標(biāo)題: Titlebook: Chocolate, Cocoa and Confectionery: Science and Technology; Bernard W. Minifie Book 1989 Van Nostrand Reinhold 1989 butter.chocolate.cocoa [打印本頁(yè)] 作者: COAX 時(shí)間: 2025-3-21 17:10
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書目名稱Chocolate, Cocoa and Confectionery: Science and Technology讀者反饋學(xué)科排名
作者: 寡頭政治 時(shí)間: 2025-3-21 21:58 作者: 倔強(qiáng)一點(diǎn) 時(shí)間: 2025-3-22 00:55
M. K. Babu,Papia Ray,A. K. Sahoo have an appearance resembling dark or milk chocolate but a texture that is quite different. Then there are the pastel coatings that usually consist of milk powder, sugar, and a vegetable fat, with added flavors and colors.作者: Basilar-Artery 時(shí)間: 2025-3-22 08:35 作者: 觀察 時(shí)間: 2025-3-22 12:13
Emulsifiers in Chocolate Confectionery Coatings and Cocoae, with the highest content in egg yolk (8 to 10 percent). Butter contains 0.5 to 1.2 percent and soya bean oil, at present the main and cheapest source of vegetable lecithin, yields about 2.5 percent.作者: 匍匐前進(jìn) 時(shí)間: 2025-3-22 13:20 作者: 匍匐前進(jìn) 時(shí)間: 2025-3-22 20:40
Fruits, Preserved Fruits, Jam, Dried Fruitolate. Strawberries and raspberries are examples and these are often reinforced with artificial flavors. The citrus fruits—lemon, orange, lime, and grapefruit—in conjunction with their natural essential oils are exceptions, and these provide adequate flavor strength in most products.作者: Fillet,Filet 時(shí)間: 2025-3-22 22:17
Book 1989tion to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, pa作者: WITH 時(shí)間: 2025-3-23 05:06
Chocolate, Cocoa and Confectionery: Science and Technology作者: Ovulation 時(shí)間: 2025-3-23 08:53 作者: ARBOR 時(shí)間: 2025-3-23 11:27
Book 1989ng have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations wi作者: Eviction 時(shí)間: 2025-3-23 15:23 作者: Anguish 時(shí)間: 2025-3-23 21:39 作者: judicial 時(shí)間: 2025-3-24 00:28 作者: 顯微鏡 時(shí)間: 2025-3-24 04:05
Sugars, Glucose Syrups and Other Sweetenersther countries, in which English is not spoken, are included, the literal translations can be very misleading. Sometimes journals publish articles that have been translated from another language by someone who may be a good linguist but does not know the technology of the industry.作者: 反省 時(shí)間: 2025-3-24 08:09 作者: Complement 時(shí)間: 2025-3-24 11:26
Fruits, Preserved Fruits, Jam, Dried Fruitjellies, pastilles, and gums Many natural fruit flavors are delicate and are generally insufficiently strong when used in conjunction with strong chocolate. Strawberries and raspberries are examples and these are often reinforced with artificial flavors. The citrus fruits—lemon, orange, lime, and gr作者: 精密 時(shí)間: 2025-3-24 14:58 作者: PAN 時(shí)間: 2025-3-24 19:30 作者: 吞沒 時(shí)間: 2025-3-24 23:26 作者: OWL 時(shí)間: 2025-3-25 07:25 作者: REIGN 時(shí)間: 2025-3-25 07:37 作者: apiary 時(shí)間: 2025-3-25 14:32
Giuseppe Montalenti,G. H. Ralph Koenigswaldther countries, in which English is not spoken, are included, the literal translations can be very misleading. Sometimes journals publish articles that have been translated from another language by someone who may be a good linguist but does not know the technology of the industry.作者: Encephalitis 時(shí)間: 2025-3-25 18:55
,Against Bringing Africa “Back-In”,illed shallow trays, in which liquid confectionery is deposited. Second, starch is used as a gelling agent or stabilizer in many confectionery products. It is an ingredient in jellies, gums, Turkish delight, and various “spreads.”作者: 種植,培養(yǎng) 時(shí)間: 2025-3-25 21:54
Background and Theoretical Framework,jellies, pastilles, and gums Many natural fruit flavors are delicate and are generally insufficiently strong when used in conjunction with strong chocolate. Strawberries and raspberries are examples and these are often reinforced with artificial flavors. The citrus fruits—lemon, orange, lime, and gr作者: DOTE 時(shí)間: 2025-3-26 03:49
Madhu Puri,Trinad Chakraborty,Helena PillichThe development of cocoa, chocolate, and confectionery over the centuries has been a remarkable phenomenon.作者: 碎石頭 時(shí)間: 2025-3-26 05:37
Recent advances in Applied MicrobiologyRaw cocoa beans, in general, are received in user countries in a reasonably clean condition and free from anything but minor amounts of surface grit, bag fiber, and occasional small stones. Insect infestation has been greatly reduced as a result of much better control in the country of origin and in warehouse storage elsewhere.作者: Capitulate 時(shí)間: 2025-3-26 11:14 作者: 咯咯笑 時(shí)間: 2025-3-26 13:18 作者: 洞穴 時(shí)間: 2025-3-26 20:44
Plant Growth-Promoting Rhizobacteria (PGPR),The methods of manufacture of bulk chocolate have been described and there are certain well-defined processes for using chocolate to produce a variety of confections. These are summarized in the following.作者: 褪色 時(shí)間: 2025-3-26 23:27
https://doi.org/10.1007/978-3-322-86180-1Vegetable fats generally are used in great quantities in the production of all kinds of confectionery, such as caramels, fudge, nougat, truffles, and pastes for wafer and cooky fillings. The only animal fat normally used in these products is butter, with the other animal fats employed in the general baking and other food industries.作者: Melanocytes 時(shí)間: 2025-3-27 03:14
Sex Determination in Teleost Fish,Milk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.作者: 飛來飛去真休 時(shí)間: 2025-3-27 05:21
https://doi.org/10.1007/978-3-319-67510-7Aeration may be described as a method of introduction of air (or other gas), in the form of very small bubbles, into a liquid or solid.作者: 退出可食用 時(shí)間: 2025-3-27 11:16
https://doi.org/10.1007/978-3-319-67510-7Numerous minor ingredients are used in the confectionery industry and an important group includes substances that form gels and foams or act as stabilizers. Some of these may be used as glazing coatings, but lacquers or waxes are more often employed for this purpose.作者: 歸功于 時(shí)間: 2025-3-27 15:13 作者: aspect 時(shí)間: 2025-3-27 18:17 作者: 尊敬 時(shí)間: 2025-3-27 23:41 作者: 無法治愈 時(shí)間: 2025-3-28 03:06 作者: 不愿 時(shí)間: 2025-3-28 08:58
Cocoa ProcessesRaw cocoa beans, in general, are received in user countries in a reasonably clean condition and free from anything but minor amounts of surface grit, bag fiber, and occasional small stones. Insect infestation has been greatly reduced as a result of much better control in the country of origin and in warehouse storage elsewhere.作者: Foregery 時(shí)間: 2025-3-28 11:46
Cocoa Butter and Replacement FatsCocoa butter is essentially the natural fat of the cocoa bean but definitions in some countries limit it to the natural fat obtained from well-winnowed cocoa nib (cotyledon) by hydraulic or expeller pressing.作者: uncertain 時(shí)間: 2025-3-28 17:32 作者: FUSE 時(shí)間: 2025-3-28 19:02 作者: implore 時(shí)間: 2025-3-29 01:36
Confectionery FatsVegetable fats generally are used in great quantities in the production of all kinds of confectionery, such as caramels, fudge, nougat, truffles, and pastes for wafer and cooky fillings. The only animal fat normally used in these products is butter, with the other animal fats employed in the general baking and other food industries.作者: stroke 時(shí)間: 2025-3-29 03:25
Milk and Milk ProductsMilk products are major ingredients in the chocolate and confectionery industry and uses are described in many parts of this book.作者: 充氣球 時(shí)間: 2025-3-29 09:15 作者: nautical 時(shí)間: 2025-3-29 14:40
Gelatinizing Agents, Gums, Glazes, WaxesNumerous minor ingredients are used in the confectionery industry and an important group includes substances that form gels and foams or act as stabilizers. Some of these may be used as glazing coatings, but lacquers or waxes are more often employed for this purpose.作者: 敏捷 時(shí)間: 2025-3-29 15:56
NutsNuts are an important ingredient in the chocolate and confectionery industry. They are compatible in dark or milk chocolate because of their low moisture content. Their flavor, particularly if they are roasted, also combines well with chocolate and reduces sweetness.作者: amorphous 時(shí)間: 2025-3-29 20:48 作者: commensurate 時(shí)間: 2025-3-30 00:04 作者: Metastasis 時(shí)間: 2025-3-30 07:59 作者: 固執(zhí)點(diǎn)好 時(shí)間: 2025-3-30 09:04 作者: 傲慢物 時(shí)間: 2025-3-30 15:57
https://doi.org/10.1007/978-94-011-7924-9butter; chocolate; cocoa; confectionery; food; milk; quality control; science作者: Gyrate 時(shí)間: 2025-3-30 18:31 作者: Rct393 時(shí)間: 2025-3-31 00:16
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