Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 1258
Book Description
The International Confectioner
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 1258
Book Description
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 1258
Book Description
The International Confectioner
Author: Wilfred J. Fance
Publisher:
ISBN: 9780900778018
Category : Confectionery
Languages : en
Pages : 742
Book Description
Publisher:
ISBN: 9780900778018
Category : Confectionery
Languages : en
Pages : 742
Book Description
The International Confectioner
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 812
Book Description
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 812
Book Description
The International Confectioner
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 1242
Book Description
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 1242
Book Description
The New International Confectioner
Author: Wilfred J. Fance
Publisher: Van Nostrand Reinhold
ISBN: 9780900778193
Category : Confectionery
Languages : en
Pages : 890
Book Description
Publisher: Van Nostrand Reinhold
ISBN: 9780900778193
Category : Confectionery
Languages : en
Pages : 890
Book Description
The New International Confectioner
Author: Wilfred J. Fance
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 891
Book Description
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 891
Book Description
The New International Confectioner
Author: Wilfred James Fance
Publisher:
ISBN: 9789999438544
Category : Confectionery
Languages : en
Pages : 0
Book Description
Publisher:
ISBN: 9789999438544
Category : Confectionery
Languages : en
Pages : 0
Book Description
Report of the Commissioner-general for the United States to the International Universal Exposition, Paris, 1900, February 29, 1901
Author: United States. Commission to the Paris Exposition, 1900
Publisher:
ISBN:
Category : Exposition universelle internationale de 1900
Languages : en
Pages : 708
Book Description
Publisher:
ISBN:
Category : Exposition universelle internationale de 1900
Languages : en
Pages : 708
Book Description
The Candy Industry
Author: United States. Foreign and Domestic Commerce Bureau
Publisher:
ISBN:
Category :
Languages : en
Pages : 28
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 28
Book Description
Chocolate Science and Technology
Author: Emmanuel Ohene Afoakwa
Publisher: John Wiley & Sons
ISBN: 1118913760
Category : Technology & Engineering
Languages : en
Pages : 536
Book Description
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.
Publisher: John Wiley & Sons
ISBN: 1118913760
Category : Technology & Engineering
Languages : en
Pages : 536
Book Description
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.