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Bakery Technology and Engineering
  • Language: en
  • Pages: 740

Bakery Technology and Engineering

  • Type: Book
  • -
  • Published: 1999
  • -
  • Publisher: Unknown

None

Cookie and cracker technology
  • Language: en
  • Pages: 404

Cookie and cracker technology

None

Chemistry and Technology of Cereals as Food and Feed
  • Language: en
  • Pages: 751

Chemistry and Technology of Cereals as Food and Feed

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Snack Food Technology
  • Language: en
  • Pages: 415

Snack Food Technology

This book fills a need for a technological guide in a field that has experi enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona bly detailed description of every major snack processing method and prod uct current in the United States. If any read...

Cereal Technology
  • Language: en
  • Pages: 400

Cereal Technology

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Water in foods
  • Language: en
  • Pages: 275

Water in foods

  • Type: Book
  • -
  • Published: 1965
  • -
  • Publisher: Unknown

None

The Complete Technology Book on Snack Foods (2nd Revised Edition)
  • Language: en
  • Pages: 544

The Complete Technology Book on Snack Foods (2nd Revised Edition)

Snacking is becoming a way of life with many people. In some countries the average eating frequency is around 6 to 7 occasions per day. There are plenty of marketing niches and slots to be filled in the Snack food areas. Snack is a type of food not normally eaten as a main meal such as breakfast, lunch or dinner but to mitigate hunger between these meals. Snack may also be consumed between meals purely for the enjoyment of its taste. Traditionally snacks were prepared from leftovers or ingredients easily available at home and included sandwiches, nuts, fruits etc. They have become more appealing than prepared foods and contain tempting, flavourful ingredients. This book attempts to provide t...

Cereal Science
  • Language: en
  • Pages: 248

Cereal Science

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Equipment for Bakers
  • Language: en
  • Pages: 492

Equipment for Bakers

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Formulating and Processing Dietetic Foods
  • Language: en
  • Pages: 324