Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products, Talbot, Geoff
Автор: Mathuravalli S. M. D. Название: Handbook of Bakery and Confectionery ISBN: 1032151269 ISBN-13(EAN): 9781032151267 Издательство: Taylor&Francis Рейтинг: Цена: 16843.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Bakery products, due to great nutrient value and affordability, are an element of huge consumption. This book delineates a theoretical and practical knowledge on bakery and confectionery. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Автор: Richard W. Hartel; Joachim H. von Elbe; Randy Hofb Название: Confectionery Science and Technology ISBN: 3319871501 ISBN-13(EAN): 9783319871509 Издательство: Springer Рейтинг: Цена: 11179.00 р. Наличие на складе: Поставка под заказ.
Описание: 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.
Автор: Jagarlamudi, Lakshmi Название: Bakery and Confectionery Products ISBN: 1032428368 ISBN-13(EAN): 9781032428369 Издательство: Taylor&Francis Рейтинг: Цена: 19906.00 р. Наличие на складе: Поставка под заказ.
Автор: R. Lees Название: Sugar Confectionery and Chocolate Manufacture ISBN: 1468414976 ISBN-13(EAN): 9781468414974 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate;
Автор: Minifie, Bernard Название: Chocolate, Cocoa and Confectionery: Science and Technology ISBN: 9401179263 ISBN-13(EAN): 9789401179263 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Автор: Hartel Richard W., Von Elbe Joachim H., Hofberger Randy Название: Confectionery Science and Technology ISBN: 3319617400 ISBN-13(EAN): 9783319617404 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Автор: Zhou Название: Bakery Products Science and Technology 2e ISBN: 1119967155 ISBN-13(EAN): 9781119967156 Издательство: Wiley Рейтинг: Цена: 34682.00 р. Наличие на складе: Поставка под заказ.
Автор: de Escalada Pla Название: Designing Gluten Free Bakery and Pasta Products ISBN: 3031283430 ISBN-13(EAN): 9783031283437 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products with improved technological and sensorial properties. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related disorders , extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. This book covers new native/seasonal ingredients that improve the nutritional profile of baked goods, shelf life and starch retrogradation during storage, gluten-free edible film/toppings application, biotechnological pre-treatments of gluten-free flours and ingredients to enhance their technological/nutritional functionality, baked goods with spontaneous fermentation, sourdough from yeasts vs LAB present in gluten-free flours and effects on technological, nutritional and sensory characteristics. All these aspects were extensively discussed in this work, plus it provides a fully up-to-date studies on gluten-related health disorders and summarizes the main research advances in gluten-free product development and their market-related and industrial impact. This novel approach makes this book a unique and highly valuable resource for those on the forefront of gluten-free foods application.
Описание: Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.
Provides the authority and expertise of leading contributors from an international board of authors
Presents the latest release in the Advances in Food and Nutrition Research series
Includes the latest information on Functional Bakery Products
Название: The Science of Sugar Confectionery ISBN: 1788011333 ISBN-13(EAN): 9781788011334 Издательство: Royal Society of Chemistry Рейтинг: Цена: 6123.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry`s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.
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