National Bureau of Standards Miscellaneous Publication
Author :
Publisher :
Page : 1326 pages
File Size : 45,42 MB
Release : 1945
Category : Weights and measures
ISBN :
Author :
Publisher :
Page : 1326 pages
File Size : 45,42 MB
Release : 1945
Category : Weights and measures
ISBN :
Author : Association of Official Analytical Chemists. Committee on Editing Methods of Analysis
Publisher :
Page : 406 pages
File Size : 12,90 MB
Release : 1916
Category : Agricultural chemistry
ISBN :
Author : H. C. S. De Whalley
Publisher : Elsevier
Page : 167 pages
File Size : 36,35 MB
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 1483277984
ICUMSA Methods of Sugar Analysis presents the recommendations of the International Commission for Uniform Methods of Sugar Analysis (ICUMSA) that are based on thorough investigations of methods likely to prove practical and appropriate for the sugar industry. This book discusses the procedures for raw sugar polarization. Organized into two parts encompassing 21 chapters, this book begins with an overview of the various methods of determining sucrose by polarimetry, including the invertase method and the Jackson and Grill's method. This text then examines the methods of determining reducing sugars, which depends on knowing the amount of cuprous oxide precipitated from Fehling's solution. Other chapters consider the method to be applied for all beet products. This book discusses as well the principle of double sulfation that is necessary to ensure conversion of ash to sulfate. The final chapter deals with the evaluation of filter aids. This book is a valuable resource for chemists.
Author : Association of Official Analytical Chemists
Publisher :
Page : 438 pages
File Size : 25,6 MB
Release : 1920
Category : Agricultural chemistry
ISBN :
Author : Association of Official Agricultural Chemists (U.S.)
Publisher :
Page : 417 pages
File Size : 32,55 MB
Release : 1920
Category : Analytical chemistry
ISBN :
Author : William Horwitz
Publisher : Aoac International
Page : pages
File Size : 39,61 MB
Release : 2005-01-01
Category : Science
ISBN : 9780935584752
Author : Association of Official Analytical Chemists
Publisher :
Page : 1048 pages
File Size : 22,81 MB
Release : 1980
Category : Agricultural chemistry
ISBN :
Author : United States. Environmental Protection Agency. Office of Pesticide Programs. Chemical and Biological Investigations Branch
Publisher : Association of Official Analytical Chemist
Page : 1466 pages
File Size : 23,11 MB
Release : 1982
Category : Science
ISBN :
Author : LW Rooney
Publisher : Elsevier
Page : 311 pages
File Size : 29,32 MB
Release : 2015-01-01
Category : Technology & Engineering
ISBN : 0128123680
Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips
Author :
Publisher :
Page : 1164 pages
File Size : 23,98 MB
Release : 1932
Category : Agricultural extension work
ISBN :