Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009) PDF full book. Access full book title Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009) by Polska. Polski Komitet Normalizacyjny. Download full books in PDF and EPUB format.
Author: Polska. Polski Komitet Normalizacyjny
Publisher:
ISBN: 9788325193591
Category :
Languages : de
Pages : 19
Get Book Here
Book Description
Author: Polska. Polski Komitet Normalizacyjny
Publisher:
ISBN: 9788325193591
Category :
Languages : de
Pages : 19
Get Book Here
Book Description
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580584961
Category :
Languages : en
Pages : 24
Get Book Here
Book Description
Cereals, Cereal products, Cereal food products, Food crops, Agricultural products, Food testing, Water content determination, Moisture measurement, Test equipment, Test specimens, Particle size distribution, Specimen preparation, Drying, Reproducibility, Precision
Author:
Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 3
Get Book Here
Book Description
Author: Tulin Askun
Publisher: BoD – Books on Demand
ISBN: 1789233186
Category : Science
Languages : en
Pages : 180
Get Book Here
Book Description
Fusarium species are ubiquitous environmental fungi and can cause severe invasive infections in plants. They are crop pathogens, and consumption of such infected crops can cause diseases in humans and animals. Furthermore, they act as spoilage organisms in stored products, such as wheat, sorghum, rice, and corn (maize). Fusarium species are mycotoxin producers and contaminate food and grains. Therefore, their eradication and management have economic importance as they can cause enormous economic and agricultural production losses. Despite the fact that the genus Fusarium Link (1809) has been known for over 200 years, new scientific information is being revealed by rapid advancements and breakthrough findings of interdisciplinary studies. This book presents an introductory overview of an update to the scientific knowledge about Fusarium. It discusses various aspects of Fusarium, such as its genetic diversity, root rot incidence and severity, genetic resistance, molecular markers, mycotoxins, diseases caused by Fusarium, and their management and the biological control of these phytopathogens. Furthermore, it also elaborates upon new plant secondary metabolites that are effective against Fusarium and the molecular interaction between Fusarium and the plant.
Author: Mario Martinez Martinez
Publisher: MDPI
ISBN: 3039283464
Category : Science
Languages : en
Pages : 164
Get Book Here
Book Description
The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.
Author: Mykola Nechyporuk
Publisher: Springer Nature
ISBN: 3031614151
Category :
Languages : en
Pages : 641
Get Book Here
Book Description
Author: Mykola Nechyporuk
Publisher: Springer Nature
ISBN: 3030942597
Category : Technology & Engineering
Languages : en
Pages : 1078
Get Book Here
Book Description
The International Scientific and Technical Conference “Integrated Computer Technologies in Mechanical Engineering” – Synergetic Engineering (ICTM) was established by National Aerospace University “Kharkiv Aviation Institute”. The Conference ICTM’2021 was held in Kharkiv, Ukraine, during October 28–29, 2021. During this conference, technical exchanges between the research community were carried out in the forms of keynote speeches, panel discussions, as well as special session. In addition, participants were treated to a series of receptions, which forge collaborations among fellow researchers. ICTM’2021 received 203 papers submissions from different countries. Target Groups ICTM was formed to bring together outstanding researchers and practitioners in the field of information technology in the design and manufacture of engines; creation of rocket space systems, aerospace engineering from all over the world to share their experience and expertise.
Author: Yongliang Qiao
Publisher: Frontiers Media SA
ISBN: 2832509770
Category : Science
Languages : en
Pages : 367
Get Book Here
Book Description
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580779015
Category :
Languages : en
Pages : 26
Get Book Here
Book Description
Sensory analysis, Laboratories, Test laboratories, Rooms, Sensory analysis (food), Food testing, Design, Testing conditions
Author: H Douglas Goff
Publisher: Springer Science & Business Media
ISBN: 1461460964
Category : Technology & Engineering
Languages : en
Pages : 470
Get Book Here
Book Description
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
