Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Feasibility And Assessment Of High Temperature Short Time Htst Processing On The Quality Characteristics Of Dry Edible Beans
Download Feasibility And Assessment Of High Temperature Short Time Htst Processing On The Quality Characteristics Of Dry Edible Beans full books in PDF, epub, and Kindle. Read online Feasibility And Assessment Of High Temperature Short Time Htst Processing On The Quality Characteristics Of Dry Edible Beans ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Feasibility and Assessment of High Temperature Short Time (HTST) Processing on the Quality Characteristics of Dry Edible Beans by : Karen Kay Kane
Download or read book Feasibility and Assessment of High Temperature Short Time (HTST) Processing on the Quality Characteristics of Dry Edible Beans written by Karen Kay Kane and published by . This book was released on 1992 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Feasibility and Quality Evaluation of Fully Cooked, Individually Quick Frozen (IQF) Dry Beans by : Julie Anne Beaumarchais
Download or read book Feasibility and Quality Evaluation of Fully Cooked, Individually Quick Frozen (IQF) Dry Beans written by Julie Anne Beaumarchais and published by . This book was released on 1989 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dry Beans and Pulses by : Muhammad Siddiq
Download or read book Dry Beans and Pulses written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2022-01-31 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dry Beans and Pulses The second edition of the most complete and authoritative reference on dry beans production, processing, and nutrition available Since the first edition of Dry Beans and Pulses: Production, Processing, and Nutrition was published in 2012, the popularity of pulse crops as sustainable, nutritionally-rich food ingredients for alternate meat and other food products has increased significantly beyond traditional utilization. Retaining its distinctive value-chain approach to the subject, the new edition is fully revised to provide up-to-date coverage of breeding, composition, quality, nutritional profiles, postharvest and processing technologies, food safety and security, significance to human health, and more. A team of more than fifty contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses: Production, Processing, and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food security experts, food engineers and chemists involved in dry beans processing and value-added technologies.
Book Synopsis Quality Assessment of Selected Dry and Processed Beans by : Sharon Hsia
Download or read book Quality Assessment of Selected Dry and Processed Beans written by Sharon Hsia and published by . This book was released on 1994 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Processing and Utilization of Dry Edible Beans (NDAES 02014) by : Elizabeth Gujska
Download or read book Processing and Utilization of Dry Edible Beans (NDAES 02014) written by Elizabeth Gujska and published by . This book was released on 1989 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Processing and Quality of Foods: High temperature by : P. Zeuthen
Download or read book Processing and Quality of Foods: High temperature written by P. Zeuthen and published by . This book was released on 1990 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Quality Evaluation of Dry Edible Beans After Soaking, Processing, and Extended Canned Storage by : Janet G. Wilson
Download or read book Quality Evaluation of Dry Edible Beans After Soaking, Processing, and Extended Canned Storage written by Janet G. Wilson and published by . This book was released on 1989 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Relevant Quality Attributes of Edible Dry Beans - an Application of Hedonic Price Analysis by : Luz Alicia Jiménez Portugal
Download or read book Relevant Quality Attributes of Edible Dry Beans - an Application of Hedonic Price Analysis written by Luz Alicia Jiménez Portugal and published by . This book was released on 2004 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Selected Genetic and Processing Variables on Processed Bean Quality by : Albert Bolles
Download or read book Effect of Selected Genetic and Processing Variables on Processed Bean Quality written by Albert Bolles and published by . This book was released on 1983 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Genetic Analyses of Cooking Time, Nutritional, and Culinary Quality in Dry Beans (Phaseolus Vulgaris L.) by : Nassratullah Naimatullah Wassimi
Download or read book Genetic Analyses of Cooking Time, Nutritional, and Culinary Quality in Dry Beans (Phaseolus Vulgaris L.) written by Nassratullah Naimatullah Wassimi and published by . This book was released on 1985 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Report of Working Party on Dry Edible Beans by : Working Party on Dry Edible Beans
Download or read book Report of Working Party on Dry Edible Beans written by Working Party on Dry Edible Beans and published by . This book was released on 1973 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Physical Evaluation of the Three Principal Methods of Exporting Dry Edible Beans by Van Containers (Classic Reprint) by : Joseph P. Anthony Jr
Download or read book A Physical Evaluation of the Three Principal Methods of Exporting Dry Edible Beans by Van Containers (Classic Reprint) written by Joseph P. Anthony Jr and published by Forgotten Books. This book was released on 2017-11-11 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from A Physical Evaluation of the Three Principal Methods of Exporting Dry Edible Beans by Van Containers Two series of three experimental export shipments were made of dry edible beans loaded in van containers. Temperatures and relative humidities were recorded during the voyages. The performance of multiwall paper bags, burlap bags, and bulk were measured and compared. In the first series of tests (comparing burlap and paper bags), temperatures were similar in the bags in the two van containers in each test shipment. In test shipment l, the average temperature was slightly higher in the multiwall paper bags than in the burlap bags. However, in test shipment 2, the Opposite was true. Humidities were similar in the load in the two van containers in each test shipment in the first series also. In both test shipments l and 2, the average humidity in the load was slightly higher in the van container loaded with bur lap bags than in the van container loaded with paper bags. Analyses and tests of the beans after their arrival in the United Kingdom indicated that their moisture content ranged from to percent, an acceptable range, and that their flavor also was acceptable. These tests indicate that the use of multiwall paper bags in containerized export shipments of dry edible beans is feasible. In the second series of tests that compared burlap bags and bulk, tempera tures in the bags and in the loads in each test shipment were similar. In test shipments l and 2, the average product temperature was slightly higher in the bulk beans than in the burlap bags. Nevertheless, in test shipment 3, the opposite was true. Relative humidities in the load in the two van containers in each test ship ment also were similar. In all three test shipments, the average humidity in the load was slightly higher in the van container loaded with bulk beans than in the van container loaded with burlap bags. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Dry Beans and Pulses by : Muhammad Siddiq
Download or read book Dry Beans and Pulses written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2012-08-29 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.
Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Book Synopsis Food Packaging Technology by : Richard Coles
Download or read book Food Packaging Technology written by Richard Coles and published by CRC Press. This book was released on 2003-08-15 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.
Book Synopsis Quality of Fresh and Processed Foods by : Fereidoon Shahidi
Download or read book Quality of Fresh and Processed Foods written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9251098603 Total Pages :244 pages Book Rating :4.2/5 (51 download)
Book Synopsis Crop ecology, cultivation and uses of cactus pear by : Food and Agriculture Organization of the United Nations
Download or read book Crop ecology, cultivation and uses of cactus pear written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2018-06-05 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cactus plants are precious natural resources that provide nutritious food for people and livestock, especially in dryland areas. Originally published in 1995, this extensively revised edition provides fresh insights into the cactus plant’s genetic resources, physiological traits, soil preferences and vulnerability to pests. It provides invaluable guidance on managing the resource to support food security and offers tips on how to exploit the plant’s culinary qualities.
