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1. |
Record Nr. |
UNISA996391765903316 |
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Autore |
Fox George <1624-1691.> |
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Titolo |
A primer for the schollers and doctors of Europe [[electronic resource] ] : but especially to them in and about the (called) two famous universities in England, Oxford and Cambridge ... : being a brief rehearsal of some of the words and terms which have for several ages been used and now are used in their chief schools of learning and universities, contained in their seven liberal arts ... / / by George Fox |
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Pubbl/distr/stampa |
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London, : Printed for Thomas Simmons ..., 1659 |
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Descrizione fisica |
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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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Reproduction of original in Yale University Library. |
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Sommario/riassunto |
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2. |
Record Nr. |
UNISALENTO991000076469707536 |
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Autore |
Keating, Peter John |
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Titolo |
Working-class stories of the 1890s / edited with an introduction by P. J. Keating |
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Pubbl/distr/stampa |
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London : Routledge & Kegan Paul, [1971] |
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Descrizione fisica |
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Disciplina |
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Soggetti |
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Classe operaia - Inghilterra - Storia |
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Materiale a stampa |
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Livello bibliografico |
Monografia |
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3. |
Record Nr. |
UNINA9911020165203321 |
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Autore |
Cauvain Stanley P |
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Titolo |
Baked products : science, technology and practice / / S.P. Cauvain & L. Young |
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Pubbl/distr/stampa |
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Oxford, : Blackwell, 2006 |
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ISBN |
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9786610748280 |
9781280748288 |
1280748281 |
9780470761649 |
0470761644 |
9780470995907 |
0470995904 |
9781405171526 |
1405171529 |
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Descrizione fisica |
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1 online resource (242 p.) |
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Altri autori (Persone) |
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Disciplina |
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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 contenuto |
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Baked Products: Science, Technology and Practice; Contents; Preface; 1 Current Approaches to the Classification of Bakery Products; Introduction; Historical background to the manufacture of baked products; Traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits; The concept of recipe balance in the development of baked products; Reconsidering the basis for baked-product classification; 2 Key Characteristics of Existing Bakery-Product Groups and Typical Variations within Such Groups; What makes baked products different from other processed foods? |
An introduction to the methods used to characterise baked productsMethods for evaluating the character of baked products; Subjective scoring sheets; Measurement of size; Measurement of volume and density; Measurement of colour; Texture properties; Measurement of cellular structure; Measurement of moisture content; Water activity and its relevance; Key physical characteristics of bread and fermented goods; Key physical characteristics of sponges and cakes; Key physical characteristics of biscuits, crackers and cookies; Key physical characteristics of pastry |
3 Characterisation of Bakery Products by Formulation and the Key Functional Roles of the Main Ingredients Used In BakingIntroduction; Key functional roles of individual ingredients; How baked-product formulations are expressed; Baker's percent; Total weight percent; Ingredient weight; Other methods; Conversion factors; Typical recipes used in the manufacture of baked products; Relationships between product groups; Flour types; Sample recipes; 4 Ingredients and Their Influences; Wheat flour; Fibre; Soya flour; Cocoa powder; Sugars and sweeteners; Sucrose; Dextrose/glucose syrups |
Invert sugar/honeyGlycerol and sorbitol; Fats; Butter; Margarines; Emulsifiers; Egg products; Baking powders and their components; Dried and candied fruits; Chocolate chips; Salt; Yeast; Ascorbic acid and other improvers; Enzymes; Water; Milk products; 5 The Nature of Baked Product Structure; Introduction; Techniques used to evaluate baked-product structure; The formation of cellular structures; The formation and properties of gluten; The role of fat in the formation of baked-product structures; Mechanisms of structure formation and expansion in baked products; Bread and fermented goods |
Cakes and spongesBiscuits and cookies; Short and sweetened pastry; Savoury pastry; Laminated products and crackers; Flat breads; Doughnuts; Bagels and steam breads; Hot-plate products; 6 Interactions between Formulation and Process Methodologies; Introduction; The main processing methodologies; Mixing; Dividing/scaling/depositing; Forming/moulding/shaping; Expansion and relaxation; Baking; Frying; Boiling and steaming; Using re-work; The contribution of ingredients and formulation to the evolution of current processing methodologies; 7 Heat Transfer and Product Interactions; Introduction |
Heat transfer processes |
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Sommario/riassunto |
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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. |
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4. |
Record Nr. |
UNINA9910962346303321 |
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Autore |
Wilcox B (Brian) |
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Titolo |
Time-constrained evaluation : a practical approach for LEAs and schools / / Brian Wilcox |
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Pubbl/distr/stampa |
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London ; ; New York, : Routledge, 1992 |
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ISBN |
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1-134-91388-5 |
1-134-91389-3 |
1-280-40812-X |
9786610408122 |
0-203-13509-1 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (239 p.) |
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Collana |
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Educational management series |
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Disciplina |
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Soggetti |
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Education - Great Britain - Evaluation |
Educational accountability - Great Britain |
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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 (p. 212-218) and index. |
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Nota di contenuto |
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Book Cover; Title; Contents; List of figures; Foreword; Preface; List of abbreviations; EVALUATION: AN OVERVIEW; INSPECTION; ALTERNATIVES TO INSPECTION; TOWARDS A SYNTHESIS; SYSTEM-WIDE EVALUATION; TIME-CONSTRAINED EVALUATION; DATA COLLECTION AND ANALYSIS: 1; DATA COLLECTION AND ANALYSIS: 2; DEVELOPING TRUSTWORTHY CONCLUSIONS; CONCLUSION AND SUMMARY; References; Index |
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Sommario/riassunto |
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Evaluation, whether in schools and colleges, LEAs or TECs is now universally recognised as an essential part of any effective educational and training system. There are, however, two major problems in its implementation: lack of time and a perceived lack among middle and senior managers of the special skills necessary for an evaluation to have external validity. This book provides a solution to both problems. It offers evaluation processes which accept time limitations and work within them an it strips away the mystique of evaluation to describe methods and procedures which will enable edu |
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5. |
Record Nr. |
UNISOBSOBE00029228 |
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Autore |
Teresa : de Jesus <santa> |
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Titolo |
Libro de la vida / Santa Teresa de Jesús ; edición de Dámaso Chicharro |
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Pubbl/distr/stampa |
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Madrid, : Ediciones Cátedra, S.A., 1982 |
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Titolo uniforme |
Libro de la vida |
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ISBN |
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Edizione |
[3. edición] |
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Descrizione fisica |
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Collana |
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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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