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Confectionery Science and Technology

Name: Confectionery Science and Technology
Brand: Springer International Publishing AG
SKU: 16380819
Price: 139.29 EUR
Availability: InStock
Author: Richard W Hartel
ISBN: 9783319617404

Richard W Hartel

Joachim H. von Elbe

Randy Hofberger

Lingua

Inglese

Libro Rigido

Codice Libristo: 16380819

Casa editrice Springer International Publishing AG, ottobre 2017

This book examines both the primary ingredients and the processing technology for making candies. In... Descrizione completa

Codice Libristo: 16380819

341 b

139.29 €

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This book examines both the primary ingredients and the processing technology for making candies. In the first two sections, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The third and fourth sections explore the processing steps for each of the major confectionary groups. 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. Practical tips and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionary Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionary products.

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Informazioni sul libro

Titolo completo Confectionery Science and Technology

Autore Richard W Hartel, Joachim H. von Elbe, Randy Hofberger

Lingua

Inglese

Rilegatura Libro - Rigido

Data di pubblicazione 2017

Numero di pagine 536

EAN 9783319617404

ISBN 3319617400

Codice Libristo 16380819

Casa editrice Springer International Publishing AG

Peso 1246

Dimensioni 186 x 263 x 37

Categorie

Tecnologia, Ingegneria, Agricoltura, processi industriali > Chimica industriale e tecnologie manifatturiere > Chimica industriale e ingegneria chimica > Tecnologie alimentari