04846nam 22004935 450 991048099080332120200704095538.01-4615-2375-310.1007/978-1-4615-2375-8(CKB)3400000000094852(SSID)ssj0000806527(PQKBManifestationID)11440876(PQKBTitleCode)TC0000806527(PQKBWorkID)10749594(PQKB)11367219(DE-He213)978-1-4615-2375-8(MiAaPQ)EBC3081641(PPN)237924536(EXLCZ)99340000000009485220121227d1990 u| 0engurnn|008mamaatxtccrHandbook of Breadmaking Technology[electronic resource] /by C. A. Stear1st ed. 1990.New York, NY :Springer US :Imprint: Springer,1990.1 online resource (XII, 848 p. 13 illus.) Bibliographic Level Mode of Issuance: Monograph1-85166-394-0 Includes bibliographical references and index.1. Fundamental Dynamics of the Mixing Process, and Their Implications for Dough Rheological Behaviour, Process Control and Optimization -- 1.1 Theoretical Model to Explain the Doughmaking Process -- 1.2 Application of Fundamental Dough-Mixing Parameters -- 1.3 Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parameters -- 1.4 Water-Binding Capacity of Dough Components and Dough Consistency Control -- 1.5 Effects of Dough Additives -- 1.6 Chemical bonding during doughmaking -- 1.7 Typical Formulation and Process Schedules (including Case Studies) for Wheat and Rye Breads employed in Western and Eastern Europe and North America -- 1.8 Measurement and Control Techniques for Raw Materials and Process Variables -- 1.9 Weigher-Mixer Functions and Diverse Types of Mixers and Mixing-Regimes -- 2. Fermentation of Wheat- and Rye-Flour Doughs -- 2.1 Introduction -- 2.2 Industrial Propagation and Production of Yeast for the Baking Industry -- 2.3 Chemical Changes in Yeasted Doughs during Fermentation -- 2.4 Wheat- and Rye-Sours and Sour-Dough Processing -- 2.5 Formulation and Processing Techniques for Specialty-Breads -- 3. The Baking Process -- 3.1 Aims and Requirements of the Baking Process -- 3.2 Elements of the Baking Process and their Control -- 3.3 Energy Sources, Types of Oven and Oven Design -- 3.4 Control Technology and Energy Recovery -- 3.5 Bread Cooling and Setting -- 3.6 Dough and Bread Preservation -- 3.7 A Preview of the 1990s and Changes in Product Demand and Supply -- 4. Notes And References -- 4.1 Notes and References for Part 1 -- 4.2 Notes and References for Part 2 -- 4.3 Notes and References for Part 3.The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough­ processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.Food—BiotechnologyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Food—Biotechnology.Food Science.664/.7523Stear C. Aauthttp://id.loc.gov/vocabulary/relators/aut77363BOOK9910480990803321Handbook of breadmaking technology408859UNINA03782pam 22008414a 450 991014606480332120221206220951.01-280-55656-097866105565640-471-46794-40-471-46793-6(CKB)1000000000019048(MH)009235273-1(SSID)ssj0000303701(PQKBManifestationID)11213306(PQKBTitleCode)TC0000303701(PQKBWorkID)10296101(PQKB)11441023(MiAaPQ)EBC4956630(Au-PeEL)EBL4956630(CaONFJC)MIL55656(OCoLC)1024267678(EXLCZ)99100000000001904820030227d2003 uy 0engurcnu||||||||txtccrMRI basic principles and applications /Mark A. Brown, Richard C. Semelka[electronic resource]3rd ed.Hoboken, N.J. Wiley-Lissc20031 online resource (xiv, 265 p. )ill. ;Bibliographic Level Mode of Issuance: Monograph0-471-43310-1 Includes bibliographical references (p. 247-249) and index.1Production of Net Magnetization1 --2Concepts of Magnetic Resonance11 --3Relaxation21 --4Principles of Magnetic Resonance Imaging--Part 133 --5Principles of Magnetic Resonance Imaging--Part 249 --6Pulse Sequences67 --7Measurement Parameters and Image Contrast93 --8Additional Sequence Modifications103 --9Artifacts113 --10Motion Artifact Reduction Techniques141 --11Magnetic Resonance Angiography151 --12Advanced Imaging Applications165 --13Magnetic Resonance Spectroscopy181 --14Instrumentation197 --15Contrast Agents213 --16Clinical Applications223.This new edition of the most accessible introduction to MRI principles and applications provides understandable yet comprehensive coverage including the latest developments in this fast paced field. It offers the only such concise overview of magnetic resonance physics, imaging techniques, hardware, and applications available.Magnetic resonance imagingMagnetic Resonance ImagingmethodsMagnetic Resonance ImagingTomographyDiagnostic ImagingDiagnostic Techniques and ProceduresDiagnosisRadiology, MRI, Ultrasonography & Medical PhysicsHILCCMedicineHILCCHealth & Biological SciencesHILCCComputer network resources.localElectronic booksElectronic books.lcshMagnetic resonance imaging.Magnetic Resonance Imagingmethods.Magnetic Resonance ImagingTomographyDiagnostic ImagingDiagnostic Techniques and ProceduresDiagnosisRadiology, MRI, Ultrasonography & Medical PhysicsMedicineHealth & Biological Sciences616.07/548Brown Mark A.1955-983904Semelka Richard C935509John Wiley & Sons.DLCDLCDLCBOOK9910146064803321MRI2246352UNINAThis Record contains information from the Harvard Library Bibliographic Dataset, which is provided by the Harvard Library under its Bibliographic Dataset Use Terms and includes data made available by, among others the Library of Congress