Condi Es Adequadas Para A Produ O De P Es Massas E Biscoitos
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Condi Es Adequadas Para A Produ O De P Es Massas E Biscoitos
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Author :
language : pt-BR
Publisher:
Release Date : 1996
Condi Es Adequadas Para A Produ O De P Es Massas E Biscoitos written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with categories.
Industrializa O De P Es Massas E Biscoitos
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Author : SENAI-SP Editora
language : pt-BR
Publisher: SESI SENAI Editora
Release Date : 2018-01-09
Industrializa O De P Es Massas E Biscoitos written by SENAI-SP Editora and has been published by SESI SENAI Editora this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-09 with Business & Economics categories.
Esta obra foi criada para apoiar os estudantes e demais interessados na área, sobre os princípios básicos para industrialização de pães, massas e biscoitos. São apresentados a composição e as características do trigo e o processo de sua moagem, os parâmetros de análise da farinha de trigo, além das principais etapas de produção e controle da qualidade de pães, massas alimentícias, massas de bolos e biscoitos.
Tecnologia Do Processamento De Alimentos 4 Ed
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Author : P. J. Fellows
language : pt-BR
Publisher: Artmed Editora
Release Date : 2018-12-19
Tecnologia Do Processamento De Alimentos 4 Ed written by P. J. Fellows and has been published by Artmed Editora this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-19 with Technology & Engineering categories.
Reescrita e ampliada, esta 4ª edição de Tecnologia do processamento de alimentos: princípios e prática combina teoria e cálculos de processamento de alimentos com o resultado de estudos científicos e práticas comerciais. Abrangente, a obra apresenta um panorama da maioria das operações unitárias, oferecendo detalhes dos métodos e equipamentos de processo, condições de operação e os efeitos do processamento tanto nos microrganismos que contaminam ou deterioram os alimentos como nas propriedades físico-químicas, nutricionais e sensoriais dos alimentos. Os conteúdos estão divididos em cinco partes: a Parte I descreve conceitos básicos importantes, incluindo composição dos alimentos, propriedades físicas e bioquímicas, qualidade e segurança dos alimentos, monitoramento e controle do processo e princípios de engenharia. As Partes II a IV agrupam as operações unitárias de acordo com o tipo de transferência de calor que ocorre, e a Parte V descreve operações pós-processamento, ou seja, embalagem, armazenagem e logística de distribuição.
Triticale Improvement And Production
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Author : Mohamed Mergoum
language : en
Publisher: Food & Agriculture Org.
Release Date : 2004
Triticale Improvement And Production written by Mohamed Mergoum and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Business & Economics categories.
Triticale, the first successful human-made cereal grain, was produced in 1875 by crossing wheat with rye. This publication contains updated information on various aspects of triticale production, uses and marketing strategies worldwide; and it includes 13 country reports on the crop's production and research status.
Brock Biology Of Microorganisms
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Author : Michael T. Madigan
language : en
Publisher:
Release Date : 2018
Brock Biology Of Microorganisms written by Michael T. Madigan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Science categories.
For courses in General Microbiology. A streamlined approach to master microbiology Brock Biology of Microorganisms is the leading majors microbiology text on the market. It sets the standard for impeccable scholarship, accuracy, and strong coverage of ecology, evolution, and metabolism. The 15th edition seamlessly integrates the most current science, paying particular attention to molecular biology and the genomic revolution. It introduces a flexible, more streamlined organization with a consistent level of detail and comprehensive art program. Brock Biology of Microorganisms helps students quickly master concepts, both in and outside the classroom, through personalized learning, engaging activities to improve problem solving skills, and superior art and animations with Mastering(tm) Microbiology. Also available with Mastering Microbiology. Mastering(tm) Microbiology is an online homework, tutorial, and assessment product designed to improve results by helping students quickly master concepts. Students benefit from self-paced tutorials that feature personalized wrong-answer feedback and hints that emulate the office-hour experience and help keep students on track. With a wide range of interactive, engaging, and assignable activities, students are encouraged to actively learn and retain tough course concepts. Students, if interested in purchasing this title with Mastering Microbiology, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. Note: You are purchasing a standalone product; Mastering(tm) Microbiology does not come packaged with this content. Students, if interested in purchasing this title with Mastering Microbiology, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and Mastering Microbiology, search for: 0134268660 / 9780134268668 Brock Biology of Microorganisms Plus Mastering Microbiology with eText -- Access Card Package, 15/e Package consists of: 0134261925 / 9780134261928 Brock Biology of Microorganisms 0134603974 / 9780134603971 Mastering Microbiology with Pearson eText -- Standalone Access Card -- for Brock Biology of Microorganisms, 15/e MasteringMicrobiology should only be purchased when required by an instructor.
Introduction To Statistical Quality Control
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Author : Douglas C. Montgomery
language : en
Publisher: John Wiley & Sons
Release Date : 2019-12-30
Introduction To Statistical Quality Control written by Douglas C. Montgomery and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-30 with Einführung categories.
"Once solely the domain of engineers, quality control has become a vital business operation used to increase productivity and secure competitive advantage. Introduction to Statistical Quality Control offers a detailed presentation of the modern statistical methods for quality control and improvement. Thorough coverage of statistical process control (SPC) demonstrates the efficacy of statistically-oriented experiments in the context of process characterization, optimization, and acceptance sampling, while examination of the implementation process provides context to real-world applications. Emphasis on Six Sigma DMAIC (Define, Measure, Analyze, Improve and Control) provides a strategic problem-solving framework that can be applied across a variety of disciplines.Adopting a balanced approach to traditional and modern methods, this text includes coverage of SQC techniques in both industrial and non-manufacturing settings, providing fundamental knowledge to students of engineering, statistics, business, and management sciences.A strong pedagogical toolset, including multiple practice problems, real-world data sets and examples, provides students with a solid base of conceptual and practical knowledge."--
Wheat
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Author : Hugh Cornell
language : en
Publisher: CRC Press
Release Date : 2020-02-03
Wheat written by Hugh Cornell and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-03 with Science categories.
"This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.
The Chemistry Of Cereal Proteins
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Author : Radomir Lasztity
language : en
Publisher: Routledge
Release Date : 2017-07-12
The Chemistry Of Cereal Proteins written by Radomir Lasztity and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-12 with Technology & Engineering categories.
In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
Future Of Flour
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Author : Lutz Popper
language : en
Publisher:
Release Date : 2006
Future Of Flour written by Lutz Popper and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Flour categories.
Manual Of Industrial Microbiology And Biotechnology
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Author : Arnold L. Demain
language : en
Publisher:
Release Date : 1999
Manual Of Industrial Microbiology And Biotechnology written by Arnold L. Demain and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Medical categories.
The editors have enlisted a broad range of experts, including microbial ecologists, physiologists, geneticists, biochemists, molecular biologists, and biochemical engineers, who offer practical experience not found in texts and journals. This comprehensive perspective makes MIMB a valuable "how to" resource, the structure of which resembles the sequence of operation involved in the development of a commercial biological process and product.