東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Confectionery science and technology

Hartel, Richard W.

Linked to FindBook

Google Book

Amazon

博客來

Confectionery science and technology

Record Type:	Electronic resources : Monograph/item
Title/Author:	Confectionery science and technology/ by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger.
Author:	Hartel, Richard W.
other author:	von Elbe, Joachim H.
Published:	Cham :Springer International Publishing : : 2018.,
Description:	xxi, 536 p. :ill., digital ;24 cm.
[NT 15003449]:	Preface -- 1.Chemistry of bulk sweeteners -- 2.Physico-chemical properties of sweeteners in confections -- 3.Water -- 4.Fats, oils and emulsifiers -- 5.Starch, proteins and gums -- 6.Other ingredients -- 7. Compressed tablets and lozenges -- 8.Hard candy -- 9.Fondants and creams -- 10.Caramels, fudge, toffee -- 11.Marshmallow, nougat and chews -- 12.Jelly and gummy candies -- 13. Sugar and sugar-free panned confections -- 14.Chewing and bubble gum -- 15.Chocolate -- 16.Compound coatings -- 17.Chocolate panning -- 18.Glossary -- Index.
Contained By:	Springer eBooks
Subject:	Confectionery - Analysis. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-61742-8
ISBN:	9783319617428

Confectionery science and technology
Hartel, Richard W.

Confectionery science and technology[electronic resource] /by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger. - Cham :Springer International Publishing :2018. - xxi, 536 p. :ill., digital ;24 cm.

Preface -- 1.Chemistry of bulk sweeteners -- 2.Physico-chemical properties of sweeteners in confections -- 3.Water -- 4.Fats, oils and emulsifiers -- 5.Starch, proteins and gums -- 6.Other ingredients -- 7. Compressed tablets and lozenges -- 8.Hard candy -- 9.Fondants and creams -- 10.Caramels, fudge, toffee -- 11.Marshmallow, nougat and chews -- 12.Jelly and gummy candies -- 13. Sugar and sugar-free panned confections -- 14.Chewing and bubble gum -- 15.Chocolate -- 16.Compound coatings -- 17.Chocolate panning -- 18.Glossary -- Index.

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.

ISBN: 9783319617428

Standard No.: 10.1007/978-3-319-61742-8doiSubjects--Topical Terms:

3297092
Confectionery
--Analysis.

LC Class. No.: TX783 / .H37 2018

Dewey Class. No.: 664.15

Confectionery science and technology
LDR:02432nmm a2200313 a 4500 001 2131484
003 DE-He213
005 20180612152416.0
006 m d
007 cr nn 008maaau
008 181005s2018 gw s 0 eng d
020 $a 9783319617428 $q (electronic bk.)
020 $a 9783319617404 $q (paper)
024 7 $a 10.1007/978-3-319-61742-8 $2 doi
035 $a 978-3-319-61742-8
040 $a GP $c GP
041 0 $a eng
050 4 $a TX783 $b .H37 2018
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.15 $2 23
090 $a TX783 $b .H328 2018
100 1 $a Hartel, Richard W. $3 900094
245 1 0 $a Confectionery science and technology $h [electronic resource] / $c by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2018.
300 $a xxi, 536 p. : $b ill., digital ; $c 24 cm.
505 0 $a Preface -- 1.Chemistry of bulk sweeteners -- 2.Physico-chemical properties of sweeteners in confections -- 3.Water -- 4.Fats, oils and emulsifiers -- 5.Starch, proteins and gums -- 6.Other ingredients -- 7. Compressed tablets and lozenges -- 8.Hard candy -- 9.Fondants and creams -- 10.Caramels, fudge, toffee -- 11.Marshmallow, nougat and chews -- 12.Jelly and gummy candies -- 13. Sugar and sugar-free panned confections -- 14.Chewing and bubble gum -- 15.Chocolate -- 16.Compound coatings -- 17.Chocolate panning -- 18.Glossary -- Index.
520 $a 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.
650 0 $a Confectionery $x Analysis. $3 3297092
650 0 $a Confectionery $x Composition. $3 3297093
650 0 $a Food industry and trade. $3 522277
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
700 1 $a von Elbe, Joachim H. $3 3297090
700 1 $a Hofberger, Randy. $3 3297091
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-61742-8
950 $a Chemistry and Materials Science (Springer-11644)