LEADER 01146nam 2200421 450 001 9910149569303321 005 20200520144314.0 010 $a1-5018-2997-1 035 $a(CKB)3710000000934923 035 $a(MiAaPQ)EBC4530751 035 $a(Au-PeEL)EBL4530751 035 $a(CaPaEBR)ebr11295372 035 $a(OCoLC)962453340 035 $a(EXLCZ)993710000000934923 100 $a20161115h20162016 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aStewardship $eraise up generous disciples /$fKen Sloane 210 1$aNashville, Tennessee :$cCokesbury,$d2016. 210 4$dİ2016 215 $a1 online resource (29 pages) 225 0 $aGuidelines 320 $aIncludes bibliographical references. 606 $aChristian stewardship 608 $aElectronic books. 615 0$aChristian stewardship. 676 $a248.6 700 $aSloane$b Ken$0945268 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910149569303321 996 $aStewardship$92133936 997 $aUNINA LEADER 04863nam 2200625Ia 450 001 9910143299003321 005 20170815110832.0 010 $a1-280-74828-1 010 $a9786610748280 010 $a0-470-76164-4 010 $a0-470-99590-4 010 $a1-4051-7152-9 035 $a(CKB)1000000000341907 035 $a(EBL)284271 035 $a(OCoLC)86447440 035 $a(SSID)ssj0000108549 035 $a(PQKBManifestationID)11138228 035 $a(PQKBTitleCode)TC0000108549 035 $a(PQKBWorkID)10036169 035 $a(PQKB)10884306 035 $a(MiAaPQ)EBC284271 035 $a(EXLCZ)991000000000341907 100 $a20050930d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aBaked products$b[electronic resource] $escience, technology and practice /$fS.P. Cauvain & L. Young 210 $aOxford $cBlackwell$d2006 215 $a1 online resource (242 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-2702-3 327 $aBaked 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? 327 $aAn 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 327 $a3 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 327 $aInvert 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 327 $aCakes 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 327 $aHeat transfer processes 330 $aTaking 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. 606 $aBaked products 608 $aElectronic books. 615 0$aBaked products. 676 $a664 676 $a664.752 676 $a664/.752 700 $aCauvain$b Stanley P$0881287 701 $aYoung$b L$0347514 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910143299003321 996 $aBaked products$91968215 997 $aUNINA LEADER 06622nam 2201537Ia 450 001 9910779766803321 005 20230803020842.0 010 $a1-4008-4613-7 024 7 $a10.1515/9781400846139 035 $a(CKB)2550000001063174 035 $a(EBL)1160068 035 $a(OCoLC)847525170 035 $a(SSID)ssj0000887281 035 $a(PQKBManifestationID)11539656 035 $a(PQKBTitleCode)TC0000887281 035 $a(PQKBWorkID)10840817 035 $a(PQKB)10842299 035 $a(MiAaPQ)EBC1160068 035 $a(StDuBDS)EDZ0001748557 035 $a(MdBmJHUP)muse48998 035 $a(DE-B1597)453919 035 $a(OCoLC)858605179 035 $a(DE-B1597)9781400846139 035 $a(Au-PeEL)EBL1160068 035 $a(CaPaEBR)ebr10718664 035 $a(CaONFJC)MIL496464 035 $a(EXLCZ)992550000001063174 100 $a20130502d2013 uy 0 101 0 $aeng 135 $aur|||||||nn|n 181 $ctxt 182 $cc 183 $acr 200 10$aEcology of climate change$b[electronic resource] $ethe importance of biotic interactions /$fEric Post 205 $aCore Textbook 210 $aPrinceton $cPrinceton University Press$d2013 215 $a1 online resource (404 p.) 225 0 $aMonographs in Population Biology ;$v68 300 $aDescription based upon print version of record. 311 $a0-691-14847-3 311 $a1-299-65214-X 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $tPreface: Purpose, Perspective, and Scope -- $tAcknowledgments -- $tChapter 1. A Brief Overview of Recent Climate Change and Its Ecological Context -- $tChapter 2. Pleistocene Warming and Extinctions -- $tChapter 3. Life History Variation and Phenology -- $tChapter 4. Population Dynamics and Stability -- $tChapter 5. The Niche Concept -- $tChapter 6. Community Dynamics and Stability -- $tChapter 7. Biodiversity, Distributions, and Extinction -- $tChapter 8. Ecosystem Function and Dynamics -- $tChapter 9. Brief Remarks on Some Especially Important Considerations -- $tReferences -- $tIndex -- $tBackmatter 330 $aRising temperatures are affecting organisms in all of Earth's biomes, but the complexity of ecological responses to climate change has hampered the development of a conceptually unified treatment of them. In a remarkably comprehensive synthesis, this book presents past, ongoing, and future ecological responses to climate change in the context of two simplifying hypotheses, facilitation and interference, arguing that biotic interactions may be the primary driver of ecological responses to climate change across all levels of biological organization. Eric Post's synthesis and analyses of ecological consequences of climate change extend from the Late Pleistocene to the present, and through the next century of projected warming. His investigation is grounded in classic themes of enduring interest in ecology, but developed around novel conceptual and mathematical models of observed and predicted dynamics. Using stability theory as a recurring theme, Post argues that the magnitude of climatic variability may be just as important as the magnitude and direction of change in determining whether populations, communities, and species persist. He urges a more refined consideration of species interactions, emphasizing important distinctions between lateral and vertical interactions and their disparate roles in shaping responses of populations, communities, and ecosystems to climate change. 606 $aBioclimatology 606 $aClimatic changes$xEnvironmental aspects 610 $aIndustrial Revolution. 610 $aLate Pleistocene. 610 $aPleistocene?olocene transition. 610 $aabiotic changes. 610 $aabiotic compartments. 610 $aabiotic conditions. 610 $aamphibian breeding. 610 $abiodiversity. 610 $abiome shifts. 610 $abiotic compartments. 610 $abiotic interaction. 610 $acharacter displacement. 610 $aclimate change ecology. 610 $aclimate change. 610 $aclimatic fluctuation. 610 $aclimatic variability. 610 $acoexistence. 610 $acommunity composition. 610 $acommunity dynamics. 610 $acommunity stability. 610 $acompetitive interactions. 610 $adensity-dependent processes. 610 $adensity-independent processes. 610 $adiminishing land ice. 610 $adiminishing sea ice. 610 $aecological dynamics. 610 $aecological theory. 610 $aecology. 610 $aecosystem carbon dynamics. 610 $aecosystem components. 610 $aecosystem dynamics. 610 $aecosystem function. 610 $aecosystem respiration. 610 $aecosystem stability. 610 $aecosystems. 610 $aegg laying. 610 $aemigration. 610 $aenvironmental disturbance. 610 $aenvironmental variability. 610 $aenvironmental variation. 610 $aextinction. 610 $afacilitation. 610 $aflowering. 610 $ahabitat utilization patterns. 610 $aimmigration. 610 $ainterference. 610 $alife history. 610 $amass extinctions. 610 $amigration. 610 $anet ecosystem production. 610 $anet primary productivity. 610 $aniche concept. 610 $aniche overlap. 610 $aniche packing. 610 $aniche theory. 610 $aphenological dynamics. 610 $aphenological events. 610 $aphenology. 610 $aplant emergence. 610 $apopulation dynamics. 610 $apopulation stability. 610 $aquantitative ecology. 610 $arapid climate change. 610 $arapid warming. 610 $arising temperature. 610 $aspeciation. 610 $aspecies assemblages. 610 $aspecies distributions. 610 $aspecies diversity. 610 $aspecies losses. 610 $astability theory. 610 $astochastic environments. 610 $atemperature variability. 615 0$aBioclimatology. 615 0$aClimatic changes$xEnvironmental aspects. 676 $a577.2/2 686 $aRB 10438$2rvk 700 $aPost$b Eric S$g(Eric Stephen)$01490126 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910779766803321 996 $aEcology of climate change$93711280 997 $aUNINA