Baked food

Ebook "Computational fluid dynamics applications in food processing" has been applied extensively to great benefit in the food processing sector.

92p coduathanh1122 27-03-2024 4 1   Download

Ebook "Mycotoxins in foodstuffs (Second edition)" gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of food.

832p coduathanh1122 27-03-2024 2 1   Download

Ebook "Essentials of food science (Third edition)" is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectines and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

565p manmanthanhla0201 27-02-2024 6 2   Download

Excipients are widely used in pharmaceuticals, detergents, food, and drink because of their properties of low toxicity and hypoallergenicity. The excipient carboxymethylcellulose is used extensively as a thickener in foods such as baked goods, ice cream, gluten free, and reduced fat products, where it may be labeled as e-number E466.

4p vilazada 31-01-2024 6 2   Download

Ebook "Minimally processed foods: Technologies for safety, quality, and convenience" explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products.

313p nhanphanguyet 28-01-2024 4 2   Download

Part 2 book "Handbook of food process design" includes content: Refrigeration, air conditioning and cold storage; chilling, freezing and thawing process design; thermal evaporator design 18 food processing and control by air jet impingement; heat pump design for food processing; freeze drying process design; crystallization process design,... and other contents.

538p oursky10 07-12-2023 6 4   Download

Continued part 1, part 2 of ebook "Textbook of food science and technology" provides readers with contents including: animal food products and processing techniques; baking process and products; baking, ingredients, leavening agents and ovens; microwave cooking; novel food production and processing; leaf protein concentrates (LPC); fermented soya products; food packaging;...

192p dangsovu 20-10-2023 4 3   Download

Continued part 1, part 2 of ebook "Essentials of food science" provides readers with contents including: fat and oil products; food emulsions and foams; sugars, sweeteners, and confections; baked products - batters and dough; aspects of food production; food preservation and processing; food additives; packaging of food products; government regulation of the food supply; biotechnology and genetically modified organisms (GMOs);...

292p dangsovu 20-10-2023 5 3   Download

Processing methods affect starch hydrolysis, digestibility, absorption and glycaemic index (GI) of food. Although some studies have reported on the effect of boiling, frying, roasting and baking on glycaemic index of traditional staples, there is limited information on the contribution of drying, fermentation, boiling and steaming on starch bioavailability and glycaemic index.

9p viisac 23-09-2023 2 1   Download

With the numerous studies pertaining to bamboo shoot utilisation, little have been explored on the bread baking industry and general consumption in Kenya. The objective of this study was to conduct descriptive sensory and consumer acceptability analyses on wheat-cassava-bamboo shoot composite bread.

11p viisac 23-09-2023 2 1   Download

Continued part 1, part 2 of ebook "Cooking essentials for the new professional chef: The food and beverage institute (Student workbook)" provides readers with contents including: Chapter 8 - Sauces; Chapter 9 - Dry-heat cooking methods; Chapter 10 - Moist-heat and combination cooking techniques; Chapter 11 - Charcuterie and garde-manger; Chapter 12 - Baking and pastry;...

109p lytamnguyet 04-08-2023 9 5   Download

Part 1 of ebook "Cooking essentials for the new professional chef: The food and beverage institute" provides readers with contents including: introduction to the profession; the foodservice professional; the professional chef; food and kitchen safety; nutrition and healthy cooking; equipment identification; the raw ingredients; cooking in the professional kitchen; mise en place; soups; sauces; dry-heat cooking methods; moist-heat and combination cooking techniques; charcuterie and garde-manger; baking and pastry;...

478p lytamnguyet 04-08-2023 9 4   Download

Ebook "Professional baking" is designed as a primary text for use in colleges and culinary schools, baking courseswithin broader food-service curricula, and on-the-job training programs, as well as providing a solid reference for professional bakers and pastry chefs. Please refer to the part 2 of ebook for details!

392p tieuvulinhhoa 22-09-2022 17 5   Download

Part 1 of ebook "Baking and pastry: Mastering the art and craft" provide readers with content about: the professional baker and pastry chef; ingredient identification; equipment identification; baking science and food safety; baking formulas and bakers' percentages; yeast doughs; yeast-raised breads and rolls; pastry doughs and batters; quick breads and cakes; cookies; custards, creams, mousses, and soufflés;... Please refer to the ebook for details!

421p lacvuchi 09-09-2022 37 7   Download

(BQ) Ebook Fruit and cereal bioactives: Sources, chemistry, and applications – Part 2 presents the following content: Mycotoxic bioactives in cereals and cereal-based foods; control assessments and possible inactivation mechanismson mycotoxin bioactives of fruits and cereals; control of mycotoxin bioactives in nuts: farm to fork; isolation characterization of bioactive compounds in fruits and cereals; effect of bioactive components on dough rheology, baking, and extrusion; impacts of food and microbial processing on the bioactive phenolics of olive fruit products; antioxidant activity/capac...

210p runordie7 30-08-2022 12 3   Download

Leavening agents cause expansion of doughs and batters by the release of gases within food mixtures, producing baked products with porous structure. Leavening agents are used in food products to help create structure and texture through gas expansion because of a chemical reaction or as the nucleation seed for gas formation. Leavening can be achieved by various methods including yeast fermentation, by mechanical incorporation of air through mixing and creaming, formation of water vapour during baking and creation of carbon dioxide and/or ammonia by chemical leavens.

6p trinhthamhodang9 16-12-2020 11 1   Download

A samosa is a fried or baked dish with a savory filling. The present study was undertaken to evaluate street food Samosa...? It was evaluate for its physical, functional, nutritional quality, Antioxidant activity and peroxide value. An attempt was also made to do value addition of the same. Control samples were prepared in the laboratory, samples were also procured from the local street vendors and value addition was done by adding locally available food material.

9p nguaconbaynhay7 15-08-2020 17 1   Download

The purpose of this study was to isolate and screened amylase producing fungi from different sources. A total of twenty amylase producing fungal isolates were obtained from soil, fruits, vegetables, baked food, and flour on the starch mineral agar medium. It was observed that ten fungi and ten yeasts isolates produced amylase, only nine fungal colonies showed positive results for amylase production. The maximum amylase activity shown by yeast isolates YPO3 (3.2cm) followed by YBR2 (3.1cm).

6p kethamoi6 29-06-2020 9 1   Download

A biscuit is a baked, commonly flour-based food product. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. Biscuit‟s ingredients are wheat flour, sugar, butter or oil, eggs and baking powder. Sometimes other ingredients like fruit pieces, nut, raisins, improver and stabilizer are used. In this present study a novel tea-biscuit was produced by incorporating betel leaf oil as essential oil in the formulation of the biscuit. Essential oils are mainly considered as GRAS materials. So, in this formulation of tea-biscuit 0.025%, 0.05%, 0.075% and 0.

18p chauchaungayxua5 05-05-2020 5 1   Download

In developing countries malnutrition accounts for half of the deaths of children under 5 years of age. Africa and Asia bear the greatest share of all forms of malnutrition. Various food processing techniques have the potential to increase the nutrient density, nutrient bioavailability, food safety, storage stability, palatability, and convenience of supplemental foods which are suitable for infant feeding. These technologies used for preparation of weaning foods include roasting, germination, milling, baking, cooking, drying, fermentation, and extrusion.

15p trinhthamhodang4 22-03-2020 25 1   Download