Related Books

Functional Additives for Bakery Foods
Language: en
Pages: 279
Authors: Clyde E. Stauffer, S. J. Ashcroft, G. Beech
Categories: Technology & Engineering
Type: BOOK - Published: 1990 - Publisher: Springer Science & Business Media

This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings,
The Technology of Cake Making
Language: en
Pages: 421
Authors: A.J. Bent, E.B. Bennion, G.S.T. Bamford
Categories: Technology & Engineering
Type: BOOK - Published: 2013-03-09 - Publisher: Springer Science & Business Media

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and
Encyclopedia of Food and Health
Language: en
Pages: 4006
Authors: A.J. Bent, E.B. Bennion, G.S.T. Bamford
Categories: Technology & Engineering
Type: BOOK - Published: 2015-08-26 - Publisher: Academic Press

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will
Handbook of Food Science, Technology, and Engineering
Language: en
Pages: 928
Authors: Yiu H. Hui
Categories: Reference
Type: BOOK - Published: 2006 - Publisher: CRC Press

Books about Handbook of Food Science, Technology, and Engineering
Cereal Grains
Language: en
Pages: 752
Authors: Sergio O. Serna-Saldivar
Categories: Medical
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio