By Samuel A. Matz (auth.)
This ebook fills a necessity for a technological consultant in a box that has experi enced a virtually explosive bring up within the final 20 years. No different e-book on hand to nutrients scientists presents particular assurance of the elements, methods, items, and kit of approximately all sorts of snack meals made this present day. considering booklet of the 1st version, many alterations have happened within the snack undefined, making beneficial a radical revision of all chapters. The textual content, illustrations, and bibliographies have all been introduced up to date. My aim has been to supply a correct and reasona bly distinct description of each significant snack processing strategy and prod uct present within the usa. If any reader believes i've got passed over a huge subject, i'd be pleased to benefit ofit, within the desire that there'll be a 3rd version within which i will be able to comprise the prompt additions. one of many major reasons of this quantity is to supply a resource for solutions to difficulties that the technologist encounters during his or her day-by-day paintings. huge bibliographies, during which the emphasis is on fresh courses (extending into 1983), should still allow the reader to unravel extra complicated or new questions. With those bibliographies as courses, the nutrients technologist can delve as deeply as she or he needs into really expert points ofthe topic, whereas even as the reader who's attracted to the wide total photo aren't distracted by means of extra detail.
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Extra resources for Snack Food Technology
Cooking maize for masa production. Cereal Foods World 27, 219-221. F. J. 1972. Rice breakfast cereals and infant foods. In Rice Chemistry and Technology. F. Houston (Editor). American Assoe. of Cereal Chemists, St. Paul, MN. M. C. 1958. Popcorn. S. Dep. Agric. 1679. 1 POPCORN AND OTHER CEREAL PRODUCTS 17 BUSHUK, W. 1974. Rye: Production, Chemistry, and Technology. American Assoe. of Cereal Chemists, St. Paul, MN. L. 1979. Uses of nonflour fractions of wheat. Cereal Foods World 24, 326-328, 331.
Miller 69 (10) 30-33. E. 1955. American corn milling systems for de-germed products. Bull. Assoc. Operative Millers (June). THOMAS, W.!. 1958. Relation of sampIe size and temperature to volumetric expansion of popcorn. Food Techno!. 12, 514-517. S. DEP. AGRIC. 1980. Official Grain Standards of the United States. S. Dep. Agric. Regulatory Announcements AMS-177. H. 1979. The dry side of corn milling. Cereal Foods World 24,333,340341. 2 Fats, Oils, Emulsifiers, and Antioxidants The ingredients described in this chapter are either glycerides of fatty acids or are compounds added to modify the function or storage stability of such substances.
1. C. monly comrefd. to: mon predom- desiginant spe- naBab- Butter- Cocoa Cocoeies) fat butter nut Corn tion assu Caprylic Capric Lauric Myristic Palmitic Stearic Oleic Linoleic Arachidie Linolenic Gadoleic Behenic Lignoceric Others Iodine no. (WIJS) typical Iodine no. 5 4 2 16 30 40 1519 2535 3543 247250 79 216240 8295 190200 7999 9 125 110 73 85 50 812 120128 105116 6580 8088 4555 254262 76 189193 189198 190- 188198 196 88110 196200 104110 Source: Courtesy of PVO International, Inc. The values are from typical gas chromatographie fatty acid analyses, normalized and rounded off.