Mc The Manufacturing Confectioner Download Ebook PDF Epub Online

Author :
Publisher :
Release : 2007
Page :
Category : Confectionery
ISBN 13 :
Description :



Author :
Publisher :
Release : 1999
Page :
Category : Confectionery
ISBN 13 :
Description :



Author :
Publisher :
Release : 2012
Page :
Category :
ISBN 13 :
Description :



Author :
Publisher :
Release : 2005
Page :
Category : Confectioners
ISBN 13 :
Description :



Author :
Publisher :
Release : 1994
Page : 364
Category :
ISBN 13 :
Description :



Author :
Publisher : Academic Press
Release : 2019-08-03
Page : 564
Category : Technology & Engineering
ISBN 13 : 0128156740
Description :


Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers


Author :
Publisher :
Release : 1997-07
Page :
Category : Confectionery
ISBN 13 :
Description :



Author : Library of Congress. Copyright Office
Publisher : Copyright Office, Library of Congress
Release : 1979
Page :
Category : Copyright
ISBN 13 :
Description :



Author : Alan Imeson
Publisher : John Wiley & Sons
Release : 2011-08-24
Page : 368
Category : Technology & Engineering
ISBN 13 : 1444360337
Description :


Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.


Author : Richard W. Hartel
Joachim H. von Elbe
Publisher : Springer
Release : 2017-10-09
Page : 536
Category : Technology & Engineering
ISBN 13 : 3319617427
Description :


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.


Author : Bernard Minifie
Publisher : Springer Science & Business Media
Release : 2012-12-06
Page : 904
Category : Science
ISBN 13 : 9401179247
Description :


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.


Author :
Publisher :
Release : 1899
Page :
Category :
ISBN 13 :
Description :



Author : Ferenc A. Mohos
Publisher : John Wiley & Sons
Release : 2017-02-06
Page : 792
Category : Technology & Engineering
ISBN 13 : 1118939778
Description :


Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.


Author : Frank Allan Hanna
United States. Bureau of the Census
Publisher :
Release : 1959
Page : 233
Category : Manufactures
ISBN 13 :
Description :



Author : Elmer Epenetus Barton
Publisher :
Release : 1886
Page : 222
Category : Industries
ISBN 13 :
Description :



Author : Ching Lik Hii
Flávio Meira Borém
Publisher : CRC Press
Release : 2019-07-15
Page : 356
Category : Health & Fitness
ISBN 13 : 1351624024
Description :


This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. Drying and Roasting of Cocoa and Coffee covers key topics areas ranging from post-harvest processing, equipment selection, physical and chemical changes during processing, flavor development, grading and dried product quality. The book consists of two parts with topics dedicated to the drying/roasting aspects of cocoa and coffee, respectively. Features Provides a comprehensive review on flavor development during cocoa/coffee processing Discusses the impact of processing parameters on cocoa/coffee quality Presents the new trends in drying/roasting techniques and novel technology Examines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems No prior knowledge of cocoa and coffee processing is required to benefit from this book, which is written for a variety of readers. It is suitable for undergraduate and postgraduate students, researchers and industrial practitioners/consultants from various domains in the food and beverage industries.


Author : Andrew Morrison
Publisher :
Release : 1886
Page : 256
Category : Cincinnati (Ohio)
ISBN 13 :
Description :



Author :
Publisher :
Release : 1881
Page : 205
Category : Industries
ISBN 13 :
Description :



Author :
Publisher :
Release : 1930
Page :
Category : India
ISBN 13 :
Description :



Author : J. W. Leonard
Publisher :
Release : 1887
Page : 218
Category : Industries
ISBN 13 :
Description :