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Voedselverwerking : technologie --- Fruit --- 664.6 --- Processing
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Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on
Agriculture --- Earth & Environmental Sciences --- Animal Sciences --- Kaas --- 664.6
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Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to s
Sausages --- 664.6 --- Worsten : bereiding --- Pork --- Chemical engineering. --- Food science. --- Sausages. --- Industrial & Management Engineering --- Mechanical Engineering --- Engineering & Applied Sciences
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There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product. After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination. With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.
Baking. --- Bread industry. --- Bread. --- Bread --- Baking --- Social Sciences --- Recreation & Sports --- Baked products industry --- Cooking --- Breads --- Baked products --- Cooking (Bread) --- Brood : bereiding --- 664.6 --- Microbiology. --- Production control. --- Quality control. --- Bacteriology
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With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
637.1 --- #abib:almm --- 664.6 --- Melkproducten : verwerking --- Dairying and dairy produce in general --- Agrotechnology and Food Sciences. Food Sciences --- Dairy Science --- Dairy Science. --- 637.1 Dairying and dairy produce in general --- Engineering --- Food Science and Technology --- Dairy processing. --- Dairying. --- Dairy industry --- Animal industry --- Dairy manufacture --- Milk --- Agricultural processing --- Dairying --- Food industry and trade --- Processing
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Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products.
Dairying
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Dairy processing
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Milk
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Milk hygiene.
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Quality control.
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Quality.
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Milk sanitation
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Dairy inspection
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Food adulteration and inspection
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Milk supply
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Veterinary hygiene
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Milk quality
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Quality of products
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Dairy manufacture
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Agricultural processing
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Food industry and trade
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Dairy industry
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Animal industry
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Care and handling
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Sanitation
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Processing
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Engineering
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Food Science and Technology
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Melkproductie
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Melkkwaliteit
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664.6
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637.1
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Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products.The first part of Extrusion Cooking looks at general influences on quality. There are chapters on the selection
Extrusion process --- Food processing machinery --- Food --- Processed foods --- 664.6 --- Voedingsmiddelen : extrusie --- Food industry and trade --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food processing plants --- Machinery --- High energy forming --- Manufacturing processes --- Power presses --- Extrusion --- Equipment and supplies --- Engineering --- Food Science and Technology --- Processed foods. --- Extrusion process. --- Food processing machinery. --- Extrusion. --- Primitive societies
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