Confectionery and Chocolate Engineering et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
EUR 268,29
  • Tous les prix incluent la TVA.
Il ne reste plus que 1 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon.
Emballage cadeau disponible.
Quantité :1
Confectionery and Chocola... a été ajouté à votre Panier
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir cette image

Confectionery and Chocolate Engineering: Principles and Applications (Anglais) Relié – 20 août 2010


Voir les 2 formats et éditions Masquer les autres formats et éditions
Prix Amazon Neuf à partir de Occasion à partir de
Format Kindle
"Veuillez réessayer"
Relié
"Veuillez réessayer"
EUR 268,29
EUR 217,99 EUR 244,25

Descriptions du produit

Présentation de l'éditeur

Confectionery and chocolate manufacture has been dominated bylarge–scale industrial processing for several decades. It is oftenthe case, though, that a trial and error approach is applied to thedevelopment of new products and processes, rather than verifiedscientific principles.

The purpose of this book is to describe the features of unitoperations used in confectionary manufacturing. In contrast to thecommon technology–focused approach to this subject, this volumeoffers a scientific, theoretical account of confectionerymanufacture, building on the scientific background of chemicalengineering. The large diversity of both raw materials and endproducts in the confectionery industry makes it beneficial toapproach the subject in this way. The industry deals with a varietyof vegetable based raw materials as well as milk products, eggs,gelatin, and other animal–based raw materials. A study ofconfectionery and chocolate engineering must therefore examine thephysical and chemical, as well as the biochemical andmicrobiological properties of the processed materials. Bycharacterizing the unit operations of confectionery manufacture theauthor, who has over 40 years experience in confectionerymanufacture, aims to open up new possibilities for improvementrelating to increased efficiency of operations, the use of newmaterials, and new applications for traditional raw materials.

The book is aimed at food engineers, scientists, technologistsin research and industry, as well as graduate students on relevantfood and chemical engineering–related courses.

Quatrième de couverture

Confectionery and chocolate manufacture has been dominated bylarge–scale industrial processing for several decades. It is oftenthe case, though, that a trial and error approach is applied to thedevelopment of new products and processes, rather than verifiedscientific principles.

The purpose of this book is to describe the features of unitoperations used in confectionary manufacturing. In contrast to thecommon technology–focused approach to this subject, this volumeoffers a scientific, theoretical account of confectionerymanufacture, building on the scientific background of chemicalengineering. The large diversity of both raw materials and endproducts in the confectionery industry makes it beneficial toapproach the subject in this way. The industry deals with a varietyof vegetable based raw materials as well as milk products, eggs,gelatin, and other animal–based raw materials. A study ofconfectionery and chocolate engineering must therefore examine thephysical and chemical, as well as the biochemical andmicrobiological properties of the processed materials. Bycharacterizing the unit operations of confectionery manufacture theauthor, who has over 40 years′ experience in confectionerymanufacture, aims to open up new possibilities for improvementrelating to increased efficiency of operations, the use of newmaterials, and new applications for traditional raw materials.

The book is aimed at food engineers, scientists, technologistsin research and industry, as well as graduate students on relevantfood and chemical engineering–related courses.



Détails sur le produit


En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Dans ce livre (En savoir plus)
Parcourir les pages échantillon
Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
Rechercher dans ce livre:

Commentaires en ligne

Il n'y a pour l'instant aucun commentaire client.
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles


Commentaires

Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?