Author: British Standards Institute Staff
Publisher:
ISBN: 9780580867132
Category :
Languages : en
Pages : 24
Book Description
Flour, Wheat, Cereal flour, Dough, Food testing, Rheological properties, Test equipment
Wheat Flour. Physical Characteristics of Doughs. Determination of Rheological Properties Using an Extensograph
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580867132
Category :
Languages : en
Pages : 24
Book Description
Flour, Wheat, Cereal flour, Dough, Food testing, Rheological properties, Test equipment
Publisher:
ISBN: 9780580867132
Category :
Languages : en
Pages : 24
Book Description
Flour, Wheat, Cereal flour, Dough, Food testing, Rheological properties, Test equipment
Wheat Flour
Author: International Organization for Standardization
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 14
Book Description
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 14
Book Description
BS EN ISO 5530-2. Wheat Flour. Physical Characteristics of Doughs
Author: British Standards Institution
Publisher:
ISBN:
Category :
Languages : en
Pages : 31
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 31
Book Description
Wheat Flour
Author: International Organization for Standardization
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Wheat Flour
Author: International Organization for Standardization
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 25
Book Description
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 25
Book Description
Wheat Flour. Physical Characteristics of Doughs. Determination of Water Absorption and Rheological Properties Using a Farinograph
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580867101
Category :
Languages : en
Pages : 36
Book Description
Flour, Wheat, Cereal flour, Dough, Food testing, Rheological properties, Test equipment
Publisher:
ISBN: 9780580867101
Category :
Languages : en
Pages : 36
Book Description
Flour, Wheat, Cereal flour, Dough, Food testing, Rheological properties, Test equipment
BS EN ISO 5530-1. Wheat Flour. Physical Characteristics of Doughs
Author: British Standards Institution
Publisher:
ISBN:
Category :
Languages : en
Pages : 37
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 37
Book Description
Wheat Flour (Triticum Aestivum L. ). Physical Characteristics of Doughs. Determination of Rheological Properties Using an Alveograph
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580403507
Category :
Languages : en
Pages : 34
Book Description
Flour, Wheat, Cereal flour, Dough, Food testing, Rheological properties, Test equipment
Publisher:
ISBN: 9780580403507
Category :
Languages : en
Pages : 34
Book Description
Flour, Wheat, Cereal flour, Dough, Food testing, Rheological properties, Test equipment
Handbook of Rheological Additives
Author: George Wypych
Publisher: Elsevier
ISBN: 1927885981
Category : Technology & Engineering
Languages : en
Pages : 247
Book Description
Handbook of Rheological Additives covers how these additives are commonly applied in a wide range of industries, providing readers with information on over 300 organic and inorganic additives. This information is presented in individual tables for each product, whether commercial or generic. Data is divided into General Information, Physical Properties, Health and Safety, Ecological Properties, Use and Performance. Sections cover their state, odor, color, bulk density, density, specific gravity, relative density, boiling point, melting point, pour point, decomposition temperature, glass transition temperature, refractive index, vapor pressure, vapor density, volume resistivity, relative permittivity, ash content, pH, viscosity, rheological behavior, and more. Other notations include updates on NFPA classification, HMIS classification, OSHA hazard class, UN Risk phrases, UN Safety phrases, UN/NA class, DOT class, ADR/RIC class, ICAO/IATA class, IMDG class, packaging group, shipping name, food approvals, autoignition temperature, self-accelerating decomposition temperature, flash point, TLV ACGIH, NIOSH and OSHA, maximum exposure concentration IDLH, animal testing oral-rat, rabbit-dermal, mouse-oral, guinea pig-dermal, rat-dermal, rat-inhalation, mouse-inhalation, ingestion and skin and eye irritation. - Provides key research data on rheological additives - Covers the essential theoretical knowledge necessary for proper selection and use of rheological additives - Discusses the various applications of rheological additives, polymer processing methods that require rheological agents, and health, safety, and environmental considerations in their use
Publisher: Elsevier
ISBN: 1927885981
Category : Technology & Engineering
Languages : en
Pages : 247
Book Description
Handbook of Rheological Additives covers how these additives are commonly applied in a wide range of industries, providing readers with information on over 300 organic and inorganic additives. This information is presented in individual tables for each product, whether commercial or generic. Data is divided into General Information, Physical Properties, Health and Safety, Ecological Properties, Use and Performance. Sections cover their state, odor, color, bulk density, density, specific gravity, relative density, boiling point, melting point, pour point, decomposition temperature, glass transition temperature, refractive index, vapor pressure, vapor density, volume resistivity, relative permittivity, ash content, pH, viscosity, rheological behavior, and more. Other notations include updates on NFPA classification, HMIS classification, OSHA hazard class, UN Risk phrases, UN Safety phrases, UN/NA class, DOT class, ADR/RIC class, ICAO/IATA class, IMDG class, packaging group, shipping name, food approvals, autoignition temperature, self-accelerating decomposition temperature, flash point, TLV ACGIH, NIOSH and OSHA, maximum exposure concentration IDLH, animal testing oral-rat, rabbit-dermal, mouse-oral, guinea pig-dermal, rat-dermal, rat-inhalation, mouse-inhalation, ingestion and skin and eye irritation. - Provides key research data on rheological additives - Covers the essential theoretical knowledge necessary for proper selection and use of rheological additives - Discusses the various applications of rheological additives, polymer processing methods that require rheological agents, and health, safety, and environmental considerations in their use
Food Physics
Author: Ludger Figura
Publisher: Springer Science & Business Media
ISBN: 3540341943
Category : Technology & Engineering
Languages : en
Pages : 554
Book Description
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.
Publisher: Springer Science & Business Media
ISBN: 3540341943
Category : Technology & Engineering
Languages : en
Pages : 554
Book Description
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.