by
Goff, H. Douglas, 1960- 1960-, author.
Call Number
641.862 GOF
Publication Date
2014
Summary
This volume examines the science and technology of frozen dessert production and quality. It explores the entire scope of the industry, from the chemical, physical, engineering and biological principles of production to distribution of the finished product.
Format:
Electronic Resources
Relevance:
203539.7188
by
Hartel, Richard W., author.
Call Number
664.15 HAR
Publication Date
2018
Format:
Electronic Resources
Relevance:
181028.3594
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by
Hartel, Richard W.
Call Number
641.86
Publication Date
2017
Format:
Electronic Resources
Relevance:
26542.9883
by
Hartel, Richard W.
Call Number
664.1530973
Publication Date
2014
Summary
In a series of easy-to-digest chapters well-flavoured with humour, this book offers a narrative that combines the commercial side of candy. Explores science, history and a bit of entertainment with respect to some of the world's favorite candies.
Format:
Electronic Resources
Relevance:
26517.6094
by
Hartel, Richard W.
Call Number
664.00099999999998
Publication Date
2008
Summary
Algebra Variables and constants Equations Linear and nonlinear equations Multiple linear equations Interpolation of Data in Tables and Charts Single interpolation Double interpolation Interpolation in charts Graphs and Curve Fitting Coordinate systems Linear graphs Logarithmic transformations Calculus Differentiation Integration Differential equations Problem Solving Gases and Vapors Pressure Gas laws Gas mixtures Mass Balances Steady-state operation, no reaction Steady-state operation, with chemical reaction Unsteady-state operation, no reaction Energy Balances Steam tables Enthalpy balances Fluid Mechanics Rheology Fluid flow Non-Newtonian fluid flow Heat Transfer Steady state Unsteady-state heat transfer Freezing Radiation heat transfer Mass Transfer Psychrometrics Molecular diffusion Convective mass transfer Unsteady-state mass transfer Appendix 1: Common Conversion Factors for Engineering Units Appendix 2: Answers to Practice Problems Appendix 3a: Quiz Appendix 3b: Quiz with Answers.
Format:
Electronic Resources
Relevance:
26507.8613
by
Hartel, Richard W.
Call Number
664.0023
Publication Date
2008
Summary
Every step towards a rewarding career in the rapidly evolving food industry is covered in this book. Containing day-to-day examples of what to expect, it provides detailed guidelines for students and new employees to ensure a successful start to their career.
Format:
Electronic Resources
Relevance:
26499.4043
by
Hartel, Richard W.
Call Number
664
Publication Date
2008
Summary
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad?.
Format:
Electronic Resources
Relevance:
26492.1016
by
Hasenhuettl, Gerard L.
Call Number
664.06
Publication Date
2019
Format:
Electronic Resources
Relevance:
2633.4050
by
Hasenhuettl, Gerard L.
Call Number
664.06
Publication Date
2008
Summary
Integrates theoretical background with practical orientation and serves as the definitive reference on Food EmulsifiersOffers practitioners an organized overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food.
Format:
Electronic Resources
Relevance:
2633.2732
by
Widlak, Neil.
Call Number
660.284298 CRY
Publication Date
2001
Summary
Annotation The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care products, pharmaceuticals, and oleo chemicals. To help its members and others optimize products or systems containing lipids, the American Oil Chemists Society devoted its 2000 conference, held in Toronto, to the fundamental principles of lipid crystallization. The resulting 20 papers discuss phase behavior and polymorphism, lipid crystallization kinetics, microstructure and rheology, and crystallization in emulsions. They also consider applications to dairy systems, manufacturing chocolate confection, and the texture of fats. Annotation c. Book News, Inc., Portland, OR (booknews.com).
Format:
Electronic Resources
Relevance:
1862.0707
by
Akoh, Casimir C., 1955-
Call Number
641.14 22
Publication Date
2005
Summary
Annotation Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and application of healthful lipids. It also includes an in-depth patent review on enzyme modified and trans-free fats and oils. This book is a valuable reference not only to graduate students and individuals interested in food research, product development, food processing, nutrition, dietetics, quality assurance, genetic engineering of oil crops, oil processing, fat substitutes, and lipid biotechnology, but also to food industry professionals seeking background and advanced knowledge in lipids.
Format:
Electronic Resources
Relevance:
0.1793
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