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|2 22
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1 |
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|a Mohos, Ferenc Á,
|e author.
|
| 245 |
1 |
0 |
|a Confectionery and chocolate engineering :
|b principles and applications /
|c Ferenc Á. Mohos.
|
| 250 |
|
|
|a Second edition.
|
| 264 |
|
1 |
|a Chichester, West Sussex, United Kingdom ;
|a Hoboken, New Jersey :
|b John Wiley & Sons Inc.,
|c 2017.
|
| 300 |
|
|
|a 1 online resource
|
| 336 |
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|a text
|b txt
|2 rdacontent
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| 500 |
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| 505 |
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|
|a Theoretical introduction. Principles of Food Engineering -- Characterization of Substances Used in the Confectionery Industry -- Engineering Properties of Foods -- The Rheology of Foods and Sweets -- Introduction to Food Colloids -- Physical operations. Comminution -- Mixing/Kneading -- Solutions -- Evaporation -- Crystallization -- Gelling, Emulsifying, Stabilizing and Foam Formation -- Transport -- Pressing -- Extrusion -- Particle Agglomeration: Instantization and Tabletting -- Chemical and complex operations: stability of sweets: artisan chocolate and confectioneries. Chemical Operations (inversion and caramelization), Ripening and Complex Operations -- Water Activity, Shelf Life and Storage -- Stability of Food Systems -- Artisan Chocolate and Confectioneries -- Appendices. Data on Engineering Properties of Materials Used and Made by the Confectionery Industry -- Comparison of Brix and Baum Concentrations of Aqueous Sucrose Solutions at 20°C (68°F) -- Survey of Fluid Models: Some Trends in Rheology -- Fractals -- Introduction to Structure Theory -- Technological Layouts.
|
| 504 |
|
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|a Includes bibliographical references and index.
|
| 588 |
0 |
|
|a Print version record.
|
| 650 |
|
0 |
|a Confectionery.
|
| 650 |
|
0 |
|a Chocolate.
|
| 650 |
|
0 |
|a Chemistry, Technical.
|
| 650 |
|
0 |
|a Food
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| 730 |
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|i Print version:
|a Mohos, Ferenc Á.
|t Confectionery and chocolate engineering.
|d Chichester, West Sussex, United Kingdom ; Hoboken, New Jersey : John Wiley & Sons Inc., 2017
|z 9781118939772
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|a Middle Tennessee State University
|b Main
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|h Library of Congress classification
|
