Batters And Breadings In Food Processing

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Batters and Breadings in Food Processing

Author : Karel Kulp
Publisher : Academic Press
ISBN 13 : 0128104503
Total Pages : 349 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Batters and Breadings in Food Processing by : Karel Kulp

Download or read book Batters and Breadings in Food Processing written by Karel Kulp and published by Academic Press. This book was released on 2016-07-08 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment Each chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products, and explains how new technology has turned this profitable food category into a science. New authors have contributed chapters on heat and mass transfer in foods during deep-fat frying, nutritional aspects of coated foods, and food allergens. Batters and Breadings in Food Processing, Second Edition presents essential technical and scientific information in a peer-reviewed resource. It will be valuable reference for food technologists in Research and Development, Quality Assurance, Rheology, and Bakiing. It will make an excellent text for any course with a batters and breadings processing component.

Breaded Fried Foods

Author : Parameswarakuma Mallikarjunan
Publisher : CRC Press
ISBN 13 : 0203492293
Total Pages : 196 pages
Book Rating : 4.2/5 (34 download)

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Book Synopsis Breaded Fried Foods by : Parameswarakuma Mallikarjunan

Download or read book Breaded Fried Foods written by Parameswarakuma Mallikarjunan and published by CRC Press. This book was released on 2009-09-22 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have

Batters and Breadings in Food Processing

Author : Karel Kulp
Publisher : Amer Assn of Cereal Chemists
ISBN 13 : 9780913250693
Total Pages : 276 pages
Book Rating : 4.2/5 (56 download)

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Book Synopsis Batters and Breadings in Food Processing by : Karel Kulp

Download or read book Batters and Breadings in Food Processing written by Karel Kulp and published by Amer Assn of Cereal Chemists. This book was released on 1990 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Batters and breadings: the present and future market. Ingredient selection for batter systems. Functionality of corn in food coatings. Fats and oils in coated foods. Effective use of flavorings and seasonings in batter and breading systems. Factorr affecting performance characteristics of wheat flour in batters. Functionality of hydrocolloids in batter coating systems. Breadings: what they are how they are used. The technology of microwavable coated foods. batter and breading process equipment. Application of batter and breadings to poultry, seafood, red meat, and vegetables. measurement and interpretation of batter rheological properties. Troubleshooting techniques for batter and breading systems. Food coating patent review.

Ingredients in Meat Products

Author : Rodrigo Tarté
Publisher : Springer Science & Business Media
ISBN 13 : 0387713271
Total Pages : 421 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Ingredients in Meat Products by : Rodrigo Tarté

Download or read book Ingredients in Meat Products written by Rodrigo Tarté and published by Springer Science & Business Media. This book was released on 2009-02-21 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.

Batter and Breading

Author : Darrel R. Suderman
Publisher :
ISBN 13 : 9780870554353
Total Pages : 224 pages
Book Rating : 4.5/5 (543 download)

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Book Synopsis Batter and Breading by : Darrel R. Suderman

Download or read book Batter and Breading written by Darrel R. Suderman and published by . This book was released on 1983 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Food Lab: Better Home Cooking Through Science

Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
ISBN 13 : 0393249867
Total Pages : 1645 pages
Book Rating : 4.3/5 (932 download)

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Book Synopsis The Food Lab: Better Home Cooking Through Science by : J. Kenji López-Alt

Download or read book The Food Lab: Better Home Cooking Through Science written by J. Kenji López-Alt and published by W. W. Norton & Company. This book was released on 2015-09-21 with total page 1645 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Novel Food Processing

Author : Jasim Ahmed
Publisher : CRC Press
ISBN 13 : 142007122X
Total Pages : 512 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Novel Food Processing by : Jasim Ahmed

Download or read book Novel Food Processing written by Jasim Ahmed and published by CRC Press. This book was released on 2016-04-19 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th

Food Processing

Author : Kshirod Kumar Dash
Publisher : CRC Press
ISBN 13 : 100033497X
Total Pages : 222 pages
Book Rating : 4.0/5 (3 download)

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Book Synopsis Food Processing by : Kshirod Kumar Dash

Download or read book Food Processing written by Kshirod Kumar Dash and published by CRC Press. This book was released on 2021-06-28 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Handbook of Meat and Meat Processing, Second Edition

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 1439836833
Total Pages : 1003 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Handbook of Meat and Meat Processing, Second Edition by : Y. H. Hui

Download or read book Handbook of Meat and Meat Processing, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1003 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

Handbook of Poultry Science and Technology, Secondary Processing

Author : Isabel Guerrero-Legarreta
Publisher : John Wiley and Sons
ISBN 13 : 0470504463
Total Pages : 632 pages
Book Rating : 4.4/5 (75 download)

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Book Synopsis Handbook of Poultry Science and Technology, Secondary Processing by : Isabel Guerrero-Legarreta

Download or read book Handbook of Poultry Science and Technology, Secondary Processing written by Isabel Guerrero-Legarreta and published by John Wiley and Sons. This book was released on 2010-03-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

Advances in Harvest and Post-Harvest Technology of Fishes

Author : D.D. Nambudiri:
Publisher : NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.
ISBN 13 : 9789381450093
Total Pages : 472 pages
Book Rating : 4.4/5 (5 download)

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Book Synopsis Advances in Harvest and Post-Harvest Technology of Fishes by : D.D. Nambudiri:

Download or read book Advances in Harvest and Post-Harvest Technology of Fishes written by D.D. Nambudiri: and published by NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.. This book was released on 2012-01-15 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years there have been notable advances in the fisheries. Progresses made in refinements of vessels, new line materials and line-handling systems, preserving the catch, the availability of oceanographic-sensor equipments and the utilization of satellite technology to locate potential fishing grounds have greatly improved the fishing power of longline vessels. Post harvest technology of fish has evolved in the last one decade to a more energy-efficient, cost-effective, and quality upgrading technology. Since fresh fish can get spoiled very quickly, the development of technology for post-harvest preservation and methodology to convert fish to value added products have also become popular in recent times. Value addition helps in getting high price for the fishery products. There is a need to develop competent human resources in the field of post harvest management of fish and production of value added products from them. It is required to inculcate vocational and entrepreneurial skills in order to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as to enable self employment.

Mathematical Modeling of Food Processing

Author : Mohammed M. Farid
Publisher : CRC Press
ISBN 13 : 142005354X
Total Pages : 1000 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Mathematical Modeling of Food Processing by : Mohammed M. Farid

Download or read book Mathematical Modeling of Food Processing written by Mohammed M. Farid and published by CRC Press. This book was released on 2010-05-21 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces

Seafood Processing

Author : Vazhiyil Venugopal
Publisher : CRC Press
ISBN 13 : 1420027395
Total Pages : 506 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Seafood Processing by : Vazhiyil Venugopal

Download or read book Seafood Processing written by Vazhiyil Venugopal and published by CRC Press. This book was released on 2005-11-01 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc

Marine and Freshwater Products Handbook

Author : Roy E. Martin
Publisher : CRC Press
ISBN 13 : 9781566768894
Total Pages : 986 pages
Book Rating : 4.7/5 (688 download)

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Book Synopsis Marine and Freshwater Products Handbook by : Roy E. Martin

Download or read book Marine and Freshwater Products Handbook written by Roy E. Martin and published by CRC Press. This book was released on 2000-04-04 with total page 986 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed. Extensive coverage of species All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.

Food Processing Technology

Author : P.J. Fellows
Publisher : Woodhead Publishing
ISBN 13 : 0323984312
Total Pages : 806 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Food Processing Technology by : P.J. Fellows

Download or read book Food Processing Technology written by P.J. Fellows and published by Woodhead Publishing. This book was released on 2022-06-18 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. - Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods - Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially - Contains worked examples of common calculations

Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand

Author : Daneysa L. Kalschne
Publisher : Bentham Science Publishers
ISBN 13 : 9811470170
Total Pages : 147 pages
Book Rating : 4.8/5 (114 download)

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Book Synopsis Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand by : Daneysa L. Kalschne

Download or read book Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand written by Daneysa L. Kalschne and published by Bentham Science Publishers. This book was released on 2020-08-31 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers. Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology.

Advances in Deep-Fat Frying of Foods

Author : Servet Gulum Sumnu
Publisher : CRC Press
ISBN 13 : 1420055593
Total Pages : 330 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Advances in Deep-Fat Frying of Foods by : Servet Gulum Sumnu

Download or read book Advances in Deep-Fat Frying of Foods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2008-12-17 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie