Use Of Jerusalem Artichoke In Food Processing
Jerusalem artichoke (J.A) is an inulin rich root vegetable, which is newly cultivated in Egypt;The purpose of the present work was to study the effect of storage and blanching conditions on the chemical composition, enzyme activity and physical characteristics of the J.A tubers. Drying curves and kinetics for J.A tubers as well as, the use of J.A flour in manufacture of pan bread and noodles were also investigated.Use of J.A flour in manufacture of pan bread and noodles proved that the rheological properties of the dough's as well as the quality and organoleptic characteristics of the pan bread and noodles were not adversely affected by the i…
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Produktdetails
Weitere Autoren: Abdelrazek Heikal, Yahia / Youssef Gebriel, Ahmed
- ISBN: 978-3-659-33025-4
- EAN: 9783659330254
- Produktnummer: 37403975
- Verlag: LAP Lambert Academic Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2013
- Seitenangabe: 200 S.
- Masse: H22.0 cm x B15.0 cm x D1.2 cm 316 g
- Abbildungen: Paperback
- Gewicht: 316
Über den Autor
My scientific background include several years in Food Science and Technology with emphasis in Food Analysis. Multicertified Expert In Food Safety And Labs Accreditation Specialist whose qualifications include master degree in food science;PhD, ISO 17025+ 22000; and detailed knowledge of management tools, and best practices.
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