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Asian Noodle Manufacturing

Asian Noodle Manufacturing
  • Author : Gary G. Hou
  • Publsiher : Elsevier
  • Release : 02 September 2020
  • ISBN : 0128128747
  • Pages : 166 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKAsian Noodle Manufacturing

Summary:
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 Noodle Manufacturing

Asian Noodle Manufacturing
  • Author : Gary G. Hou
  • Publisher : Elsevier
  • Release : 02 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


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.


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.


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


Cereals Processing Technology

Cereals Processing Technology
  • Author : Gavin Owens
  • Publisher : CRC Press
  • Release : 12 April 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, 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


The Untold History of Ramen

The Untold History of Ramen
  • Author : George Solt
  • Publisher : Univ of California Press
  • Release : 22 February 2014
GET THIS BOOKThe Untold History of Ramen

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
  • Publisher : Ten Speed Press
  • Release : 22 June 2011
GET THIS BOOKTakashi's Noodles

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


Handbook of Food Products Manufacturing, 2 Volume Set

Handbook of Food Products Manufacturing, 2 Volume Set
  • Author : Nirmal Sinha
  • Publisher : John Wiley and Sons
  • Release : 27 April 2007
GET THIS BOOKHandbook of Food Products Manufacturing, 2 Volume Set

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
  • 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


Beyond Factory Asia

Beyond Factory Asia
  • Author : Asian Development Bank
  • Publisher : Asian Development Bank
  • Release : 01 April 2013
GET THIS BOOKBeyond Factory Asia

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


Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
  • Author : Elke K Arendt,Emanuele Zannini
  • Publisher : Elsevier
  • Release : 09 April 2013
GET THIS BOOKCereal Grains for the Food and Beverage Industries

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


China, Inc

China, Inc
  • Author : Ted C. Fishman
  • Publisher : Simon and Schuster
  • Release : 02 March 2021
GET THIS BOOKChina, Inc

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.


The Pho Cookbook

The Pho Cookbook
  • Author : Andrea Quynhgiao Nguyen
  • Publisher : Anonim
  • Release : 02 March 2021
GET THIS BOOKThe Pho Cookbook

Winner of the 2018 James Beard Foundation Book Award for "Single Subject" category With this comprehensive cookbook, Vietnam's most beloved, aromatic comfort food--the broth and noodle soup known as pho--is now within your reach. Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States. Here Andrea dives deep


Bread, Beer and the Seeds of Change

Bread, Beer and the Seeds of Change
  • Author : Thomas R. Sinclair,Carol Janas Sinclair
  • Publisher : CABI
  • Release : 02 March 2021
GET THIS BOOKBread, Beer and the Seeds of Change

The history of humankind is intimately tied to the history of agriculture: powerful societies rose, persisted and waned in parallel with their food supply systems. Describing what crops were grown, the constraints on their production and the foods that were obtained, this book traces the impact of cropping and food preparation in ten societies that were among the most powerful and influential in history, detailing how technology varied and developed as it related directly to agriculture and food production. The


Asian Economic Integration in an Era of Global Uncertainty

Asian Economic Integration in an Era of Global Uncertainty
  • Author : Shiro Armstrong,Tom Westland
  • Publisher : ANU Press
  • Release : 08 January 2018
GET THIS BOOKAsian Economic Integration in an Era of Global Uncertainty

The Pacific Trade and Development (PAFTAD) conference series has been at the forefront of analysing challenges facing the economies of East Asia and the Pacific since its first meeting in Tokyo in January 1968. The 38th PAFTAD conference met at a key time to consider international economic integration. Earlier in the year, the people of the United Kingdom voted to leave the European Union and the United States elected Donald Trump as their next president on the back of an inward-looking ‘