Batters and Breadings in Food Processing

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.

Produk Detail:

  • Author : Karel Kulp
  • Publisher : Academic Press
  • Pages : 338 pages
  • ISBN : 0128104503
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBatters and Breadings in Food Processing

Batters and Breadings in Food Processing

Batters and Breadings in Food Processing
  • Author : Karel Kulp
  • Publisher : Academic Press
  • Release : 08 July 2016
GET THIS BOOKBatters and Breadings in Food Processing

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

Batters and Breadings in Food Processing

Batters and Breadings in Food Processing
  • Author : Karel Kulp
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 14 August 1990
GET THIS BOOKBatters and Breadings in Food Processing

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

Breaded Fried Foods

Breaded Fried Foods
  • Author : Parameswarakuma Mallikarjunan,Michael O. Ngadi,Manjeet S. Chinnan
  • Publisher : CRC Press
  • Release : 22 September 2009
GET THIS BOOKBreaded Fried Foods

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 focused solely on the process of deep-fat frying and fried foods in general, Breaded Fried Foods is one of the first references to provide a coherent and

Ingredients in Meat Products

Ingredients in Meat Products
  • Author : Rodrigo Tarté
  • Publisher : Springer Science & Business Media
  • Release : 21 February 2009
GET THIS BOOKIngredients in Meat Products

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

Advances in Harvest and Post-Harvest Technology of Fishes

Advances in Harvest and Post-Harvest Technology of Fishes
  • Author : D.D. Nambudiri:
  • Publisher : NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.
  • Release : 15 January 2012
GET THIS BOOKAdvances in Harvest and Post-Harvest Technology of Fishes

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,

Food Processing

Food Processing
  • Author : Kshirod Kumar Dash,Sourav Chakraborty
  • Publisher : CRC Press
  • Release : 28 June 2021
GET THIS BOOKFood Processing

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

Advances in Deep-Fat Frying of Foods

Advances in Deep-Fat Frying of Foods
  • Author : Servet Gulum Sumnu,Serpil Sahin
  • Publisher : CRC Press
  • Release : 17 December 2008
GET THIS BOOKAdvances in Deep-Fat Frying of Foods

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 authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods

Novel Food Processing

Novel Food Processing
  • Author : Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKNovel Food Processing

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 the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form

Adhesion in Foods

Adhesion in Foods
  • Author : Amos Nussinovitch
  • Publisher : John Wiley & Sons
  • Release : 03 November 2016
GET THIS BOOKAdhesion in Foods

To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage. Chapters are fully devoted to the fascinating topic of adhesion in foods. Key features of the book include, but are not limited to: definition and nomenclature of adhesion;

Handbook of Meat and Meat Processing, Second Edition

Handbook of Meat and Meat Processing, Second Edition
  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release : 11 January 2012
GET THIS BOOKHandbook of Meat and Meat Processing, Second Edition

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,

Handbook of Poultry Science and Technology, Secondary Processing

Handbook of Poultry Science and Technology, Secondary Processing
  • Author : Isabel Guerrero-Legarreta
  • Publisher : John Wiley and Sons
  • Release : 30 March 2010
GET THIS BOOKHandbook of Poultry Science and Technology, Secondary Processing

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:

Water-Soluble Polymer Applications in Foods

Water-Soluble Polymer Applications in Foods
  • Author : Amos Nussinovitch
  • Publisher : John Wiley & Sons
  • Release : 15 April 2008
GET THIS BOOKWater-Soluble Polymer Applications in Foods

Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview. Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications.

Mathematical Modeling of Food Processing

Mathematical Modeling of Food Processing
  • Author : Mohammed M. Farid
  • Publisher : CRC Press
  • Release : 21 May 2010
GET THIS BOOKMathematical Modeling of Food Processing

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

Seafood Processing
  • Author : Vazhiyil Venugopal
  • Publisher : CRC Press
  • Release : 01 November 2005
GET THIS BOOKSeafood Processing

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