Search Results for baking - Narrowed by: Food industry and trade.

Engineering Aspects of Cereal and Cereal-Based Products [electronic resource].

2024-05-18T11:37:30Z

by Ferreira Guine, Raquel de Pinho.
Call Number 664.7
Publication Date 2013
Summary Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological ab
Format: Electronic Resources
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Advanced Computational Techniques for Heat and Mass Transfer in Food Processing.

2024-05-18T11:37:30Z

by Gangawane, Krunal.
Call Number 664
Publication Date 2022
Summary This book provides, in a single source, information on the use of methods based on numerical and computational analysis as applied in food science and technology. It explores the use of various numerical/computational techniques for the simulation of fluid flow, and heat and mass transfer within the food products.
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Fundamentals of food processing and technology [electronic resource] / by Wilbur A. Gould.

2024-05-18T11:37:30Z

by Gould, Wilbur A., 1920-2005
Call Number 664.02 GOU
Publication Date 2013
Summary This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena. The challenge for today's food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.
Format: Electronic Resources
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Biscuit, cracker, and cookie recipes for the food industry [electronic resource] / Duncan Manley.

2024-05-18T11:37:30Z

by Manley, D. J. R. (Duncan J. R.), 1938-, author.
Call Number 664.752 MAN
Publication Date 2001
Summary Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book. Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines. The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies. Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. Take advantage of over thirty years of industry experienceCompare your recipes with over 150 included in this book - improve, refine and experimentEnhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate.
Format: Electronic Resources
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Food Science Research Summaries. Volume 3 [electronic resource].

2024-05-18T11:37:30Z

by Cacioppo, Lucille Monaco.
Call Number 664
Publication Date 2014
Summary This book compiles research summaries from a number of different focuses in the important field of food science.
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Food science /Norman N. Potter, Joseph H. Hotchkiss.

2024-05-18T11:37:30Z

by Potter, Norman N.
Call Number 664 POT
Publication Date 2013 1998
Format: Regular print

Fats in Food Technology [electronic resource].

2024-05-18T11:37:30Z

by Rajah, Kanes K.
Call Number 664.07
Publication Date 2014
Summary This is a book about the roles and behaviors of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods or fats that have been added to improve physical and chemical properties. Now in a revised and updated second edition, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. This volume will be useful to anyone in industry and research establishments who has an interest in the technology of fat-
Format: Electronic Resources
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Computational Fluid Dynamics Applications in Food Processing.

2024-05-18T11:37:30Z

by Anandharamakrishnan, C.
Call Number 664.0015
Publication Date 2014
Summary Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model the dynamics of gastrointestinal contents during digestion based on the motor response of the GI tract and the physicochemical properties of luminal contents; retort processing of canned solid and liquid foods for understanding and optimization of the heat transfer processes.   This Brief will recapitulate the various applications of CFD modeling, discuss the recent developments in this field, and identify the strengths and weaknesses of CFD when applied in the food industry. .
Format: Electronic Resources
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Oils and fats in the food industry [electronic resource] / Frank Gunstone.

2024-05-18T11:37:30Z

by Gunstone, Frank.
Call Number 664.3 GUN
Publication Date 2009
Summary Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced diet. Health concerns regarding high-fat diets continue to have a high profile, and still represent a pressing issue for food manufacturers. This volume provides a concise and easy-to-use reference on th
Format: Electronic Resources
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Food Printing : 3D Printing in Food Industry.

2024-05-18T11:37:30Z

by Sandhu, Kamalpreet.
Call Number 664.0028
Publication Date 2022
Format: Electronic Resources
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Handbook of Food Factory Design.

2024-05-18T11:37:30Z

by Baker, Christopher G. J.
Call Number 664.02
Publication Date 2014
Summary The design of a food factory is undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. This book offers a vital, how-to guide.
Format: Electronic Resources
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