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 : 23 July 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

Adhesion in Foods

Adhesion in Foods
  • Author : Amos Nussinovitch
  • Publisher : John Wiley & Sons
  • Release : 17 January 2017
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;

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 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:

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

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

Texture in Food

Texture in Food
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release : 14 April 2004
GET THIS BOOKTexture in Food

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part

Cooking for Geeks

Cooking for Geeks
  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release : 20 July 2010
GET THIS BOOKCooking for Geeks

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release : 28 July 2009
GET THIS BOOKFood Processing Technology

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum