Science of sugar confectionery:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2000
[distributor] RSC Distribution Services] |
| Schriftenreihe: | RSC paperbacks
|
| Schlagworte: | |
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| Beschreibung: | 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, 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 |
| Beschreibung: | 1 Online-Ressource (176 p.) |
| ISBN: | 1847552161 9781847552167 |
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| id | DE-604.BV037195250 |
| illustrated | Not Illustrated |
| indexdate | 2024-08-01T11:43:41Z |
| institution | BVB |
| isbn | 1847552161 9781847552167 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-021109612 |
| oclc_num | 873738936 |
| open_access_boolean | |
| owner | DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768 |
| owner_facet | DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768 |
| physical | 1 Online-Ressource (176 p.) |
| psigel | ZDB-1-RSE |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | Royal Society of Chemistry [distributor] RSC Distribution Services] |
| record_format | marc |
| series2 | RSC paperbacks |
| spellingShingle | Science of sugar confectionery Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd Süßwarenherstellung (DE-588)4366907-4 gnd |
| subject_GND | (DE-588)4167046-2 (DE-588)4366907-4 |
| title | Science of sugar confectionery |
| title_auth | Science of sugar confectionery |
| title_exact_search | Science of sugar confectionery |
| title_full | Science of sugar confectionery |
| title_fullStr | Science of sugar confectionery |
| title_full_unstemmed | Science of sugar confectionery |
| title_short | Science of sugar confectionery |
| title_sort | science of sugar confectionery |
| topic | Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd Süßwarenherstellung (DE-588)4366907-4 gnd |
| topic_facet | Lebensmittelverfahrenstechnik Süßwarenherstellung |
| url | http://www.rsc.org/publishing/ebooks/2000/9780854045938.asp |