Basics of Confectionery Technology, Sonal Naresh Chaudhari
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: Lakshmi Jagarlamudi Название: Bakery and Confectionery Products ISBN: 9387973654 ISBN-13(EAN): 9789387973657 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 36868.00 р. Наличие на складе: Нет в наличии.
Описание: The initial chapters of this book provide a comprehensive introduction to the crop, including its origin and distribution, as well as the various varieties cultivated throughout the country and their distinguishing characteristics. Subsequently, the book delves into the international and domestic trade of bananas, as well as the diverse methods of consumption prevalent in different parts of the world. The subsequent chapters of the book focus exclusively on the nutritive and therapeutic values of bananas, followed by an extensive examination of the post-harvest aspects of the fruit in seven chapters, incorporating the latest scientific advancements. The last three sections of the book deal with the processing and value addition of bananas and plantains, including the utilization of waste/by-products. This book provides a comprehensive guide to the post-harvest aspects of bananas and plantains, providing readers with all the relevant information in this field.
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.
Описание: The opening chapters of this work provide the reader with an introduction to the crop, including its origins and distribution, various types cultivated throughout the country, and their individual characteristics. Subsequently, the text delves into the international and domestic trade of bananas, as well as the myriad ways in which the fruit is consumed across the globe. The third chapter focuses exclusively on the nutritive and therapeutic values of bananas, while the following seven chapters explore post-harvest aspects in great detail, incorporating all the latest scientific advancements. Finally, the last three chapters discuss processing and value addition, along with the utilization of waste and by-products. This comprehensive text provides all the information necessary for a thorough understanding of the post-harvest aspects of bananas and plantains.
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.
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.
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