Science and technology of enrobed and filled chocolate, confectionery and bakery products
Annotation
Saved in:
| Other Authors | |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Boca Raton : Oxford :
CRC Press ; Woodhead Pub.,
2009.
|
| Series | Woodhead Publishing in food science, technology, and nutrition.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781845696436 9781615830404 9781845693909 9781439801369 |
| Physical Description | 1 online zdroj (453 p.) : ill. |
Cover
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| 020 | |z 9781615830404 | ||
| 020 | |z 9781845693909 | ||
| 020 | |z 9781439801369 | ||
| 035 | |a (OCoLC)435623603 |z (OCoLC)798340918 | ||
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| 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. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpSTEFCCB1/science_and_technology_of_enrobed_and_filled_chocolate_confectionery_and_bakery_products |
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