Cooking meats

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 7 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 "Encyclopedia of meat sciences (Vol 1)" includes content: Chemical and physical characteristics of meat, chemistry and physics of comminuted products, classification of carcasses, conversion of muscle to meat, cooking of meat, curing, cutting and boning, extrusion technology,... and other contents.

348p muasambanhan05 22-01-2024 3 2   Download

Part 1 book "Manual of natural veterinary medicine - Science and tradition" includes content: The cooking pot analogy the meat and potatoes of chinese medicine; chinese medicine as a basis for an alternative medical approach; therapies for behavioral disorders; therapies for cardiovascular disorders; therapies for dermatologic disorders; therapies for digestive disorders; therapies for ear disorders; therapies for endocrinologic disorders; therapies for hematologic and immunologic disorders.

304p muasambanhan02 18-12-2023 3 2   Download

The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with 0 – 5000 ppm of powder deffated milk (PDM) and in nine raw and cooked model systems of meat products with 0-2000 ppm of dry whey (DW) and in eleven commercial meat products.

7p viisac 23-09-2023 3 1   Download

The aim of this study was to evaluate different ELISA kits for the detection of soy proteins in raw and cooked model systems (MS) added with soy protein concentrate 63% protein (SPC), and in commercial meat products. Nine bovine meat MS with 0-2000 ppm SPC, nine boneless ham cooked MS with 0-2000 ppm SPC and eight commercial meat products were analyzed.

5p 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" provides readers with contents including: the recipes; mise en place and stock recipes; soup recipes; sauce recipes; meat entrées; poultry entrées; fish entrées; vegetarian entrées; international entrées; vegetable side dishes; potato, grain, and pasta dishes; breakfast recipes; salads and salad dressings; sandwiches and pizzas; hors d'oeuvres and appetizers; sausages, patés, and terrines; kitchen desserts; cakes and pastries; weights and measures conversions;...

319p lytamnguyet 04-08-2023 11 5   Download

Continued part 1, part 2 of ebook "How to cook better" provides readers with contents including: meat and offal; sugar and spice; methods of cooking; cooking without heat; boiling and steaming; roasting, frying and grilling; braising; stocks, sauces and soups; conversion chart;...

126p lytamnguyet 04-08-2023 8 5   Download

Continued part 1, part 2 of ebook "Advanced professional cooking" provides readers with contents including: Chapter 8 - Beef, lamb, pork, and veal; Chapter 9 - Miscellaneous meats; Chapter 10 - Vegetables; Chapter 11 - Cold foods;...

311p lytamnguyet 04-08-2023 8 5   Download

Contiued part 1, part 2 of ebook "Classical and contemporary Italian cooking for professionals" provides readers with contents including: carne e interiore/meats and variety meats; pollame/poultry; cacciagione e selvaggina/game beasts and birds; verdure, legumi, e patate/vegetables, legumes, and potatoes; insalate/salads; dolci/desserts;...

312p lytamnguyet 04-08-2023 8 5   Download

Continued part 1, part 2 of ebook "Classical cooking: The modern way recipes (Third edition)" provides readers with contents including: Chapter 6 - Meat; Chapter 7 - Poultry and game; Chapter 8 - Salads; Chapter 9 - Vegetables; Chapter 10 - Potatoes, pasta, rice, and grains; Chapter 11 - Desserts;...

238p lytamnguyet 04-08-2023 7 5   Download

Part 1 of ebook "Essentials of professional cooking" provides readers with contents including: the food service industry; sanitation and safety; tools and equipment; basic cooking principles; the recipe - it's structure and its use; the menu; mise en place; stocks and sauces; soups; understanding meats and game; cooking meats and game;...

250p lytamnguyet 04-08-2023 7 4   Download

Ebook "French country cooking" was written and published at a time when food rationing was still in full force, and of necessity contained suggestions as to what ingredients might be substituted for quantities of bacon, cream, eggs, meat stock and so on. A list of stores to keep handy and where to buy them was also included, and a few recipes for dealing with tinned foods. Please refer to part 1 of the ebook for details!

88p lytamnguyet 04-08-2023 12 5   Download

Ebook "Step-by-step Cajun cooking" provides readers with contents including: cajun-creole appetizers; seafood; blackened fish; shrimp gumbo; stuffed peppers with crabmeat; eggplant filled with seafood; shrimp jambalaya; meat and poultry; cajun-style roast beef; chicken and smoked ham jambalaya; cornish hens stuffed with cornbread;...

64p lytamnguyet 04-08-2023 10 5   Download

Color is one of the most important factors of sensory quality of meat products to attract consumers. In meat and meat products, myoglobin compounds in a natural form or ligand with other additives mainly contribute the pigments. Nitrosomyoglobin is the main pigment of cooked ham, while Zn-protoporphyrin (ZnPP) is that of dry-cured ham. The nitrite related myoglobin is not referred because of the cancer risks of created nitrosamines.

10p vidoctorstrange 06-05-2023 4 3   Download

Banana shrimp Fenneropenaeus merguiensis has emerged as an important aquacultured shrimp species in South East Asia and Australia. However, the quantitative genetic basis of economically important traits in this species are currently not available, while for body colour, cooked or uncooked, there are no genetic parameter estimates for any shrimp or indeed any decapod crustacean.

12p vinarcissa 21-03-2023 5 1   Download

Androstenone is one of the major compounds responsible for boar taint, a pronounced urine-like odor produced when cooking boar meat. Several studies have identified quantitative trait loci (QTL) for androstenone level on Sus scrofa chromosome (SSC) 6. For one of the candidate genes in the region SULT2A1, a difference in expression levels in the testis has been shown at the protein and RNA level.

13p vinarcissa 21-03-2023 6 1   Download

Continued part 1, part 2 of ebook "The professional chef: The culinary institute of America" provide readers with content about: soups; mise en place for meats, poultry, and fish; fabricating meats, poultry, and fish; grilling and broiling, roasting and baking; steaming and submersion cooking; braising and stewing; mise en place for vegetables and fresh herbs; cooking vegetables; cooking potatoes; cooking grains and legumes; cooking pasta and dumplings;...

121p duonghanthienbang 05-10-2022 9 5   Download

Continued part 1, part 2 of ebook "The chef's compendium of professional recipes (Third edition)" provide readers with content about: meat, poultry and game; preparation of chicken for sauté; vegetables, boiling green vegetables, cooking quick frozen vegetables; pastry and sweets; savouries and supplementary breakfast dishes;... Please refer to the ebook for details!

233p duonghanthienbang 05-10-2022 10 3   Download

Chapter 10 - Understanding meats and game. After reading this chapter, you should be able to: Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods, explain the use of the federal meat inspection and grading system in selecting and purchasing meats, explain the effect that aging has on meat and identify the two primary aging methods,...

33p runordie9 27-09-2022 31 5   Download