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OCoLC |
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20240329122006.0 |
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m o d |
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161210s2016 xx ob 001 0 eng d |
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|a EBLCP
|b eng
|e pn
|c EBLCP
|d OCLCQ
|d CUY
|d OCLCO
|d ZCU
|d MERUC
|d ICG
|d OCLCF
|d DKC
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
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| 020 |
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|a 9781118939765
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|a 111893976X
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|z 9781118939772
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|a (OCoLC)965771379
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4 |
|a TX783.M58 2017
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| 082 |
0 |
4 |
|a 641.86
|2 23
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| 049 |
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|a UAMI
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| 100 |
1 |
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|a Mohos, Ferenc.
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| 245 |
1 |
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|a Confectionery and Chocolate Engineering :
|b Principles and Applications.
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| 250 |
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|a 2nd ed.
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| 260 |
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|a Somerset :
|b John Wiley & Sons, Incorporated,
|c 2016.
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| 300 |
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|a 1 online resource (792 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 588 |
0 |
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|a Print version record.
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|a Cover ; Title Page ; Copyright ; Dedication ; Contents ; Preface ; Preface to the second edition ; Acknowledgements ; Part I Theoretical introduction ; Chapter 1 Principles of food engineering ; 1.1 Introduction ; 1.2 The Damköhler equations; 1.3 Investigation of the Damköhler equations by means of similarity theory; 1.4 Analogies.
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| 505 |
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|a 1.5 Dimensional analysis 1.6 System theoretical approaches to food engineering ; 1.7 Food safety and quality assurance ; Further reading ; Chapter 2 Characterization of substances used in the confectionery industry ; 2.1 Qualitative characterization of substances.
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| 505 |
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|a 2.2 Quantitative characterization of confectionery products 2.3 Preparation of recipes ; 2.4 Composition of chocolate, confectioneries, biscuits and wafers made for special nutritional purposes ; Further reading ; Chapter 3 Engineering properties of foods ; 3.1 Introduction.
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| 505 |
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|a 3.2 Density 3.3 Fundamental functions of thermodynamics ; 3.4 Latent heat and heat of reaction ; 3.5 Thermal conductivity ; 3.6 Thermal diffusivity and Prandtl number ; 3.7 Mass diffusivity and Schmidt number ; 3.8 Dielectric properties ; 3.9 Electrical conductivity.
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| 505 |
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|a 3.10 Infrared absorption properties 3.11 Physical characteristics of food powders ; Further reading ; Chapter 4 The rheology of foods and sweets ; 4.1 Rheology: its importance in the confectionery industry ; 4.2 Stress and strain ; 4.3 Solid behaviour ; 4.4 Fluid behaviour.
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| 500 |
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|a 4.5 Viscosity of solutions.
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| 504 |
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|a Includes bibliographical references and index.
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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0 |
|a Confectionery.
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| 650 |
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0 |
|a Chocolate.
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| 650 |
|
0 |
|a Chemistry, Technical.
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| 650 |
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0 |
|a Food
|x Analysis.
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| 650 |
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6 |
|a Chocolat.
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| 650 |
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6 |
|a Chimie industrielle.
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| 650 |
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6 |
|a Aliments
|x Analyse.
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| 650 |
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7 |
|a chocolate.
|2 aat
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| 650 |
|
7 |
|a Chemistry, Technical
|2 fast
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| 650 |
|
7 |
|a Chocolate
|2 fast
|
| 650 |
|
7 |
|a Confectionery
|2 fast
|
| 650 |
|
7 |
|a Food
|x Analysis
|2 fast
|
| 776 |
0 |
8 |
|i Print version:
|a Mohos, Ferenc.
|t Confectionery and Chocolate Engineering : Principles and Applications.
|d Somerset : John Wiley & Sons, Incorporated, ©2016
|z 9781118939772
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4756883
|z Texto completo
|
| 938 |
|
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|a ProQuest Ebook Central
|b EBLB
|n EBL4756883
|
| 994 |
|
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|a 92
|b IZTAP
|
