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Chocolate, Cocoa and Confectionery: Science and Technology

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9789401179263: Chocolate, Cocoa and Confectionery: Science and Technology
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The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

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

Contenuti:
1: Cocoa and Chocolate.- 1. History and Development.- 2. Cocoa Processes.- 3. Cocoa Butter and Replacement Fats.- 4. Emulsifiers in Chocolate Confectionery Coatings and Cocoa.- 5. Chocolate Manufacture.- 6. Confectionery Coatings, Chocolate Replacers, Dietetic Compounds.- 7. Chocolate Bars and Covered Confectionery.- 2: Confectionery: Ingredients and Processes.- 8. Sugars, Glucose Syrups, and Other Sweeteners.- 9. Confectionery Fats.- 10. Milk and Milk Products.- 11. Egg Albumen and Other Aerating Agents.- 12. Gelatinizing Agents, Gums, Glazes, Waxes.- 13. Starches, Soya Flour, Soya Protein.- 14. Fruits, Preserved Fruits, Jam, Dried Fruit.- 15. Nuts.- 16. Chemical and Allied Substances Used in the Confectionery Industry.- 17. Colors for Use in Confectionery.- 18. Flavor and Flavoring Materials.- 19. Confectionery Processes and Formulations.- 3: General Technology.- 20. Science and Technology of Chocolate and Confectionery.- 21. Pest Control.- 22. Packaging in the Confectionery Industry.- 23. Quality Control.- 24. Food Value of Chocolate and Confectionery.- 25. Research and Development in the Confectionery Industry.- Appendix I. Special Methods of Analysis.- Appendix II. Resources.

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

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Altre edizioni note dello stesso titolo

9780834213012: Chocolate, Cocoa, and Confectionery: Science and Technology

Edizione in evidenza

ISBN 10: 083421301X ISBN 13: 9780834213012
Casa editrice: Wolters Kluwer Law & Business, 1989
Rilegato

9780442265212: Chocolate, Cocoa and Confectionery: Science and Technology

Kluwer..., 1988
Rilegato

9780412995415: Chocolate, Cocoa, and Confectionery: Science and Technology

Chapma..., 1995
Rilegato

9781489957474: Chocolate, Cocoa, and Confectionery: Science and Technology

Springer, 2014
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Minifie, Bernard
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ISBN 10: 9401179263 ISBN 13: 9789401179263
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Descrizione libro Paperback. Condizione: New. The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. This is a Brand New book, in perfect condition. Quick dispatch. Codice articolo NLS9789401179263

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Descrizione libro Paperback. Condizione: New. Language: English. Brand new Book. The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following. Softcover reprint of the original 1st ed. 1989. Codice articolo SPP9789401179263

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Descrizione libro Paperback. Condizione: New. Language: English. Brand new Book. The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following. Softcover reprint of the original 1st ed. 1989. Codice articolo AAV9789401179263

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Descrizione libro Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable tas. Codice articolo 5836126

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Descrizione libro Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware -The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under 'Acknowledgments' in the second edition. I am especially grateful to the following. 916 pp. Englisch. Codice articolo 9789401179263

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