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Author: Betsy Byars
Publisher: Macmillan
Published: 2004-05
Total Pages: 88
ISBN-13: 9780805068887
DOWNLOAD EBOOK →Throughout the year, 12 of Mr. Magro's students have written about their biggest emergencies and tucked them into The SOS File. Now it's time to read the stories out loud and try to guess whose contribution has earned extra credit. Illustrations.
Author: Sue Limb
Publisher: A&C Black
Published: 2012-01-05
Total Pages: 321
ISBN-13: 0747599173
DOWNLOAD EBOOK →Jess has broken up with Fred, though really she is waiting for him to come to her door and beg to get back together again. But is that the sort of thing Fred would do? He has said himself that he has no backbone . . . Meanwhile, a gorgeous boy has moved in next door and, to Jess's mingled horror and delight, is making it very, very obvious that he would like to be a lot closer than next door . . . Surely, now, Fred will be driven, in a fit of jealousy, to sweep Jess back off her feet? Won't he? Full of Sue Limb's very funny take on early teenage life and problems, fans of Jess Jordan will be thrilled to have a new Fred and Jess story.
Author: Aviva Goldfarb
Publisher: St. Martin's Griffin
Published: 2010-04-13
Total Pages: 341
ISBN-13: 1429937157
DOWNLOAD EBOOK →Dinner with kids shouldn't be a battleground. And it shouldn't make a martyr out of the parent whose job it is to get it on the table fast, fresh and hot every day at 6 PM. Aviva Goldfarb's cheerful Scramble system takes the hassle and worry out of mealtime. Her users and readers rely on her grocery lists, weekly meal plans and recipes not just for the healthy dinners themselves but for taking the stress out of dinnertime. She wants families to actually enjoy their dinners together! Now, with SOS! The Six O'Clock Scramble to the Rescue, Goldfarb is taking an extra of-the-moment stress away from meal planning for busy families: concern about the environment, about the cost of shipping out-of-season food halfway around the world, about packaging, about additives and preservatives. In SOS! The Six O'Clock Scramble to the Rescue, readers will get a full year of weekly meals that: --help readers eat seasonally without missing their favorite foods --move toward a slightly more vegetarian menu for health and a lighter environmental footprint --reveal when organic matters (and when it doesn't) --save money through easy, efficient planning, bulk buying, freezing and storing, and avoiding waste --pack the power of achievable ethnic meals, such as Easy Cheesy Tex Mex Scramble and Greek Pasta Salad --make grocery trips count
Author: Ferenc A. Mohos
Publisher: John Wiley & Sons
Published: 2023-10-23
Total Pages: 805
ISBN-13: 1118939778
DOWNLOAD EBOOK →Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
Author: Steve T. Beckett
Publisher: John Wiley & Sons
Published: 2011-09-07
Total Pages: 676
ISBN-13: 1444357557
DOWNLOAD EBOOK →Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.
Author: Gordon Rock
Publisher: Gordon Rock
Published: 2020-04-10
Total Pages: 105
ISBN-13:
DOWNLOAD EBOOK →Create your very own homemade sauces in just a fraction of a price compared to the store-bought ones. SOS! Homemade sauces alert! Top 30 homemade sauce recipes that are way cheaper than the store-bought ones will teach you how simple and cost-effective it is to make your own sauce where you can adjust the flavorings to your own liking.
Author: Frank D. Gunstone
Publisher: CRC Press
Published: 2007-03-13
Total Pages: 808
ISBN-13: 1420009672
DOWNLOAD EBOOK →Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. It places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated chapters and expanded coverage, including additional compounds to its dictionary. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.
Author: Nissim Garti
Publisher: Elsevier
Published: 2015-08-24
Total Pages: 540
ISBN-13: 012804344X
DOWNLOAD EBOOK →This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book. Brings together all that is known about cocoa butter into one book Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques Presents new understandings on the cause of crystallization and transitions of polymorphs
Author: Stephen Beckett
Publisher: Royal Society of Chemistry
Published: 2007-10-31
Total Pages: 191
ISBN-13: 1847552145
DOWNLOAD EBOOK →Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.
Author: Kanes K. Rajah
Publisher: CRC Press
Published: 2002
Total Pages: 400
ISBN-13: 9780849397844
DOWNLOAD EBOOK →Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter. Drawn from throughout the world, the contributing authors provide a broad scope of ideas and experience.
