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Chocolate, Cocoa and Confectionery
Kluwer Academic Publishers (Verlag)
978-0-442-26521-2 (ISBN)
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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.
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.
Zusatzinfo | biography |
---|---|
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 153 x 230 mm |
Gewicht | 1320 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-442-26521-2 / 0442265212 |
ISBN-13 | 978-0-442-26521-2 / 9780442265212 |
Zustand | Neuware |
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