Asian Noodle Manufacturing : Ingredients, Technology, and Quality
Language: English
Published by Elsevier Inc, 2019
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 375.93
Quantity: 1 available
Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world. Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products.
Seller Inventory # 9780128128732
- Title
- Asian Noodle Manufacturing : Ingredients, Technology, and Quality
- Author
- Gary G. Hou
- Publisher
- Elsevier Inc
- Publication year
- 2019
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 0128128739
- ISBN 13
- 9780128128732
- Item weight
- 288 grams
- Dimensions
- 228x153x20 mm
Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world.
Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products.
- Contains coverage of ingredient functionality in noodle processing
- Presents sections on traditional noodles, along with whole grain and gluten free varieties
- Presents the latest developments in processing technology
- Discusses how ingredients affect processes
- Includes information on quality control
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Hou conducts numerous research projects, results of which have been presented at the AACC International annual meeting, Institute of Food Technologist annual meeting and many other international conferences. He has authored or co-authored, and published more than 30 peer-reviewed scientific papers in international journals. His research topics cover a wide range of wheat-based foods with an emphasis on whole wheat flour milling and whole grain products development. He is the editor of Asian Noodles: Science, Technology, and Processing, the only comprehensive English language book on Asian noodles.
In his new role at SPC Group, Dr. Hou resumes much bigger responsibilities: overseeing all technical aspects and technological resources for the purpose of organizational growth; establishing a technological vision for SPC; and leading the company's technological development to achieve sustainable business growth. Dr. Hou is still actively involving in scientific community by editing new books, publishing new research papers, and leading scientific organizations.
"About the title" may belong to another edition of this title.
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