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Author: Karel Kulp
Publisher: Amer Assn of Cereal Chemists
ISBN: 9780913250693
Category : Technology & Engineering
Languages : en
Pages : 276
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Book Description
Batters and breadings: the present and future market. Ingredient selection for batter systems. Functionality of corn in food coatings. Fats and oils in coated foods. Effective use of flavorings and seasonings in batter and breading systems. Factorr affecting performance characteristics of wheat flour in batters. Functionality of hydrocolloids in batter coating systems. Breadings: what they are how they are used. The technology of microwavable coated foods. batter and breading process equipment. Application of batter and breadings to poultry, seafood, red meat, and vegetables. measurement and interpretation of batter rheological properties. Troubleshooting techniques for batter and breading systems. Food coating patent review.
Author: Karel Kulp
Publisher: Amer Assn of Cereal Chemists
ISBN: 9780913250693
Category : Technology & Engineering
Languages : en
Pages : 276
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Book Description
Batters and breadings: the present and future market. Ingredient selection for batter systems. Functionality of corn in food coatings. Fats and oils in coated foods. Effective use of flavorings and seasonings in batter and breading systems. Factorr affecting performance characteristics of wheat flour in batters. Functionality of hydrocolloids in batter coating systems. Breadings: what they are how they are used. The technology of microwavable coated foods. batter and breading process equipment. Application of batter and breadings to poultry, seafood, red meat, and vegetables. measurement and interpretation of batter rheological properties. Troubleshooting techniques for batter and breading systems. Food coating patent review.
Author: Karel Kulp
Publisher: Academic Press
ISBN: 0128104503
Category : Technology & Engineering
Languages : en
Pages : 349
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Book Description
For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment Each chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products, and explains how new technology has turned this profitable food category into a science. New authors have contributed chapters on heat and mass transfer in foods during deep-fat frying, nutritional aspects of coated foods, and food allergens. Batters and Breadings in Food Processing, Second Edition presents essential technical and scientific information in a peer-reviewed resource. It will be valuable reference for food technologists in Research and Development, Quality Assurance, Rheology, and Bakiing. It will make an excellent text for any course with a batters and breadings processing component.
Author: Parameswarakuma Mallikarjunan
Publisher: CRC Press
ISBN: 0203492293
Category : Technology & Engineering
Languages : en
Pages : 196
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Book Description
Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have
Author: Rodrigo Tarté
Publisher: Springer Science & Business Media
ISBN: 0387713271
Category : Technology & Engineering
Languages : en
Pages : 421
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Book Description
There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Author: Darrel R. Suderman
Publisher:
ISBN: 9780870554353
Category : Technology & Engineering
Languages : en
Pages : 224
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Book Description
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Jasim Ahmed
Publisher: CRC Press
ISBN: 142007122X
Category : Technology & Engineering
Languages : en
Pages : 512
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Book Description
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003
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Book Description
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632
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Book Description
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Author: D.D. Nambudiri:
Publisher: NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.
ISBN: 9789381450093
Category : Business & Economics
Languages : en
Pages : 472
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Book Description
In recent years there have been notable advances in the fisheries. Progresses made in refinements of vessels, new line materials and line-handling systems, preserving the catch, the availability of oceanographic-sensor equipments and the utilization of satellite technology to locate potential fishing grounds have greatly improved the fishing power of longline vessels. Post harvest technology of fish has evolved in the last one decade to a more energy-efficient, cost-effective, and quality upgrading technology. Since fresh fish can get spoiled very quickly, the development of technology for post-harvest preservation and methodology to convert fish to value added products have also become popular in recent times. Value addition helps in getting high price for the fishery products. There is a need to develop competent human resources in the field of post harvest management of fish and production of value added products from them. It is required to inculcate vocational and entrepreneurial skills in order to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as to enable self employment.
