LEADER 01277nam 2200349 450 001 9910172028503321 005 20230419105220.0 010 $a1-5090-1970-7 035 $a(CKB)3710000000997699 035 $a(NjHacI)993710000000997699 035 $a(EXLCZ)993710000000997699 100 $a20230419d2016 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$a2016 International Conference on Probabilistic Methods Applied to Power Systems (PMAPS) /$fInstitute of Electrical and Electronics Engineers 210 1$aPiscataway :$cIEEE,$d2016. 215 $a1 online resource 311 $a1-5090-1971-5 330 $aAnnotation The PMAPS conference covers all aspects of probabilistic methods applied to power systems and the electric power industry. 517 $a2016 International Conference on Probabilistic Methods Applied to Power Systems 606 $aProbabilities$vCongresses 615 0$aProbabilities 676 $a519.2 801 0$bNjHacI 801 1$bNjHacl 906 $aPROCEEDING 912 $a9910172028503321 996 $a2016 International Conference on Probabilistic Methods Applied to Power Systems (PMAPS)$92540053 997 $aUNINA LEADER 00981nam a2200265 i 4500 001 991002514849707536 005 20020508201533.0 008 000216s1967 it ||| | ita 035 $ab11021160-39ule_inst 035 $aPARLA164071$9ExL 040 $aDip.to Scienze Storiche Fil. e Geogr.$bita 082 0 $a945.9 100 1 $aCasanova, Antonio G.$0469408 245 10$aDall'"ultimo" Crispi al "primo" Mussolini /$cdi Antonio G. Casanova 260 $aBologna :$bCappelli,$c1967 300 $a256 p. ;$c20 cm. 490 0 $aIo so, tu sai 490 0 $aStoria popolare dell'Italia contemporanea ;$v2 651 4$aItalia$xStoria$y1891-1905 907 $a.b11021160$b23-02-17$c28-06-02 912 $a991002514849707536 945 $aLE009 STOR.60-58a$g1$i2009000037694$lle009$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i11140525$z28-06-02 996 $aDall'"ultimo" Crispi al "primo" Mussolini$9861831 997 $aUNISALENTO 998 $ale009$b01-01-00$cm$da $e-$fita$git $h0$i1 LEADER 03082nam 22004695 450 001 9910298591903321 005 20251113183240.0 010 $a3-319-61742-7 024 7 $a10.1007/978-3-319-61742-8 035 $a(CKB)4100000000882537 035 $a(DE-He213)978-3-319-61742-8 035 $a(MiAaPQ)EBC5098661 035 $z(PPN)258872527 035 $a(PPN)220127883 035 $a(EXLCZ)994100000000882537 100 $a20171009d2018 u| 0 101 0 $aeng 135 $aur|n#|||||||| 181 $ctxt$2rdacontent 181 $csti$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aConfectionery Science and Technology /$fby Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger 205 $a1st ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (XXI, 536 pages, 228 illustrations, 59 illustrations in colour) 311 08$a3-319-61740-0 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aPreface -- 1.Chemistry of bulk sweeteners -- 2.Physico-chemical properties of sweeteners in confections -- 3.Water -- 4.Fats, oils and emulsifiers -- 5.Starch, proteins and gums -- 6.Other ingredients -- 7. Compressed tablets and lozenges -- 8.Hard candy -- 9.Fondants and creams -- 10.Caramels, fudge, toffee -- 11.Marshmallow, nougat and chews -- 12.Jelly and gummy candies -- 13. Sugar and sugar-free panned confections -- 14.Chewing and bubble gum -- 15.Chocolate -- 16.Compound coatings -- 17.Chocolate panning -- 18.Glossary -- Index. 330 $aThis book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products. 606 $aFood science 606 $aFood Science 615 0$aFood science. 615 14$aFood Science. 676 $a664.153 700 $aHartel$b Richard W$4aut$4http://id.loc.gov/vocabulary/relators/aut$021482 702 $avon Elbe$b Joachim H$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aHofberger$b Randy$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910298591903321 996 $aConfectionery Science and Technology$92495559 997 $aUNINA