Thickening agent

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 sauce bible: Guide to the saucier's craft" provides readers with content including: a brief history of sauces; the importance of cutlery; stocks; thickening agents; the evolution of foundation sauces; brown sauces; blond sauces; cream (white) sauces; butter sauces;...

217p lytamnguyet 04-08-2023 4 4   Download

In this study, effects of soaking time, ratio of rice to water, thermal treatments, different thickeners and storage temperature on gamma-amino butyric acid (GABA) content and quality characteristics of germinated brown rice milk (GBRM) were investigated.

10p vicedric 08-02-2023 4 3   Download

The present study aimed to investigate the effect of chickpea as a prebiotic, antioxidant and thickener agent on the probiotic viability and physicochemical properties of stirred bio-yoghurt. Stirred bio-yoghurts were made using probiotic cultures (Bifidobacterium bifidum and a mixture of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus) with chickpea flour at different concentrations (1, 2 and 3%).

10p schindler 30-12-2021 19 0   Download

The bacterial extracellular polymeric substances (EPS) have huge applications in biotechnological and industrial sector. Biochemical composition determines its role in biofilm formation and pathogenicity as well as beneficial applications in various industries as thickeners, stabilizers, gelling agents etc. In the present study, aimed at screening the EPS producing bacteria from three species of brown seaweed and the EPS producing bacteria was isolated from Sargassium wightii.

10p caygaocaolon3 09-03-2020 13 3   Download

In the dairy industry the stability of dairy proteins toward heat treatment is a major processing issue. Heat treatment of whey proteins to temperatures above 70°C causes denaturation, which in turn leads to protein aggregation. This can result in excessive thickening or gelling during processing of the dairy product and later, upon storage. Whey proteins (WPs) have distinctive nutritional and functional properties that make them unique food ingredients.

10p kethamoi2 15-12-2019 9 0   Download

Soup can be prepared from different food ingredient in different forms, of which dry soup mixes are more preferred by consumers because of its convenience, ease in preparation, shelf stability and popular appetizing capability. Spent hen meat can effectively be utilized in preparation of instant soup mix powder to overcome its poor acceptability and lowers remunerative prices. Method of drying and temperature applied during drying have key role on quality, shelf stability and consumer acceptability of the final product.

8p cothumenhmong1 10-12-2019 29 3   Download

This paper presents an experimental study of adhesive and rheological properties of cement mortars proportioned with various contents of a water-soluble polymer admixture. To determine the adhesive properties the probe tack test was used. The results have been exploited to identify the adhesion strength, the cohesion strength and the support’ adherence force. It is found that the cohesion component displays a minimum when varying the polymer content. The behavior of the adherence force is more complex.

10p ketaucho 20-11-2019 7 0   Download

Bài giảng Chất keo thực phẩm do Mạc Xuân Hòa biên soạn cung cấp cho người học các kiến thức: Giới thiệu chung về chất keo, một số chất keo sử dụng làm phụ gia thực phẩm, modification. Mời các bạn cùng tham khảo nội dung chi tiết.

76p nhu30101996 03-04-2017 109 16   Download