Author: Jean S. Ingram
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 44
Book Description
On prend de plus en plus conscience de la necessite d'une normalisation sur le plan national et international des produits de transformation du manioc pour le commerce international. Ce rapport recapitule les informations dont on dispose actuellement sur les normes existantes, a la fois officielles et autres, concernant les produits du manioc et on y discute les parametres de qualite qui y sont lies.
Standards, Specifications and Quality Requirements for Processed Cassava Products
Author: Jean S. Ingram
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 44
Book Description
On prend de plus en plus conscience de la necessite d'une normalisation sur le plan national et international des produits de transformation du manioc pour le commerce international. Ce rapport recapitule les informations dont on dispose actuellement sur les normes existantes, a la fois officielles et autres, concernant les produits du manioc et on y discute les parametres de qualite qui y sont lies.
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 44
Book Description
On prend de plus en plus conscience de la necessite d'une normalisation sur le plan national et international des produits de transformation du manioc pour le commerce international. Ce rapport recapitule les informations dont on dispose actuellement sur les normes existantes, a la fois officielles et autres, concernant les produits du manioc et on y discute les parametres de qualite qui y sont lies.
Cassava in Asia, Its Potential and Research Development Needs
Author:
Publisher: CIAT
ISBN: 8489206481
Category : Cassava
Languages : en
Pages : 421
Book Description
Publisher: CIAT
ISBN: 8489206481
Category : Cassava
Languages : en
Pages : 421
Book Description
Applied Food Science and Engineering with Industrial Applications
Author: Cristóbal Noé Aguilar
Publisher: CRC Press
ISBN: 1351048627
Category : Science
Languages : en
Pages : 326
Book Description
Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies and their potential applications in food preservation. The volume’s broad perspective reflects the expertise of international and interdisciplinary engineers, drawing on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The volume will be valuable and useful for researchers, scientists, and engineers, as well as for graduate students in this dynamic field. This book is a rich resource on recent research innovations in food science and engineering with industrial applications, presenting a practical, unique and challenging blend of principles and applications.
Publisher: CRC Press
ISBN: 1351048627
Category : Science
Languages : en
Pages : 326
Book Description
Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies and their potential applications in food preservation. The volume’s broad perspective reflects the expertise of international and interdisciplinary engineers, drawing on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The volume will be valuable and useful for researchers, scientists, and engineers, as well as for graduate students in this dynamic field. This book is a rich resource on recent research innovations in food science and engineering with industrial applications, presenting a practical, unique and challenging blend of principles and applications.
Functional Properties of Food Components
Author: Yeshajahu Pomeranz
Publisher: Elsevier
ISBN: 0323146368
Category : Technology & Engineering
Languages : en
Pages : 549
Book Description
Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.
Publisher: Elsevier
ISBN: 0323146368
Category : Technology & Engineering
Languages : en
Pages : 549
Book Description
Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.
Standards for Cassava Products and Guidelines for Export
Author:
Publisher: IITA
ISBN: 9789781312489
Category : Cassava
Languages : en
Pages : 108
Book Description
Publisher: IITA
ISBN: 9789781312489
Category : Cassava
Languages : en
Pages : 108
Book Description
A Factory Concept for Integrated Cassava Processing Operations
Author:
Publisher:
ISBN:
Category : Cassava as food
Languages : en
Pages : 142
Book Description
Publisher:
ISBN:
Category : Cassava as food
Languages : en
Pages : 142
Book Description
Food Science and Technology Abstracts
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 936
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 936
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Cassava Processing
Author: M. R. Grace
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 188
Book Description
Cassava is second only to sweet potatoes as the most important starchy root crop of the tropics. Cassava refers to roots of the plant, whereas tapioca denotes baked products of cassava flour. The plant grows easily, has large yields, and is little affected by diseases and pests. The plant, grown for edible tubers, is a staple food in many tropical countries, an important source of starch, and valuable as a famine relief crop. Industrial use of the crop is expanding. Cassava products are used for bath human and animal consumption. Discussion includes cultivation practices, processing operations for flour and starch, baked tapioca products, starch factories, product utilization, quality control, world trade, and predictions of future industrial developments and uses.
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 188
Book Description
Cassava is second only to sweet potatoes as the most important starchy root crop of the tropics. Cassava refers to roots of the plant, whereas tapioca denotes baked products of cassava flour. The plant grows easily, has large yields, and is little affected by diseases and pests. The plant, grown for edible tubers, is a staple food in many tropical countries, an important source of starch, and valuable as a famine relief crop. Industrial use of the crop is expanding. Cassava products are used for bath human and animal consumption. Discussion includes cultivation practices, processing operations for flour and starch, baked tapioca products, starch factories, product utilization, quality control, world trade, and predictions of future industrial developments and uses.
Processing and Physical/chemical Properties of Tropical Products
Author: J. J. Asiedu
Publisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 412
Book Description
Cassava. Composition. Toxicity and its detoxification. Processing. of cassava tubers. Gari. Peeling of cassava tubers. Resping or pulping. Fermentation and pressing of cassava pulp. Drying-roasting process. Farinha de mandioca and cassava bread. Cassava rice. Chips and pellets. Cassava chips. Drying of cassava chips. Cassava pellets. Baked cassava products. Cassava starch. Cassava flour. Cassava alchool. Cocoa. physical characteristics of cocoa. compositioon of the cocoa bean. Harvesting and pod breaking. Fermentation of cocoa beans. Drying of cocoa beans. Cocoa powder and chocolate production. Storage. Coconut. Uses of the coconut palm. structure of the coconut fruit. Wet processing of coconut. Composition and chemical and physical properties of coconut oil. Tapping ot the coconut palm. Keeping qualities of copra. Coconut milk extraction. Coconut water. Extracting protein from copra. Use of the coconut husk. Utilization of coconut shell. Desiccated coconut. Classification of coffee. chemical composition and some of the physical properties of the coffee bean. processing of coffee. Processing of coffee by th dry method. Drying and parchment coffee. Roasting of coffee. Uses of groundnut. composition and nutritive and value of groundnut kernels . Storage of groundnuts. Harvesting and shelling of groundnuts. Crushing groundnuts for oil. processing groundnuts into groundnut butter. preparation of salted groundnuts. effect of processing on nutritive value of groundnuts. Classification and production of oil palm. Composition of palm oil and palm kernel oil . Basic principles for processing of oil palm fruit. Traditional methods of extraction of palm oil. improved methods of extraction of palm oil Hand-operated and engine-driven presses. Extraction of pal kernel oil. The quality of palm oil and kernels. palm wine production. Main utilization of maize. Composition of maize. Processing of maize. Maize oil. Corn flakes. Main utilization of sorghum and millet. Chemical composition. Structure and physical properties of sorghum and millet. Traditional milling. Processing of sorghum for starch. Use of composites of sorghum or millet flour in bread making. Malting and brewing of sorghum and millet. Sweet sorghum juice. Uses of soya beans. Chemical composition of soya beans. processing of soya beans into various traditional products. Composition of some fermented and non-fermented soya bean foods. Simulated milk from soya beans. Soya oil and its production. Soya flour. Main use of yams. Composition of yam tubers. Storage of yams. Traditional methods of preparation for food. Yam flour Instant yam flakes. toxic substance in yam their use as raw material.
Publisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 412
Book Description
Cassava. Composition. Toxicity and its detoxification. Processing. of cassava tubers. Gari. Peeling of cassava tubers. Resping or pulping. Fermentation and pressing of cassava pulp. Drying-roasting process. Farinha de mandioca and cassava bread. Cassava rice. Chips and pellets. Cassava chips. Drying of cassava chips. Cassava pellets. Baked cassava products. Cassava starch. Cassava flour. Cassava alchool. Cocoa. physical characteristics of cocoa. compositioon of the cocoa bean. Harvesting and pod breaking. Fermentation of cocoa beans. Drying of cocoa beans. Cocoa powder and chocolate production. Storage. Coconut. Uses of the coconut palm. structure of the coconut fruit. Wet processing of coconut. Composition and chemical and physical properties of coconut oil. Tapping ot the coconut palm. Keeping qualities of copra. Coconut milk extraction. Coconut water. Extracting protein from copra. Use of the coconut husk. Utilization of coconut shell. Desiccated coconut. Classification of coffee. chemical composition and some of the physical properties of the coffee bean. processing of coffee. Processing of coffee by th dry method. Drying and parchment coffee. Roasting of coffee. Uses of groundnut. composition and nutritive and value of groundnut kernels . Storage of groundnuts. Harvesting and shelling of groundnuts. Crushing groundnuts for oil. processing groundnuts into groundnut butter. preparation of salted groundnuts. effect of processing on nutritive value of groundnuts. Classification and production of oil palm. Composition of palm oil and palm kernel oil . Basic principles for processing of oil palm fruit. Traditional methods of extraction of palm oil. improved methods of extraction of palm oil Hand-operated and engine-driven presses. Extraction of pal kernel oil. The quality of palm oil and kernels. palm wine production. Main utilization of maize. Composition of maize. Processing of maize. Maize oil. Corn flakes. Main utilization of sorghum and millet. Chemical composition. Structure and physical properties of sorghum and millet. Traditional milling. Processing of sorghum for starch. Use of composites of sorghum or millet flour in bread making. Malting and brewing of sorghum and millet. Sweet sorghum juice. Uses of soya beans. Chemical composition of soya beans. processing of soya beans into various traditional products. Composition of some fermented and non-fermented soya bean foods. Simulated milk from soya beans. Soya oil and its production. Soya flour. Main use of yams. Composition of yam tubers. Storage of yams. Traditional methods of preparation for food. Yam flour Instant yam flakes. toxic substance in yam their use as raw material.
Chinese Standard. GB; GB/T; GBT; JB; JB/T; YY; HJ; NB; HG; QC; SL; SN; SH; JJF; JJG; CJ; TB; YD; YS; NY; FZ; JG; QB; SJ; SY; DL; AQ; CB; GY; JC; JR; JT
Author: https://www.chinesestandard.net
Publisher: https://www.chinesestandard.net
ISBN:
Category : Law
Languages : en
Pages : 7290
Book Description
This document provides the comprehensive list of Chinese National Standards and Industry Standards (Total 17,000 standards).
Publisher: https://www.chinesestandard.net
ISBN:
Category : Law
Languages : en
Pages : 7290
Book Description
This document provides the comprehensive list of Chinese National Standards and Industry Standards (Total 17,000 standards).