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Asian Noodle Manufacturing

Asian Noodle Manufacturing
  • Author : Gary G. Hou
  • Publisher : WPACIP
  • Release : 03 September 2020
GET THIS BOOKAsian Noodle Manufacturing

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

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Asian Noodles

Asian Noodles
  • Author : Gary G. Hou
  • Publisher : John Wiley & Sons
  • Release : 16 February 2011
GET THIS BOOKAsian Noodles

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.

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Yellow Alkaline Noodles

Yellow Alkaline Noodles
  • Author : Roselina Karim,Muhammad Tauseef Sultan
  • Publisher : Springer
  • Release : 22 November 2014
GET THIS BOOKYellow Alkaline Noodles

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

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The Noodle Narratives

The Noodle Narratives
  • Author : Frederick Errington,Deborah Gewertz,Tatsuro Fujikura
  • Publisher : University of California Press
  • Release : 02 August 2013
GET THIS BOOKThe Noodle Narratives

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

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On the Noodle Road

On the Noodle Road
  • Author : Jen Lin-Liu
  • Publisher : Penguin
  • Release : 25 July 2013
GET THIS BOOKOn the Noodle Road

A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love. As a newlywed traveling in Italy, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the

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Pasta and Noodle Technology

Pasta and Noodle Technology
  • Author : James E. Kruger,Robert B. Matsuo,Joel W. Dick
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 01 January 1996
GET THIS BOOKPasta and Noodle Technology

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.

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Asian Foods

Asian Foods
  • Author : Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang
  • Publisher : CRC Press
  • Release : 05 April 1999

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

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Transnational Convergence of East Asian Pop Culture

Transnational Convergence of East Asian Pop Culture
  • Author : Seok-Kyeong Hong,Dal Yong Jin
  • Publisher : Routledge
  • Release : 09 March 2021
GET THIS BOOKTransnational Convergence of East Asian Pop Culture

This book observes and analyses transnational interactions of East Asian pop culture and current cultural practices, comparing them to the production and consumption of Western popular culture and providing a theoretical discussion regarding the specific paradigm of East Asian pop culture. Drawing on innovative theoretical perspectives and grounded empirical research, an international team of authors consider the history of transnational flows within pop culture and then systematically address pop culture itself, digital technologies, and the media industry. Chapters cover the

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Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing
  • Author : Nirmal Sinha
  • Publisher : John Wiley & Sons
  • Release : 23 April 2007
GET THIS BOOKHandbook of Food Products Manufacturing

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.

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Cereals Processing Technology

Cereals Processing Technology
  • Author : G. Owens
  • Publisher : Elsevier
  • Release : 20 March 2001
GET THIS BOOKCereals Processing Technology

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

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Food Processing

Food Processing
  • Author : J. Scott Smith,Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKFood Processing

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

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Re-orienting Cuisine

Re-orienting Cuisine
  • Author : Kwang Ok Kim
  • Publisher : Berghahn Books
  • Release : 01 February 2015
GET THIS BOOKRe-orienting Cuisine

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

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