Isbn: 9781331945123 - ketchup: methods of manufacture; microscopic examination (classic reprint) (3 resultados)

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condición: New. Print on Demand. This book explores the history, manufacture, and composition of ketchup, from its origins as a fermented tomato sauce to the modern-day commercial product. The author traces the evolution of ketchup production, from the natural fermentation method to the use of preservatives and the development of non-preservative ketchup. The book also delves into the different methods used to make ketchup, including the selection and preparation of tomatoes, the use of spices, and the cooking process. It highlights the importance of sanitation, sterilization, and processing in ensuring the safety and quality of the final product. The author emphasizes the importance of using whole, sound, ripe tomatoes and the role of specific gravity in determining the consistency of ketchup. The book concludes by examining the factors that affect the keeping quality of ketchup, including the concentration of tomato solids, the addition of sugar and vinegar, and the use of spices. This book offers a comprehensive understanding of the methods and techniques involved in ketchup production, making it a valuable resource for manufacturers, food scientists, and anyone interested in the history and science of this beloved condiment. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…