Identification Of Key Textural Attributes Of Arabic Bread

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Identification of Key Textural Attributes of Arabic Bread

Author : Habib Jawdat Chammas
Publisher :
ISBN 13 :
Total Pages : 110 pages
Book Rating : 4.:/5 (786 download)

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Book Synopsis Identification of Key Textural Attributes of Arabic Bread by : Habib Jawdat Chammas

Download or read book Identification of Key Textural Attributes of Arabic Bread written by Habib Jawdat Chammas and published by . This book was released on 1996 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regression analysis of the magnitude estimates of 9 manual and 7 oral attributes was utilized to identify' the key textural traits of Arabic bread. The best average coefficient of determination (R") of the triplets predicting the remaining manual attributes and oral attributes were 0.901 and 0.833. receptively. The best triplet for predicting the other manual attributes comprised the force required to initiate tearing, the degree to which the sample extends before rupturing and the pliability of samples. The magnitude of these attributes decreased significantly {P 0.05) upon storage of Arabic bread samples. The resistance to tearing and pliability did not differ significantly between samples of good and medium and were significantly low er in poor quality Arabic bread when assessed after 2 h of baking. The degree to which the sample extends prior to rupturing was found to be an effective discriminator of quality of Arabic bread, with significant differences being detected between samples of different quality, when assessed after 2 h of baking. Significant differences in pliability . resistance to tearing and the degree to which the sample extends prior to rupturing were observed between samples of good, medium and poor quality after aging for 24 h at room temperature. Composite scores of the ratings of the indicated attributes on fresh and 24 h old samples showed significant differences between breads of different quality, These findings suggest that the pliability, resistance to tearing and the degree to which the sample extends prior to rupturing could be adequately used in following the rate of staling in Arabic bread and that a composite score of the ratings of the indicated attributes on fresh and 24 h old samples provides an index for ascertaining differences in quality in this class of baked products.

Research Report

Author : American University of Beirut
Publisher :
ISBN 13 :
Total Pages : 432 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Research Report by : American University of Beirut

Download or read book Research Report written by American University of Beirut and published by . This book was released on 1997 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bibliography of Agriculture

Author :
Publisher :
ISBN 13 :
Total Pages : 828 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Bibliography of Agriculture by :

Download or read book Bibliography of Agriculture written by and published by . This book was released on 1999 with total page 828 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Australia

Author :
Publisher :
ISBN 13 :
Total Pages : 608 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Food Australia by :

Download or read book Food Australia written by and published by . This book was released on 2002 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Flat Bread Technology

Author : Jalal Qarooni
Publisher : Springer Science & Business Media
ISBN 13 : 1461311756
Total Pages : 214 pages
Book Rating : 4.4/5 (613 download)

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Book Synopsis Flat Bread Technology by : Jalal Qarooni

Download or read book Flat Bread Technology written by Jalal Qarooni and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: ... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions.

Characterization of Food

Author : Anilkumar G. Gaonkar
Publisher : Elsevier
ISBN 13 : 0080528945
Total Pages : 465 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Characterization of Food by : Anilkumar G. Gaonkar

Download or read book Characterization of Food written by Anilkumar G. Gaonkar and published by Elsevier. This book was released on 1995-09-27 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.

Encapsulation and Controlled Release Technologies in Food Systems

Author : Dr Jamileh M. Lakkis
Publisher : John Wiley & Sons
ISBN 13 : 1118946871
Total Pages : 320 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Encapsulation and Controlled Release Technologies in Food Systems by : Dr Jamileh M. Lakkis

Download or read book Encapsulation and Controlled Release Technologies in Food Systems written by Dr Jamileh M. Lakkis and published by John Wiley & Sons. This book was released on 2016-03-09 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Food Science and Technology Abstracts

Author :
Publisher :
ISBN 13 :
Total Pages : 1160 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Food Science and Technology Abstracts by :

Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1980 with total page 1160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Cereal Grains

Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
ISBN 13 : 143985565X
Total Pages : 396 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Cereal Grains by : Sergio O. Serna-Saldivar

Download or read book Cereal Grains written by Sergio O. Serna-Saldivar and published by CRC Press. This book was released on 2012-02-16 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.

Ethnicity, Gender and Identity Among Second-generation Arab-Americans

Author : Kristine Joyce Ajrouch
Publisher :
ISBN 13 :
Total Pages : 306 pages
Book Rating : 4.3/5 (97 download)

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Book Synopsis Ethnicity, Gender and Identity Among Second-generation Arab-Americans by : Kristine Joyce Ajrouch

Download or read book Ethnicity, Gender and Identity Among Second-generation Arab-Americans written by Kristine Joyce Ajrouch and published by . This book was released on 2004 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:

FOOD PROCESSING AND PRESERVATION

Author : B. SIVASANKAR
Publisher : PHI Learning Pvt. Ltd.
ISBN 13 : 8120320867
Total Pages : 372 pages
Book Rating : 4.1/5 (23 download)

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Book Synopsis FOOD PROCESSING AND PRESERVATION by : B. SIVASANKAR

Download or read book FOOD PROCESSING AND PRESERVATION written by B. SIVASANKAR and published by PHI Learning Pvt. Ltd.. This book was released on 2002-01-01 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail. Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.

Innovation in Food Engineering

Author : Maria Laura Passos
Publisher : CRC Press
ISBN 13 : 1420086073
Total Pages : 758 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Innovation in Food Engineering by : Maria Laura Passos

Download or read book Innovation in Food Engineering written by Maria Laura Passos and published by CRC Press. This book was released on 2016-04-19 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engi

Social Science Research

Author : Anol Bhattacherjee
Publisher : CreateSpace
ISBN 13 : 9781475146127
Total Pages : 156 pages
Book Rating : 4.1/5 (461 download)

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Book Synopsis Social Science Research by : Anol Bhattacherjee

Download or read book Social Science Research written by Anol Bhattacherjee and published by CreateSpace. This book was released on 2012-04-01 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is designed to introduce doctoral and graduate students to the process of conducting scientific research in the social sciences, business, education, public health, and related disciplines. It is a one-stop, comprehensive, and compact source for foundational concepts in behavioral research, and can serve as a stand-alone text or as a supplement to research readings in any doctoral seminar or research methods class. This book is currently used as a research text at universities on six continents and will shortly be available in nine different languages.

Nutraceutical and Functional Food Processing Technology

Author : Joyce I. Boye
Publisher : John Wiley & Sons
ISBN 13 : 1118504984
Total Pages : 400 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Nutraceutical and Functional Food Processing Technology by : Joyce I. Boye

Download or read book Nutraceutical and Functional Food Processing Technology written by Joyce I. Boye and published by John Wiley & Sons. This book was released on 2015-02-04 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Polymers for Food Applications

Author : Tomy J. Gutiérrez
Publisher : Springer
ISBN 13 : 3319946250
Total Pages : 817 pages
Book Rating : 4.3/5 (199 download)

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Book Synopsis Polymers for Food Applications by : Tomy J. Gutiérrez

Download or read book Polymers for Food Applications written by Tomy J. Gutiérrez and published by Springer. This book was released on 2018-08-09 with total page 817 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.

Textural Characteristics of World Foods

Author : Katsuyoshi Nishinari
Publisher : John Wiley & Sons
ISBN 13 : 1119430690
Total Pages : 422 pages
Book Rating : 4.1/5 (194 download)

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Book Synopsis Textural Characteristics of World Foods by : Katsuyoshi Nishinari

Download or read book Textural Characteristics of World Foods written by Katsuyoshi Nishinari and published by John Wiley & Sons. This book was released on 2020-03-09 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Food Texture and Viscosity: Concept and Measurement

Author : Malcolm C. Bourne
Publisher : Elsevier
ISBN 13 : 0323162592
Total Pages : 340 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Food Texture and Viscosity: Concept and Measurement by : Malcolm C. Bourne

Download or read book Food Texture and Viscosity: Concept and Measurement written by Malcolm C. Bourne and published by Elsevier. This book was released on 2014-06-28 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.