Download or read book Index of International Standards written by Sophie J. Chumas and published by . This book was released on 1974 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book NBS Special Publication written by and published by . This book was released on 1968 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Standards for Cassava Products and Guidelines for Export written by and published by IITA. This book was released on 2005 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Codex Alimentarius written by Joint FAO/WHO Codex Alimentarius Commission and published by Food & Agriculture Org.. This book was released on 1992 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Codex Alimentarius presents adopted international food standards in a uniform manner. The full set, when complete, will comprise 14 volumes. Of these, nine will present standards and codes of practices compiled on a commodity-by-commodity basis, and two will deal with residues of pesticides and veterinary drugs in foods. Other volumes will contain information on acceptances of standards, as well as methods of analysis and sampling. Print editions are available in English, French, and Spanish. The title is also available as a tri-lingual CD-ROM.

Download or read book Rice written by Khan Amanullah and published by BoD – Books on Demand. This book was released on 2017-03-22 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rice is life, for most people living in Asia. Rice has shaped the cultures, diets, and economies of thousands of millions of people. Growing, selling, and eating rice are integral to the culture of many countries. Products of the rice plant are used for a number of different purposes, such as fuel, thatching, industrial starch, and artwork. Rice is the staple food of more than half of the world's population - more than 3.5 billion people depend on rice for more than 20% of their daily calories. Asia accounts for 90% of global rice consumption, exceeding 100 kg per capita annually in many countries. Keeping in view the importance of rice, the United Nations declared 2004 as the International Year of Rice. Food security, which is the condition of having enough food to provide adequate nutrition for a healthy life, is a critical issue. Sustainable rice production is important for food self-sufficiency and food security in changing climates. Sustainable rice production practices are those which (1) increase rice productivity and its quality, (2) improve soil fertility and health, (3) increase water use efficiency and conservation, and (4) increase diversification of rice fields, growers' income, and climate resilience.

Download or read book Developing New Functional Food and Nutraceutical Products written by Debasis Bagchi and published by Academic Press. This book was released on 2016-09-19 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. - Examines key considerations in product development - Provides a streamlined approach for product development - Addresses manufacturing and quality control challenges - Includes key lessons for a successful product launch and effective marketing

Download or read book Catalogue written by International Organization for Standardization and published by . This book was released on 2008 with total page 988 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Emergency Items Catalogue 3rd edition Volume 1 written by and published by Red Cross Red Crescent. This book was released on with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bread Making written by Stanley P. Cauvain and published by Elsevier. This book was released on 2003-08-31 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

Download or read book Using Cereal Science and Technology for the Benefit of Consumers written by Stanley P. Cauvain and published by Elsevier. This book was released on 2005-01-10 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the 'grain chain' from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration.The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed.The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. - Extensive collection of proceedings from the 12th International Cereal and Bread Congress - High-quality papers highlighting the most recent developments in cereal science and technology - Benefits for the industry and consumers are discussed

Download or read book Pulse Foods written by Brijesh K. Tiwari and published by Academic Press. This book was released on 2011-05-11 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. - First reference bringing together essential information on the processing technology of pulses - Addresses processing challenges relevant to legume and pulse grain processors - Delivers insights into the current state-of-art and emerging processing technologies - In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Download or read book Sweetened Concentrated Milk Products written by Juan Sebastián Ramírez-Navas and published by Woodhead Publishing. This book was released on 2024-03-20 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the production processes for each. Written by international experts, this book discusses existing information on concentrated milk and its more commercial forms, including evaporated and condensed milks. Other products detailed in this text include dulce de leches, such as sweetened caramelized goat's milk, panelitas de leche (milk panels), and various milk-based delicacies. The book presents the definition, main characteristics, common defects, and elaboration process for each commercial form. In addition, the book includes lifetime calculation data and results of the addition of whey into milk candies. Lastly, it provides information on the quality parameters which all SCMs must meet, including experimental design and application examples in SCM research and development. This is a vital resource for researchers and practitioners in dairy science with interests and work in SCM product formulation, technology, and seeking solutions for their defects. - Offers the most current data and information on sweetened, concentrated milk products - Discusses formulations, technology, product defects and solutions for each SCM product - Includes examples of experimental design and applications of innovative processes for those working in SCM research and development

Download or read book Codex Alimentarius written by Joint FAO/WHO Codex Alimentarius Commission and published by Food & Agriculture Organization of the UN (FAO). This book was released on 1992 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book ISO Catalogue written by International Organization for Standardization and published by . This book was released on 2006 with total page 896 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wheat Science written by Om Prakash Gupta and published by CRC Press. This book was released on 2023-09-04 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globally, significant work has been done to enhance our current understanding of the nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development of wheat, opening new frontiers for further improvement. Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development addresses the topics associated with the advances in understanding the wheat biochemical, nutritional, and rheological quality. Improving crop varieties by either conventional breeding or transgenic methods to obtain nutritionally enhanced crops has the advantage of making a one-time investment in research and development to have sustainable products. Features: Includes topics associated with the nutritional composition and anti-nutritional properties Addresses the effects of different processing technologies on flour yield and end products Reviews the effects of storage on nutritional, baking and rheological quality, organoleptic quality, etc. Processing and storage technologies have impacted the nutritional quality and the bioavailability of nutrients in wheat. Due to its peculiar grain protein composition, especially gluten protein, wheat has extensive usage in making numerous end products, eaten round the clock. Researchers have demonstrated a significant effect of alteration of flour-processing technologies on the rheological quality of end products. This book provides a holistic understanding and covers recent developments of wheat science under one umbrella. Emphasis is placed on current trends and advances in nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development. Additionally, efforts have been made to compile the available information on the application of different ingredients of wheat in the industry and pharma sectors.

Download or read book Cereals Pulses Legumes and Vegetable Proteins written by Joint FAO/WHO Codex Alimentarius Commission and published by Food & Agriculture Org.. This book was released on 2007 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: Codex standards for cereals, pulses, legumes and vegetable proteins and other related texts such as the Code of Practice for the Prevention of Mycotoxin Contamination in Cereals are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This first edition includes texts adopted by the Codex Alimentarius Commission up to 2007.

Download or read book Sorghum Medicinal Food Medicinal and Industrial Perspective written by U.D. Chavan and published by Scientific Publishers. This book was released on 2020-08-01 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is mainly based on the latest research results and applications of sorghum food in human diet and gets good health benefits from it. Sorghum has several medical properties and cures several diseases as mentioned in the index. Sorghum grains can be converted in various indigenous food products and include in the daily human diet. Some of the specific sorghum components when added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality and extend the shelf-life of products. Sorghum diet is useful for curing cancer, diabetic disorder and so many other aliments also. In addition, sources of other beneficial components of sorghum are also discussed in detail. Sorghum is the only one cereal sustain under drought situation and gives definite yield under rain-fed condition. During current climate change situation sorghum is the best drought resistant crop for getting definite amount of grain yield.