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EBSCO_ocn730515013 |
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OCoLC |
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20231017213018.0 |
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m o d |
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110121s2011 nyua ob 001 0 eng |
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|a 2020679942
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|a DLC
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|a 9781612098968
|q ebook
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|a 1612098967
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|z 9781612095998
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|z 1612095992
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|a (OCoLC)730515013
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|a TP370
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|a TP370
|b .N47 2011
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|a TEC
|x 012000
|2 bisacsh
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|a 664
|2 22
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|a UAMI
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| 245 |
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|a New topics in food engineering /
|c Mariann A. Comeau editor.
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| 264 |
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1 |
|a Hauppauge, N.Y. :
|b Nova Science Publishers, Inc.,
|c [2011]
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| 300 |
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|a 1 online resource.
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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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|a online resource
|b cr
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| 490 |
1 |
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|a Food science and technology
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
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|a Description based on print version record.
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0 |
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|a NEW TOPICS IN FOOD ENGINEERING ; NEW TOPICS IN FOOD ENGINEERING; CONTENTS ; PREFACE ; TEMPERING, POLYMORPHISM AND FAT CRYSTALLIZATION DURING INDUSTRIAL CHOCOLATE MANUFACTURE: REGIMES, BEHAVIOURS AND THEIR EFFECTS ON FINISHED CHOCOLATE QUALITY; ABSTRACT ; INTRODUCTION ; POLYMORPHISM AND FAT CRYSTALLIZATION IN CHOCOLATES ; TEMPERING PROCESSES DURING INDUSTRIAL CHOCOLATE MANUFACTURE ; FAT CRYSTALLIZATION BEHAVIOURS DURING TEMPERING ; Optimal Tempering ; Under-Tempering and Untempering ; Over-Tempering ; TEMPERING EFFECTS ON FINISHED CHOCOLATE QUALITY.
|
| 505 |
8 |
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|a Effects on Mechanical and Textural Properties Effect on Appearance (Colour, Gloss and Product Image) ; Effects on Melting Properties ; Effects on Microstructure ; CONCLUSIONS AND RECOMMENDATIONS FOR PRODUCT QUALITY IMPROVEMENTS ; ACKNOWLEDGMENT ; REFERENCES ; NON-LINEAR MODELING OF QUALITY OF COOKED GROUND BEEF PATTIES WITH VISIBLE-NIR SPECTROSCOPY ; ABSTRACT ; INTRODUCTION ; MATERIALS AND METHODS ; Lab Experiment ; Data Collection ; Data Analysis ; Non-Linear Partial Least Square Regression ; Artificial Neural Network (ANN) Method ; RESULTS AND DISCUSSION ; Proximate Data.
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| 505 |
8 |
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|a Absorbance Spectra of Cooked Ground Beef Patties Non-Linear Partial Least Square Regression Model ; Artificial Neural Network Model ; Discussion ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; MOLECULAR SIZE DISTRIBUTION IN LONG-AGED FOOD BEVERAGES AND ALCOHOLIC DRINKS: A PRELIMINARY INQUIRY TOWARDS UNDERSTANDING PHYSICAL-AND SENSORY-RELATED PROPERTIES ; ABSTRACT ; INTRODUCTION ; MATERIALS AND METHODS ; Sample Retrieval and Preparation ; Size-Exclusion Chromatography ; COUPLING OF UV-VIS AND DRI DETECTORS; Calibration Procedure ; Data Collection and Analysis ; RESULTS AND DISCUSSION.
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| 505 |
8 |
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|a SEC Profiles and Distribution Properties Molecular Weights Distribution (MWD) Analysis ; Impact of Raw Material/Making Procedure on Properties Distribution ; Impact of Aging Time on Properties Distribution ; CONCLUSION ; ABBREVIATIONS USED ; REFERENCES ; HYPERSPECTRAL WAVEBAND SELECTION FOR DETECTION OF ALMONDS WITH INTERNAL DAMAGE; ABSTRACT ; 1. INTRODUCTION ; 2. THE HYPERSPECTRAL ALMOND DATABASE ; 3. PRIOR WORK; 4. OPTIMAL FEATURE SELECTION ALGORITHM ; 4.1. Various Branch and Bound Algorithms ; 4.2. Adaptive Branch and Bound (ABB) Algorithm ; 1). New Node Ordering.
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| 505 |
8 |
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|a 2) A Large Initial Bound Binit Found by SFFS 3) A Good Starting Search Level Kmin ; 4) A New Prediction Mechanism to Jump Search ; 5. INDIVIDUAL WAVEBAND SELECTION RESULTS AND DISCUSSION ; 6. THE RATIO FEATURE SELECTION METHOD ; 6.1. Spectral Band Reduction ; 6.2. Band Ratio Feature Formation ; 6.3. Ratio Feature Ordering and Selection ; 6.4. Ratio Feature Classification ; 7. RATIO FEATURE SELECTION RESULTS AND DISCUSSION ; 8. COMPARISON OF OUR PROPOSED METHODS WITH PRIOR ALGORITMS ; 9. CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES.
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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0 |
|a Food industry and trade.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Food industry and trade.
|2 fast
|0 (OCoLC)fst00930843
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| 700 |
1 |
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|a Comeau, Mariann A.
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| 776 |
0 |
8 |
|i Print version:
|t New topics in food engineering
|d Hauppauge, N.Y. : Nova Science Publishers, Inc., [2011]
|z 9781612095998 (hardcover)
|w (DLC) 2011002382
|
| 830 |
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0 |
|a Food science and technology series (Nova Science Publishers)
|
| 856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=368633
|z Texto completo
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| 938 |
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|a YBP Library Services
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|a EBSCOhost
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|a ProQuest Ebook Central
|b EBLB
|n EBL3019000
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|a 92
|b IZTAP
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