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Author: Neil L. Pennington
Publisher: Springer
Published: 1990-10-31
Total Pages: 332
ISBN-13: 9780442002978
DOWNLOAD EBOOKDownload or read book Sugar: User's Guide To Sucrose written by Neil L. Pennington and published by Springer. This book was released on 1990-10-31 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Neil L. Pennington
Publisher: Springer Science & Business Media
Published: 1990-10-31
Total Pages: 364
ISBN-13: 9780442002978
DOWNLOAD EBOOKCovers sugar manufacturing from both beet and cane plants and sugar utilization in dairy products, breakfast cereals, beverages, preserves and jellies, confectionery, processed foods, and microwave oven products. Also discusses non-food applications of sugar, its general properties, and the impact of sugar on human health. Includes a listing of the industry's American and Canadian companies and important associations world-wide. Annotation copyrighted by Book News, Inc., Portland, OR
Download or read book Sugar: User's Guide To Sucrose written by Neil L. Pennington and published by Springer Science & Business Media. This book was released on 1990-10-31 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers sugar manufacturing from both beet and cane plants and sugar utilization in dairy products, breakfast cereals, beverages, preserves and jellies, confectionery, processed foods, and microwave oven products. Also discusses non-food applications of sugar, its general properties, and the impact of sugar on human health. Includes a listing of the industry's American and Canadian companies and important associations world-wide. Annotation copyrighted by Book News, Inc., Portland, OR
Author: Ira L. Shannon
Publisher: Burnham Incorporated Pub
Published: 1977
Total Pages: 101
ISBN-13: 9780882294544
DOWNLOAD EBOOKDownload or read book Brand Name Guide to Sugar written by Ira L. Shannon and published by Burnham Incorporated Pub. This book was released on 1977 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Chung Chi Chou
Publisher: John Wiley & Sons
Published: 2000-08-14
Total Pages: 778
ISBN-13: 9780471183570
DOWNLOAD EBOOKThis book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,
Download or read book Handbook of Sugar Refining written by Chung Chi Chou and published by John Wiley & Sons. This book was released on 2000-08-14 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,
Author: A.J. Bent
Publisher: Springer Science & Business Media
Published: 2013-03-09
Total Pages: 437
ISBN-13: 1475766904
DOWNLOAD EBOOKThe popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
Download or read book The Technology of Cake Making written by A.J. Bent and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
Author: Richard W. Hartel
Publisher: Springer
Published: 2017-10-09
Total Pages: 536
ISBN-13: 3319617427
DOWNLOAD EBOOKThis 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.
Download or read book Confectionery Science and Technology written by Richard W. Hartel and published by Springer. This book was released on 2017-10-09 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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: Theodoros Varzakas
Publisher: CRC Press
Published: 2012-05-14
Total Pages: 463
ISBN-13: 1439876738
DOWNLOAD EBOOKSweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspe
Download or read book Sweeteners written by Theodoros Varzakas and published by CRC Press. This book was released on 2012-05-14 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspe
Author: M. Mathlouthi
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 308
ISBN-13: 1461526760
DOWNLOAD EBOOKThis book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scattered over a wide variety of sources.
Download or read book Sucrose written by M. Mathlouthi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scattered over a wide variety of sources.
Author: W J Spillane
Publisher: Woodhead Publishing
Published: 2006-07-17
Total Pages: 448
ISBN-13: 1845691644
DOWNLOAD EBOOKA sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised. The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners. With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods. Investigates what determines consumer perceptions of sweet taste Looks at improving the use of sweet-tasting compounds Explores strategies for delivering new natural sweeteners
Download or read book Optimising Sweet Taste in Foods written by W J Spillane and published by Woodhead Publishing. This book was released on 2006-07-17 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised. The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners. With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods. Investigates what determines consumer perceptions of sweet taste Looks at improving the use of sweet-tasting compounds Explores strategies for delivering new natural sweeteners
Author: Dr Bruce Miller
Publisher: Oak Publication Sdn Bhd
Published:
Total Pages: 54
ISBN-13: 9833735584
DOWNLOAD EBOOKToday, the diet of children has gone from basically fresh whole food to over-processed, grease-soaked, chemical-driven, sugar and salt-filled and nutritionally questionable dietary choices. Coupled with a sedentary lifestyle, your precious children are now facing a whole new set of lifestyle and diet related diseases such as diabetes, obesity, high blood pressure and heart disease, all unrelated to germs. You need to inculcate healthy eating habits and lifestyle to your children during their formative years, as diseases develop, it doesn't start overnight. Prevention is about taking steps while your children are healthy and not until they are faced with a crisis. Health is like money, we will never have a true idea of its value until we lose it. In easy to understand language, this book addresses the need for parents to make changes to their children's lifestyle and diet while they are young in order to fight diet related diseases; if you want to raise disease free children.
Download or read book Love Your Kids, Raise Them Disease Free written by Dr Bruce Miller and published by Oak Publication Sdn Bhd. This book was released on with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, the diet of children has gone from basically fresh whole food to over-processed, grease-soaked, chemical-driven, sugar and salt-filled and nutritionally questionable dietary choices. Coupled with a sedentary lifestyle, your precious children are now facing a whole new set of lifestyle and diet related diseases such as diabetes, obesity, high blood pressure and heart disease, all unrelated to germs. You need to inculcate healthy eating habits and lifestyle to your children during their formative years, as diseases develop, it doesn't start overnight. Prevention is about taking steps while your children are healthy and not until they are faced with a crisis. Health is like money, we will never have a true idea of its value until we lose it. In easy to understand language, this book addresses the need for parents to make changes to their children's lifestyle and diet while they are young in order to fight diet related diseases; if you want to raise disease free children.
