Author | Minifie, Bernard W. author |
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Title | Chocolate, Cocoa and Confectionery: Science and Technology [electronic resource] / by Bernard W. Minifie |
Imprint | Dordrecht : Springer Netherlands : Imprint: Springer, 1989 |
Edition | Third Edition |
Connect to | http://dx.doi.org/10.1007/978-94-011-7924-9 |
Descript | VIII, 904 p. online resource |
1: Cocoa and Chocolate -- 1. History and Development -- 2. Cocoa Processes -- 3. Cocoa Butter and Replacement Fats -- 4. Emulsifiers in Chocolate Confectionery Coatings and Cocoa -- 5. Chocolate Manufacture -- 6. Confectionery Coatings, Chocolate Replacers, Dietetic Compounds -- 7. Chocolate Bars and Covered Confectionery -- 2: Confectionery: Ingredients and Processes -- 8. Sugars, Glucose Syrups, and Other Sweeteners -- 9. Confectionery Fats -- 10. Milk and Milk Products -- 11. Egg Albumen and Other Aerating Agents -- 12. Gelatinizing Agents, Gums, Glazes, Waxes -- 13. Starches, Soya Flour, Soya Protein -- 14. Fruits, Preserved Fruits, Jam, Dried Fruit -- 15. Nuts -- 16. Chemical and Allied Substances Used in the Confectionery Industry -- 17. Colors for Use in Confectionery -- 18. Flavor and Flavoring Materials -- 19. Confectionery Processes and Formulations -- 3: General Technology -- 20. Science and Technology of Chocolate and Confectionery -- 21. Pest Control -- 22. Packaging in the Confectionery Industry -- 23. Quality Control -- 24. Food Value of Chocolate and Confectionery -- 25. Research and Development in the Confectionery Industry -- Appendix I. Special Methods of Analysis -- Appendix II. Resources