 9781464992735

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Glycoside Hydrolases Advances in Research and Application 2012 Edition Excerpt :

Glycoside Hydrolases—Advances in Research and Application: 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Glycoside Hydrolases. The editors have built Glycoside Hydrolases—Advances in Research and Application: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Glycoside Hydrolases in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Glycoside Hydrolases—Advances in Research and Application: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Issues in Food Production  Processing  and Preparation  2011 Edition Book

Issues in Food Production Processing and Preparation 2011 Edition


  • Author : Anonim
  • Publisher : ScholarlyEditions
  • Release Date : 2012-01-09
  • Genre: Technology & Engineering
  • Pages : 497
  • ISBN 10 : 9781464966415

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Issues in Food Production Processing and Preparation 2011 Edition Excerpt :

Issues in Food Production, Processing, and Preparation: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Production, Processing, and Preparation. The editors have built Issues in Food Production, Processing, and Preparation: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food Production, Processing, and Preparation in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Food Production, Processing, and Preparation: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Asian Noodle Manufacturing Book

Asian Noodle Manufacturing


  • Author : Gary G. Hou
  • Publisher : Elsevier
  • Release Date : 2020-09-02
  • Genre: Technology & Engineering
  • Pages : 166
  • ISBN 10 : 9780128128749

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Asian Noodle Manufacturing Excerpt :

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

Technology of Functional Cereal Products Book

Technology of Functional Cereal Products


  • Author : B R Hamaker
  • Publisher : Elsevier
  • Release Date : 2007-11-08
  • Genre: Technology & Engineering
  • Pages : 568
  • ISBN 10 : 9781845693886

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Technology of Functional Cereal Products Excerpt :

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products

Rheology and Quality Research of Cereal Based Food Book

Rheology and Quality Research of Cereal Based Food


  • Author : Anabela Raymundo
  • Publisher : MDPI
  • Release Date : 2021-06-21
  • Genre: Technology & Engineering
  • Pages : 132
  • ISBN 10 : 9783036505046

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Rheology and Quality Research of Cereal Based Food Excerpt :

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.

Physical Properties of Foods Book

Physical Properties of Foods


  • Author : Ignacio Arana
  • Publisher : CRC Press
  • Release Date : 2012-02-27
  • Genre: Technology & Engineering
  • Pages : 420
  • ISBN 10 : 9781439835364

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Physical Properties of Foods Excerpt :

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food. The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response—which can be applied to a wide range of foods. With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry—all who will benefit from the cutting-edge practices described for measuring param

Encyclopedia of Food and Health Book

Encyclopedia of Food and Health


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2015-08-26
  • Genre: Technology & Engineering
  • Pages : 4006
  • ISBN 10 : 9780123849533

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Encyclopedia of Food and Health Excerpt :

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter