Quality of ingredients

Ebook "Yellow alkaline noodles: Processing technology and quality improvement" 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. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide.

43p tracanhphuonghoa1007 22-04-2024 3 2   Download

Ebook "Medical foods from natural sources" fills the gap in the literature by discussing the history of enteral nutrition; interpreting the statistics regarding worldwide need for enteral nutrition support and cost involved; enumerating the processing technology to develop natural ingredients-based enteral foods; and describing the results of prospective clinical trials and case studies conducted to evaluate the effectiveness of enteral foods based on natural ingredients.

224p manmanthanhla0201 26-02-2024 6 1   Download

Ebook "Food physics: Physical properties – measurement and applications" deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of physical properties of food and related products are a pre-requisite for planning, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries as well as in all related quality control activities.

554p manmanthanhla0201 27-02-2024 7 2   Download

Ebook "Ice cream (Seventh edition)" focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results.

470p nhanphanguyet 28-01-2024 3 2   Download

Part 1 book "Avian nutrition, poultry - Ratite and tamed birds" includes content: Introduction, feeds of poultry, nutrients, function of nutrients, feed additives, anti nutritional factors in poultry feed ingredients, harmful and toxic fungi in foods (mycotoxicosis and mycoses), physical quality assay of feeds, the digestive system, digestion, absorption and metabolism, poultry feed processing technology.

196p muasambanhan04 14-01-2024 3 2   Download

Part 2 book "Sustainable swine nutrition" includes content: Fiber in swine nutrition; antinutritional factors in feedstuffs; feed processing technology and quality of feed; enzymes and enzyme supplementation of swine diets; feed additives in swine diets; digestibility and availability of nutrients in feed ingredients; swine nutrition and environment,... and other contents.

363p muasambanhan03 02-01-2024 4 2   Download

Achyranthes bidentata Blume is a precious herb. In the chemical composition of its root, saponin is the main compound that when being hydrolyzed form oleanolic acid - an active ingredient in liver cell protection, anti-tumor and antiviral agent, anti-HIV and HCV in vitro.

5p vialfrednobel 21-12-2023 4 2   Download

Part 2 book "Textbook on meat, poultry and fish technology" includes content: History and development of poultry meat and egg processing industry; commonly occurring anti nutrients, and antibiotics in poultry feed ingredients and its effect on egg and meat nutrition; quality identification and quality maintenance of poultry meat; structure, chemical, nutritional and microbiological quality of poultry meat; nutritive value, preservation and packaging techniques of shelled and liquid eggs; quality identification of shell eggs and factors influencing the quality,... and other contents.

330p muasambanhan02 18-12-2023 6 4   Download

Part 2 book "Insects as animal feed - Novel ingredients for use in pet, aquaculture and livestock diets" includes content: Insect production and utilization of insect products in Asia; insect production and utilization of insect products in Africa; insect production and utilization of insect products in the Usa and Canada; insect production and utilization of insect products in Europe; innovation articles; legislation, policy and quality assurance; global consumer perception of insects as feed; the future of animal feeding.

94p muasambanhan01 13-12-2023 7 4   Download

Part 1 book "Gaining the edge in pork and poultry production" includes content: Producing enzymes on feed ingredients - the solid state fermentation story, research perspectives on nutritional approaches which minimise mineral excretion in turkeys Novel U.S. research perspectives on nutritional approaches to address necrotic enteritis, campylobacter control in primary poultry production, a fowl fear - is avian influenza (bird flu) on the leading edge of a global pandemic,... and other contents.

130p oursky07 23-10-2023 6 4   Download

Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products.

7p viisac 23-09-2023 3 1   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

In this study, marian plums at 50 days after anthesis at Vinh Long province were chosen as main ingredient for purée processing. Influence of blanching to inactivating of browning enzyme and the effect of sucrose and pectin additions on purée were studied.

9p vidoctorstrange 06-05-2023 2 1   Download

Intramuscular medroxyprogesterone acetate (MPA) products are commonly used to treat endometriosis and are the most widely used injectable contraceptives worldwide. Therefore, dependable quality screening of MPA injectables is a crucial measure necessary for ensuring that consumers are provided with safe and effective medications.

11p viginny 23-12-2022 8 3   Download

Research results show that compost was created at the rate of C / N: 25/1 by mixing ingredients 2.5 grams of cow manure, 3g of organic waste, 0.01g of coir based on calculation of content. C and N in each material; With the humidity of 60% based on the calculation of the moisture content from the compost materials combined with the amount of water to add is 670ml, from which a Compost fertilizer has been produced.

11p vispyker 14-11-2022 15 2   Download

Chapter 21 - Salads and salad dressings. After reading the material in this chapter, you should be able to: Identify and describe five different salad types, and select appropriate recipes for use as an appetizer, accompaniment, main course, separate course, or dessert salad; identify a dozen popular salad greens; list six categories of other salad ingredients, and recognize several examples from each category; judge the quality of fruits and complete the pre-preparation procedures for fruit;...

37p runordie9 27-09-2022 10 4   Download

Part 2 of ebook "Practical cookery" with the aim to know the principles underlying the selection of ingredients and their cost; and to be able to evaluate quality of materials and be able to compare fresh, part-prepared, commercial and convenience items; to understand recipe balance and be able to follow recipes to produce dishes of the required standard of quality, colour, consistency, seasoning, flavour, temperature and presentation;... Please refer to part 2 of the ebook for details!

304p lacvuchi 09-09-2022 32 5   Download

The problem of transmission of intestinal microorganisms to tissues occurs when intestinal epithelial cells do not adhere tightly (tight junction), which is caused by improper nutrition, usually associated with poor mucosal status. The impact on maintaining its proper condition in the case of animals also depends on the proper preparation and fragmentation of the ingredients of the feed.

5p vigandhi 23-02-2022 13 2   Download

The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.

6p mudbound 10-12-2021 16 1   Download

Incorporation of other active ingredients in edible films and coatings enhances the safety and nutrition value of the fruits and vegetables. Food grade extracts including flavouring agents, pigments, antioxidants and antimicrobials can be added to modify their structure and advance characters of coatings, which when applied on produce increases its quality.

17p caygaocaolon11 21-04-2021 9 2   Download