Confectionery Science and Technology
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the pr...
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| Médium: | Elektronický zdroj E-kniha |
| Jazyk: | angličtina |
| Vydáno: |
Cham :
Springer International Publishing,
2018.
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| Vydání: | 1st ed. 2018. |
| Témata: | |
| ISBN: | 9783319617428 |
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| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 003 | SK-BrCVT | ||
| 005 | 20220618115629.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 171009s2018 gw | s |||| 0|eng d | ||
| 020 | |a 9783319617428 | ||
| 024 | 7 | |a 10.1007/978-3-319-61742-8 |2 doi | |
| 035 | |a CVTIDW07896 | ||
| 040 | |a Springer-Nature |b eng |c CVTISR |e AACR2 | ||
| 041 | |a eng | ||
| 100 | 1 | |a Hartel, Richard W. |4 aut | |
| 245 | 1 | 0 | |a Confectionery Science and Technology |h [electronic resource] / |c by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger. |
| 250 | |a 1st ed. 2018. | ||
| 260 | 1 | |a Cham : |b Springer International Publishing, |c 2018. | |
| 300 | |a XXI, 536 p. 228 illus., 59 illus. in color. |b online resource. | ||
| 500 | |a Chemistry and Materials Science | ||
| 505 | 0 | |a Preface -- 1.Chemistry of bulk sweeteners -- 2.Physico-chemical properties of sweeteners in confections -- 3.Water -- 4.Fats, oils and emulsifiers -- 5.Starch, proteins and gums -- 6.Other ingredients -- 7. Compressed tablets and lozenges -- 8.Hard candy -- 9.Fondants and creams -- 10.Caramels, fudge, toffee -- 11.Marshmallow, nougat and chews -- 12.Jelly and gummy candies -- 13. Sugar and sugar-free panned confections -- 14.Chewing and bubble gum -- 15.Chocolate -- 16.Compound coatings -- 17.Chocolate panning -- 18.Glossary -- Index. | |
| 516 | |a text file PDF | ||
| 520 | |a This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products. | ||
| 650 | 0 | |a Food-Biotechnology. | |
| 856 | 4 | 0 | |u http://hanproxy.cvtisr.sk/han/cvti-ebook-springer-eisbn-978-3-319-61742-8 |y Vzdialený prístup pre registrovaných používateľov |
| 910 | |b ZE05176 | ||
| 919 | |a 978-3-319-61742-8 | ||
| 974 | |a andrea.lebedova |f Elektronické zdroje | ||
| 992 | |a SUD | ||
| 999 | |c 273580 |d 273580 | ||