by
Goyoaga, Aran, author.
Call Number
641.5639311 GOY
Publication Date
2021
Format:
Electronic Resources
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3.3537
by
Edwards, W. P.
Call Number
664.752 22
Publication Date
2007
Summary
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
Format:
Electronic Resources
Relevance:
3.1796
View Other Search Results
by
Davidson, Iain, author.
Call Number
664.752 23
Publication Date
2019
Summary
Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Covers the complete processed food production line, from raw materials to packaged product.
Format:
Electronic Resources
Relevance:
3.1389
by
Hui, Y. H. (Yiu H.)
Call Number
664.752 BAK
Publication Date
2008
Summary
"Blending the technical aspects of baking with freshest scientific research the book Bakery Products & Technology has all the finest ingredients to serve the most demanding appetites of food professionals." - Beverage & Food World, September 2007
Format:
Electronic Resources
Relevance:
3.1288
by
Cauvain, Stanley P.
Call Number
664.752 CAU
Publication Date
2019
Summary
The proposed work will examine the links between bakery technology and current knowledge and attitudes around human nutrition, and seek to identify the drivers and opportunities for delivering improved nutrition in bakery products in a modern industrial context. A key objective is to provide guidance for students, technologists and scientists active in both nutrition (including health professionals) and baking. While there is much written and talked about the subject of improving the 'healthiness' of baked products, the available information often lacks the cohesion which would enable practical (and consumer-acceptable) delivery of improved nutrition via bakery products. The proposed work will consider examples of the relationship between human nutrition and baking technology, sometimes harmonious, sometimes not, but always challenging for both nutritionists and bakers. It will do so with the intention of improving the dialogue between the two groups and by suggesting templates for future product development which will aid the achievement of common aims. In achieving the latter a thorough understanding of existing and potential future baking technology is required, which the authors are well-placed to provide. A key aim is to provide those involved in human nutrition with a greater appreciation of the technical and production challenges which face bakers when they attempt to develop new products to meet specific nutritional aims, and to highlight for bakers the technical opportunities which can exist for product and process re-formulation to deliver improved nutrition in bakery products, and in doing so, make a positive contribution to improving human nutrition.
Format:
Electronic Resources
Relevance:
3.1070
by
Tiefenbacher, Karl F., author.
Call Number
664.7525 23
Publication Date
2017
Summary
The Technology of Wafers and Waffles: Operational AspectsïŽis the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles.
Format:
Electronic Resources
Relevance:
2.0211
by
Institute for Career Research.
Call Number
664.7520973 22
Publication Date
2006
Format:
Electronic Resources
Relevance:
1.9224
by
Boukid, Fatma.
Call Number
664.7 BOU
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.2598
by
Greig, Norman, interviewee.
Call Number
XX(272715.1)
Publication Date
2015
Summary
The Greig Farm Market was founded in 1975 and specializes in local produce, local products and fresh baked pies and donuts. During the growing season they offer their own fruits and vegetables, fresh picked daily, as well as produce from neighboring farms. They also carry work by local craftspeople including locally spun wool hats and scarves, woven baskets and handmade pottery.
Format:
Electronic Resources
Relevance:
0.1768
by
ClickView (Firm)
Call Number
XX(301321.1)
Summary
This programme looks at cutting edge technologies used to blast chill and blast freeze fresh and cooked food and its regeneration in a controlled cooking climate oven. A variety of foods ranging from fresh vegetables, meat and fish through to cooked foods, baked goods and cream cakes are used to demonstrate the technology from Irinox, world leader in blast chilling and blast freezing. As well we look at the technology in action at The Culinary Studio, a boutique restaurant and catering service. Blast chilling, blast freezing and climate controlled regeneration, when performed correctly and safely, deliver long shelf life, savings, efficiencies and quality end products, usually indistinguishable from freshly cooked products.
Format:
Other
Relevance:
0.1474
by
Yang, Fan, 1977- author.
Call Number
303.4820951 23
Publication Date
2016
Summary
"Faked in China is a critical account of the cultural challenge faced by China following its accession to the World Trade Organization in 2001. It traces the interactions between nation branding and counterfeit culture, two manifestations of the globalizing Intellectual Property Rights (IPR) regime that give rise to competing visions for the nation. Nation branding is a state-sanctioned policy, captured by the slogan "From Made in China to Created in China," which aims to transform China from a manufacturer of foreign goods into a nation that creates its own IPR-eligible brands. Counterfeit culture is the transnational making, selling, and buying of unauthorized products. This cultural dilemma of the postsocialist state demonstrates the unequal relations of power that persist in contemporary globalization."--Page 4 of cover
Format:
Electronic Resources
Relevance:
0.1416
by
Williams, Margaret (Margaret J.), director.
Call Number
XX(280730.1)
Publication Date
1997
Summary
One of a series of experimental films featuring performance artists: Bobby Baker demonstrates and describes an interaction with food.
Format:
Electronic Resources
Relevance:
0.1319
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