TRA CỨU
thông tin biểu ghi
  • Giáo trình
  • Ký hiệu PL/XG: 664.153 E2611
    Nhan đề: The science of sugar confectionery /
ISBN 9781788011334
DDC 664.153
Tác giả CN Edwards, W. P.
Nhan đề The science of sugar confectionery / W P Edwards
Lần xuất bản 2nd ed.
Thông tin xuất bản London, UK : Royal Society of Chemistry, 2019
Mô tả vật lý xiv, 221 pages. : illustrations ; 23 cm.
Tóm tắt Since the first edition of The science of sugar confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionary industry is used to provide a thorough and accessible account of the field. Requiring the reader to have no more than a rudimentary level of chemistry, this book covers the basic definitions and commonly used and new ingredients in the industry, before discussing the 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 new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements, and supplemental products, this new edition reflects current and evolving needs in the sugar confectionery field.
Thuật ngữ chủ đề Candy industry
Thuật ngữ chủ đề Chewing gum
Thuật ngữ chủ đề Confectionery
Thuật ngữ chủ đề Confectionery-Analysis
Từ khóa tự do Candy
Khoa Khoa Công nghệ Hoá học & Thực phẩm
Tác giả(bs) TT Royal Society of Chemistry (Great Britain)
Địa chỉ 300Q12_Kho Mượn_02(1): 084011
000 00000nam#a2200000ui#4500
00130842
0021
00458518826-B44F-4C9A-8253-9A8B9C90F0D8
005202209151428
008210817s2019 xxk eng
0091 0
020 |a9781788011334|c1522000
039|a20220915142831|bquyennt|y20210817093121|znghiepvu
040 |aNTT
041 |aeng
044 |axxk
082 |a664.153|bE2611|223
100 |aEdwards, W. P.
245 |aThe science of sugar confectionery / |cW P Edwards
250 |a2nd ed.
260 |aLondon, UK : |bRoyal Society of Chemistry, |c2019
300 |axiv, 221 pages. : |billustrations ; |c23 cm.
520 |aSince the first edition of The science of sugar confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionary industry is used to provide a thorough and accessible account of the field. Requiring the reader to have no more than a rudimentary level of chemistry, this book covers the basic definitions and commonly used and new ingredients in the industry, before discussing the 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 new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements, and supplemental products, this new edition reflects current and evolving needs in the sugar confectionery field.
541 |aMua
650 |aCandy industry
650 |aChewing gum
650 |aConfectionery
650 |aConfectionery|xAnalysis
653 |aCandy
690 |aKhoa Công nghệ Hoá học & Thực phẩm
691 |aCông nghệ thực phẩm
692 |aCông nghệ sản xuất đường và bánh kẹo
710 |aRoyal Society of Chemistry (Great Britain)
852|a300|bQ12_Kho Mượn_02|j(1): 084011
8561|uhttp://elib.ntt.edu.vn/documentdata01/1 giaotrinh/600 congnghe/anhbiasach/30842_thesciencethumbimage.jpg
890|a1|b0|c0|d0
Dòng Mã vạch Nơi lưu S.gọi Cục bộ Phân loại Bản sao Tình trạng Thành phần Đặt chỗ
1 084011 Q12_Kho Mượn_02 664.153 E2611 Sách mượn tại chỗ 1

Không có liên kết tài liệu số nào