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Pasta and Noodle Technology
Pasta and Noodle Technology

"If you have any connection with these markets, you should read this book."
—Food Technology in New Zealand

Item No. 50899

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Provides information on the fundamental and applied aspects of pasta and noodle technology. International in scope, it is a practical sourcebook for millers, processors, chemists, product developers, and other technical professionals.

Pasta and Noodle Technology


Acknowledgments


The History of Pasta

E. Agnesi


Continuous Manufacturing Process

G. Dalbon, D. Grivon, and M. A. Pagani


THT Technology in the Modern Industrial Pasta Drying Process

C. M. Pollini


Pasta Packaging

E. Varriano-Marston and F. Stoner


Quality Requirements of Durum Wheat for Semolina Milling and Pasta Production

P. Feillet and J. E. Dexter


Textural Measurement of Cooked Spaghetti

M. G. D'Egidio and S. Nardi


Noodle Quality--What Can We Learn from the Chemistry of Breadmaking?

J. E. Kruger


Processing Technology of Noodle Products in Japan

S. Nagao


Instant Noodles

S.-K. Kim


The Use of Alkali for Noodle Processing

D. M. Miskelly


Role of Lipids on Pasta and Noodle Quality

R. Niihara, D. Yonezawa, and R. R. Matsuo


China--The World's Largest Consumer of Paste Products

S. Huang


Future Trends in Pasta Products

W. Seibel

"If you have any connection with these markets, you should read this book."
—Food Technology in New Zealand
Publish Date: 1996
Format: 6" × 9" hardcover
ISBN: 978-0-913250-89-1
Pages: 368
Images: 88 black and white images
Publication Weight: 2 lbs

Edited by James E. Kruger, Robert B. Matsuo, and Joel W. Dick

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