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.

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.

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.

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 Noodle Narratives

The Noodle Narratives
Author: Frederick Errington,Tatsuro Fujikura,Deborah Gewertz
Publsiher: Univ of California Press
Total Pages: 200
Release: 2013-08-02
ISBN 10: 0520276337
ISBN 13: 9780520276338
Language: EN, FR, DE, ES & NL

The Noodle Narratives Book Review:

Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, they appeal to young and old, affluent and impoverished alike. The authors examine the history, manufacturing, marketing, and consumption of instant noodles. By focusing on three specific markets, they reveal various ways in which these noodles enable diverse populations to manage their lives. The first market is in Japan, where instant noodles have facilitated a major transformation of post-war society, while undergoing a seemingly endless tweaking in flavors, toppings, and packaging in order to entice consumers. The second is in the United States, where instant noodles have become important to many groups including college students, their nostalgic parents, and prison inmates. The authors also take note of “heavy users,” a category of the chronically hard-pressed targeted by U.S. purveyors. The third is in Papua New Guinea, where instant noodles arrived only recently and are providing cheap food options to the urban poor, all the while transforming them into aspiring consumers. Finally, this study examines the global “Big Food” industry. As one of the food system’s singular achievements, the phenomenon of instant noodles provides insight into the pros and cons of global capitalist provisioning.

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.

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.

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.

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

Steamed Breads

Steamed Breads
Author: Sidi Huang,Diane Miskelly
Publsiher: Woodhead Publishing
Total Pages: 206
Release: 2016-07-08
ISBN 10: 0081007248
ISBN 13: 9780081007242
Language: EN, FR, DE, ES & NL

Steamed Breads Book Review:

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers. Provides the first comprehensive reference on steamed breads and steamed buns Features input from authors who are leading experts in steamed bread technology and pioneers in steamed bread research Contains important information on the ingredients, processing, and quality of this staple food of China, which is gaining popularity around the world Includes classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends

China's Great Train

China's Great Train
Author: Abrahm Lustgarten
Publsiher: Macmillan
Total Pages: 320
Release: 2009-05-12
ISBN 10: 1429967188
ISBN 13: 9781429967181
Language: EN, FR, DE, ES & NL

China's Great Train Book Review:

A vivid account of China's unstoppable quest to build a railway into Tibet, and its obsession to transform its land and its people In the summer of 2006, the Chinese government fulfilled a fifty-year plan to build a railway into Tibet. Since Mao Zedong first envisioned it, the line had grown into an imperative, a critical component of China's breakneck expansion and the final maneuver in strengthening China's grip over this remote and often mystical frontier, which promised rich resources and geographic supremacy over South Asia. Through the lives of the Chinese and Tibetans swept up in the project, Fortune magazine writer Abrahm Lustgarten explores the "Wild West" atmosphere of the Chinese economy today. He follows innovative Chinese engineer Zhang Luxin as he makes the train's route over the treacherous mountains and permafrost possible (for now), and the tenacious Tibetan shopkeeper Rinzen, who struggles to hold on to his business in a boomtown that increasingly favors the Han Chinese. As the railway—the highest and steepest in the world—extends to Lhasa, and China's "Go West" campaign delivers waves of rural poor eager to make their fortunes, their lives and communities fundamentally change, sometimes for good, sometimes not. Lustgarten's book is a timely, provocative, and absorbing first-hand account of the Chinese boom and the promise and costs of rapid development on the country's people.

China, Inc

China, Inc
Author: Ted C. Fishman
Publsiher: Simon and Schuster
Total Pages: 342
Release: 2005
ISBN 10: 9780743257527
ISBN 13: 0743257529
Language: EN, FR, DE, ES & NL

China, Inc Book Review:

Predicting economic challenges that the author believes will occur as a result of China's growing ability to produce U.S. products more cheaply, an economic analysis draws on hundreds of interviews with Chinese, American, and European workers and businesspeople that draw conclusions about China's future as a superpower. 75,000 first printing.

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.

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

Rice. Noodles. Yum.

Rice. Noodles. Yum.
Author: Abigail Sotto Raines
Publsiher: Page Street Publishing
Total Pages: 192
Release: 2019-06-11
ISBN 10: 1624147763
ISBN 13: 9781624147760
Language: EN, FR, DE, ES & NL

Rice. Noodles. Yum. Book Review:

Bring the Exciting and Comforting Flavors of Asia to Your Kitchen Born and raised in the Philippines, Abigail Raines traveled extensively in Southeast Asia to bring its flavors right to your plate. Her travels taught her that noodles and rice are the perfect canvas for the sweet, salty and spicy flavors of Asian cuisine—inspiring her to create this delicious collection of recipes. Expand your palate with Curry Noodle Soup with Chicken (Khao Soy Gai) and Filipino-Style Paella (Beringhe) or make restaurant favorites like Pad Thai and Pho Bo. Learn how to make staples of authentic Asian cuisine like compressed rice (Ketupat), dumplings and spring rolls, and taste a variety of national dishes from Vietnamese Grilled Pork with Rice Noodles (Bun Thit Nuong) to Indonesian coconut pancakes (Serabi). With Rice. Noodles. Yum. you’ll be able to replicate the rich flavors of home-style Asian cooking, street food fare and everything in between.

East Asia's Economic Integration

East Asia's Economic Integration
Author: D. Hiratsuka,F. Kimura
Publsiher: Springer
Total Pages: 353
Release: 2008-08-20
ISBN 10: 0230227309
ISBN 13: 9780230227309
Language: EN, FR, DE, ES & NL

East Asia's Economic Integration Book Review:

This book claims that de jure economic integration is in progress in East Asia, after the advancement of de facto integration. The book contains new international trade theory, spatial economics, data-work empirical studies, and field studies on various scenarios of de jure economic integration.

Mastering the Art of Japanese Home Cooking

Mastering the Art of Japanese Home Cooking
Author: Masaharu Morimoto
Publsiher: HarperCollins
Total Pages: 288
Release: 2016-11-08
ISBN 10: 0062344390
ISBN 13: 9780062344397
Language: EN, FR, DE, ES & NL

Mastering the Art of Japanese Home Cooking Book Review:

The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung

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.

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.