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Building a Better Style Guide
by: williamstt, 10 pagesWhy are style guides so frequently created, but so rarely successful? All too often, businesses ask for a style guide as a means to create a common look and feel, in the belief that it will solve ...
How to make candles
by: rika, 6 pagesA good, general all-purpose wax is plain old Paraffin Wax, often found in the canning section of your local grocery store and also available in craft and hardware stores. Herbs, cooking ingredients ...
Capsaicin Content and Quality Characteristics in Different Local Pepper Varieties (Capsicum Annum) and Acid-Brine Pasteurized Puree
by: shinta, 10 pagesThe study material consisted of fresh pepper from 5 different varieties and 50 processed pasteurized purees samples. Each variety was distributed equally into 10 parts and each part was ...
EFFECTS OF DRYING METHODS AND CONDITIONS ON DRYING KINETICS AND QUALITY OF INDIAN GOOSEBERRY FLAKE
by: shinta, 96 pagesVacuum drying and low-pressure superheated steam drying (LPSSD) of Indian gooseberry flake were carried out at various drying temperatures (65 and 75 o C) and pressures (7, 10 ...
Effect of microwave drying and storage on the color, breakage, dehulling and cooking quality of two red lentil varieties
by: shinta, 15 pagesRed lentil is a nutritious and healthy food which provides nutritional and health benefits to consumers. Lentils should be harvested from the field at higher moisture content and dried to ...
ENGINEERING PROPERTIES OF FOODS
by: shinta, 32 pagesThe engineering properties of foods are important, if not essential, in the process design and manufacture of food products. They can be classified as thermal (specific heat, thermal ...
EFFECT OF EXTRUSION ON ESSENTIAL AMINO ACIDS PROFILE AND COLOR OF WHOLE-GRAIN FLOURS OF QUALITY PROTEIN MAIZE (QPM) AND NORMAL MAIZE CULTIVARS
by: shinta, 11 pagesWhole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids ...
Effect of Pasteurization on Vitamin C Content of Guava Juice
by: shinta, 3 pagesThe degradation kinetics of vitamin C was determined in guava juice during pasteurization at 65-95°C. The loss of vitamin C followed the first order kinetic model. The ...
Color development and acrylamide content of pre-dried potato chips
by: shinta, 8 pagesPage 1 Color development and acrylamide content of pre-dried potato chips Franco Pedreschi a,*, Jorge Leo´n a, Domingo Mery b, Pedro Moyano c, Romina Pedreschi d , ...
The Color of Cowpea Boiling Extract and Identification of Cowpea Peel and Cowpea Boiling Extract Anthocyanin Pigments (Studies on the color of sekihan with the Cowpea Part 1)
by: shinta, 5 pagesSekihan is a Japanese traditional food that is usually cooking to steam glutinous rice with adzuki beans or cowpea beans and those boiling extract. We describe identification of cowpea peel
