Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Beverages PDF full book. Access full book title Beverages by A. Varnam. Download full books in PDF and EPUB format.
Author: A. Varnam Publisher: Springer Science & Business Media ISBN: 146152508X Category : Science Languages : en Pages : 474
Book Description
Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.
Author: A. Varnam Publisher: Springer Science & Business Media ISBN: 146152508X Category : Science Languages : en Pages : 474
Book Description
Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.
Author: Kenneth J. Valentas Publisher: CRC Press ISBN: 9781420049077 Category : Technology & Engineering Languages : en Pages : 732
Book Description
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
Author: J. Comyn Publisher: Springer Science & Business Media ISBN: 9400948581 Category : Technology & Engineering Languages : en Pages : 387
Book Description
Polymers are permeable, whilst ceramics, glasses and metals are gener ally impermeable. This may seem a disadvantage in that polymeric containers may allow loss or contamination of their contents and aggressive substances such as water will diffuse into polymeric struc tures such as adhesive joints or fibre-reinforced composites and cause weakening. However, in some cases permeability is an advantage, and one particular area where this is so is in the use of polymers in drug delivery systems. Also, without permeable polymers, we would not enjoy the wide range of dyed fabrics used in clothing and furnishing. The fundamental reason for the permeability of polymers is their relatively high level of molecular motion, a factor which also leads to their high levels of creep in comparison with ceramics, glasses and metals. The aim of this volume is to examine some timely applied aspects of polymer permeability. In the first chapter basic issues in the mathema tics of diffusion are introduced, and this is followed by two chapters where the fundamental aspects of diffusion in polymers are presented. The following chapters, then, each examine some area of applied science where permeability is a key issue. Each chapter is reasonably self-contained and intended to be informative without frequent outside reference. This inevitably leads to some repetition, but it is hoped that this is not excessive.
Author: Jorge E. Lozano Publisher: CRC Press ISBN: 9781566769914 Category : Technology & Engineering Languages : en Pages : 376
Book Description
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
Author: Pierre Frey Publisher: ISBN: 9782742793877 Category : Architecture, Modern Languages : en Pages : 0
Book Description
In 1964, Bernard Rudofsky curated the exhibition Architecture Without Architects at The Museum of Modern Art in New York, thereby drawing the attention of the postwar Western public to traditional architectures, rescuing them from the ignominy to which they had been consigned by the 'national' ideologies of Europe in the 1930s. In the early 1980s, Ivan Illich published a number of radical critiques of modernity in which he drew attention to 'vernacular' values, proposing a trenchant but hospitable definition of this term. It derives from Roman law, in which everything produced within the household for consumption within the household and not for sale or exchange is vernacular. In order to locate this proposition within the field of architectural criticism, this book borrows with ironic intent part of the title of Robert Venturi's celebrated work, Learning from Las Vegas (1977), which launched the fashion for post-modernism in architecture. Taking advantage of a collection of maquettes of vernacular architecture (the only one of its kind in the world), whose special attributes he highlights and whose value he underlines, the author selects contemporary realisations by architects from Africa, Asia, America and Europe that seem to him to constitute a 'new vernacular architecture'. The emphasis here is on materials available on the fringes of the market, on the safeguarding and development of traditional know-how, on the social role of the architect and on the teaching of architecture.
Author: Andrea Oppenheimer Dean Publisher: Princeton Architectural Press ISBN: 9781568982922 Category : Architecture Languages : en Pages : 206
Book Description
Using salvaged lumber and bricks, discarded tires, hay and waste cardboard bales, concrete rubble, colored bottles, and old license plates, they create inexpensive buildings in a style Mockbee describes as "contemporary modernism grounded in Southern culture."".
Author: Marcus Terentius Varro Publisher: Good Press ISBN: Category : Fiction Languages : en Pages : 146
Book Description
Marcus Terentius Varro (116-27 BC) wrote this work when he was 73 years old. He was a very learned man and had a wide knowledge in many different dfisciplines. He was also a revered Roman political figure. This work, Res Rusticae, is voluminous. He wrote it for his wife, Fundania. It is about the management of large slave-run estates.
Author: Andrea Oppenheimer Dean Publisher: Princeton Architectural Press ISBN: 9781568985008 Category : Architecture Languages : en Pages : 188
Book Description
In 1992, Samuel Mockbee launched the Rural Studio to create homes and community buildings for the poor while offering hands-on architecture training for coming generations. This new book explains the changes the studio has undergone since his death.176 pp.
Author: A. Varnam
Author: A. Varnam
Author: Kenneth J. Valentas
Author: J. Comyn
Author: Jorge E. Lozano
Author: Pierre Frey
Author: Andrea Oppenheimer Dean
Author: G. F. Middleton
Author: Marcus Terentius Varro
Author: Andrea Oppenheimer Dean