Animal and Vegetable Fats and Oils. Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate. Quantification of Cocoa Butter Equivalents PDF Download
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Author: British Standards Institute Staff
Publisher:
ISBN: 9780580636004
Category :
Languages : en
Pages : 20
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Book Description
Vegetable fats, Vegetable oils, Food testing, Cocoa butter, Chocolate, Food products, Chemical analysis and testing, Determination of content, Quantitative analysis, Gas chromatography, Test specimens, Mathematical calculations
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580636004
Category :
Languages : en
Pages : 20
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Book Description
Vegetable fats, Vegetable oils, Food testing, Cocoa butter, Chocolate, Food products, Chemical analysis and testing, Determination of content, Quantitative analysis, Gas chromatography, Test specimens, Mathematical calculations
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580497087
Category :
Languages : en
Pages : 22
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Book Description
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580497094
Category :
Languages : en
Pages : 22
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Book Description
Vegetable fats, Vegetable oils, Food testing, Cocoa butter, Chocolate, Food products, Chemical analysis and testing, Determination of content, Quantitative analysis, Gas chromatography, Test specimens, Mathematical calculations
Author: Polska. Polski Komitet Normalizacyjny
Publisher:
ISBN: 9788325169374
Category :
Languages : en
Pages : 16
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Book Description
Author: Polska. Polski Komitet Normalizacyjny
Publisher:
ISBN: 9788325169367
Category :
Languages : en
Pages : 15
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Book Description
Author: Malaysia. Jabatan Standard
Publisher:
ISBN:
Category : Cocoa butter
Languages : en
Pages : 13
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Book Description
Author: Steve T. Beckett
Publisher: John Wiley & Sons
ISBN: 1444357557
Category : Technology & Engineering
Languages : en
Pages : 676
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Book Description
Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.
Author: Steve T. Beckett
Publisher: John Wiley & Sons
ISBN: 1118780140
Category : Technology & Engineering
Languages : en
Pages : 806
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Book Description
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.
Author:
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages :
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Book Description
Author: Wiley-VCH
Publisher: John Wiley & Sons
ISBN: 3527339906
Category : Technology & Engineering
Languages : en
Pages : 1576
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Book Description
A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
