Chocolate Cocoa And Confectionery Science And Technology
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Chocolate Cocoa And Confectionery Science And Technology
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Author : Bernard W. Minifie
language : en
Publisher: Springer Science & Business Media
Release Date : 1989-08-31
Chocolate Cocoa And Confectionery Science And Technology written by Bernard W. Minifie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-08-31 with Business & Economics categories.
Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.
Chocolate Cocoa And Confectionery
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Author : Bernard W. Minifie
language : en
Publisher:
Release Date : 1982
Chocolate Cocoa And Confectionery written by Bernard W. Minifie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Chocolate categories.
Chocolate Cocoa And Confectionery
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Author : Bernard W Minifie
language : en
Publisher:
Release Date : 1989
Chocolate Cocoa And Confectionery written by Bernard W Minifie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with categories.
Chocolate Cocoa And Confectionery Science And Technology
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Author : Bernard Minifie
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Chocolate Cocoa And Confectionery Science And Technology written by Bernard Minifie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Social Science categories.
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. 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.
Chocolate Cocoa And Confectionery
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Author : Bernard W. Minifie
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1989
Chocolate Cocoa And Confectionery written by Bernard W. Minifie and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Chocolate categories.
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. 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.
Chocolate Cocoa And Confectionery
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Author : Bernard W. Minifie
language : en
Publisher: Springer
Release Date : 2014-11-28
Chocolate Cocoa And Confectionery written by Bernard W. Minifie and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-28 with Technology & Engineering categories.
Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.
Confectionery Science And Technology
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Author : Richard W. Hartel
language : en
Publisher: Springer
Release Date : 2017-10-09
Confectionery Science And Technology written by Richard W. Hartel and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-09 with Technology & Engineering categories.
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.
Chocolate Cocoa And Confectionery
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Author : Bernard W. Minifie
language : en
Publisher:
Release Date : 1980
Chocolate Cocoa And Confectionery written by Bernard W. Minifie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with categories.
Chocolate Cocoa Confectionery 3e Pb
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Author : Minifie B.W.
language : en
Publisher:
Release Date : 1997-02-01
Chocolate Cocoa Confectionery 3e Pb written by Minifie B.W. and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-02-01 with categories.
Food Science
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Author : Norman N. Potter
language : en
Publisher: Springer Science & Business Media
Release Date : 1998
Food Science written by Norman N. Potter and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Business & Economics categories.
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.