Uf1743 Dise O De Ofertas De Pasteler A
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Uf1743 Dise O De Ofertas De Pasteler A
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Author : Franisco Compañ Bombardó
language : es
Publisher: Editorial Elearning, S.L.
Release Date : 2015-08-25
Uf1743 Dise O De Ofertas De Pasteler A written by Franisco Compañ Bombardó and has been published by Editorial Elearning, S.L. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-25 with categories.
La finalidad de esta Unidad Formativa es enseñar a realizar análisis organolépticos de materias primas para su selección y uso en pastelería, identificando sus características, sabores básicos y alteraciones más comunes, y proponer nuevos productos de pastelería e innovar sobre los ya existentes tanto en su definición como en su proceso de elaboración. También se enseñará al alumno a definir todo tipo de ofertas de pastelería en términos de productos y de servicios, de modo que resulten atractivas, equilibradas y adecuadas para un público definido. Para ello, se estudiarán los procesos y técnicas aplicadas a las materias primas en la elaboración de productos de pastelería y el uso de aditivos y auxiliares tecnológicos. También se analizará la composición de la oferta y la nutrición y la dietética aplicada a la pastelería.
The Jefferson Files
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Author : Martin Herman
language : en
Publisher: 194 Rodney Press
Release Date : 2017-06-20
The Jefferson Files written by Martin Herman and has been published by 194 Rodney Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-20 with Fiction categories.
It is 1806; a powerful and criminal secret society has almost complete control over many of the elected officials, international finance, and commerce in the young nation. Its leaders arrange for a dissident to be brutally murdered and left floating in the Potomac River so that the body surfaces within clear site of Thomas Jefferson’s White House. This criminal act is intended to send a message to the President and all those around him: ‘the society’s power should know no limit – elected officials – including the president – must acknowledge and support us, allow us to do whatever we want, when and wherever we choose, or suffer the consequences’. Almost two hundred years later, after discovering a hidden diary written by someone who lived in the White House during that time, a small group of college students and a world class computer hacker learn all there is to know about this particular crime… the identity of the victim and what, if anything, Jefferson did about it? They also learn all about the secret society. By digging into this two hundred year old crime the students attract the attention of the modern day version of the secret society. The current leader threatens the student’s very existence - but rather than retreat, the students decide to fight back.
Introduction To Food Toxicology
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Author : Takayuki Shibamoto
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Introduction To Food Toxicology written by Takayuki Shibamoto and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. Principles of toxicology Toxicities of chemicals found in foods Occurrence of natural toxins in plant and animal foodstuffs Food contamination caused by industry Toxic chemicals related to food processing Food additives Microbial toxins in foods
Basics
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Author : Instituto Brasil a Gosto
language : en
Publisher: Editora Melhoramentos
Release Date : 2018-01-17
Basics written by Instituto Brasil a Gosto and has been published by Editora Melhoramentos this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-17 with Cooking categories.
Good stories are those that carry flavors of pots, places, ingredients and moments. These are stories as they pervade the five chapters and the 512 recipes of Basics, fifth book by chef Ana Luiza Trajano and first of the Instituto Brasil a Gosto. A volume that invites the maintenance of the authentic Brazilian cuisine inside the houses. A volume that makes an intimation to the affective memory so that the flames of the stoves are lit in the rescue of already forgotten dishes.
Practical Cookery
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Author : Victor Ceserani
language : en
Publisher: John Wiley & Sons Incorporated
Release Date : 1993-09-01
Practical Cookery written by Victor Ceserani and has been published by John Wiley & Sons Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-09-01 with Cooking categories.
This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.
Tecnolog A Postcosecha De Cultivos Hortofrut Colas
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Author : Adel A Kader
language : es
Publisher: UCANR Publications
Release Date : 2011-02-11
Tecnolog A Postcosecha De Cultivos Hortofrut Colas written by Adel A Kader and has been published by UCANR Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-11 with Technology & Engineering categories.
Redactada por Adel Kader y escrita por 22 autores, incluyendo investigadores, especialistas y profesores de la Universidad de California, junto con los expertos principales de la industria, la tercera edición alcanza 535 páginas. Esta es una fuente invaluable para profesionales de investigación, personal de control de calidad y estudiantes de la biología postcosecha — cualquier persona relacionada con la tecnología del manejo y almacenamiento de frutas y verduras frescas y plantas ornamentales.
La información en el manual es aplicable en todo el mundo.
Tecnolología postcosecha de cultivos hortofrutícolas es ilustrado con 154 fotos en color, 184 fotos de blanco y negro y 111 gráficas e ilustraciones.
Bread Revolution
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Author : Peter Reinhart
language : en
Publisher: National Geographic Books
Release Date : 2014-10-21
Bread Revolution written by Peter Reinhart and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-21 with Cooking categories.
Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.
The Greenstones
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Author : William D. Burt
language : en
Publisher: KOT Books
Release Date : 2003-07-30
The Greenstones written by William D. Burt and has been published by KOT Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-07-30 with Juvenile Fiction categories.
Merryn, the ailing daughter of Beechtown's brewmaster, is betrayed by her own kin after her father mysteriously disappears. Sold into slavery, she is captured by a band of notoroius outlaws who haunt the Forest of Fellglade. Beyond death's door, she finds wholeness in a nameless friend. When Merryn risks all to save a condemned shut-in, she discovers the life she was born to lead.
Sweeteners And Sugar Alternatives In Food Technology
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Author : Helen Mitchell
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Sweeteners And Sugar Alternatives In Food Technology written by Helen Mitchell 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 2008-04-15 with Technology & Engineering categories.
Sugar replacement in food and beverage manufacture no longer hasjust an economic benefit. The use of ingredients to improve thenutritional status of a food product is now one of the majordriving forces in new product development. It is thereforeimportant, as options for sugar replacement continue to increase,that expert knowledge and information in this area is readilyavailable. Sweeteners and Sugar Alternatives in Food Technologyprovides the information required for sweetening and functionalsolutions, enabling manufacturers to produce processed foods thatnot only taste and perform as well as sugar-based products, butalso offer consumer benefits such as calorie reduction, dentalhealth benefits, digestive health benefits and improvements in longterm disease risk through strategies such as dietary glycaemiccontrol. Part I of this comprehensive book addresses these healthand nutritional considerations. Part II covers non-nutritive,high-intensity sweeteners, providing insights into blendingopportunities for qualitative and quantitative sweetnessimprovement as well as exhaustive application opportunities. PartIII deals with reduced calorie bulk sweeteners, which offer bulkwith fewer calories than sugar, and includes both the commerciallysuccessful polyols as well as tagatose, an emerging functional bulksweetener. Part IV looks at the less well-established sweetenersthat do not conform in all respects to what may be considered to bestandard sweetening properties. Finally, Part V examines bulkingagents and multifunctional ingredients. Summary tables at the endof each section provide valuable, concentrated data on each of thesweeteners covered. The book is directed at food scientists andtechnologists as well as ingredients suppliers.
Fresh Cut Fruits And Vegetables
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Author : Olusola Lamikanra
language : en
Publisher: CRC Press
Release Date : 2002-02-14
Fresh Cut Fruits And Vegetables written by Olusola Lamikanra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-02-14 with Technology & Engineering categories.
A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage. It highlights the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field.