Cooking Technology

Author : Steffan Igor Ayora-Diaz
Publisher : Bloomsbury Publishing
ISBN 13 : 1474234704
Total Pages : 208 pages
Book Rating : 4.02/5 ( download)

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Download or read book Cooking Technology written by Steffan Igor Ayora-Diaz and published by Bloomsbury Publishing. This book was released on 2015-12-17 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: New scientific discoveries, technologies and techniques often find their way into the space and equipment of domestic and professional kitchens. Using approaches based on anthropology, archaeology and history, Cooking Technology reveals the impact these and the associated broader socio-cultural, political and economic changes have on everyday culinary practices, explaining why people transform – or, indeed, refuse to change – their kitchens and food habits. Focusing on Mexico and Latin America, the authors look at poor, rural households as well as the kitchens of the well-to-do and professional chefs. Topics range from state subsidies for traditional ingredients, to the promotion of fusion foods, and the meaning of kitchens and cooking in different localities, as a result of people taking their cooking technologies and ingredients with them to recreate their kitchens abroad. What emerges is an image of Latin American kitchens as places where 'traditional' and 'modern' culinary values are constantly being renegotiated. The thirteen chapters feature case studies of areas in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. With contributions from an international range of leading experts, Cooking Technology fills an important gap in the literature and provides an excellent introduction to the topic for students and researchers working in food studies, anthropology, history, and Latin American studies.

Author : N.D. Frame
Publisher : Springer Science & Business Media
ISBN 13 : 9780834213401
Total Pages : 280 pages
Book Rating : 4.00/5 ( download)

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Download or read book Technology of Extrusion Cooking written by N.D. Frame and published by Springer Science & Business Media. This book was released on 1993-03-31 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Eleanor Hallam
Publisher : Nelson Thornes
ISBN 13 : 9780748790203
Total Pages : 154 pages
Book Rating : 4.09/5 ( download)

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Download or read book Food Technology written by Eleanor Hallam and published by Nelson Thornes. This book was released on 2004-10 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: A photocopiable resource providing a straightforward guide to industrial practices and how to apply them in coursework. Offering an A-Z step-by-step guide to industrial approaches Understanding Industrial Practices describes the processes and practices used on a day-to-day basis. With extensive up-to-date coverage it is ideal for meeting all major exam board requirements.

Author : Sally Lasslett
Publisher : Cambridge University Press
ISBN 13 : 110769230X
Total Pages : 219 pages
Book Rating : 4.05/5 ( download)

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Download or read book Recipes for Food Technology Middle Secondary Workbook written by Sally Lasslett and published by Cambridge University Press. This book was released on 2013-03-13 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Zeki Berk
Publisher : Academic Press
ISBN 13 : 0124159869
Total Pages : 720 pages
Book Rating : 4.60/5 ( download)

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Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues

Author : Oluwatosin Ademola Ijabadeniyi
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3110667576
Total Pages : 356 pages
Book Rating : 4.78/5 ( download)

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Download or read book Food Science and Technology written by Oluwatosin Ademola Ijabadeniyi and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-12-07 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Author : N.D. Frame
Publisher : Springer Science & Business Media
ISBN 13 : 1461521351
Total Pages : 263 pages
Book Rating : 4.58/5 ( download)

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Download or read book The Technology of Extrusion Cooking written by N.D. Frame and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.

Author : Junaid Ahmad Malik
Publisher : CRC Press
ISBN 13 : 100084059X
Total Pages : 472 pages
Book Rating : 4.99/5 ( download)

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Download or read book Advanced Research Methods in Food Processing Technologies written by Junaid Ahmad Malik and published by CRC Press. This book was released on 2024-02-06 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges. The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.

Author :
Publisher : Academic Press
ISBN 13 : 0123849535
Total Pages : 2379 pages
Book Rating : 4.33/5 ( download)

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Download or read book Encyclopedia of Food and Health written by and published by Academic Press. This book was released on 2015-08-26 with total page 2379 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food and Health, Five Volume Set 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 find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Author : Shivani Pathania
Publisher : John Wiley & Sons
ISBN 13 : 1119614740
Total Pages : 340 pages
Book Rating : 4.46/5 ( download)

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Download or read book Food Formulation written by Shivani Pathania and published by John Wiley & Sons. This book was released on 2021-03-15 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.