Fish sauce

Ebook "Modernization of traditional food processes and products" is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves.

220p lamquandat 28-12-2023 3 2   Download

Ebook "Foolproof Italian cookery: Step by step to everyone's favourite Italian recipes" covers Soups, Starters and Salads; Rice Dishes and Pasta Sauces; Fish; Meat; Chicken and, of course, a selection of delicious desserts. Aldo demonstrates 40 delicious Italian recipes, each with simple step-by-step instructions. From the ever popular Spaghetti with a Quick Tomato Sauce to Seafood Cannelloni and a truly foolproof Tiramisu, Aldo includes all the most popular Italian dishes.

128p lytamnguyet 04-08-2023 8 4   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

Part 1 of ebook "Advanced professional cooking" provides readers with contents including: Chapter 1 - The modern kitchen; Chapter 2 - Introduction to advanced cooking; Chapter 3 - Sauces; Chapter 4 - Soups; Chapter 5 - Salads, pastas, and other first courses; Chapter 6 - Fish and other seafood; Chapter 7 - Poultry and feathered game;...

358p lytamnguyet 04-08-2023 8 4   Download

Part 1 of ebook "Classical and contemporary Italian cooking for professionals" provides readers with contents including: ingredienti e modi di preparazione fondamentali/basic ingredients and preparations; antipasti/appetizers; zuppe/soups; uova/eggs; pasta/pasta; riso e risotto, polenta e gnocchi/rice and risotto, polenta and gnocchi; fondi di cucina e salse/stocks and sauces; pesce e frutti di mare/fish and shellfish;...

336p lytamnguyet 04-08-2023 5 4   Download

Part 1 of ebook "Fundamentals of professional food preparation: A laboratory text-workbook" provides readers with contents including: laboratory conduct and responsibilities; sanitation and safety; the food preparation process; the cooking process; standardized recipes and measurement; enlarging recipes; costing recipes; measuring temperatures; stocks and soups; thickening agents; sauces; vegetables; rice; pasta; fish and seafood;...

98p lytamnguyet 04-08-2023 3 3   Download

Part 1 of ebook "Practical professional cookery (Revised third edition)" provides readers with contents including: the methods and general principles of cookery; poeling or pot-roasting; initial procedures and preparations; stocks, glazes, thickening and binding agents; sauces; miscellaneous sauces; hors-d'oeuvre; soups; eggs; farinaceous and rice dishes; fish; shellfish; meats;...

413p lytamnguyet 04-08-2023 5 4   Download

Part 1 of ebook "The chef's compendium of professional recipes (Third edition)" provide readers with content about: culinary basics, stocks, and sauces; cold preparations; soups; eggs, pastas and rice; macaroni, noodles and spaghetti; fish, fish and shellfish for cold service;... Please refer to the ebook for details!

183p duonghanthienbang 05-10-2022 10 3   Download

Chapter 8 - Stocks and sauces. After reading this chapter, you should be able to: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;...

31p runordie9 27-09-2022 34 4   Download

Part 1 of ebook "Vietnam tourism occupational standards: Food preparation" provides readers with information about standards such as: prepare and make primary stock(s); prepare, cook and finish primary gravies and hot sauces; prepare, cook and finish primary soups; cook and finish primary fish dishes; cook and finish primary shellfish dishes; cook and finish primary meat dishes;... Please refer to part 1 of the ebook for details!

112p tieuvulinhhoa 22-09-2022 8 5   Download

Part 1 of ebook "The cook's book: Techniques and tips from the world's master chefs" provide readers with content about: sauces and dressings; foams; stocks and soups; flavorings; Latin American cooking; eggs and dairy products; fish and shellfish; Japanese cooking; poultry and game birds; Indian cooking; meat;... Please refer to part 1 of the ebook for details!

325p tieuvulinhhoa 22-09-2022 27 5   Download

Part 1 of ebook "Advanced practical cookery: A textbook for education and industry (Fourth edition)" provide readers with content about: hors d'oeuvre and buffet items; hot sauces and stocks; soups; egg dishes; fish dishes;... Please refer to the ebook for details!

202p lacvuchi 09-09-2022 34 5   Download

This study evaluated a number of factors (including salinity, pH and temperature) affecting the growth of Halanaerobium lacruisei bacteria in order to reduce organic compounds (COD concentration) in saline wastewater of a fish sauce processing plant. The results of the study showed that halophillic bacteria had good capacity of reducing COD concentration under specific conditions.

10p cothumenhmong9 04-01-2021 10 2   Download

The objective of the present study was to assess the nutrient and antioxidant properties of fresh, primary and secondary processed King chilli (Capsicum chinense) products. Six secondary products (King chilli sauce with pulp and extract, king chilli toffee, curry paste, fish masala powder and sprinkler masala powder) were developed by incorporating varying amounts of King chilli. Antioxidant and bioactive components were estimated using standard methods in triplicates and were subjected to sensory evaluation studies.

8p chauchaungayxua5 05-05-2020 12 1   Download

This study aims to assess Vietnamese consumer behaviour towards fish sauce product. It consists of two experiments. In the first experiment, consumer concept was explored using word association method. It was performed on 300 Vietnamese consumers with the prompt word as “fish sauce”. The data were analysed by a triangulation method. The results evoke six factors associated with fish sauce as Sensory Appeal, Health, Price, Convenience, Traditional Value, Quality and Safety.

10p chauchaungayxua2 07-01-2020 40 2   Download

In this study, the intracellular aminopeptidase activities and volatile’s profiles of seventeen Tetragenococcus halophilus strains, which were isolated previously from fish mash, were investigated.

7p vidonut2711 08-11-2019 14 0   Download

Proteolytic microorganims in fish sauce are believed to play an important role in fish sauce fermentation. For better understanding their role in fish sauce fermentation and applying them back to the process, in this study the isolation and screening of protease-producing strain from fish mash was investigated.

5p viminotaur2711 29-10-2019 34 0   Download

Histamine is considered to be a hazard in fish sauce, and histamine poisoning usually causes symptoms such as a runny nose, asthma (bronchospasm), urticaria, rash, itching, swelling (eyelids, puffy lips), inflammation, and redness of the conjunctiva.

10p viartemis2711 22-10-2019 15 1   Download

To help you further specialized material Chemistry serving the needs of learning and research, invite you to refer to the contents of the document "Accleration of fish sauce fermentation using proteolytic enzymes". Hope content useful document for the learning needs and research.

115p vinacafe_huongchon 28-03-2016 62 4   Download

The site of Châu Đốc was long in history a territory of the Kingdom of Funan (Vietnamese: Vương quốc Phù Nam). The town is near the picturesque mount of Sam where the Sam Mountain Lady (Vietnamese: Bà chúa xứ Núi Sam) is worshipped.Châu Đốc is famous for its variety of fish sauces (nước mắm) and mainly "mắm tai", a kind of anchovy. The local economy is based on culture of basa catfish export and on tourism. The town is a busy trading center due to its border position with Cambodia....

10p vumup2911 14-08-2013 64 1   Download