Download or read book The Effect of Imitation Milk and Lowfat Milk on the Palatability and Gel Structure of Baked Custard written by Bettye Jo Xinos Kormanik and published by . This book was released on 1969 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Color and Flavor Modification on the Palatability and Gel Structure of Standard Custard written by Mary Evelyn Wahl and published by . This book was released on 1964 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Homogenization on the Gelation and Palatability of Baked Custards Prepared with Dried Whole Egg Solids written by Marjorie Eleanor Mastic and published by . This book was released on 1959 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Various Milks on the Time temperature Relationships in Baking Custard and on the Quality of the Product written by Barbara Ann Bittner and published by . This book was released on 1954 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Color and Flavor Modification on the Palatability and Gel Structure of Standard Custard written by Mary Evelyn Garlick and published by . This book was released on 1964 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Rates of Heating on the Quality of Baked Custards written by Sister Saint David Maria Aboud and published by . This book was released on 1962 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Comparison of Baked Custards Made with Sweet Acidophilus Lowfat Milk and Other Lowfat Milk written by Janet Faye Debnam and published by . This book was released on 1977 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Gelation and Quality of Baked Custards as Affected by Rate of Heating Final Internal Temperature and Milk Solids written by Janet Beatrice Clay and published by . This book was released on 1961 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Some Effects on Baked Custards of Varying the Temperature of the Milk which is Incorporated written by Helen Lancaster and published by . This book was released on 1949 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking Qualities of Several Concentrations of Various Types of Nonfat Dried Milk Solids written by Margaret Janet MacDougall and published by . This book was released on 1953 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Drying Processes on the Color and Gel Strength of Baked Whole Egg and Milk Slurries written by Joyce Ann Endres and published by . This book was released on 1965 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value
Download or read book Standards and Labeling Policy Book written by United States. Food Safety and Inspection Service. Standards and Labeling Division and published by . This book was released on 1991 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Download or read book Fundamentals of Dairy Chemistry written by Noble P. Wong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.
Download or read book History of Soymilk and Other Non Dairy Milks 1226 2013 written by William Shurtleff, Akiko Aoyagi and published by Soyinfo Center. This book was released on 2013-08-29 with total page 2972 pages. Available in PDF, EPUB and Kindle. Book excerpt:
