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Bakery Products
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as m...
A Course in Topological Combinatorics
This undergraduate textbook in topological combinatorics covers such topics as fair division, graph coloring problems, evasiveness of graph properties, and embedding problems from discrete geometry. Includes many figures and exercises.
Voedinsingredienten: Een Sta
De moderne westerse levensstijl heeft in onze eetpatronen wijzigingen aangebracht die niet gunstig zijn voor onze gezondheid. Maar daartegenover biedt de toegenomen wetenschappelijke kennis meer inzicht in en mogelijkheden voor het samenstellen van gezondheidsbevorderende - of op zijn minst minder schadelijke - voedingsproducten. Daarover gaat het in dit boek. Rond een zevental thema's wordt de huidige stand van zaken gegeven wat betreft de mogelijke invloed van voedingsingrediënten op de gezondheid, gekoppeld aan de technologische mogelijkheden om hier in gunstige zin op in te grijpen, met de voor- en nadelen ervan en steunend op de functie die de ingrediënten vervullen.
Baked Products
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Mastery of Surgery
This authoritative two-volume reference represents the core procedural knowledge taught in most surgical residency programs. This edition has new procedures in bariatric surgery, hernia surgery, and vascular surgery, and includes a large number of international contributors. Editorial comments at the end of each chapter provide additional insight.
Textbook of Pediatric Gastroenterology, Hepatology and Nutrition
This textbook provides a comprehensive and state-of-the-art overview of the major issues specific to the field of pediatric gastroenterology, hepatology, and nutrition. The first part of the book, Gastroenterology and Nutrition, presents in a systematic way the overall scope of issues encountered by children (newborn to teenagers) suffering from disorders of the gastrointestinal tract, pancreas and/or presenting nutritional issues. These chapters are structured in logical sections to facilitate consultation and include major topics ranging from congenital disorders to gastrointestinal problems of the newborn, infectious diseases of the gastrointestinal tract, and approach to nutritional prob...
Food Processing
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Plant Genetic Resources of Ethiopia
One of the world centers of crop evolution and origin, Ethiopia has long been recognized as an important area of diversity for several major and various minor crops. Based on an international conference held in Addis Ababa, this book describes how plant genetic diversity in Ethiopia is of vital importance in breeding new varieties of crops with desirable characteristics, such as increased resistance to pests and diseases and greater adaptation to heat and drought. The three main sections in the book consider the Ethiopian center of diversity, germ plasm or genetic material collection and conservation in Ethiopia, and the evaluation and utilization of Ethiopian genetic resources. A broad rang...
