Extrusion De Alimentos Enriquecidos Con Soya

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Extrusion Cooking

Author : R Guy
Publisher : Elsevier
ISBN 13 : 1855736314
Total Pages : 217 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Extrusion Cooking by : R Guy

Download or read book Extrusion Cooking written by R Guy and published by Elsevier. This book was released on 2001-06-25 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products. - A key reference to improving efficeincy and quality on extruded products

Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products

Author : Fereidoon Shahidi
Publisher : John Wiley & Sons
ISBN 13 : 0471385484
Total Pages : 598 pages
Book Rating : 4.4/5 (713 download)

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Book Synopsis Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products by : Fereidoon Shahidi

Download or read book Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products written by Fereidoon Shahidi and published by John Wiley & Sons. This book was released on 2005-04-08 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.

Soya & Oilseed Bluebook

Author :
Publisher :
ISBN 13 :
Total Pages : 826 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Soya & Oilseed Bluebook by :

Download or read book Soya & Oilseed Bluebook written by and published by . This book was released on 2003 with total page 826 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Enriquecimiento de alimentos tradicionales con proteínas vegetales en América Latina

Author :
Publisher :
ISBN 13 :
Total Pages : 562 pages
Book Rating : 4.A/5 ( download)

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Book Synopsis Enriquecimiento de alimentos tradicionales con proteínas vegetales en América Latina by :

Download or read book Enriquecimiento de alimentos tradicionales con proteínas vegetales en América Latina written by and published by . This book was released on 1979 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Soybean and Health

Author : Hany El-Shemy
Publisher :
ISBN 13 : 9789535151715
Total Pages : 514 pages
Book Rating : 4.1/5 (517 download)

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Book Synopsis Soybean and Health by : Hany El-Shemy

Download or read book Soybean and Health written by Hany El-Shemy and published by . This book was released on 2011 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: Worldwide, soybean seed proteins represent a major source of amino acids for human and animal nutrition. Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein, and soy-foods are rich in vitamins and minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health. Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems, and alleviate hot flashes associated with menopause. This volume is expected to be useful for student, researchers and public who are interested in soybean.

IV Conferencia Mundial de Investigacion en Soja

Author :
Publisher :
ISBN 13 :
Total Pages : 572 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis IV Conferencia Mundial de Investigacion en Soja by :

Download or read book IV Conferencia Mundial de Investigacion en Soja written by and published by . This book was released on 1989 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Functional Properties of Traditional Foods

Author : Kristberg Kristbergsson
Publisher : Springer
ISBN 13 : 1489976620
Total Pages : 396 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Functional Properties of Traditional Foods by : Kristberg Kristbergsson

Download or read book Functional Properties of Traditional Foods written by Kristberg Kristbergsson and published by Springer. This book was released on 2016-04-18 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

The Window of Opportunity

Author : David James Purslove Barker
Publisher : Karger Medical and Scientific Publishers
ISBN 13 : 3805583877
Total Pages : 283 pages
Book Rating : 4.8/5 (55 download)

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Book Synopsis The Window of Opportunity by : David James Purslove Barker

Download or read book The Window of Opportunity written by David James Purslove Barker and published by Karger Medical and Scientific Publishers. This book was released on 2008-01-01 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is no longer any doubt that the inherited genetic constitution of the individual has a large influence on the entire life cycle, from human fetal development and pre- and postnatal growth to subsequent health status. However, growing evidence suggests that this predisposition is not rigid, but that early genetic imprinting, caused by exposure to a diverse spectrum of nutrients, macromolecules, microbial agents and other cellular or soluble components present in the external environment, is also of importance. According to this concept of the developmental origins of adult diseases, intrauterine and early life events play an important role in the etiology of human diseases: there seems to exist a critical 'window of opportunity' in the human infant before and during pregnancy, and up to 24 months of age. Altered exposure to different environmental agents during this critical period may determine the nature of responses in the perinatal period, and the expression of specific disease states in later life. The papers presented in this publication thus focus on the impact of perinatal growth, nutrition, environmental microflora, and host immune responses on the outcome of health and disease in later life.

Cereal Grains for the Food and Beverage Industries

Author : Elke K Arendt
Publisher : Elsevier
ISBN 13 : 0857098926
Total Pages : 519 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Cereal Grains for the Food and Beverage Industries by : Elke K Arendt

Download or read book Cereal Grains for the Food and Beverage Industries written by Elke K Arendt and published by Elsevier. This book was released on 2013-04-09 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Sensory Evaluation in Quality Control

Author : Alejandra M. Munoz
Publisher : Springer Science & Business Media
ISBN 13 : 1489926534
Total Pages : 254 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Sensory Evaluation in Quality Control by : Alejandra M. Munoz

Download or read book Sensory Evaluation in Quality Control written by Alejandra M. Munoz and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses an important, but so far neglected, topic: the application of sensory evaluation to quality control. Although several articles have been pub lished that have discussed concepts of quality control/sensory evaluation (QC/sen sory) programs, Sensory Evaluation in Quality Control is the first publication that addresses this topic in a comprehensive and practical way. This book is com prehensive, in that it presents the sensory and statistical information that is needed to design and implement several types of QCfsensory programs at the plant level. The book is practical, in that it provides a step-by-step description of the complete process to implement such programs, and it illustrates this process through real examples encountered by various consumer products companies (e. g. , foods, personal care products, paper products). With this practical information, sensory and quality professionals can design and implement sound QC/sensory programs at the plant level. This book was developed to provide the sensory and quality professional with an overview and guide to apply, in a production facility, the unique techniques that are used to measure sensory responses. Therefore, the book is intended for QC and/or R&D personnel (e. g. , sensory managers and analysts, and quality profes sionals) in charge of implementing an in-plant program, as well as for the plant management and plant technical personnel (sensory coordinator and quality pro fessionals) who are ultimately responsible for the routine operation of the estab lished program.

From Foraging to Farming in the Andes

Author : Tom D. Dillehay
Publisher : Cambridge University Press
ISBN 13 : 1139495631
Total Pages : 385 pages
Book Rating : 4.1/5 (394 download)

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Book Synopsis From Foraging to Farming in the Andes by : Tom D. Dillehay

Download or read book From Foraging to Farming in the Andes written by Tom D. Dillehay and published by Cambridge University Press. This book was released on 2011-02-14 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: Archeologists have always considered the beginnings of Andean civilization from c.13,000 to 6,000 years ago to be important in terms of the appearance of domesticated plants and animals, social differentiation, and a sedentary lifestyle, but there is more to this period than just these developments. During this period, the spread of crop production and other technologies, kinship-based labor projects, mound-building, and population aggregation formed ever-changing conditions across the Andes. From Foraging to Farming in the Andes proposes a new and more complex model for understanding the transition from hunting and gathering to cultivation. It argues that such developments evolved regionally, were fluid and uneven, and were subject to reversal. This book develops these arguments from a large body of archaeological evidence, collected over 30 years in two valleys in northern Peru, and then places the valleys in the context of recent scholarship studying similar developments around the world.

Practical NIR Spectroscopy with Applications in Food and Beverage Analysis

Author : B. G. Osborne
Publisher : Prentice Hall
ISBN 13 : 9780582099463
Total Pages : 227 pages
Book Rating : 4.0/5 (994 download)

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Book Synopsis Practical NIR Spectroscopy with Applications in Food and Beverage Analysis by : B. G. Osborne

Download or read book Practical NIR Spectroscopy with Applications in Food and Beverage Analysis written by B. G. Osborne and published by Prentice Hall. This book was released on 1993 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a complete and up-to-date introduction to the technique, taking account of developments in instrumentation for remote and non-invasive measurements and significant advances in calibration and mathematics. The clear explanation of practical and theoretical aspects of the techniques and mathematical treatments available will be essential reading for those working in the food industry and for anyone approaching NIR for the first time.

Extruders in Food Applications

Author : Mian N. Riaz
Publisher : CRC Press
ISBN 13 : 9781566767798
Total Pages : 242 pages
Book Rating : 4.7/5 (677 download)

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Book Synopsis Extruders in Food Applications by : Mian N. Riaz

Download or read book Extruders in Food Applications written by Mian N. Riaz and published by CRC Press. This book was released on 2000-02-01 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. This concise reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various types of extruders available for a growing number of food applications. Chapters compare and describe the different types of extruders and their functions, including characteristics, advantages and disadvantages, and applications, providing a wealth of information about dry extruders, interrupted flight extruder-expanders, and single screw and twin screw extruders. The effects of preconditioning on the raw material and of extrusion on the nutrients of products are covered as well. This book is a valuable source for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology.

Soybeans

Author : Lawrence A. Johnson
Publisher : Elsevier
ISBN 13 : 0128043520
Total Pages : 853 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Soybeans by : Lawrence A. Johnson

Download or read book Soybeans written by Lawrence A. Johnson and published by Elsevier. This book was released on 2015-08-08 with total page 853 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive new soybean reference book disseminates key soybean information to "drive success for soybeans via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods. - The most complete and authoritative book on soybeans - Features internationally recognized authors in the 21-chapter book - Offers sufficient depth to meet the needs of experts in the subject matter, as well as individuals with basic knowledge of the topic

Basic Sensory Methods for Food Evaluation

Author : Beverley Merle Watts
Publisher : IDRC (International Development Research Centre)
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Basic Sensory Methods for Food Evaluation by : Beverley Merle Watts

Download or read book Basic Sensory Methods for Food Evaluation written by Beverley Merle Watts and published by IDRC (International Development Research Centre). This book was released on 1989 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Basic Sensory Methods for Food Evaluation

Rice in Human Nutrition

Author : Bienvenido O. Juliano
Publisher : Int. Rice Res. Inst.
ISBN 13 : 9251031495
Total Pages : 166 pages
Book Rating : 4.2/5 (51 download)

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Book Synopsis Rice in Human Nutrition by : Bienvenido O. Juliano

Download or read book Rice in Human Nutrition written by Bienvenido O. Juliano and published by Int. Rice Res. Inst.. This book was released on 1993 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: On title page & cover: International Rice Research Institute

Nonimaging Optics

Author : Roland Winston
Publisher : Elsevier
ISBN 13 : 0080479731
Total Pages : 511 pages
Book Rating : 4.0/5 (84 download)

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Book Synopsis Nonimaging Optics by : Roland Winston

Download or read book Nonimaging Optics written by Roland Winston and published by Elsevier. This book was released on 2005-01-20 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: From its inception nearly 30 years ago, the optical subdiscipline now referred to as nonimaging optics, has experienced dramatic growth. The term nonimaging optics is concerned with applications where imaging formation is not important but where effective and efficient collection , concentration, transport and distribution of light energy is - i.e. solar energy conversion, signal detection, illumination optics, measurement and testing. This book will incorporate the substantial developments of the past decade in this field.* Includes all substantial developments of the past decade in the rapidly moving field of nonimaging optics* The only authoritative reference on nonimaging optics, from the leader in the field