標(biāo)題: Titlebook: Confectionery Science and Technology; Richard W. Hartel,Joachim H. von Elbe,Randy Hofber Book 2018 Springer International Publishing AG 20 [打印本頁] 作者: 服裝 時(shí)間: 2025-3-21 17:52
書目名稱Confectionery Science and Technology影響因子(影響力)
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書目名稱Confectionery Science and Technology網(wǎng)絡(luò)公開度學(xué)科排名
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書目名稱Confectionery Science and Technology讀者反饋
書目名稱Confectionery Science and Technology讀者反饋學(xué)科排名
作者: 易達(dá)到 時(shí)間: 2025-3-22 00:06 作者: Harrowing 時(shí)間: 2025-3-22 00:28
Waterfectionery components. As noted in previous chapters, these interactions have significant effects on such properties as boiling point elevation and water activity, two important aspects of candy manufacture and stability.作者: corn732 時(shí)間: 2025-3-22 08:34 作者: white-matter 時(shí)間: 2025-3-22 10:00
Chewing and Bubble Gumdians chewed chicle, the sap (or latex) from the sapodilla tree, which grows in Central America. This predilection of early man for putting things in the mouth and chewing it has led to the one of the largest categories of confectionery products?– gum.作者: 截?cái)?nbsp; 時(shí)間: 2025-3-22 15:14
Chocolate the smooth, creamy product we know today as a result of a series of technological advances. The history of chocolate cultivation and development has been the subject of numerous treatises (see, for example, Coe and Coe 2007).作者: 截?cái)?nbsp; 時(shí)間: 2025-3-22 18:35 作者: commonsense 時(shí)間: 2025-3-22 23:07 作者: 作嘔 時(shí)間: 2025-3-23 05:24 作者: Servile 時(shí)間: 2025-3-23 07:00 作者: 消瘦 時(shí)間: 2025-3-23 11:56
Portraits of Transcendent Relators,dians chewed chicle, the sap (or latex) from the sapodilla tree, which grows in Central America. This predilection of early man for putting things in the mouth and chewing it has led to the one of the largest categories of confectionery products?– gum.作者: Meditative 時(shí)間: 2025-3-23 14:44 作者: 阻塞 時(shí)間: 2025-3-23 18:51
Book 2018 occur during processing are examined. Trouble shooting and common problems are also discussed in each section..Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products..作者: HEPA-filter 時(shí)間: 2025-3-24 00:34 作者: Arbitrary 時(shí)間: 2025-3-24 05:31
https://doi.org/10.1007/978-3-319-43092-8 imparts its own unique texture and organoleptic properties to the candy. Other hydrocolloids (such as agar, gum arabic, carrageenan, etc.) are often used in mixtures with other hydrocolloids to impart new characteristics and textures. Table 12.1 provides a comparison of various attributes of gummy and jelly candies based on different stabilizers.作者: burnish 時(shí)間: 2025-3-24 09:41
Physico-chemical Properties of Sweeteners in Confectionson the other hand, is a glassy form of sucrose that has colors and flavors distributed throughout the candy and dissolves almost instantaneously when placed in the mouth. To make high quality candies, it is important that the confectioner understand the properties of sugars that lead to these completely different characteristics.作者: maverick 時(shí)間: 2025-3-24 11:57 作者: Hyperalgesia 時(shí)間: 2025-3-24 18:52 作者: Militia 時(shí)間: 2025-3-24 22:46 作者: 同步信息 時(shí)間: 2025-3-25 01:46 作者: TRAWL 時(shí)間: 2025-3-25 03:23
Compound Coatings Standard of Identity. For example, the fat phase may be a different fat than cocoa butter, a nonnutritive sweetener may be used in the coating or the coating may contain flavors not specified for chocolate.作者: AGATE 時(shí)間: 2025-3-25 08:18 作者: Expediency 時(shí)間: 2025-3-25 12:54 作者: 有罪 時(shí)間: 2025-3-25 16:32
Chemistry of Bulk Sweetenersonsist of a group of widely varied chemical substances present in both plants and animals. For example, in dry corn, approximately 55% of the solids are carbohydrates. The word “carbohydrates” itself means hydrated carbon. Thus, carbohydrate chemistry mostly deals with chains of carbon atoms hydrated with water, with a general formula of C.(H.O)..作者: Agronomy 時(shí)間: 2025-3-25 20:58 作者: 影響帶來 時(shí)間: 2025-3-26 01:56 作者: fledged 時(shí)間: 2025-3-26 05:15
Transcending in Historical Consciousnessonsist of a group of widely varied chemical substances present in both plants and animals. For example, in dry corn, approximately 55% of the solids are carbohydrates. The word “carbohydrates” itself means hydrated carbon. Thus, carbohydrate chemistry mostly deals with chains of carbon atoms hydrate作者: Externalize 時(shí)間: 2025-3-26 11:29
,A Matrix Version of Dwork’s Congruences,e physico-chemical properties of the sweeteners do more than just provide bulk. The physical characteristics of a candy, which include consistency, chewy or stretchy characteristics, melt-in-the-mouth behavior, flavor release, and many other properties, are dependent on the nature of the sweetener. 作者: 常到 時(shí)間: 2025-3-26 15:17
Peter Paule,Cristian-Silviu Raduet al. Crit Rev Food Sci Nut. 2010; 50(2):162–92). Water interacts in confections through its ability to form hydrogen bonds with sugars and other confectionery components. As noted in previous chapters, these interactions have significant effects on such properties as boiling point elevation and wa作者: 玩忽職守 時(shí)間: 2025-3-26 19:59
Authenticity as Explicit Transcendenceenote a certain type of molecular structure. In general, lipids are molecules that contain a significant proportion of aliphatic or aromatic hydrocarbons. Lipids may also be defined as the various soft or semi-solid organic compounds comprising the glyceride esters of fatty acids and associated comp作者: Debility 時(shí)間: 2025-3-27 00:10 作者: aviator 時(shí)間: 2025-3-27 01:33 作者: 無可非議 時(shí)間: 2025-3-27 06:52 作者: 巧思 時(shí)間: 2025-3-27 10:18
https://doi.org/10.1007/978-3-319-43092-8sponge candy and fruit chews are also found in the category of aerated candies. Aeration is also used to modify texture of other candy categories, including hard candy, brittles, and chocolate. Various types of aerated confections, categorized according to their typical density, or specific gravity,作者: 固執(zhí)點(diǎn)好 時(shí)間: 2025-3-27 16:38 作者: GIST 時(shí)間: 2025-3-27 19:03 作者: 逃避現(xiàn)實(shí) 時(shí)間: 2025-3-28 01:34
Portraits of Transcendent Relators,e product was called, was thought to help clean teeth and freshen breath. In the Americas, the native North Americans chewed tree sap and the Mayan Indians chewed chicle, the sap (or latex) from the sapodilla tree, which grows in Central America. This predilection of early man for putting things in 作者: 鉗子 時(shí)間: 2025-3-28 03:55
Transcendental Arguments and Science Spanish explorers brought cocoa beans back to Europe, its usage slowly expanded. Used initially to create a drink, chocolate gradually developed into the smooth, creamy product we know today as a result of a series of technological advances. The history of chocolate cultivation and development has 作者: amygdala 時(shí)間: 2025-3-28 07:44
https://doi.org/10.1007/978-94-009-9410-2if it is a compound coating. Loosely, a compound coating is any material that looks, smells and even tastes like chocolate but that, for one reason or another, does not meet the legal requirements (Standard of Identity) of chocolate and so, cannot be called chocolate. That is, a compound coating con作者: grounded 時(shí)間: 2025-3-28 11:04
https://doi.org/10.1007/978-3-319-61742-8Confectionery science; Candy; Chocolate; Sugar confectionery; confectionery coatings; Candy technology; Ca作者: drusen 時(shí)間: 2025-3-28 18:37
978-3-319-87150-9Springer International Publishing AG 2018作者: Spongy-Bone 時(shí)間: 2025-3-28 19:21
Transcendence as the Task of PhilosophyColor refers to human perception of colored materials. Of the three quality attributes perceived by the consumer, color might indeed be the most important one. A food may be most nutritious, safe, and economical, but if it is not also visually attractive, it will not sell.作者: 松軟無力 時(shí)間: 2025-3-29 02:04
https://doi.org/10.1007/978-3-319-43092-8Caramel, fudge and toffee are distinguished from other sugar-based confections by the addition of milk or its components. The presence of milk ingredients during the cooking process generates unique colors, flavors and aromas associated with caramel, fudge and toffee.作者: Euphonious 時(shí)間: 2025-3-29 03:27 作者: Sinus-Rhythm 時(shí)間: 2025-3-29 09:28 作者: guzzle 時(shí)間: 2025-3-29 14:47 作者: Mechanics 時(shí)間: 2025-3-29 15:46 作者: falsehood 時(shí)間: 2025-3-29 23:46 作者: 愚笨 時(shí)間: 2025-3-30 02:08
Chemistry of Bulk Sweetenersonsist of a group of widely varied chemical substances present in both plants and animals. For example, in dry corn, approximately 55% of the solids are carbohydrates. The word “carbohydrates” itself means hydrated carbon. Thus, carbohydrate chemistry mostly deals with chains of carbon atoms hydrate作者: Abutment 時(shí)間: 2025-3-30 04:20
Physico-chemical Properties of Sweeteners in Confectionse physico-chemical properties of the sweeteners do more than just provide bulk. The physical characteristics of a candy, which include consistency, chewy or stretchy characteristics, melt-in-the-mouth behavior, flavor release, and many other properties, are dependent on the nature of the sweetener. 作者: 溝通 時(shí)間: 2025-3-30 09:23 作者: 莎草 時(shí)間: 2025-3-30 16:17 作者: 認(rèn)為 時(shí)間: 2025-3-30 17:55
Compressed Tablets and Lozenges of a drug. Because drug quantities are often measured in milligrams or less, another powder was needed to provide the necessary bulk as a carrier of the active ingredient. The properties of this other (nonactive) powder define tableting ability in pharmaceutical applications.作者: 裝飾 時(shí)間: 2025-3-30 21:11 作者: AFFIX 時(shí)間: 2025-3-31 03:06 作者: 使饑餓 時(shí)間: 2025-3-31 06:33 作者: 釘牢 時(shí)間: 2025-3-31 11:49
Jellies, Gummies and Licorices moisture content sugar syrup. Licorices and licorice-like products mainly use flour as their source of stabilizer and for this chapter flour will be used in the same context as a hydrocolloid. The hydrocolloid gel also influences appearance, flavor release, and textural attributes. Traditionally, t
