04038nam 22005415 450 991048025720332120200701083240.01-4757-6690-410.1007/978-1-4757-6690-5(CKB)2660000000022420(SSID)ssj0000933249(PQKBManifestationID)11565471(PQKBTitleCode)TC0000933249(PQKBWorkID)10889529(PQKB)11057047(DE-He213)978-1-4757-6690-5(MiAaPQ)EBC3086225(PPN)238085163(EXLCZ)99266000000002242020130220d1997 u| 0engurnn|008mamaatxtccrThe Technology of Cake Making[electronic resource] /by A.J. Bent, E.B. Bennion, G.S.T. Bamford6th ed. 1997.New York, NY :Springer US :Imprint: Springer,1997.1 online resource (XII, 421 p. 13 illus.) Bibliographic Level Mode of Issuance: Monograph0-7514-0349-0 1-4419-4742-6 Includes bibliographical references at the end of each chapters and index.1 Wheat and milling -- 2 Flour specification -- 3 Eggs and egg products -- 4 Baking fats -- 5 Cream, butter and milkfat products -- 6 Lactose -- 7 Sugars -- 8 Chemical aeration -- 9 Yeast aeration -- 10 Emulsions and emulsifiers -- 11 Spices and flavourings -- 12 Nuts used in confectionery -- 13 Fruits used in confectionery -- 14 Jams and Jellies -- 15 Gums and jellying agents -- 16 Chocolate -- 17 Icing, fillings and glazes -- 18 Fermented goods -- 19 Chemically aerated goods -- 20 Pastries -- 21 Cake-making processes -- 22 Sponge goods -- 23 Almond goods -- 24 Gateaux and fancies -- 25 Baking of confectionery goods -- 26 Bakery machinery and plant -- 27 Nutritional value of flour confectionery -- 28 Confectionery test baking -- 29 Water activity in flour confectionery product development -- 30 Packaging of confectionery products -- 31 Reduced sugar and lower fat baked foods.The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.Food—BiotechnologyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Food—Biotechnology.Food Science.641.3664Bent A.Jauthttp://id.loc.gov/vocabulary/relators/aut874445Bennion E.Bauthttp://id.loc.gov/vocabulary/relators/autBamford G.S.Tauthttp://id.loc.gov/vocabulary/relators/autBOOK9910480257203321The Technology of Cake Making1952505UNINA01266nam a22002291i 450099100183736970753620021212080633.0030925s1897 it |||||||||||||||||ita b12204547-39ule_instARCHE-025222ExLBiblioteca InterfacoltàitaA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l.Machiavelli, Niccolò330797Crestomazia machiavellica corredata di note filologiche e storiche, di un dizionarietto delle forme speciali e di una serie di pensieri e sentenze ad uso delle classi ginnasiali e delle altre scuole secondarie /per cura di Giuseppe FinziTorino :C. Clausen,1897VII, 298 p. ;21 cmFinzi, Giuseppe<1852-1922>.b1220454702-04-1408-10-03991001837369707536LE002 It. VII B 14 (Fondo Sanesi)12002000163622le002-E0.00-no 00000.i1258124008-10-03Crestomazia machiavellica corredata di note filologiche e storiche, di un dizionarietto delle forme speciali e di una serie di pensieri e sentenze ad uso delle classi ginnasiali e delle altre scuole secondarie137356UNISALENTOle00208-10-03ma -itait 0102208oam 2200637I 450 991079004630332120230808211225.01-317-02898-81-317-02899-61-315-55722-31-283-11543-397866131154301-4094-1708-510.4324/9781315557229 (CKB)2670000000083543(SSID)ssj0000648954(PQKBManifestationID)12309111(PQKBTitleCode)TC0000648954(PQKBWorkID)10619583(PQKB)11416958(MiAaPQ)EBC2004707(Au-PeEL)EBL2004707(CaPaEBR)ebr10468694(CaONFJC)MIL311543(OCoLC)732957615(OCoLC)992319289(EXLCZ)99267000000008354320180706e20161953 uy 0engurcn|||||||||txtccrThe historie of travell into Virginia Britania (1612) /by William Strachey, gent ; edited by Louis B. Wright and Virginia FreundLondon :Routledge,2016.xxxii, 221 p. mapsWorks issued by the Hakluyt Society, 2d ser. ;no. 103"The text is intended to be an exact transcript of the Princeton ms., with original spelling and punctuation retained".First published by Ashgate Publishing.1-4094-1469-8 The first book of the first decade -- The second book of the first decade.Works issued by the Hakluyt Society ;2nd ser., no. 103.Indians of North AmericaVirginiaVirginiaHistoryColonial period, ca. 1600-1775Indians of North America973.21Strachey William1572?-1621.,896687LaMar Virginia A1543726Wright Louis B(Louis Booker),1899-1984.193370MiAaPQMiAaPQMiAaPQBOOK9910790046303321The historie of travell into Virginia Britania (1612)3797312UNINA03529nam 2200841 a 450 99624808530331620230323231133.00-691-02236-42027/heb02800(CKB)2660000000000417(dli)HEB02800(SSID)ssj0000084992(PQKBManifestationID)11112730(PQKBTitleCode)TC0000084992(PQKBWorkID)10008613(PQKB)11063970(MiU)MIU01000000000000005053752(EXLCZ)99266000000000041719890623d1985 uy 0engurmnummmmuuuutxtccrVassouras, a Brazilian coffee county, 1850-1900 the roles of planter and slave in a plantation society /Stanley J. SteinPrinceton, N.J. Princeton University Press19851 online resource (xxii, 314 p., [10] leaves of plates )ill. ;Bibliographic Level Mode of Issuance: Monograph0-691-07694-4 Includes bibliography (p. [301]-310) and index.Part One. From wilderness to plantation -- Introduction -- Part Two. The economy of prosperity -- Plantations in the fifties and sixties -- Plantation labor -- Marketing, provisioning and transport -- Part Three. Plantation society -- The free -- Planter and slave -- Patterns of living -- Religion and festivities on the plantation -- Part Four. Decline -- The crumbling economy -- Abolition and aftermath -- Epilogue -- The legacy -- Appendix -- Glossary.ACLS Humanities E-Book.VassourasSlaveryBrazilVassourasEnslaved personsBrazilVassourasSocial conditionsPlantation lifeBrazilVassourasHistoryCoffeeBrazilVassourasPlantation lifeHistory19th centuryBrazilVassourasSlaveryHistory19th centuryVassourasBrazilPlantation ownersHistory19th centuryVassourasBrazilEnslaved personsBrazilVassourasHistory19th centuryCoffee growersHistory19th centuryVassourasBrazilCoffeeHistory19th centuryVassourasBrazilSocial changeHistory19th centuryBrazilVassourasRegions & Countries - AmericasHILCCHistory & ArchaeologyHILCCLatin AmericaHILCCVassouras (Brazil)History19th centuryVassouras (Brazil)Race relationsHistory19th centuryVassouras (Brazil)Economic conditions19th centurySlaveryEnslaved personsSocial conditions.Plantation lifeHistory.CoffeePlantation lifeHistorySlaveryHistoryPlantation ownersHistoryEnslaved personsHistoryCoffee growersHistoryCoffeeHistorySocial changeHistoryRegions & Countries - AmericasHistory & ArchaeologyLatin America981/.53Stein Stanley J878887American Council of Learned Societies.MiUMiUBOOK996248085303316Vassouras, a Brazilian coffee county, 1850-19002806790UNISA