Karel Kulp – författare

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6 produkter

Batters and Breadings in Food Processing
AvKarel Kulp
E-bok
Engelska, 2016
2 219 kr
Läs direkt efter köp
For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipmentEach chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products, and explains how new technology has turned this profitable food category into a science. New authors have contributed chapters on heat and mass transfer in foods during deep-fat frying, nutritional aspects of coated foods, and food allergens.Batters and Breadings in Food Processing, Second Edition presents essential technical and scientific information in a peer-reviewed resource. It will be valuable reference for food technologists in Research and Development, Quality Assurance, Rheology, and Bakiing. It will make an excellent text for any course with a batters and breadings processing component.
Handbook of Dough Fermentations
AvKlaus Lorenz,Karel Kulp
E-bok
PDF, Engelska, 2003
5 029 kr
Läs direkt efter köp
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Handbook of Cereal Science and Technology, Revised and Expanded
AvKarel Kulp
Inbunden, Engelska, 2000
7 296 kr
Skickas inom 10-15 vardagar
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.
Handbook of Cereal Science and Technology, Revised and Expanded
AvKarel Kulp
E-bok
Engelska, 2000
7 376 kr
Läs direkt efter köp
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.Written by over 40 internationally respected authorities, the
Handbook of Dough Fermentations
AvKlaus Lorenz,Karel Kulp
E-bok
Engelska, 2003
5 029 kr
Läs direkt efter köp
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Handbook of Cereal Science and Technology, Revised and Expanded
AvKarel Kulp
E-bok
PDF, Engelska, 2000
7 376 kr
Läs direkt efter köp
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.Written by over 40 internationally respected authorities, the

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Karel Kulp – författare

Batters and Breadings in Food Processing

Handbook of Dough Fermentations

Handbook of Cereal Science and Technology, Revised and Expanded

Handbook of Cereal Science and Technology, Revised and Expanded

Handbook of Dough Fermentations

Handbook of Cereal Science and Technology, Revised and Expanded

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