The science of sugar confectionery

This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.

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Bibliographic Details
Main Author: Edwards, W. P.
Format: eBook
Language: English
Published: Cambridge : Royal Society of Chemistry, c2000.
Series: RSC paperbacks.
Subjects:
Confectionery.
Confectionery > Analysis.
elektronické knihy
electronic books
ISBN: 9781847552167
9781628701340
9780854045938
Physical Description: 1 online zdroj (x, 166 p.) : ill.

Cover

Table of contents

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020 |a 9781847552167  |q (ebook) 
020 |a 9781628701340  |q (ebook) 
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035 |a (OCoLC)229130700  |z (OCoLC)869556914 
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100 1 |a Edwards, W. P. 
245 1 4 |a The science of sugar confectionery  |h [elektronický zdroj] /  |c W.P. Edwards. 
260 |a Cambridge :  |b Royal Society of Chemistry,  |c c2000. 
300 |a 1 online zdroj (x, 166 p.) :  |b ill. 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a RSC paperbacks 
504 |a Includes bibliographical references and index. 
505 0 |a Basic science -- Ingredients -- Emulsifiers, colours and flavours -- Confectionery plant -- Sugar glasses in the chemistry of boiled sweets -- Grained sugar products -- Pan coating -- Toffees and caramels -- Gums, gelled products and liquorice -- Chewing gum -- Aerated products -- Sugar-free confectionery -- Lozenges -- Tabletting -- Experiments -- The future. 
520 |a This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.  |b Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Confectionery. 
650 0 |a Confectionery  |x Analysis. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Edwards, W. P.  |t Science of sugar confectionery.  |d Cambridge : Royal Society of Chemistry, c2000  |z 0854045937  |w (DLC) 2001431867  |w (OCoLC)59581288 
830 0 |a RSC paperbacks. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpSSC00006/science_of_sugar_confectionery  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79392  |d 79392 

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