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from article Food manufacturing
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from article Food manufacturing
Average composition of the United States diet dry weight per capita per day. Prior sanctioned substances were specifically approved by FDA or USDA for use in food prior to the passage of the Food Additives Amendment in 1958.
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from article Food manufacturing
Rank ordering of food ingredients by per capita annual disappearance.
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from article Food manufacturing
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from article Food manufacturing
Flow chart of the fiber-spinning technique used to prepare food analogs. (After N. R. Lockmiller, Increased utilization of protein in foods, Cereal Sci. Today, 18(3):77–81, 1973)
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from article Food manufacturing
Typical high-temperature extrusion process for production of a meat or seafood analog. (After O. B. Smith, in L. D. Hill, ed., Textured Vegetable Proteins, World Soybean Research, Interstate Printers and Publishers, 1976)
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from article Food manufacturing
Front view diagram of a horizontal dough mixer.
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from article Food manufacturing
Small integrated bread make-up system. A mass of bread dough is placed in the hopper of the divider (right) which cuts it into pieces of uniform weight. The rounder (center foreground) receives the rough pieces from the divider, forms them into…
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from article Food manufacturing
Tunnel oven. Loaf-size dough pieces enter the oven at left background and are carried through the baking chamber on a continuous metal belt which serves as the hearth. The baked loaves exit at right foreground. Ordinary pan bread would require sets…
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from article Food manufacturing
Schematic for production of shredded wheat biscuits. (After G. A. Leveille and M. A. Uebersax, Fundamentals of food science for the dietician: Wheat products, dietetic currents, vol. 7(1), pp. 1–8, Ross Laboratories, Columbus, Ohio, January–February…
