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Bs En Iso 5530 1 Wheat Flour Physical Characteristics Of Doughs
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Download or read book Food Physics written by Ludger Figura and published by Springer Science & Business Media. This book was released on 2007-08-24 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.
Download or read book Dokumentation Rheologie written by and published by . This book was released on 1984 with total page 926 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book BSI Catalogue written by and published by . This book was released on 1995 with total page 990 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Standards Catalogue written by and published by . This book was released on 1998 with total page 1114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book BSI Standards Catalogue written by and published by . This book was released on 1997 with total page 1110 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Products and Services Catalogue by :
Download or read book Products and Services Catalogue written by and published by . This book was released on 2001 with total page 1228 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Science of Bakery Products by : William P Edwards
Download or read book The Science of Bakery Products written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Book Synopsis Technology of Breadmaking by : Stanley P. Cauvain
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Book Synopsis Food Texture and Viscosity: Concept and Measurement by : Malcolm C. Bourne
Download or read book Food Texture and Viscosity: Concept and Measurement written by Malcolm C. Bourne and published by Elsevier. This book was released on 2014-06-28 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Download or read book Food Bioactives written by Munish Puri and published by Springer. This book was released on 2017-04-07 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It covers the current status and future potential of food compounds, as well as extraction technologies for bioactives derived from plant, fungi and marine-derived bioactive agents. Finally, health-promoting effects of plant, fungi and marine-derived bioactive agents are discussed. Chapters come from top researchers in this area from around the globe. The volume caters to the needs of undergraduate and post-graduate students in the area of food biotechnology, food bioprocessing, biotechnology, food engineering, etc., and also contains information pertinent to researchers.
Book Synopsis Biotechnological Applications of Cold-Adapted Organisms by : Rosa Margesin
Download or read book Biotechnological Applications of Cold-Adapted Organisms written by Rosa Margesin and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: How can industry profit from the biochemical tricks of cold-adapted organisms? This book covers a range of aspects in this fascinating field, from genetic tools to environmental biotechnology.
Book Synopsis Wheat Landraces by : Nusret Zencirci
Download or read book Wheat Landraces written by Nusret Zencirci and published by Springer Nature. This book was released on 2021-09-15 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Landraces possess a very large genetic base in population structure and are dynamic populations of cultivated plants with historical origin, distinct identity, and without any formal crop improvement. They are often genetically diverse, locally adapted, and associated with traditional farming systems. Resistance genes to biotic and abiotic stress factors, which are especially diversified in landraces, are of great interest to plant breeders, faced with global climate challenge. In addition, gene pools made of different landraces grown in different ecological conditions can be used for wheat breeding to enhance quality; yield and other desirable agricultural parameters. An estimated 75% of the genetic diversity of crop plants was lost in the last century due to the replacement of high yielding modern varieties. There is, thus, an urgent need to preserve existing species, not only for posterity but also as a means to secure food supply for a rising world population. In this book, we provide an overview of wheat landraces with special attention to genetic diversities, conservation, and utilization.
Book Synopsis Current Achievements, Challenges and Digital Chances of Knowledge Based Economy by : Svetlana Igorevna Ashmarina
Download or read book Current Achievements, Challenges and Digital Chances of Knowledge Based Economy written by Svetlana Igorevna Ashmarina and published by Springer Nature. This book was released on 2020-05-29 with total page 826 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is based on research from Russia, Hungary, Bulgaria, Great Britain, Switzerland and the Czech Republic on issues related to knowledge-based economy development. The idea for this book was developed during three international conferences on digitalization: VI, VII and VIII International Scientific Weeks, organized by Samara State University of Economics (Samara, Russia) in 2018–2020. It is an initiative by the scientific and business organizations in the Samara Region and their Russian and international partners to analyze the current digitalization of social-economic systems, the problems and perspectives of this process, and its role in the creation and development of a new type of economy and new quality of human capital. All the contributions focus on the search for effective ways of adapting to the new digital reality and are based analyses of international statistics, and data from specific companies, educational institutions and governmental development programs. The book explores a variety of topics, including • Knowledge and Information as Basic Values of a New Economic Paradigm; • Information Technologies for Ensuring Sustainable Development of Organizations; • Augmented Reality, Artificial Intelligence and Big Data in Education and Business; • Digital Platforms and the Sharing Economy; • Potential of Digital Footprints in Economies and Education; • Sociocultural Consequences of Digitalization.
Book Synopsis Rheological Methods in Food Process Engineering by : James Freeman Steffe
Download or read book Rheological Methods in Food Process Engineering written by James Freeman Steffe and published by Freeman Press. This book was released on 1996 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.
Book Synopsis Viscoelastic Properties of Polymers by : John D. Ferry
Download or read book Viscoelastic Properties of Polymers written by John D. Ferry and published by John Wiley & Sons. This book was released on 1980-09-16 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Viscoelastic behavior reflects the combined viscous and elastic responses, under mechanical stress, of materials which are intermediate between liquids and solids in character. Polymers the basic materials of the rubber and plastic industries and important to the textile, petroleum, automobile, paper, and pharmaceutical industries as well exhibit viscoelasticity to a pronounced degree. Their viscoelastic properties determine the mechanical performance of the final products of these industries, and also the success of processing methods at intermediate stages of production. Viscoelastic Properties of Polymers examines, in detail, the effects of the many variables on which the basic viscoelastic properties depend. These include temperature, pressure, and time; polymer chemical composition, molecular weight and weight distribution, branching and crystallinity; dilution with solvents or plasticizers; and mixture with other materials to form composite systems. With guidance by molecular theory, the dependence of viscoelastic properties on these variables can be simplified by introducing certain ancillary concepts such as the fractional free volume, the monomeric friction coefficient, and the spacing between entanglement loci, to provide a qualitative understanding and in many cases a quantitative prediction of how to achieve desired results. The phenomenological theory of viscoelasticity which permits interrelation of the results of different types of experiments is presented first, with many useful approximation procedures for calculations given. A wide variety of experimental methods is then described, with critical evaluation of their applicability to polymeric materials of different consistencies and in different regions of the time scale (or, for oscillating deformations, the frequency scale). A review of the present state of molecular theory follows, so that viscoelasticity can be related to the motions of flexible polymer molecules and their entanglements and network junctions. The dependence of viscoestic properties on temperature and pressure, and its descriptions using reduced variables, are discussed in detail. Several chapters are then devoted to the dependence of viscoelastic properties on chemical composition, molecular weight, presence of diluents, and other features, for several characteristic classes of polymer materials. Finally, a few examples are given to illustrate the many potential applications of these principles to practical problems in the processing and use of rubbers, plastics, and fibers, and in the control of vibration and noise. The third edition has been brought up to date to reflect the important developments, in a decade of exceptionally active research, which have led to a wider use of polymers, and a wider recognition of the importance and range of application of viscoelastic properties. Additional data have been incorporated, and the book s chapters on dilute solutions, theory of undiluted polymers, plateau and terminal zones, cross-linked polymers, and concentrated solutions have been extensively rewritten to take into account new theories and new experimental results. Technical managers and research workers in the wide range of industries in which polymers play an important role will find that the book provides basic information for practical applications, and graduate students in chemistry and engineering will find, in its illustrations with real data and real numbers, an accessible introduction to the principles of viscoelasticity.
Book Synopsis Tulu - English Dictionary by : A. Manner
Download or read book Tulu - English Dictionary written by A. Manner and published by . This book was released on 2002-08-01 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Represents The Work Originally Published In 1886. Tulu Language One Of The Dravidian Family Is Spoken In The Central Part Of South India.
Download or read book Future of Flour written by Lutz Popper and published by . This book was released on 2006 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt:
