Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products

Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products Book PDF
✏Book Title : Science and Technology of Enrobed and Filled Chocolate Confectionery and Bakery Products
✏Author : Geoff Talbot
✏Publisher : Elsevier
✏Release Date : 2009-06-26
✏Pages : 468
✏ISBN : 9781845696436
✏Available Language : English, Spanish, And French

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✏Science and Technology of Enrobed and Filled Chocolate Confectionery and Bakery Products Book Summary : Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology. With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Provides a comprehensive review of quality issues affecting enrobed and filled products Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings Focuses on product design issues such as oil, moisture and chocolate filling rheology

Technology Of Coated And Filled Chocolate Confectionery And Bakery Products Book PDF
✏Book Title : Technology of Coated and Filled Chocolate Confectionery and Bakery Products
✏Author : G. Talbot
✏Publisher : CRC Press
✏Release Date : 2009-07-28
✏Pages : 384
✏ISBN : 1439801363
✏Available Language : English, Spanish, And French

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✏Technology of Coated and Filled Chocolate Confectionery and Bakery Products Book Summary : A comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality, this book reviews the formulation of coating and fillings. It begins with coverage of chocolate manufacture, confectionary fats, compound coatings, and fat and sugar-based fillings. Building on this foundation, the book discusses product design issues, such as oil, moisture, and ethanol migration as well as chocolate and filling rheology and shelf-life prediction. It concludes with examinations of ingredient preparation and manufacturing technology for optimum product quality, tempering, enrobing, chocolate panning, production of chocolate shells, and deposition technology.

Specialty Oils And Fats In Food And Nutrition Book PDF
✏Book Title : Specialty Oils and Fats in Food and Nutrition
✏Author : Geoff Talbot
✏Publisher : Woodhead Publishing
✏Release Date : 2015-06-29
✏Pages : 384
✏ISBN : 9781782423973
✏Available Language : English, Spanish, And French

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✏Specialty Oils and Fats in Food and Nutrition Book Summary : Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label functional foods and the emerging markets in “free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Food And Beverage Stability And Shelf Life Book PDF
✏Book Title : Food and Beverage Stability and Shelf Life
✏Author : David Kilcast
✏Publisher : Elsevier
✏Release Date : 2011-04-08
✏Pages : 864
✏ISBN : 9780857092540
✏Available Language : English, Spanish, And French

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✏Food and Beverage Stability and Shelf Life Book Summary : Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

The Stability And Shelf Life Of Food Book PDF
✏Book Title : The Stability and Shelf Life of Food
✏Author : Persis Subramaniam
✏Publisher : Woodhead Publishing
✏Release Date : 2016-05-24
✏Pages : 612
✏ISBN : 9780081004364
✏Available Language : English, Spanish, And French

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✏The Stability and Shelf Life of Food Book Summary : The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry

Food Processing Technology Book PDF
✏Book Title : Food Processing Technology
✏Author : P J Fellows
✏Publisher : Woodhead Publishing
✏Release Date : 2016-10-04
✏Pages : 1152
✏ISBN : 9780081005231
✏Available Language : English, Spanish, And French

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✏Food Processing Technology Book Summary : Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Food Science And Technology Abstracts Book PDF
✏Book Title : Food Science and Technology Abstracts
✏Author :
✏Publisher :
✏Release Date : 1986
✏Pages :
✏ISBN : UOM:39015023091211
✏Available Language : English, Spanish, And French

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✏Food Science and Technology Abstracts Book Summary :

Cookie And Cracker Technology Book PDF
✏Book Title : Cookie and Cracker Technology
✏Author : Samuel A. Matz
✏Publisher : Springer
✏Release Date : 1992
✏Pages : 404
✏ISBN : CORNELL:31924062788728
✏Available Language : English, Spanish, And French

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✏Cookie and Cracker Technology Book Summary : This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technical functions. It examines the ingredients used in cookies and crackers and how they function in doughs, batters, and finished products. It also discusses typical formulas and how variations affect finished product qualities. Other areas covered include product development, quality assurance and the legal responsibilities of technical managers.

Chilton S Food Engineering Book PDF
✏Book Title : Chilton s Food Engineering
✏Author :
✏Publisher :
✏Release Date : 1993
✏Pages :
✏ISBN : UOM:39015026555378
✏Available Language : English, Spanish, And French

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✏Chilton s Food Engineering Book Summary :

Prepared Foods Book PDF
✏Book Title : Prepared Foods
✏Author :
✏Publisher :
✏Release Date : 1987
✏Pages :
✏ISBN : NWU:35556018295766
✏Available Language : English, Spanish, And French

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✏Prepared Foods Book Summary :

Food Manufacture Book PDF
✏Book Title : Food Manufacture
✏Author :
✏Publisher :
✏Release Date : 1964
✏Pages :
✏ISBN : UOM:39015010646126
✏Available Language : English, Spanish, And French

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✏Food Manufacture Book Summary : Includes sections: "Recent patents"; Industrial news, May 1934- ; "Book Reviews", Dec. 1937-

Mc The Manufacturing Confectioner Book PDF
✏Book Title : MC The Manufacturing Confectioner
✏Author :
✏Publisher :
✏Release Date : 1993
✏Pages :
✏ISBN : CORNELL:31924068458243
✏Available Language : English, Spanish, And French

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✏MC The Manufacturing Confectioner Book Summary :

Thomas Food Beverage Market Place 2006 Book PDF
✏Book Title : Thomas Food Beverage Market Place 2006
✏Author : Laura Mars-Proietti
✏Publisher : Grey House Publishing
✏Release Date : 2005-10
✏Pages :
✏ISBN : 1592370985
✏Available Language : English, Spanish, And French

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✏Thomas Food Beverage Market Place 2006 Book Summary : The second volume of the Thomas Food & Beverage Market Place contains Equipment & Supply Companies, Transportation, Warehouses and Wholesalers.