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National Union Catalog

National Union Catalog PDF Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 616

Book Description
Includes entries for maps and atlases.

National Union Catalog

National Union Catalog PDF Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 616

Book Description
Includes entries for maps and atlases.

Catalog of Copyright Entries. Third Series

Catalog of Copyright Entries. Third Series PDF Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1938

Book Description

Marine Corrosion

Marine Corrosion PDF Author:
Publisher:
ISBN:
Category : Seawater corrosion
Languages : en
Pages : 90

Book Description

Texture in Food

Texture in Food PDF Author: B M McKenna
Publisher: Woodhead Publishing
ISBN: 9781855736733
Category : Business & Economics
Languages : en
Pages : 446

Book Description
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings. With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement Considers key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids

Books and Pamphlets, Including Serials and Contributions to Periodicals

Books and Pamphlets, Including Serials and Contributions to Periodicals PDF Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 568

Book Description

Treatise on Adhesion and Adhesives

Treatise on Adhesion and Adhesives PDF Author: Robert L. Patrick
Publisher: CRC Press
ISBN: 9780824713997
Category : Technology & Engineering
Languages : en
Pages : 418

Book Description

Journal of Research of the National Bureau of Standards

Journal of Research of the National Bureau of Standards PDF Author: United States. National Bureau of Standards
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 784

Book Description

History of Lecithin and Phospholipids (1850-2016)

History of Lecithin and Phospholipids (1850-2016) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914861
Category : Lecithin
Languages : en
Pages : 954

Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 292 photographs and illustrations. Free of charge in digital PDF format on Google Books.

Union List of Serials in Israel Libraries

Union List of Serials in Israel Libraries PDF Author:
Publisher:
ISBN:
Category : Catalogs, Union
Languages : en
Pages : 920

Book Description

Instrumentation and Sensors for the Food Industry

Instrumentation and Sensors for the Food Industry PDF Author: E Kress-Rogers
Publisher: Elsevier
ISBN: 1855736489
Category : Technology & Engineering
Languages : en
Pages : 867

Book Description
The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity. Part two reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity. Part thee has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes. - Comprehensively revised and expanded edition of a standard work in its field - Authoritative and practical guide to the range of instrumentation and sensors available - Written by a distinguished international panel of experts
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