Asian Noodle Manufacturing

• Author : Gary G. Hou
• Publisher : WPACIP
• Release Date : 2020-09-03
• ISBN : 9780128128732

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

• Author : Gary G. Hou
• Publisher : John Wiley & Sons
• Release Date : 2011-02-16
• ISBN : 1118074351

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.

• Author : Gary G. Hou
• Publisher : Elsevier
• Release Date : 2020-09-02
• ISBN : 9780128128749

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

• Author : Roselina Karim,Muhammad Tauseef Sultan
• Publisher : Springer
• Release Date : 2014-11-22
• ISBN : 9783319128658

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of

• Author : Frederick Errington,Deborah Gewertz,Tatsuro Fujikura
• Publisher : University of California Press
• Release Date : 2013-08-02
• ISBN : 9780520276345

Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, they appeal to young and old, affluent and impoverished alike. The authors examine the history, manufacturing, marketing, and consumption of instant noodles. By focusing on three specific markets, they reveal various ways in which these noodles enable diverse populations to manage their lives. The first market is in Japan, where instant noodles have facilitated a major transformation of post-war

• Author : Takashi Yagihashi,Harris Salat
• Publisher : Ten Speed Press
• Release Date : 2011-06-22
• ISBN : 9781607742012

A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's

• Author : Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang
• Publisher : CRC Press
• Release Date : 1999-04-05
• ISBN : 1566767369

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or

• Author : George Solt
• Publisher : Univ of California Press
• Release Date : 2014-02-22
• ISBN : 9780520277564

A rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.

• Author : Jorge C. Morales
• Publisher : Unknown
• Release Date : 2001
• ISBN : OCLC:48107949

• Author : Michelle Zauner
• Publisher : Knopf
• Release Date : 2021-04-20
• ISBN : 9780525657750

A NEW YORK TIMES NOTABLE BOOK OF THE YEAR • NEW YORK TIMES BEST SELLER • From the indie rockstar of Japanese Breakfast fame, one of TIME's Most Influential People of 2022, and author of the viral 2018 New Yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up Korean American, losing her mother, and forging her own identity. In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling

• Author : Namiko Chen
• Publisher : Unknown
• Release Date : 2021
• ISBN : 9798706112172

• Author : Patrick Low,Gloria O Pasadilla
• Publisher : World Scientific
• Release Date : 2016-06-21
• ISBN : 9789813141476

This compilation of 22 firm-specific case studies is an important contribution to the discussion of 'servicification' trends in manufacturing. 'Services have increased in importance and value in many manufacturing value chains, making companies that produce physical products look more like service enterprises. What services do global value chains use in their operations, how important are they and how do economic policies shape firms' configurations, operations, and location of global value chains? This book addresses these questions and more. The interviewed firms,

• Author : Nirmal Sinha
• Publisher : John Wiley and Sons
• Release Date : 2007-04-27
• ISBN : 9780470049648

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

• Author : Joe Studwell
• Publisher : Profile Books
• Release Date : 2013-03-28
• ISBN : 9781847654090

Until the catastrophic economic crisis of the late 1990s, East Asia was perceived as a monolithic success story. But heady economic growth rates masked the most divided continent in the world - one half the most extraordinary developmental success story ever seen, the other half a paper tiger. Joe Studwell explores how policies ridiculed by economists created titans in Japan, Korea and Taiwan, and are now behind the rise of China, while the best advice the West could offer sold

• Author : G. Owens
• Publisher : Elsevier
• Release Date : 2001-03-20
• ISBN : 9781855736283

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector