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Handbook of Food Products Manufacturing [[electronic resource] ] : 2 Volume Set
| Handbook of Food Products Manufacturing [[electronic resource] ] : 2 Volume Set |
| Autore | Hui Y. H |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2007 |
| Descrizione fisica | 1 online resource (2317 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
ChandanRamesh C
ClarkStephanie CrossNanna A DobbsJoannie C HurstW. Jeffrey NolletLeo M. L ShimoniEyal SinhaNirmal SmithErika B SurapatSomjit Toldr?Fidel TitchenalAlan |
| Soggetto topico |
Food -- Composition -- Handbooks, manuals, etc
Food -- Composition Food industry and trade -- Handbooks, manuals, etc Food industry and trade Food Chemical Engineering Chemical & Materials Engineering Engineering & Applied Sciences |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-90104-7
9786610901043 0-470-11355-3 0-470-11354-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Products Manufacturing; Contents; PREFACE; CONTRIBUTORS LIST; CONTRIBUTORS; VOLUME 1; PART A: FOOD MANUFACTURING: BACKGROUND; Section I: Principles and Establishments Classification; 1. Fundamentals of Food Manufacturing; 2. Fermented Products and Their Manufacture; 3. Food Manufacturing in the United States: Standard Industrial Classification; Section II: Flavors: Food Processing, Product Developments, and Recent Advances; 4. Food Flavorings: Principles of Applications; 5. Product Development; 6. Extraction Modes; 7. Distillation and Drying; 8. Genetic Engineering
9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria10. Flavor Production by Solid and Liquid Fermentation; 11. Herbs, Spices, and Essential Oils; Section III: Food Sanitation and Establishment Inspection; 12. FDA GMPs, HACCP, and the Food Code; 13. Food Establishment Inspection; PART B: FOOD PRODUCTS MANUFACTURING; Section IV: Bakery Products; 14. Manufacturing of Bread and Bakery Products; 15. Muffins and Bagels; 16. Fundamentals of Cakes: Ingredients and Production; 17. Traditional Italian Products from Wheat and Other Starchy Flours; 18. Flavor Migration in Solid Food Matrices Section V: Beverages19. Carbonated Beverages; 20. The Beer Brewing Process: Wort Production and Beer Fermentation; 21. Manufacture of Whisky; Section VI: Cereals: Rice and Noodles; 22. Rice-Based Products; 23. Asian (Oriental) Noodles and Their Manufacture; Section VII: Cheeses; 24. Cheddar and Related Hard Cheeses; 25. Pasteurized Process and Related Cheeses; 26. Cottage Cheese; 27. Cheese Varieties Made by Direct Acidification of Hot Milk; 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel; Section VIII: Confectionery; 29. Chocolate and Cocoa 30. Confectionery: Inspection and EnforcementSection IX: Fats and Oils; 31. Margarine and Dairy Spreads: Processing and Technology; 32. Cream Products; 33. Influence of Processing on Virgin Olive Oil Quality; Section X: Fruits and Fruit Juices; 34. Apple: Production, Chemistry, and Processing; 35. Strawberries and Blueberries: Phytonutrients and Products; 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple; 37. Fruit Juices; 38. Dried Banana; 39. Fresh-Cut Fruits; Section XI: Functional Foods; 40. Functional Foods and Ingredients 41. Functional Foods: International Considerations42. Functional Foods Based on Dairy Ingredients; 43. Functional Properties of Milk Constituents; 44. Functional Foods Based on Meat Products; 45. Gluten-Free Cereal Products as a Functional Food; VOLUME 1 INDEX; VOLUME 2; PART B: FOOD PRODUCTS MANUFACTURING (CONTINUED); Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases; 46. Bioactive Peptides from Food Proteins; 47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects 48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds |
| Altri titoli varianti |
Handbook of Food Products Manufacturing, 2 Volume Set
Handbook of Food Products Manufacturing, Two-Volume Set |
| Record Nr. | UNINA-9910143688303321 |
Hui Y. H
|
||
| Hoboken, : Wiley, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sea ice : physics and remote sensing / / Mohammed Shokr, Nirmal Sinha
| Sea ice : physics and remote sensing / / Mohammed Shokr, Nirmal Sinha |
| Autore | Shokr Mohammed |
| Pubbl/distr/stampa | Washington, District of Columbia : , : American Geophysical Union : , : Wiley, , 2015 |
| Descrizione fisica | 1 online resource (624 p.) |
| Disciplina | 551.342028 |
| Collana | Geophysical Monograph Series |
| Soggetto topico |
Sea ice - Remote sensing
Sea ice - Arctic regions |
| ISBN |
1-119-02796-9
1-119-02800-0 1-119-02788-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; Preface; Acknowledgments and Recognitions; Chapter 1 Introduction; 1.1. Background; 1.2. Historical Synopsis: Canada and the Arctic; 1.3. Fascinating Nature of Sea Ice; 1.4. Sea Ice in Research and Operational Disciplines; 1.4.1. Sea Ice in Marine Navigation; 1.4.2. Sea Ice in Physics; 1.4.3. Sea Ice in Climatology; 1.4.4. Sea Ice in Meteorology; 1.4.5. Sea Ice in Oceanography; 1.4.6. Sea Ice in Marine Biology; 1.4.7. Sea Ice and Offshore Structures; 1.4.8. Sea Ice for Search and Rescue and Transportation; 1.5. Sea Ice and Remote Sensing
1.6. About the Book and Its OrganizationChapter 2 Ice Physics and Physical Processes; 2.1. Initial Ice Formation; 2.1.1. Relevant Seawater Properties; 2.1.2. Seawater Freezing Mechanism; 2.1.3. Initial Ice Crystals and Frazil Ice; 2.2. Ice Growth; 2.2.1. Lateral Ice Growth; 2.2.2. Vertical Ice Growth (Congelation Ice); 2.2.3. Superimposed Ice; 2.2.4. Thermodynamic Ice Growth; 2.3. Inclusions in Ice; 2.3.1. Compositional (Constitutional) Supercooling and Brine Pocket Formation; 2.3.2. Dendritic Interface of Sea Ice; 2.3.3. Salinity Loss During Ice Growth; 2.4. Ice Deformation 2.5. Ice Decay and Aging2.5.1. Ice Decay; 2.5.2. Ice Aging; 2.6. Ice Classes and Ice Regimes; 2.6.1. Criteria of Ice Classification; 2.6.2. Polynyas; 2.6.3. Pancake Ice Regime; 2.6.4. Marginal Ice Zone and Ice Edge; 2.6.5. Ice of Land Origin; Chapter 3 Sea Ice Properties: Data and Derivations; 3.1. Temperature Profiles in Ice and Snow; 3.2. Bulk Salinity and Salinity Profile; 3.2.1. Bulk Salinity; 3.2.2. Salinity Profiles; 3.3. Density of First-Year and Multiyear Ice; 3.4. Volume Fraction of Sea Ice Constituents; 3.4.1. Brine Volume Fraction; 3.4.2. Solid Salt Volume Fraction 3.4.3. Pure Ice Volume Fraction3.4.4. Air Volume Fraction; 3.5. Thermal Properties; 3.5.1. Thermal Conductivity of Sea Ice; 3.5.2. Thermal Conductivity of Snow; 3.5.3. Specific Heat of Sea Ice; 3.5.4. Latent Heat of Sea Ice; 3.6. Dielectric Properties; 3.6.1. Dielectric Constant of Brine; 3.6.2. Dielectric Mixing Models; 3.6.3. Field Measurements of Dielectric Constant; Chapter 4 Polycrystalline Ice Structure; 4.1. Terms and Definitions Relevant to Polycrystalline Ice; 4.1.1. Special Thermal State of Natural Ice; 4.1.2. General Terms for Structural Aspects of Ice 4.1.3. Basic Terms and Definitions4.2. Morphology of Ice; 4.2.1. Form of Ice Crystals; 4.2.2. Miller Indices for Hexagonal Ice; 4.2.3. Growth Direction of Ice Crystals; 4.2.4. Ice Density in Relation to Crystalline Structure; 4.3. Structure- and Texture-Based Classification of Natural Ice; 4.3.1. Freshwater Ice Classification of Michel and Ramseier; 4.3.2. Extending Crystallographic Classification of Freshwater Ice to Sea Ice; 4.3.3. Crystallographic Classes of Natural Ice; 4.3.4. Stereographical Projection (Fabric Diagram) of Natural Polycrystalline Ice 4.4. Age-Based Structural Features of Natural Sea Ice |
| Record Nr. | UNINA-9910131251303321 |
|
Shokr Mohammed
|
||
| Washington, District of Columbia : , : American Geophysical Union : , : Wiley, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sea ice : physics and remote sensing / / Mohammed Shokr, Nirmal Sinha
| Sea ice : physics and remote sensing / / Mohammed Shokr, Nirmal Sinha |
| Autore | Shokr Mohammed |
| Pubbl/distr/stampa | Washington, District of Columbia : , : American Geophysical Union : , : Wiley, , 2015 |
| Descrizione fisica | 1 online resource (624 p.) |
| Disciplina | 551.342028 |
| Collana | Geophysical Monograph Series |
| Soggetto topico |
Sea ice - Remote sensing
Sea ice - Arctic regions |
| ISBN |
1-119-02796-9
1-119-02800-0 1-119-02788-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; Preface; Acknowledgments and Recognitions; Chapter 1 Introduction; 1.1. Background; 1.2. Historical Synopsis: Canada and the Arctic; 1.3. Fascinating Nature of Sea Ice; 1.4. Sea Ice in Research and Operational Disciplines; 1.4.1. Sea Ice in Marine Navigation; 1.4.2. Sea Ice in Physics; 1.4.3. Sea Ice in Climatology; 1.4.4. Sea Ice in Meteorology; 1.4.5. Sea Ice in Oceanography; 1.4.6. Sea Ice in Marine Biology; 1.4.7. Sea Ice and Offshore Structures; 1.4.8. Sea Ice for Search and Rescue and Transportation; 1.5. Sea Ice and Remote Sensing
1.6. About the Book and Its OrganizationChapter 2 Ice Physics and Physical Processes; 2.1. Initial Ice Formation; 2.1.1. Relevant Seawater Properties; 2.1.2. Seawater Freezing Mechanism; 2.1.3. Initial Ice Crystals and Frazil Ice; 2.2. Ice Growth; 2.2.1. Lateral Ice Growth; 2.2.2. Vertical Ice Growth (Congelation Ice); 2.2.3. Superimposed Ice; 2.2.4. Thermodynamic Ice Growth; 2.3. Inclusions in Ice; 2.3.1. Compositional (Constitutional) Supercooling and Brine Pocket Formation; 2.3.2. Dendritic Interface of Sea Ice; 2.3.3. Salinity Loss During Ice Growth; 2.4. Ice Deformation 2.5. Ice Decay and Aging2.5.1. Ice Decay; 2.5.2. Ice Aging; 2.6. Ice Classes and Ice Regimes; 2.6.1. Criteria of Ice Classification; 2.6.2. Polynyas; 2.6.3. Pancake Ice Regime; 2.6.4. Marginal Ice Zone and Ice Edge; 2.6.5. Ice of Land Origin; Chapter 3 Sea Ice Properties: Data and Derivations; 3.1. Temperature Profiles in Ice and Snow; 3.2. Bulk Salinity and Salinity Profile; 3.2.1. Bulk Salinity; 3.2.2. Salinity Profiles; 3.3. Density of First-Year and Multiyear Ice; 3.4. Volume Fraction of Sea Ice Constituents; 3.4.1. Brine Volume Fraction; 3.4.2. Solid Salt Volume Fraction 3.4.3. Pure Ice Volume Fraction3.4.4. Air Volume Fraction; 3.5. Thermal Properties; 3.5.1. Thermal Conductivity of Sea Ice; 3.5.2. Thermal Conductivity of Snow; 3.5.3. Specific Heat of Sea Ice; 3.5.4. Latent Heat of Sea Ice; 3.6. Dielectric Properties; 3.6.1. Dielectric Constant of Brine; 3.6.2. Dielectric Mixing Models; 3.6.3. Field Measurements of Dielectric Constant; Chapter 4 Polycrystalline Ice Structure; 4.1. Terms and Definitions Relevant to Polycrystalline Ice; 4.1.1. Special Thermal State of Natural Ice; 4.1.2. General Terms for Structural Aspects of Ice 4.1.3. Basic Terms and Definitions4.2. Morphology of Ice; 4.2.1. Form of Ice Crystals; 4.2.2. Miller Indices for Hexagonal Ice; 4.2.3. Growth Direction of Ice Crystals; 4.2.4. Ice Density in Relation to Crystalline Structure; 4.3. Structure- and Texture-Based Classification of Natural Ice; 4.3.1. Freshwater Ice Classification of Michel and Ramseier; 4.3.2. Extending Crystallographic Classification of Freshwater Ice to Sea Ice; 4.3.3. Crystallographic Classes of Natural Ice; 4.3.4. Stereographical Projection (Fabric Diagram) of Natural Polycrystalline Ice 4.4. Age-Based Structural Features of Natural Sea Ice |
| Record Nr. | UNINA-9910807631403321 |
|
Shokr Mohammed
|
||
| Washington, District of Columbia : , : American Geophysical Union : , : Wiley, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||