Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
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.
Lost In Translation
In 1959 13-year-old Eva Hoffman left her home in Cracow, Poland for a new life in America. This memoir evokes with deep feeling the sense of uprootendess and exile created by this disruption, something which has been the experience of tens of thousands of people this century. Her autobiography is profoundly personal but also tells one of the most universal and important narratives of twentieth century history: the story of Jewish post-war experience and the tragedies and discoveries born of cultural displacement.
Improving and Tailoring Enzymes for Food Quality and Functionality
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities. - Provides readers with the latest information on enzymes and their unique applications in the food industry - Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications - Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities
Technology of Breadmaking
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes br...
Galen on Food and Diet
Galen, the personal physician of the emperor Marcus Aurelius, wrote what was long regarded as the definitive guide to a healthy diet, and profoundly influenced medical thought for centuries. Based on his theory of the four humours, these works describe the effects on health of a vast range of foods including lettuce, lard, peaches and hyacinths. This book makes all his texts on food available in English for the first time, and provides many captivating insights into the ancient understanding of food and health.
Bread Making
Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.
Beyond Belief
Over the past 50 years, East European artists have seen the virtual breakdown of their societies and their cultures. Instead of seeking to replace their devalued ideologies with new belief systems, many have profoundly challenged the very concept of belief systems. In this provocative exhibition catalogue, artists and essayists from Poland, Hungary, the Czech Republic, Romania, Bulgari and Slovakia confront Eastern Europe's cultural watershed head on. In addition to the excellent illustrations, the book includes a foldout timeline of noteworthy events since 1945, plus regional maps and a statistical profile of each country.
Dionysus
"This study of Dionysus . . . is also a new theogony of Early Greece." —Publishers Weekly "An original analysis . . . of the spiritual significance of the Greek myth and cult of Dionysus." —Theology Digest
