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1. |
Record Nr. |
UNINA9910716173203321 |
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Titolo |
Tuition of Crow Indian children, Montana public schools. March 1(calendar day, March 2), 1926. -- Ordered to be printed |
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Pubbl/distr/stampa |
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[Washington, D.C.] : , : [U.S. Government Printing Office], , 1926 |
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Descrizione fisica |
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1 online resource (2 pages) |
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Collana |
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Senate report / 69th Congress, 1st session. Senate ; ; no. 229 |
[United States congressional serial set ] ; ; [serial no. 8524] |
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Altri autori (Persone) |
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WheelerBurton K <1882-1975> (Burton Kendall), (Democrat (MT)) |
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Soggetti |
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Federal aid to education |
Federal aid to Indians |
Indians of North America - Education |
Public schools |
Tuition |
Indians |
Legislative materials. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Batch processed record: Metadata reviewed, not verified. Some fields updated by batch processes. |
FDLP item number not assigned. |
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2. |
Record Nr. |
UNINA9910876779103321 |
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Titolo |
Practical food rheology : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox |
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Pubbl/distr/stampa |
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Ames, Iowa, : Blackwell, 2011 |
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ISBN |
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1-4443-9106-2 |
1-282-94448-7 |
9786612944482 |
1-4443-9105-4 |
1-4443-9104-6 |
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Descrizione fisica |
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1 online resource (284 p.) |
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Collana |
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Food science and technology Practical food rheology |
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Altri autori (Persone) |
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NortonIan T |
SpyropoulosFotios |
CoxPhilip |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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1. Introduction-- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums-- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum-- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls ... [et al.] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.]. |
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Sommario/riassunto |
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Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the |
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consumer experience, e.g. in relation to texture and mouthfeel. This book doesn't overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food develo |
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