ISBN 10: 0953194949 / ISBN 13: 9780953194940
Usato / Quantità: 0
Copie del libro da altre librerie
Mostra tutte le  copie di questo libro

Libro

Purtroppo questa copia non è più disponibile. Di seguito ti proponiamo una lista di copie simili.

Descrizione:

This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: "This book has been sorely needed. Never before has there been such a well-written summary of the important aspects of confectionery fats. I recommend this book for both academic researchers and industrial practitioners, as well as students new to the field of lipid chemistry.' -Inform "This is an excellent introduction to confectionery fats and also provides a springboard for experienced fats users and researchers. As such, this is a book that should grace the shelves of anyone working in the chocolate and confectionery industry, be it as manufacturers or as academics, as well as libraries." -Chemistry and Industry "In the introduction the author stated the aim of producing a book that would remain on the laboratory bench, not on the library shelf. From my point of view he has certainly done that and my copy will remain close at hand for easy reference. It is a very well written book that will be very useful for people working with confectionery fats." -European Journal of Lipid Science and Technology. Codice inventario libreria

Su questo libro:

Book ratings provided by Goodreads):
0 valutazione media
(0 valutazioni)

Riassunto: Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation.

The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.

About the Author: Ralph E. Timms has worked for Unilever Research in the UK, CSIRO Food Division in Australia, and Kempas Edible Oil in Malaysia. From 1987 he has worked as a consultant, in particular to the confectionary fats industry. In 1995, together with two colleagues, he founded Britannia Food Ingredients, a new confectionary fats company based in the UK.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Dati bibliografici

Condizione libro: Used

I migliori risultati di ricerca su AbeBooks

1.

Timms, R E
Editore: Oily Press
ISBN 10: 0953194949 ISBN 13: 9780953194940
Usato Quantità: 1
Da
Phatpocket Limited
(Waltham Abbey, HERTS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Oily Press. Condizione libro: Good. Slight wear on cover. Ex-library, so some stamps and wear, and may have sticker on cover, but in good overall condition. Codice libro della libreria Z1-C-078-00763

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra usato
EUR 135,96
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 6,56
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

2.

R. E. Timms
Editore: Oily Press (2003)
ISBN 10: 0953194949 ISBN 13: 9780953194940
Nuovi Quantità: > 20
Print on Demand
Da
Books2Anywhere
(Fairford, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Oily Press, 2003. HRD. Condizione libro: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Codice libro della libreria IP-9780953194940

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 215,94
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 9,85
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

3.

R. E. Timms
Editore: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2003)
ISBN 10: 0953194949 ISBN 13: 9780953194940
Nuovi Rilegato Quantità: 10
Da
Book Depository hard to find
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2003. Hardback. Condizione libro: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35 in a typical chocolate formulation.The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful. Codice libro della libreria EOD9780953194940

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 219,08
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

4.

Timms, R E
Editore: Oily Press (2003)
ISBN 10: 0953194949 ISBN 13: 9780953194940
Nuovi Quantità: > 20
Print on Demand
Da
Pbshop
(Wood Dale, IL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Oily Press, 2003. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria IP-9780953194940

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 217,58
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,39
In U.S.A.
Destinazione, tempi e costi

5.

R E Timms
Editore: Oily Press (2003)
ISBN 10: 0953194949 ISBN 13: 9780953194940
Nuovi Rilegato Prima edizione Quantità: 1
Da
Irish Booksellers
(Rumford, ME, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Oily Press, 2003. Hardcover. Condizione libro: New. book. Codice libro della libreria M0953194949

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 237,68
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

6.

R. E. Timms
Editore: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2003)
ISBN 10: 0953194949 ISBN 13: 9780953194940
Nuovi Rilegato Quantità: 10
Print on Demand
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2003. Hardback. Condizione libro: New. Language: English . Brand New Book ***** Print on Demand *****.Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35 in a typical chocolate formulation.The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful. Codice libro della libreria APC9780953194940

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 260,52
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

7.

R. E. Timms
Editore: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2003)
ISBN 10: 0953194949 ISBN 13: 9780953194940
Nuovi Rilegato Quantità: 10
Print on Demand
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2003. Hardback. Condizione libro: New. Language: English . Brand New Book ***** Print on Demand *****. Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35 in a typical chocolate formulation.The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful. Codice libro della libreria APC9780953194940

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 260,83
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

8.

ISBN 10: 0953194949 ISBN 13: 9780953194940
Nuovi Quantità: > 20
Print on Demand
Da
BWB
(Valley Stream, NY, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Condizione libro: New. This item is Print on Demand - Depending on your location, this item may ship from the US or UK. Codice libro della libreria POD_9780953194940

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 282,47
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

9.

Timms, R E
Editore: Oily Press
ISBN 10: 0953194949 ISBN 13: 9780953194940
Nuovi Rilegato Quantità: > 20
Da
Russell Books
(Victoria, BC, Canada)
Valutazione libreria
[?]

Descrizione libro Oily Press. Hardcover. Condizione libro: New. 0953194949 Special order direct from the distributor. Codice libro della libreria ING9780953194940

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 321,88
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 5,95
Da: Canada a: U.S.A.
Destinazione, tempi e costi

10.

R E Timms
Editore: Oily Press (2003)
ISBN 10: 0953194949 ISBN 13: 9780953194940
Usato Rilegato Quantità: 1
Da
Books Express
(Portsmouth, NH, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Oily Press, 2003. Hardcover. Condizione libro: Good. 1. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. Buy with confidence, excellent customer service!. Codice libro della libreria 0953194949

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra usato
EUR 375,66
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi