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Steamed Breads

Steamed Breads Book
Author : Sidi Huang,Diane Miskelly
Publisher : Woodhead Publishing
Release : 2016-07-08
ISBN : 0081007248
Language : En, Es, Fr & De

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Book Description :

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers. Provides the first comprehensive reference on steamed breads and steamed buns Features input from authors who are leading experts in steamed bread technology and pioneers in steamed bread research Contains important information on the ingredients, processing, and quality of this staple food of China, which is gaining popularity around the world Includes classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends

Asian Foods

Asian Foods Book
Author : Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang
Publisher : CRC Press
Release : 1999-04-05
ISBN : 9781566767361
Language : En, Es, Fr & De

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Book Description :

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.

Mantoulicious Creative Yummy Chinese Steamed Buns

Mantoulicious  Creative   Yummy Chinese Steamed Buns Book
Author : Xue Ren
Publisher : Marshall Cavendish International Asia Pte Ltd
Release : 2019-12-15
ISBN : 9814893048
Language : En, Es, Fr & De

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Book Description :

Whether plain or with filling, Chinese steamed buns are typically just round. But with some modelling techniques and creativity, along with a palette of colours, Chinese steamed bun instructor, Xue Ren, shows how you can transform the humble steamed bun into the stuff of dreams. With a carefully curated collection of designs to cater to every skill level, complete with fully illustrated step-by-step recipes and a bonus section on fillings, this book will guide you to make these enchantingly adorable steamed buns that taste as good as they look. Create your own centrepiece for your next meal or party with Mantoulicious: Creative & Yummy Chinese Steamed Buns.

Encyclopedia of Food and Health

Encyclopedia of Food and Health Book
Author : Anonim
Publisher : Academic Press
Release : 2015-08-26
ISBN : 0123849535
Language : En, Es, Fr & De

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Book Description :

The Encyclopedia of Food and Health 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

Encyclopedia of Food Grains

Encyclopedia of Food Grains Book
Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
Publisher : Academic Press
Release : 2015-12-17
ISBN : 0123947863
Language : En, Es, Fr & De

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Book Description :

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

Ullmann s Food and Feed 3 Volume Set

Ullmann s Food and Feed  3 Volume Set Book
Author : Wiley-VCH
Publisher : John Wiley & Sons
Release : 2017-06-19
ISBN : 3527339906
Language : En, Es, Fr & De

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Book Description :

A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.

Cereal Grain Quality

Cereal Grain Quality Book
Author : R. Henry,P. Kettlewell
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 9400915136
Language : En, Es, Fr & De

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Book Description :

Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Health in the Household Or Hygienic Cookery

Health in the Household  Or  Hygienic Cookery Book
Author : Susanna Way Dodds
Publisher : Unknown
Release : 1883
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Health in the Household Or Hygienic Cookery book written by Susanna Way Dodds, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Dietary Fiber

Dietary Fiber Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-06-27
ISBN : 0128164956
Language : En, Es, Fr & De

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Book Description :

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products

The Encyclopedia of Country Living 40th Anniversary Edition

The Encyclopedia of Country Living  40th Anniversary Edition Book
Author : Carla Emery
Publisher : Sasquatch Books
Release : 2012-12-18
ISBN : 1570618410
Language : En, Es, Fr & De

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Book Description :

From craft culture to survivalists, preppers, homesteaders, urban farmers, and everyone in between there is a desire for a simpler way of life—a healthier, greener, more self-sustaining and holistic approach to modern life. The knowledge you need to survive and thrive off the grid is at your fingertips in The Encyclopedia of Country Living, the best-selling resource for the homesteading movement. With its origins in the back-to-the-land effort of the late 1960s, Carla Emery’s landmark book has grown into a comprehensive guide to building your sustainable country escape haven, while lowering your carbon footprint in the process. The 40th anniversary edition offers up-to-date and detailed information on the fundamentals of topics like homegrown food; raising chickens, goats, and pigs; beekeeping; food preservation; mail-order supply sourcing; foraging; and much, much more (even how to deliver a baby)—everything you need to lead a self-sufficient lifestyle in the 21st century. Basic, thorough, and reliable, this book deserves a place in urban and rural homes alike. Table of Contents 1 Oddments 2 Introduction to Plants 3 Grasses, Grains & Canes 4 Garden Vegetables 5 Herbs & Flavorings 6 Tree, Vine, Bush & Bramble 7 Food Preservation 8 Introduction to Animals 9 Poultry 10 Goats, Cows & Home Dairying 11 Bee, Rabbit, Sheep & Pig 12 Appendix

Phenotyping for Plant Breeding

Phenotyping for Plant Breeding Book
Author : Siva Kumar Panguluri,Are Ashok Kumar
Publisher : Springer Science & Business Media
Release : 2013-10-09
ISBN : 1461483204
Language : En, Es, Fr & De

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Book Description :

Plant phenotyping is the thorough assessment of plant traits such as growth, development, adaptation, yield, quality, tolerance, resistance, architecture, and the basic measurement of individual quantitative parameters that form the basis for understanding of traits. Genetic approaches to understand plant growth and development have always benefitted from phenotyping techniques that are simple, rapid and measurable in units. The forward genetics approach is all about understanding the trait inheritance using the phenotypic data and in most cases it is the mutant phenotypes that formed the basis for understanding of gene functions. With rapid advancement of genotyping techniques, high throughput genotyping has become a reality at costs people never imagined to be that low, but the phenotypic methods did not receive same attention. However, without quality phenotyping data the genotyping data cannot be effectively put to use in plant improvement. Therefore efforts are underway to develop high-throughput phenotyping methods in plants to keep pace with revolutionary advancement in genotyping techniques to enhance the efficiency of crop improvement programs. Keeping this in mind, we described in this book the best phenomic tools available for trait improvement in some of the world’s most important crop plants.

Understanding Food Principles and Preparation

Understanding Food  Principles and Preparation Book
Author : Amy Christine Brown
Publisher : Cengage Learning
Release : 2014-02-26
ISBN : 1285954491
Language : En, Es, Fr & De

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Book Description :

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The

The Book
Author : Gil Marks
Publisher : Simon and Schuster
Release : 1999-09-02
ISBN : 0684835592
Language : En, Es, Fr & De

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Book Description :

A collection of kosher recipes from two dozen communities around the world also includes holiday dishes and lore about the history of Jewish food throughout the ages

Technology of Breadmaking

Technology of Breadmaking Book
Author : Stanley P. Cauvain,Linda S. Young
Publisher : Springer Science & Business Media
Release : 1995
ISBN : 9780834216853
Language : En, Es, Fr & De

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Book Description :

Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.

Traditional Chinese Foods

Traditional Chinese Foods Book
Author : Li Zaigui,Tan Hongzhuo
Publisher : Nova Science Pub Incorporated
Release : 2009
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people's diet and the basis for their food habits and nutrition. They also constitute an essential aspect of their cultural heritage and related closely to the Chinese people's historical background and to the environment in which they live. During the last few decades, the development of international food trade and the extensive urbanisation process which have affected life-styles to a large extent in many parts of the world have resulted in a sizeable decrease in the consumption of some kinds of traditional foods and a relative neglect in the cultivation of traditional food crops. Some traditional foods had withered away or are withering away. In recent years, as a result of food globalisation, the consumption of traditional foods has increased considerably and many of these foods are concurrent with easy-to-prepare, processed, semi-processed and high-tech foods. It was decided therefore that a book should be carried out to document existing Chinese traditional foods in China and to assess their nutritional value and contribution to the diet. Among many new works on food, however, few studies address the Chinese foodways, despite their enormous and continual influence on local food habits around the world. Even classic works on Chinese food provide us with only basic information about China itself, or interpret Chinese foodways in the restricted local food scene and within Chinese history. This new book, however provides, an up-to-date reference for traditional Chinese foods and a detailed background of history, quality assurance, and the manufacture of general traditional food products. It contains topics not covered in similar books.

Quality Improvement in Field Crops

Quality Improvement in Field Crops Book
Author : Lakhwinder S Randhawa
Publisher : CRC Press
Release : 2002-05-30
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Learn to identify, modify, and manipulate the genes controlling key quality traits in field crops! This informative book provides state-of-the-art information on improving nutritional quality as well as yield volume in field crops such as wheat, maize, rice, barley, oats, lentils, pigeon peas, soybeans, cool season legumes, and crops whose seeds are used to make oils. With contributions from leading authorities in the field, this book will bring you up to date on the uses of agronomic management, conventional plant breeding, and modern biotechnologies in improving the quality of important food, feed, and fiber products. Quality Improvement in Field Crops examines: factors that impact the end-use quality of wheat and ways to improve wheat’s quality for milling and baking agronomic practices that impact the quality of maize ways to improve the nutritional value of rice and legumes techniques for using molecular markers to improve the quality of lentil crops breeding methods that can improve the quality of the oils derived from oilseed crops protein quality/sulfur metabolism in soybeans and much more! This book is dedicated to the World Food Laureate (the equivalent of the Nobel Prize for food scientists), Dr. G. S. Khush--the father of the Green Revolution in rice farming--in recognition of his tremendous contributions to global food and nutritional security for the world?s population.

Make the Bread Buy the Butter

Make the Bread  Buy the Butter Book
Author : Jennifer Reese
Publisher : Simon and Schuster
Release : 2011-10-18
ISBN : 1451605897
Language : En, Es, Fr & De

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Book Description :

When Jennifer Reese lost her job, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that “doing it yourself” would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese’s discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it. With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun “Make or buy” recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here’s the full picture of what is involved in a truly homemade life—with the good news that you shouldn’t try to make everything yourself—and how to get the most out of your time in the kitchen.

Farmers Bulletin

Farmers  Bulletin Book
Author : Anonim
Publisher : Unknown
Release : 1924
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Farmers Bulletin book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Cultural Economics

Cultural Economics Book
Author : Li Yining
Publisher : Routledge
Release : 2020-10-22
ISBN : 1000197115
Language : En, Es, Fr & De

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Book Description :

Culture is a priceless inheritance and source of wellbeing that is of immense value to humankind. Cultural economics set out to examine the nature and social benefits of cultural products and phenomena as they exist in the market. This volume is the masterpiece of Li Yining, one of the best-known Chinese economists, active in devoting his attention to the role of culture in the economy since the 1950s. Considering the importance of culture in the development of socialism with Chinese characteristics, the author combines cultural history, economic history, and the history of economic thought to produce unique perspectives. This book not only introduces the central concepts of cultural economics and the culture industry, but proposes several groundbreaking views that greatly influenced the culture policies of China, including cultural adjustment, cultural confidence, and cultural checks and balances. Researchers and students of economics, cultural studies, and Chinese politics, as well as policy makers, will benefit from this volume.

The Cornbread Gospels

The Cornbread Gospels Book
Author : Crescent Dragonwagon
Publisher : Workman Publishing
Release : 2007-11-22
ISBN : 076117883X
Language : En, Es, Fr & De

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Book Description :

“Cornbread? I LOVE cornbread!” For six years, that’s the response Crescent Dragonwagon got when people asked her what she was writing about. Over time, she came to understand: Not only is hot, just baked cornbread delicious, it evokes—powerfully—the heart, soul, and taste of home. There is an abundance of satisfying cornbreads, as Crescent discovered when she followed the cornbread trail from the Appalachians to the Rockies to the Green Mountains. Traveling to family reunions, potlucks, tortilleras, stone-grinding mills, and the National Cornbread Festival in South Pittsburgh, Tennessee, she heard the stories, tasted the breads, learned the secrets. Join her in this overflowing cornucopia: over 200 irresistible recipes for cornbreads, muffins, fritters, pancakes, and go-withs. Cornbreads from below the Mason-Dixon line (Skillet-Sizzled Buttermilk Cornbread, Truman Capote’s Family’s Alabama Cornbread) meet those from above (Durgin-Park Boston Cornbread, Vermont Maple-Sweetened Cornbread). Southwestern offerings—Chou-Chou’s Dallas Hot Stuff Cornbread, delectable homemade tamales, and tortillas from scratch—meet internationals like India’s Makki Ki Roti. A Thanksgiving with Crescent’s Sweet-Savory Cornbread Dressing is rapturous. Desserts like Very Lemony Gorgeous Cornmeal Pound Cake make any meal exceptional. Along with this, Crescent gives us the greens, the beans, the salads, stews, and soups that accompany cornbread to perfection. And she tells us the stories, too. Enthusiastic and heartfelt, this thoughtful, exuberant love song to America’s favorite breadstuff and all that goes with it will embrace readers and cooks everywhere.