Applications Of Fats In Confectionery

Applications of Fats in Confectionery PDF
Author: Geoff Talbot
Publisher: Woodhead Publishing
ISBN: 9780955808531
Release: 2008-08-01
Size: 51.97 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 221
View: 956

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Applications Of Fats In Confectionery PDF Full

by Geoff Talbot, Applications Of Fats In Confectionery Books available in PDF, EPUB, Mobi Format. Download Applications Of Fats In Confectionery books, This book explains the nature of fats and oils used in confectionery, how they are processed and their role in producing chocolates, ice creams, compound coatings and various fillings. The final chapter of "Application of fats in confectionery" addresses problems, such as heat moisture, fat bloom and moisture migration, that result from handling fats.



Confectionery Fats Handbook

Confectionery Fats Handbook PDF
Author: Ralph E. Timms
Publisher: Woodhead Pub Limited
ISBN: 9780953194940
Release: 2003
Size: 42.39 MB
Format: PDF, Kindle
Category : Cooking
Languages : en
Pages : 441
View: 4712

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Confectionery Fats Handbook PDF Full

by Ralph E. Timms, Confectionery Fats Handbook Books available in PDF, EPUB, Mobi Format. Download Confectionery Fats Handbook books, Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation. The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.



Specialty Oils And Fats In Food And Nutrition

Specialty Oils and Fats in Food and Nutrition PDF
Author: Geoff Talbot
Publisher: Woodhead Publishing
ISBN: 1782423974
Release: 2015-06-29
Size: 63.21 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 384
View: 2077

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Specialty Oils And Fats In Food And Nutrition PDF Full

by Geoff Talbot, Specialty Oils And Fats In Food And Nutrition Books available in PDF, EPUB, Mobi Format. Download Specialty Oils And Fats In Food And Nutrition books, Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label functional foods and the emerging markets in “free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery



Confectionery Fats Handbook

Confectionery Fats Handbook PDF
Author: Ralph E. Timms
Publisher:
ISBN: 9780857097958
Release: 2003
Size: 61.98 MB
Format: PDF, ePub, Docs
Category : Confectionery
Languages : en
Pages : 441
View: 3040

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Confectionery Fats Handbook PDF Full

by Ralph E. Timms, Confectionery Fats Handbook Books available in PDF, EPUB, Mobi Format. Download Confectionery Fats Handbook books, Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation. The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.



Proceedings Of The World Conference On Palm And Coconut Oils For The 21st Century

Proceedings of the World Conference on Palm and Coconut Oils for the 21st Century PDF
Author: Edward George Perkins
Publisher: The American Oil Chemists Society
ISBN: 9780935315998
Release: 1999
Size: 66.83 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 158
View: 4247

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Proceedings Of The World Conference On Palm And Coconut Oils For The 21st Century PDF Full

by Edward George Perkins, Proceedings Of The World Conference On Palm And Coconut Oils For The 21st Century Books available in PDF, EPUB, Mobi Format. Download Proceedings Of The World Conference On Palm And Coconut Oils For The 21st Century books, This book covers a wide range of food and oleochemical applications of palm and coconut oils. The presentations were part of the World Conference on Palm and Coconut Oils for the 21st Century held in Bali and reflect the changes in the oleochemical industry during the past decade.



Beckett S Industrial Chocolate Manufacture And Use

Beckett s Industrial Chocolate Manufacture and Use PDF
Author: Steve T. Beckett
Publisher: John Wiley & Sons
ISBN: 1118780140
Release: 2017-05-08
Size: 35.47 MB
Format: PDF, ePub, Mobi
Category : Science
Languages : en
Pages : 800
View: 3179

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Beckett S Industrial Chocolate Manufacture And Use PDF Full

by Steve T. Beckett, Beckett S Industrial Chocolate Manufacture And Use Books available in PDF, EPUB, Mobi Format. Download Beckett S Industrial Chocolate Manufacture And Use books, Revised edition of: Industrial chocolate manufacture and use / edited by Stephen T. Beckett. 2009.



Industrial Chocolate Manufacture And Use

Industrial Chocolate Manufacture and Use PDF
Author: Steve T. Beckett
Publisher: John Wiley & Sons
ISBN: 1444357557
Release: 2011-09-07
Size: 60.23 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 720
View: 136

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Industrial Chocolate Manufacture And Use PDF Full

by Steve T. Beckett, Industrial Chocolate Manufacture And Use Books available in PDF, EPUB, Mobi Format. Download Industrial Chocolate Manufacture And Use books, Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.



Encyclopedia Of Food And Health

Encyclopedia of Food and Health PDF
Author:
Publisher: Academic Press
ISBN: 0123849535
Release: 2015-08-26
Size: 13.86 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 4006
View: 7239

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Encyclopedia Of Food And Health PDF Full

by , Encyclopedia Of Food And Health Books available in PDF, EPUB, Mobi Format. Download Encyclopedia Of Food And Health books, The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter



Food Lipids

Food Lipids PDF
Author: David B. Min
Publisher: CRC Press
ISBN: 1420046640
Release: 2008-03-17
Size: 12.79 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 928
View: 3298

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Food Lipids PDF Full

by David B. Min, Food Lipids Books available in PDF, EPUB, Mobi Format. Download Food Lipids books, Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.



Confectionery And Chocolate Engineering

Confectionery and Chocolate Engineering PDF
Author: Ferenc A. Mohos
Publisher: John Wiley & Sons
ISBN: 1118939778
Release: 2017-02-06
Size: 41.54 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 792
View: 2981

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Confectionery And Chocolate Engineering PDF Full

by Ferenc A. Mohos, Confectionery And Chocolate Engineering Books available in PDF, EPUB, Mobi Format. Download Confectionery And Chocolate Engineering books, Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.



Food Materials Science

Food Materials Science PDF
Author: Jose Miguel Aguilera
Publisher: Springer Science & Business Media
ISBN: 0387719466
Release: 2007-12-06
Size: 42.60 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 616
View: 4190

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Food Materials Science PDF Full

by Jose Miguel Aguilera, Food Materials Science Books available in PDF, EPUB, Mobi Format. Download Food Materials Science books, Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.



Advanced Dairy Chemistry Volume 2

Advanced Dairy Chemistry  Volume 2 PDF
Author: Paul L. H. McSweeney
Publisher: Springer Nature
ISBN: 3030486869
Release: 2020-12-08
Size: 53.13 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 489
View: 3116

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Advanced Dairy Chemistry Volume 2 PDF Full

by Paul L. H. McSweeney, Advanced Dairy Chemistry Volume 2 Books available in PDF, EPUB, Mobi Format. Download Advanced Dairy Chemistry Volume 2 books, The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.



Proceedings Of The World Congress On Vegetable Protein Utilization In Human Foods And Animal Feedstuffs

Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs PDF
Author: Thomas H. Applewhite
Publisher: The American Oil Chemists Society
ISBN: 9780935315257
Release: 1989
Size: 67.75 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 575
View: 3360

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Proceedings Of The World Congress On Vegetable Protein Utilization In Human Foods And Animal Feedstuffs PDF Full

by Thomas H. Applewhite, Proceedings Of The World Congress On Vegetable Protein Utilization In Human Foods And Animal Feedstuffs Books available in PDF, EPUB, Mobi Format. Download Proceedings Of The World Congress On Vegetable Protein Utilization In Human Foods And Animal Feedstuffs books,



Agricultural Research

Agricultural Research PDF
Author:
Publisher:
ISBN:
Release: 1961
Size: 24.53 MB
Format: PDF, ePub, Docs
Category : Agriculture
Languages : en
Pages :
View: 6504

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Agricultural Research PDF Full

by , Agricultural Research Books available in PDF, EPUB, Mobi Format. Download Agricultural Research books,



Applications Of Nmr Spectroscopy

Applications of NMR Spectroscopy  PDF
Author: Atta-ur-Rahman
Publisher: Elsevier
ISBN: 1608059626
Release: 2015-12-11
Size: 26.89 MB
Format: PDF, ePub, Mobi
Category : Science
Languages : en
Pages : 232
View: 6371

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Applications Of Nmr Spectroscopy PDF Full

by Atta-ur-Rahman, Applications Of Nmr Spectroscopy Books available in PDF, EPUB, Mobi Format. Download Applications Of Nmr Spectroscopy books, Applications of NMR Spectroscopy, Volume 1, originally published by Bentham and now distributed by Elsevier, presents the latest developments in the field of NMR spectroscopy, including the analysis of edible oils and lipid content in foods, the role of NMR spectroscopy in the human metabolomics and the diagnosis of autism-related disorders, protein-protein interactions, and NMR spectroscopy of chiral molecules. The fully illustrated chapters contain comprehensive references to the recent literature. The applications presented cover a wide range of the field, such as drug development, medical imaging and diagnostics, food science, mining, petrochemical, process control, materials science, and chemical engineering, making this resource a multi-disciplinary reference with broad applications. The content is ideal for readers who are seeking reviews and updates, as it consolidates scientific articles of a diverse nature into a single volume. Sections are organized based on disciplines, such as food science and medical diagnostics. Each chapter is written by eminent experts in the field. Consolidates the latest developments in NMR spectroscopy into a single volume Authored and edited by world-leading experts in spectroscopy Features comprehensive references to the most recent related literature More than 75 illustrations aid in the retention of key concepts