Asian Noodle Manufacturing

Asian Noodle Manufacturing
Author: Gary G. Hou
Publsiher: Elsevier
Total Pages: 166
Release: 2020-09-02
ISBN 10: 0128128747
ISBN 13: 9780128128749
Language: EN, FR, DE, ES & NL

Asian Noodle Manufacturing Book Review:

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

Asian Noodles

Asian Noodles
Author: Gary G. Hou
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2011-02-16
ISBN 10: 9781118074350
ISBN 13: 1118074351
Language: EN, FR, DE, ES & NL

Asian Noodles Book Review:

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.

Yellow Alkaline Noodles

Yellow Alkaline Noodles
Author: Roselina Karim,Muhammad Tauseef Sultan
Publsiher: Springer
Total Pages: 41
Release: 2014-11-22
ISBN 10: 3319128655
ISBN 13: 9783319128658
Language: EN, FR, DE, ES & NL

Yellow Alkaline Noodles Book Review:

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.

Pasta and Noodle Technology

Pasta and Noodle Technology
Author: James E. Kruger,Robert B. Matsuo,Joel W. Dick
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 356
Release: 1996-01-01
ISBN 10: 9780913250891
ISBN 13: 0913250899
Language: EN, FR, DE, ES & NL

Pasta and Noodle Technology Book Review:

The history of pasta. Continuous manufacturing process. THT technology in the modern industrial pasta driyng process. Pasta packaging. Quality requirements of durum wheat for semolina milling and pasta production. Textural measurement of cooked spaghetti. ASIAN NOODLES: Noodle quality. Processing technology of noodle products in Japan. Instant noodles. the use of alkali for noodle processing. Role of lipids on pasta and noodle quality. China: the world's largest consumer of pasta products. Future trends in pasta products.

Cereals Processing Technology

Cereals Processing Technology
Author: Gavin Owens
Publsiher: CRC Press
Total Pages: 256
Release: 2001-04-12
ISBN 10: 9780849312199
ISBN 13: 0849312191
Language: EN, FR, DE, ES & NL

Cereals Processing Technology Book Review:

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, Cereals Processing Technology reviews the range of cereal products and technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors benchmarking their operations against the best prices in their sector and across cereals processing as a whole. Part 1 looks at cereal and flour production, with chapters on cereal and production methods and flour milling. There is also a chapter on the increasingly important and controversial area of cereal biotechnology and its application to wheat, barley, rice, and maize. Part 2 looks at how these raw materials are then processed into final products for the consumer. There are chapters on rice and rice product production, pasta and Asian noodle processing, the manufacture of breakfast cereals, malting, and breadmaking. Chapters look at the increasing diversity of cereal products, at current best practice in manufacturing processes, and emerging trends in the technologies for particular products. Cereals Processing Technology provides an authoritative guide to some of the key technological developments both within particular sectors and across cereals processing as a whole.

The Untold History of Ramen

The Untold History of Ramen
Author: George Solt
Publsiher: Univ of California Press
Total Pages: 222
Release: 2014-02-22
ISBN 10: 0520277562
ISBN 13: 9780520277564
Language: EN, FR, DE, ES & NL

The Untold History of Ramen Book Review:

A rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.

Takashi s Noodles

Takashi s Noodles
Author: Takashi Yagihashi,Harris Salat
Publsiher: Ten Speed Press
Total Pages: 176
Release: 2011-06-22
ISBN 10: 1607742012
ISBN 13: 9781607742012
Language: EN, FR, DE, ES & NL

Takashi s Noodles Book Review:

A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl. "A wonderfully talented chef." --Chef Eric Ripert "Noodle fans with a stocked pantry will find plenty to slurp about." --Publishers Weekly

Handbook of Food Products Manufacturing 2 Volume Set

Handbook of Food Products Manufacturing  2 Volume Set
Author: Nirmal Sinha
Publsiher: John Wiley and Sons
Total Pages: 2308
Release: 2007-04-27
ISBN 10: 0470049642
ISBN 13: 9780470049648
Language: EN, FR, DE, ES & NL

Handbook of Food Products Manufacturing 2 Volume Set Book Review:

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Re orienting Cuisine

Re orienting Cuisine
Author: Kwang Ok Kim
Publsiher: Berghahn Books
Total Pages: 310
Release: 2015-02-01
ISBN 10: 1782385630
ISBN 13: 9781782385639
Language: EN, FR, DE, ES & NL

Re orienting Cuisine Book Review:

Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.

China and Global Value Chains

China and Global Value Chains
Author: Yutao Sun,Seamus Grimes
Publsiher: Routledge
Total Pages: 180
Release: 2017-12-15
ISBN 10: 1351972987
ISBN 13: 9781351972987
Language: EN, FR, DE, ES & NL

China and Global Value Chains Book Review:

President Trump has raised the intriguing question of bringing the manufacturing of companies like Apple back from China to the U.S. This book, however, argues that in this age of the knowledge-based economy and increased globalization, that value creation and distribution based on knowledge and innovation activities are at the core of economic development. The double-edged sword of globalization has transformed China’s economic development in the past few decades. Although China has benefitted from globalization and is now the second largest economy in the world, having become a global manufacturing power and the biggest exporter of high-tech products, it continues to be highly dependent on foreign sources of capital and technology. This book will explore the core of the Chinese economy from the perspective of the Global Value Chain (GVC), combining analysis of inward investment, international trade, Science and Technology and Innovation (S&TI) and economic development. Specifically, it investigates China’s evolving role in GVCs with some innovative Chinese companies emerging in the global market and China’s ongoing efforts to become an innovation-driven economy. China’s impressive economic record and experience provides an impressive role model for other developing countries.

Beyond Factory Asia

Beyond Factory Asia
Author: Asian Development Bank
Publsiher: Asian Development Bank
Total Pages: 46
Release: 2013-04-01
ISBN 10: 9292540483
ISBN 13: 9789292540487
Language: EN, FR, DE, ES & NL

Beyond Factory Asia Book Review:

Asia’s phenomenal growth over the past few decades has been driven by the rise of Factory Asia. However, the global financial crisis and uncertain growth prospects in the United States and the eurozone have dampened demand for Asian exports. At the same time, rising wages threaten to erode the cost advantage that the region once had, managing supply chains has become more complex, and new technologies are transforming manufacturing. How can regional economies move beyond Factory Asia? What strategies can Asian economies pursue to meet these challenges? This monograph will examine a range of policy, institutional, legal, and regulatory issues relating to reforms that will drive Asia’s economic and social transformation in its quest for a new Factory Asia model.

Using Cereal Science and Technology for the Benefit of Consumers

Using Cereal Science and Technology for the Benefit of Consumers
Author: S P Cauvain,L S Young,S Salmon
Publsiher: Elsevier
Total Pages: 592
Release: 2005-01-10
ISBN 10: 184569063X
ISBN 13: 9781845690632
Language: EN, FR, DE, ES & NL

Using Cereal Science and Technology for the Benefit of Consumers Book Review:

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration. The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed. The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread Congress High-quality papers highlighting the most recent developments in cereal science and technology Benefits for the industry and consumers are discussed

The Pho Cookbook

The Pho Cookbook
Author: Andrea Quynhgiao Nguyen
Publsiher: Unknown
Total Pages: 160
Release: 2017
ISBN 10: 1607749580
ISBN 13: 9781607749585
Language: EN, FR, DE, ES & NL

The Pho Cookbook Book Review:

Winner of the 2018 James Beard Foundation Book Award for Single Subject category With this comprehensive cookbook, Vietnam's most beloved, aromatic comfort food--the broth and noodle soup known as pho--is now within your reach. Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States. Here Andrea dives deep into pho's lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table. With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.

The Noodle Cookbook

The Noodle Cookbook
Author: Damien Lee
Publsiher: Random House
Total Pages: 208
Release: 2021-03-04
ISBN 10: 1473581672
ISBN 13: 9781473581678
Language: EN, FR, DE, ES & NL

The Noodle Cookbook Book Review:

Tasty noodle bowls, real quick. From Shanghai 'Yum Cha' Noodles, Mr Lee's Cracking Katsu and Bamboo Buckwheat Noodles to Tonkotsu Pork Noodles and Cantonese Wanton Soup, The Noodle Cookbook has a recipe for every craving, including vegetarian, vegan and gluten free friendly options. Get to know your noodles with an essential store-cupboard section, notes on health-boosting 'hero ingredients' and healthy swap ins for your favourite Asian condiments. With tasty dishes from Vietnam to China, The Noodle Cookbook will spice up your meals and satisfy those instant noodle cravings. No worries, eat happy!

Cooking with Kids

Cooking with Kids
Author: Tarla Dalal
Publsiher: Sanjay & Co
Total Pages: 76
Release: 2001-04
ISBN 10: 9788186469477
ISBN 13: 8186469478
Language: EN, FR, DE, ES & NL

Cooking with Kids Book Review:

This Book Is A Compilation Of Easy To Make Recipes That Are Illustrated Pictorially For All Those Little Chefs.

Bread Beer and the Seeds of Change

Bread  Beer and the Seeds of Change
Author: Thomas R. Sinclair,Carol Janas Sinclair
Publsiher: CABI
Total Pages: 193
Release: 2010
ISBN 10: 1845937058
ISBN 13: 9781845937058
Language: EN, FR, DE, ES & NL

Bread Beer and the Seeds of Change Book Review:

The history of humankind is intimately tied to the history of agriculture: powerful societies rose, persisted and waned in parallel with their food supply systems. Describing what crops were grown, the constraints on their production and the foods that were obtained, this book traces the impact of cropping and food preparation in ten societies that were among the most powerful and influential in history, detailing how technology varied and developed as it related directly to agriculture and food production. The book initially considers growing and eating grains beginning with the transition from hunter-gatherers to agrarian communities. Five early agricultural societies are examined, followed by the advancement of technology from the ancient Greeks and Romans to the present. It concludes by addressing the implications for the future of agriculture and food supply as grain production moves towards biofuels. A compelling text for all those interested in the history of society and --


Author: Elizabeth L. Cline
Publsiher: Penguin
Total Pages: 272
Release: 2012-06-14
ISBN 10: 1101560584
ISBN 13: 9781101560587
Language: EN, FR, DE, ES & NL

Overdressed Book Review:

Until recently, Elizabeth Cline was a typical American consumer. She’d grown accustomed to shopping at outlet malls, discount stores like T.J. Maxx, and cheap but trendy retailers like Forever 21, Target, and H&M. She was buying a new item of clothing almost every week (the national average is sixty-four per year) but all she had to show for it was a closet and countless storage bins packed full of low-quality fads she barely wore—including the same sailor-stripe tops and fleece hoodies as a million other shoppers. When she found herself lugging home seven pairs of identical canvas flats from Kmart (a steal at $7 per pair, marked down from $15!), she realized that something was deeply wrong. Cheap fashion has fundamentally changed the way most Americans dress. Stores ranging from discounters like Target to traditional chains like JCPenney now offer the newest trends at unprecedentedly low prices. Retailers are pro­ducing clothes at enormous volumes in order to drive prices down and profits up, and they’ve turned clothing into a disposable good. After all, we have little reason to keep wearing and repairing the clothes we already own when styles change so fast and it’s cheaper to just buy more. But what are we doing with all these cheap clothes? And more important, what are they doing to us, our society, our environment, and our economic well-being? In Overdressed, Cline sets out to uncover the true nature of the cheap fashion juggernaut, tracing the rise of budget clothing chains, the death of middle-market and independent retail­ers, and the roots of our obsession with deals and steals. She travels to cheap-chic factories in China, follows the fashion industry as it chases even lower costs into Bangladesh, and looks at the impact (both here and abroad) of America’s drastic increase in imports. She even explores how cheap fashion harms the charity thrift shops and textile recyclers where our masses of cloth­ing castoffs end up. Sewing, once a life skill for American women and a pathway from poverty to the middle class for workers, is now a dead-end sweatshop job. The pressures of cheap have forced retailers to drastically reduce detail and craftsmanship, making the clothes we wear more and more uniform, basic, and low quality. Creative inde­pendent designers struggle to produce good and sustainable clothes at affordable prices. Cline shows how consumers can break the buy-and-toss cycle by supporting innovative and stylish sustainable designers and retailers, refash­ioning clothes throughout their lifetimes, and mending and even making clothes themselves. Overdressed will inspire you to vote with your dollars and find a path back to being well dressed and feeling good about what you wear.

Sago Palm

Sago Palm
Author: Hiroshi Ehara,Yukio Toyoda,Dennis V. Johnson
Publsiher: Springer
Total Pages: 330
Release: 2018-01-15
ISBN 10: 9811052697
ISBN 13: 9789811052699
Language: EN, FR, DE, ES & NL

Sago Palm Book Review:

This book is open access under a CC BY 4.0 license. This book addresses a wide variety of events and technologies concerning the sago palm, ranging from its botanical characteristics, culture and use to social conditions in the places where it is grown, in order to provide a record of research findings and to benefit society. It discusses various subjects, including the sago palm and related species; differentiation of species of starch-producing palm; habitat, morphological, physiological and growth characteristics; culture and management; productivity of carbon dioxide; starch extraction and manufacture; characteristics and utilization of starch; and cultural anthropological and folkloristic aspects. Problems such as food shortages due to increasing populations, global warming and climate change, and decreasing reserves of oil and other underground resources, have become more pressing in recent years. In the context of these problems, the book examines the role of the sago palm in sustainable food production, in the manufacture of other foodstuffs, as a raw material for ethanol and in the manufacture of biodegradable plastics. In addition to academics, this book will be useful to researchers and government officials working for international agencies, national governments, municipalities, and other research organizations; technicians, researchers, managers, entrepreneurs, and others working in industries such as agriculture, plant production, food production, manufacturing, chemical engineering, energy production, and distribution.

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
Author: Elke K Arendt,Emanuele Zannini
Publsiher: Elsevier
Total Pages: 512
Release: 2013-04-09
ISBN 10: 0857098926
ISBN 13: 9780857098924
Language: EN, FR, DE, ES & NL

Cereal Grains for the Food and Beverage Industries Book Review:

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Modern Asian Flavors

Modern Asian Flavors
Author: Richard Wong
Publsiher: Chronicle Books
Total Pages: 143
Release: 2006-02-02
ISBN 10: 9780811851107
ISBN 13: 0811851109
Language: EN, FR, DE, ES & NL

Modern Asian Flavors Book Review:

Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European influences, is beloved among foodies far and wide. In this impressive collection of more than 50 sophisticated yet easy-to-prepare dishes, Shanghai native and culinary expert Richard Wong shares his family recipes that have been updated for the modern table. This amazing cookbook satisfies savory, sweet, or spicy cravings with inspiring recipes like Shanghai Slow-Cooked Chicken, Sweet SoySauced Broccolini, and Spicy Shrimp Chow Mein. Included is a section on stocking a Shanghai pantry with all the essentials for preparing quick, flavorful meals. And with a chapter dedicated to making robust sauces tailored to complement any dish, Modern Asian Flavors is the ultimate passport for a delicious adventure.