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.

Asian Noodle Manufacturing

Asian Noodle Manufacturing
Author: Gary G. Hou
Publsiher: WPACIP
Total Pages: 166
Release: 2020-09-03
ISBN 10: 0128128739
ISBN 13: 9780128128732
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 style Noodle Manufacturing Using Extrusion Technology

Asian style Noodle Manufacturing Using Extrusion Technology
Author: Jorge C. Morales
Publsiher: Unknown
Total Pages: 348
Release: 2001
ISBN 10: 1928374650XXX
ISBN 13: OCLC:48107949
Language: EN, FR, DE, ES & NL

Asian style Noodle Manufacturing Using Extrusion Technology Book Review:

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.

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.

Asian Foods

Asian Foods
Author: Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang
Publsiher: CRC Press
Total Pages: 546
Release: 1999-04-05
ISBN 10: 9781566767361
ISBN 13: 1566767369
Language: EN, FR, DE, ES & NL

Asian Foods Book Review:

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.

Food Processing

Food Processing
Author: J. Scott Smith,Y. H. Hui
Publsiher: John Wiley & Sons
Total Pages: 524
Release: 2008-02-28
ISBN 10: 047028997X
ISBN 13: 9780470289976
Language: EN, FR, DE, ES & NL

Food Processing Book Review:

Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Cereals Processing Technology

Cereals Processing Technology
Author: G. Owens
Publsiher: Elsevier
Total Pages: 248
Release: 2001-03-20
ISBN 10: 1855736284
ISBN 13: 9781855736283
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, this collection reviews the range of cereal products and the 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 manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them

Easy Chinese Recipes

Easy Chinese Recipes
Author: Bee Yinn Low
Publsiher: Tuttle Publishing
Total Pages: 144
Release: 2012-04-16
ISBN 10: 1462906281
ISBN 13: 9781462906284
Language: EN, FR, DE, ES & NL

Easy Chinese Recipes Book Review:

Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook! Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints. Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste—but were a lot less work! In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes—the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia. Favorite Chinese recipes include: Crispy Shrimp Dumplings Kung Pao Chicken Sweet-and-Sour Pork Homestyle Chow Mein Noodles Mongolian Beef And many more… Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.

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.

Cooking for Geeks

Cooking for Geeks
Author: Jeff Potter
Publsiher: "O'Reilly Media, Inc."
Total Pages: 432
Release: 2010-07-20
ISBN 10: 1449396038
ISBN 13: 9781449396039
Language: EN, FR, DE, ES & NL

Cooking for Geeks Book Review:

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Asian Noodles

Asian Noodles
Author: Lee Geok Boi
Publsiher: Marshall Cavendish International Asia Pte Ltd
Total Pages: 211
Release: 2014-09-16
ISBN 10: 9814634980
ISBN 13: 9789814634984
Language: EN, FR, DE, ES & NL

Asian Noodles Book Review:

Enjoy the authentic flavours of many of Asia’s classic noodle dishes with this bumper collection of more than 100 recipes. From crisp-fried and stir-fried noodles to noodles in gravy or soup, served hot or cold, noodle lovers will be delighted at the endless variety of noodle dishes offered in this exhaustive volume.

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.

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set
Author: Y. H. Hui,Frank Sherkat
Publsiher: CRC Press
Total Pages: 3632
Release: 2005-12-19
ISBN 10: 146650787X
ISBN 13: 9781466507876
Language: EN, FR, DE, ES & NL

Handbook of Food Science Technology and Engineering 4 Volume Set Book Review:

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The