Grundz Ge Der Lebensmitteltechnik
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Grundz Ge Der Lebensmitteltechnik
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Author : Horst-Dieter Tscheuschner
language : de
Publisher:
Release Date : 2016
Grundz Ge Der Lebensmitteltechnik written by Horst-Dieter Tscheuschner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with categories.
Grundz Ge Der Lebensmitteltechnik
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Author : Horst-Dieter Tscheuschner
language : de
Publisher: Behr's Verlag DE
Release Date : 2004-01-01
Grundz Ge Der Lebensmitteltechnik written by Horst-Dieter Tscheuschner and has been published by Behr's Verlag DE this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-01-01 with Lebensmitteltechnologie categories.
Gründlich überarbeitet und um neu entwickelte Fertigungsprozesse erweitert wurde die 3. Auflage dieses Fachbuch-„Klassikers“. Die Stärke von "Grundzüge der Lebensmitteltechnik" liegt in der einfachen Vermittlung der bei der Produktion von Lebensmitteln auftretenden komplexen Zusammenhänge und Wechselwirkungen innerhalb des Produktes.
Verfahrenstechnische Grundlagen Der Lebensmitteltechnik
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Author : W.M. Lysjanski
language : de
Publisher: Springer-Verlag
Release Date : 2013-07-02
Verfahrenstechnische Grundlagen Der Lebensmitteltechnik written by W.M. Lysjanski and has been published by Springer-Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-02 with Technology & Engineering categories.
Verfahrenstechnische Grundlagen Der Lebensmitteltechnik
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Author : V. M. Lysjanski
language : de
Publisher:
Release Date : 1983
Verfahrenstechnische Grundlagen Der Lebensmitteltechnik written by V. M. Lysjanski and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with categories.
Verfahrentechnische Grundlagen Der Lebensmitteltechnik
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Author :
language : de
Publisher:
Release Date : 1983
Verfahrentechnische Grundlagen Der Lebensmitteltechnik written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with categories.
Verfahrenstechnische Grundlagen Der Lebensmitteltechnik
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Author :
language : de
Publisher:
Release Date : 1983
Verfahrenstechnische Grundlagen Der Lebensmitteltechnik written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with categories.
Grundlagen Und Fortschritte Der Lebensmitteluntersuchung Und Lebensmitteltechnologie
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Author :
language : de
Publisher:
Release Date : 1967
Grundlagen Und Fortschritte Der Lebensmitteluntersuchung Und Lebensmitteltechnologie written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1967 with Food categories.
Beckett S Industrial Chocolate Manufacture And Use
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Author : Steve T. Beckett
language : en
Publisher: John Wiley & Sons
Release Date : 2017-02-15
Beckett S Industrial Chocolate Manufacture And Use written by Steve T. Beckett 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 2017-02-15 with Technology & Engineering categories.
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.
Confectionery And Chocolate Engineering
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Author : Ferenc A. Mohos
language : en
Publisher: John Wiley & Sons
Release Date : 2023-10-23
Confectionery And Chocolate Engineering written by Ferenc A. Mohos 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 2023-10-23 with Technology & Engineering categories.
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
Food Physics
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Author : Ludger O. Figura
language : en
Publisher: Springer Nature
Release Date : 2023-06-06
Food Physics written by Ludger O. Figura and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-06 with Technology & Engineering categories.
This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.