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The Book of Edible Nuts
The book discusses almonds, Brazil nuts, cashews, chestnuts, coconuts, filberts, macadamia nuts, peanuts, pecans, pistachios, sunflower seeds, and walnuts; a supplementary section describes the characteristics of 30 other nuts. A bibliography, recipe index, glossary, and general index round out this definitive work on the subject and a treasured reference for any kitchen or library.
Processing Fruits
The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.
Creamy and Crunchy
More than MomÕs apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in the pantries of at least 75 percent of American kitchens. Americans eat more than a billion pounds a year. According to the Southern Peanut Growers, a trade group, thatÕs enough to coat the floor of the Grand Canyon (although the association doesnÕt say to what height). Americans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (Òants on a logÓ) to a grilled sandwich with bacon and bananas ...
Customs Bulletin
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Fundamentals of Food Freezing
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook....
Commercial Fruit Processing
• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and gr...
