Articoli correlati a Chocolate, Cocoa and Confectionery: Science and Technology

Chocolate, Cocoa and Confectionery: Science and Technology - Brossura

 
9789401179263: Chocolate, Cocoa and Confectionery: Science and Technology
Vedi tutte le copie di questo ISBN:
 
 
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.

  • EditoreSpringer Nature
  • Data di pubblicazione2012
  • ISBN 10 9401179263
  • ISBN 13 9789401179263
  • RilegaturaCopertina flessibile
  • Numero di pagine904

Spese di spedizione: EUR 15,14
Da: U.S.A. a: Italia

Destinazione, tempi e costi

Aggiungere al carrello

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

    Springer, 1995
    Rilegato

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

    Spring..., 2014
    Brossura

I migliori risultati di ricerca su AbeBooks

Immagini fornite dal venditore

Minifie, Bernard
Editore: Springer (2012)
ISBN 10: 9401179263 ISBN 13: 9789401179263
Nuovo Soft Cover Quantità: 10
Da:
booksXpress
(Bayonne, NJ, U.S.A.)
Valutazione libreria

Descrizione libro Soft Cover. Condizione: new. Codice articolo 9789401179263

Informazioni sul venditore | Contatta il venditore

Compra nuovo
EUR 76,94
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 15,14
Da: U.S.A. a: Italia
Destinazione, tempi e costi
Foto dell'editore

Minifie, Bernard
Editore: Springer (2012)
ISBN 10: 9401179263 ISBN 13: 9789401179263
Nuovo Brossura Quantità: 1
Da:
GF Books, Inc.
(Hawthorne, CA, U.S.A.)
Valutazione libreria

Descrizione libro Condizione: New. Book is in NEW condition. 2.8. Codice articolo 9401179263-2-1

Informazioni sul venditore | Contatta il venditore

Compra nuovo
EUR 76,90
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 19,34
Da: U.S.A. a: Italia
Destinazione, tempi e costi
Foto dell'editore

Minifie, Bernard
Editore: Springer (2012)
ISBN 10: 9401179263 ISBN 13: 9789401179263
Nuovo Brossura Quantità: 1
Da:
Book Deals
(Tucson, AZ, U.S.A.)
Valutazione libreria

Descrizione libro Condizione: New. New! This book is in the same immaculate condition as when it was published 2.8. Codice articolo 353-9401179263-new

Informazioni sul venditore | Contatta il venditore

Compra nuovo
EUR 76,91
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 19,35
Da: U.S.A. a: Italia
Destinazione, tempi e costi
Immagini fornite dal venditore

Bernard Minifie
Editore: Springer Netherlands (2012)
ISBN 10: 9401179263 ISBN 13: 9789401179263
Nuovo Brossura Quantità: > 20
Print on Demand
Da:
moluna
(Greven, Germania)
Valutazione libreria

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

Informazioni sul venditore | Contatta il venditore

Compra nuovo
EUR 144,94
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 11,99
Da: Germania a: Italia
Destinazione, tempi e costi
Foto dell'editore

Bernard Minifie
Editore: Springer (2012)
ISBN 10: 9401179263 ISBN 13: 9789401179263
Nuovo Brossura Quantità: > 20
Print on Demand
Da:
Ria Christie Collections
(Uxbridge, Regno Unito)
Valutazione libreria

Descrizione libro Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Codice articolo ria9789401179263_lsuk

Informazioni sul venditore | Contatta il venditore

Compra nuovo
EUR 161,57
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 10,53
Da: Regno Unito a: Italia
Destinazione, tempi e costi
Immagini fornite dal venditore

Minifie, Bernard W., Ph.D.
Editore: Springer (2012)
ISBN 10: 9401179263 ISBN 13: 9789401179263
Nuovo Brossura Quantità: 5
Da:
GreatBookPricesUK
(Castle Donington, DERBY, Regno Unito)
Valutazione libreria

Descrizione libro Condizione: New. Codice articolo 20194860-n

Informazioni sul venditore | Contatta il venditore

Compra nuovo
EUR 161,56
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 17,56
Da: Regno Unito a: Italia
Destinazione, tempi e costi
Immagini fornite dal venditore

Bernard Minifie
ISBN 10: 9401179263 ISBN 13: 9789401179263
Nuovo Taschenbuch Quantità: 2
Print on Demand
Da:
BuchWeltWeit Ludwig Meier e.K.
(Bergisch Gladbach, Germania)
Valutazione libreria

Descrizione libro Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - 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

Informazioni sul venditore | Contatta il venditore

Compra nuovo
EUR 171,19
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 11,00
Da: Germania a: Italia
Destinazione, tempi e costi
Immagini fornite dal venditore

Bernard Minifie
Editore: Springer Netherlands (2012)
ISBN 10: 9401179263 ISBN 13: 9789401179263
Nuovo Taschenbuch Quantità: 1
Da:
AHA-BUCH GmbH
(Einbeck, Germania)
Valutazione libreria

Descrizione libro Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Codice articolo 9789401179263

Informazioni sul venditore | Contatta il venditore

Compra nuovo
EUR 175,42
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 14,99
Da: Germania a: Italia
Destinazione, tempi e costi
Immagini fornite dal venditore

Minifie, Bernard W., Ph.D.
Editore: Springer (2012)
ISBN 10: 9401179263 ISBN 13: 9789401179263
Nuovo Brossura Quantità: 5
Da:
GreatBookPrices
(Columbia, MD, U.S.A.)
Valutazione libreria

Descrizione libro Condizione: New. Codice articolo 20194860-n

Informazioni sul venditore | Contatta il venditore

Compra nuovo
EUR 175,92
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 14,73
Da: U.S.A. a: Italia
Destinazione, tempi e costi
Foto dell'editore

Minifie, Bernard
Editore: Springer (2012)
ISBN 10: 9401179263 ISBN 13: 9789401179263
Nuovo Brossura Quantità: > 20
Da:
California Books
(Miami, FL, U.S.A.)
Valutazione libreria

Descrizione libro Condizione: New. Codice articolo I-9789401179263

Informazioni sul venditore | Contatta il venditore

Compra nuovo
EUR 221,09
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 11,05
Da: U.S.A. a: Italia
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro