Science and technology of enrobed and filled chocolate, confectionery and bakery products

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Bibliographic Details
Other Authors: Talbot, Geoff.
Format: eBook
Language: English
Published: Boca Raton : Oxford : CRC Press ; Woodhead Pub., 2009.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Chocolate.
Confectionery.
Baked products.
Chocolate processing.
Chocolate candy.
elektronické knihy
electronic books
ISBN: 9781845696436
9781615830404
9781845693909
9781439801369
Physical Description: 1 online zdroj (453 p.) : ill.

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Table of contents

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008 090902s2009 flua sb 001 0 eng d
020 |a 9781845696436  |q (ebook) 
020 |z 9781615830404 
020 |z 9781845693909 
020 |z 9781439801369 
035 |a (OCoLC)435623603  |z (OCoLC)798340918 
040 |a WAU  |b eng  |c WAU  |d KNOVL  |d TEF  |d DEBSZ  |d OCLCQ  |d COO  |d OCLCQ  |d KNOVL  |d OCLCF  |d N$T  |d YDXCP  |d OPELS  |d KNOVL  |d AU@  |d E7B 
245 0 0 |a Science and technology of enrobed and filled chocolate, confectionery and bakery products  |h [elektronický zdroj] /  |c edited by Geoff Talbot. 
260 |a Boca Raton :  |b CRC Press ;  |a Oxford :  |b Woodhead Pub.,  |c 2009. 
300 |a 1 online zdroj (453 p.) :  |b ill. 
490 1 |a Woodhead Publishing in food science, technology and nutrition 
504 |a Includes bibliographical references and index. 
520 8 |a Annotation  |b Enrobed and filled confectionery and bakery products (such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams) are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Parts 1 and 2 focus on the formulation of coatings and fillings and product design issues such as oil migration and shelf-life prediction and testing. Part 3 then reviews the latest manufacturing technology for optimum product quality. 
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 Chocolate. 
650 0 |a Confectionery. 
650 0 |a Baked products. 
650 0 |a Chocolate processing. 
650 0 |a Chocolate candy. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Talbot, Geoff. 
776 0 8 |i Print version:  |z 1845693906  |w (OCoLC)434646310 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
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992 |a BK  |c KNOVEL 
999 |c 79419  |d 79419 
993 |x NEPOSILAT  |y EIZ 

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