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000823961 019__ $$a1006305826$$a1013509140
000823961 020__ $$a9783319617428$$q(electronic book)
000823961 020__ $$a3319617427$$q(electronic book)
000823961 020__ $$z9783319617404
000823961 020__ $$z3319617400
000823961 0247_ $$a10.1007/978-3-319-61742-8$$2doi
000823961 035__ $$aSP(OCoLC)on1005921945
000823961 035__ $$aSP(OCoLC)1005921945$$z(OCoLC)1006305826$$z(OCoLC)1013509140
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000823961 049__ $$aISEA
000823961 050_4 $$aTX783
000823961 08204 $$a664/.15$$223
000823961 1001_ $$aHartel, Richard W.,$$d1951-$$eauthor.
000823961 24510 $$aConfectionery science and technology /$$cRichard W. Hartel, Joachim H. von. Elbe, Randy Hofberger.
000823961 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2018]
000823961 264_4 $$c©2018
000823961 300__ $$a1 online resource
000823961 336__ $$atext$$btxt$$2rdacontent
000823961 337__ $$acomputer$$bc$$2rdamedia
000823961 338__ $$aonline resource$$bcr$$2rdacarrier
000823961 347__ $$atext file$$bPDF$$2rda
000823961 504__ $$aIncludes bibliographical references adn index.
000823961 506__ $$aAccess limited to authorized users.
000823961 520__ $$aThis book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
000823961 588__ $$aOnline resource; title from PDF title page (viewed October 23, 2017).
000823961 650_0 $$aConfectionery$$xAnalysis.
000823961 650_0 $$aConfectionery$$xComposition.
000823961 650_0 $$aFood industry and trade.
000823961 7001_ $$aElbe, Joachim H. von,$$eauthor.
000823961 7001_ $$aHofberger, Randy,$$eauthor.
000823961 77608 $$iPrint version: $$z9783319617404
000823961 852__ $$bebk
000823961 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-61742-8$$zOnline Access$$91397441.1
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000823961 980__ $$aEBOOK
000823961 980__ $$aBIB
000823961 982__ $$aEbook
000823961 983__ $$aOnline
000823961 994__ $$a92$$bISE