Save 40% on select Business & Management books + FREE shipping or 50% on Physics eBooks!

Confectionery Science and Technology

Authors: Hartel, Richard W., von Elbe, Joachim H., Hofberger, Randy

Free Preview
  • Written by renown confectionery experts in academia and industry
  • Serves as an essential reference for any confectionery professional
  • Excellent resource for confectionery students
  •  
おすすめポイントをすべて見る

書籍の購入

イーブック ¥11,231
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-3-319-61742-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥14,039
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-3-319-61740-4
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
ソフトカバー ¥14,039
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-3-319-87150-9
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
この書籍について

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that 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.

著者について

Richard W. Hartel, is Professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. He conducts research on phase transitions in foods, primarily sugar confections, chocolate and ice cream. He teaches courses in Food Manufacturing, Food Preservation, Food Functionality, and Candy Science, as well as a freshman career orientation course. He has been involved with the UW Resident Course in Confectionery Technology (candy school) as an instructor since 1987 and as lead coordinator since 1998.

Randall (Randy) Hofberger is the principle of R & D Candy Consultants LLC. Previously he had a long career at Nestle Confections USA in technical applications with an emphasis on caramels and chocolates. He has been an instructor at various confectionery courses including UW Resident Course in Confectionery Technology (candy school) and Retail Confectioners International (RCI). 

Joachim H. von Elbe, is Professor and Chairman Emeritus with the Department of Food Science at the University of Wisconsin. He served for 38 years teaching courses in food chemistry with emphasis on plant pigments, their use as food and pharmaceutical colorants, and color and texture changes in canned vegetables. In 1963 he introduced, with cooperation with the confectionery industry, a three week candy technology course designed specifically for people in the industry. Since that time the course has been taught annually, and is now known as the UW Resident Course in Confectionery Technology.

Table of contents (17 chapters)

Table of contents (17 chapters)

書籍の購入

イーブック ¥11,231
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-3-319-61742-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥14,039
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-3-319-61740-4
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
ソフトカバー ¥14,039
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-3-319-87150-9
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
Loading...

この書籍のサービス情報

あなたへのおすすめ

Loading...

書誌情報

Bibliographic Information
Book Title
Confectionery Science and Technology
Authors
Copyright
2018
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing AG
イーブック ISBN
978-3-319-61742-8
DOI
10.1007/978-3-319-61742-8
ハードカバー ISBN
978-3-319-61740-4
ソフトカバー ISBN
978-3-319-87150-9
Edition Number
1
Number of Pages
XXI, 536
Number of Illustrations
169 b/w illustrations, 59 illustrations in colour
Topics