Search Results for baked products - Narrowed by: 1:ONLINE

Cannelle et Vanille Bakes Simple : A New Way to Bake Gluten-Free.

2024-05-18T04:58:42Z

by Goyoaga, Aran, author.
Call Number 641.5639311 GOY
Publication Date 2021
Format: Electronic Resources
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The science of bakery products / edited by W.P. Edwards.

2024-05-18T04:58:42Z

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
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Biscuit, cookie and cracker production : process, production and packaging equipment / Iain Davidson.

2024-05-18T04:58:42Z

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
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Bakery products [electronic resource] : science and technology / Y.H. Hui, editor.

2024-05-18T04:58:42Z

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
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Baking Technology and Nutritional Research : Towards a Healthier World.

2024-05-18T04:58:42Z

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
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The technology of wafers and waffles. I, Operational aspects / Karl F. Tiefenbacher.

2024-05-18T04:58:42Z

by Tiefenbacher, Karl F., author.
Call Number 664.7525 23
Publication Date 2017
Summary The Technology of Wafers and Waffles: Operational AspectsïÅ½is 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
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A career as a baker : growing demand for gourmet breads and premium pastries.

2024-05-18T04:58:42Z

by Institute for Career Research.
Call Number 664.7520973 22
Publication Date 2006
Format: Electronic Resources
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Cereal-Based Foodstuffs.

2024-05-18T04:58:42Z

by Boukid, Fatma.
Call Number 664.7 BOU
Publication Date 2021
Format: Electronic Resources
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Norman Greig : Greig Farm / [produced by Prendismo].

2024-05-18T04:58:42Z

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
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It's a Blast! Chilling and Freezing in Food Production [electronic resource]

2024-05-18T04:58:42Z

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
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Faked in China : nation branding, counterfeit culture, and globalization / Fan Yang.

2024-05-18T04:58:42Z

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
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Spitting mad / a film by Bobby Baker and Margaret Williams ; producers, Sophie Gardiner, Debra Hauer ; written and performed by Bobby Baker ; director, Margaret Williams ; Euphoria Films.

2024-05-18T04:58:42Z

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
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Paul Baker and the integration of abilities / Robert Flynn and Eugene McKinney, editors.

2024-05-18T04:58:42Z

by Flynn, Robert, 1932-
Call Number 812.54 21
Publication Date 2003
Format: Electronic Resources
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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery / . David Foskett and [3 others].

2024-05-18T04:58:42Z

by Foskett, David, 1951-, author.
Call Number 641.57 FOS
Publication Date 2017
Summary Completely matched to the new Level 2 VRQ Diploma, and endorsed by City and Guilds, Practical Cookery Level 2 is now process led and appeals to learners who are reluctant to engage with other textbooks. - Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes- Raises confidence with engaging activities and rigorous assessment, including practice synoptic tests- Easy to navigate and enjoyable to use, with an accessible design and highly illustrated approach ensuring learners aren't undermined by literacy issues- Helps learners master skills and techniques with 40 step-by-step photo sequences and 500 professionally shot photos including 'finished dish' shots of every recipe.
Format: Electronic Resources
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Food enrichment with omega-3 fatty acids / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sørensen.

2024-05-18T04:58:42Z

by Jacobsen, Charlotte, editor.
Call Number 612.397 23
Publication Date 2013
Summary Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids. Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavourReviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acidsFocuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field.
Format: Electronic Resources
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Flutter projects : a practical, project-based guide to building real-world cross-platform mobile applications and games / Simone Alessandria.

2024-05-18T04:58:42Z

by Alessandria, Simone, author.
Call Number 005.133 23
Publication Date 2020
Summary Flutter is a modern reactive mobile framework that helps you build expressive native apps with a rich experience. This project based guide helps you learn Flutter and Dart by building robust apps using different Flutter libraries like SQLite, Firebase and Flare and finally takes you to deploy your apps for Android, iOS, and the web.
Format: Electronic Resources
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Formulation engineering of foods / edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.

2024-05-18T04:58:42Z

by Norton, Jennifer E., editor of compilation.
Call Number 664.07 23
Publication Date 2013
Summary Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. <b.
Format: Electronic Resources
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Flour and breads and their fortification in health and disease prevention [electronic resource] / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.

2024-05-18T04:58:42Z

by Preedy, Victor R.
Call Number 664.7207 FLO
Publication Date 2011
Summary Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Secondly, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Thirdly, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those four and break related agents that affect metabolism and other health-related conditions. Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique. Includes methods for analysis of flours and bread-related compounds in other foods.
Format: Electronic Resources
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Flour and Breads and Their Fortification in Health and Disease Prevention.

2024-05-18T04:58:42Z

by Watson, Ronald Ross.
Call Number 664.06
Publication Date 2019
Format: Electronic Resources
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Technology of Breadmaking / Stanley Cauvain.

2024-05-18T04:58:42Z

by Cauvain, Stanley, author.
Call Number 664.7523 CAU
Publication Date 2015
Format: Electronic Resources
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Strategies to Improve the Quality of Foods.

2024-05-18T04:58:42Z

by Lorenzo, Jose Manuel.
Call Number 664.06
Publication Date 2023
Format: Electronic Resources
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Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector.

2024-05-18T04:58:42Z

by Swainson, M.
Call Number 664.00685
Publication Date 2018
Summary This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" - a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook - Chill" Ready Meals, Soups and Sauces. -- Provided by publisher.
Format: Electronic Resources
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