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AlveoConsistograph Handbook
The AlveoConsistograph helps you to classify, control, and select wheat and flour and to optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients, and other additives, resulting in better control of dough on the production line and more consistent end-product quality. The AlveoConsistograph Handbook, Second Edition provides an understanding of the technical data generated by the instrument and gives timely application examples. It explains the workings of the Chopin Consistograph and provides deep insight into its coupling with the Chopin Alveograph. As the first revision of this resource in 20 years, this new edition explains major modif...
The ICC Handbook of Cereals, Flour, Dough & Product Testing
Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.
Mixolab
Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Feat...
Parallel Computer Organization and Design
Teaching fundamental design concepts and the challenges of emerging technology, this textbook prepares students for a career designing the computer systems of the future. In-depth coverage of complexity, power, reliability and performance, coupled with treatment of parallelism at all levels, including ILP and TLP, provides the state-of-the-art training that students need. The whole gamut of parallel architecture design options is explained, from core microarchitecture to chip multiprocessors to large-scale multiprocessor systems. All the chapters are self-contained, yet concise enough that the material can be taught in a single semester, making it perfect for use in senior undergraduate and graduate computer architecture courses. The book is also teeming with practical examples to aid the learning process, showing concrete applications of definitions. With simple models and codes used throughout, all material is made open to a broad range of computer engineering/science students with only a basic knowledge of hardware and software.
《財訊》506期-鴻海拚200元 郭董憑什麼
鴻海股價拚200元，郭台銘憑什麼？最新《財訊》直擊鴻海股東會、日本夏普股東會，深入剖析郭台銘大戰略：籌組蘋果、華為、夏普，夾擊三星；複製中國成功模式，前進印度與印尼；瞄準智慧物聯網，搶占全球老化市場...等。郭董「二次創業」啟動，挑戰鴻海市值三兆元！ 歐盟崩解大危機！全球資金逃竄，就怕脫歐骨牌效益...最新《財訊》倫敦直擊，深入探討歐盟崩解的後續效應。全球政經大改變，川普將是下一個炸彈；金融市場調整，英鎊成危機指標。黑天鵝亂飛，投資人務必盯緊，台股一但出現恐慌殺盤，將是進場好時機！
Le Dauphiné
None
Green Technologies in Food Production and Processing
This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.
