Confectionery and Chocolate Engineering: Principles and Applications
Autor Ferenc A. Mohosen Limba Engleză Hardback – 2 feb 2017
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.
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Specificații
ISBN-13: 9781118939772
ISBN-10: 1118939778
Pagini: 792
Dimensiuni: 170 x 244 x 45 mm
Greutate: 1.63 kg
Ediția:2nd Edition
Editura: Wiley
Locul publicării:Chichester, United Kingdom
ISBN-10: 1118939778
Pagini: 792
Dimensiuni: 170 x 244 x 45 mm
Greutate: 1.63 kg
Ediția:2nd Edition
Editura: Wiley
Locul publicării:Chichester, United Kingdom
Public țintă
Food engineers, Food scientists, Technologists in research and industry, Graduate students on relevant food and chemical engineering–related courses, Libraries and institutesNotă biografică
Ferenc Mohos chaired the Codex Alimentarius Hungaricus Confectionery Products Working Committee for two decades, whilst being Managing Director of his own consulting company, Food Quality 1992 Ltd., Budapest. Presently, he is affiliated with the Szeged University and also the Corvinus University of Budapest, Hungary.
Descriere
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.