Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download Sugar Users Guide To Sucrose full books in PDF, epub, and Kindle. Read online Sugar Users Guide To Sucrose ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author : Neil L. Pennington
Publisher : Springer
ISBN 13 : 9780442002978
Total Pages : 332 pages
Book Rating : 4.0/5 (29 download)
Download or read book Sugar: User's Guide To Sucrose written by Neil L. Pennington and published by Springer. This book was released on 1990-10-31 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Neil L. Pennington
Publisher : Springer Science & Business Media
ISBN 13 : 9780442002978
Total Pages : 364 pages
Book Rating : 4.0/5 (29 download)
Download or read book Sugar: User's Guide To Sucrose written by Neil L. Pennington and published by Springer Science & Business Media. This book was released on 1990-10-31 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers sugar manufacturing from both beet and cane plants and sugar utilization in dairy products, breakfast cereals, beverages, preserves and jellies, confectionery, processed foods, and microwave oven products. Also discusses non-food applications of sugar, its general properties, and the impact of sugar on human health. Includes a listing of the industry's American and Canadian companies and important associations world-wide. Annotation copyrighted by Book News, Inc., Portland, OR
Author : Ira L. Shannon
Publisher : Burnham Incorporated Pub
ISBN 13 : 9780882294544
Total Pages : 101 pages
Book Rating : 4.2/5 (945 download)
Download or read book Brand Name Guide to Sugar written by Ira L. Shannon and published by Burnham Incorporated Pub. This book was released on 1977 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Chung Chi Chou
Publisher : John Wiley & Sons
ISBN 13 : 9780471183570
Total Pages : 778 pages
Book Rating : 4.1/5 (835 download)
Download or read book Handbook of Sugar Refining written by Chung Chi Chou and published by John Wiley & Sons. This book was released on 2000-08-14 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,
Author : A.J. Bent
Publisher : Springer Science & Business Media
ISBN 13 : 1475766904
Total Pages : 437 pages
Book Rating : 4.4/5 (757 download)
Download or read book The Technology of Cake Making written by A.J. Bent and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
Author : Richard W. Hartel
Publisher : Springer
ISBN 13 : 3319617427
Total Pages : 536 pages
Book Rating : 4.3/5 (196 download)
Download or read book Confectionery Science and Technology written by Richard W. Hartel and published by Springer. This book was released on 2017-10-09 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1439876738
Total Pages : 463 pages
Book Rating : 4.4/5 (398 download)
Download or read book Sweeteners written by Theodoros Varzakas and published by CRC Press. This book was released on 2012-05-14 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspe
Author : Dr Bruce Miller
Publisher : Oak Publication Sdn Bhd
ISBN 13 : 9833735584
Total Pages : 57 pages
Book Rating : 4.8/5 (337 download)
Download or read book Love Your Kids, Raise Them Disease Free written by Dr Bruce Miller and published by Oak Publication Sdn Bhd. This book was released on with total page 57 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, the diet of children has gone from basically fresh whole food to over-processed, grease-soaked, chemical-driven, sugar and salt-filled and nutritionally questionable dietary choices. Coupled with a sedentary lifestyle, your precious children are now facing a whole new set of lifestyle and diet related diseases such as diabetes, obesity, high blood pressure and heart disease, all unrelated to germs. You need to inculcate healthy eating habits and lifestyle to your children during their formative years, as diseases develop, it doesn't start overnight. Prevention is about taking steps while your children are healthy and not until they are faced with a crisis. Health is like money, we will never have a true idea of its value until we lose it. In easy to understand language, this book addresses the need for parents to make changes to their children's lifestyle and diet while they are young in order to fight diet related diseases; if you want to raise disease free children.
Author : W J Spillane
Publisher : Woodhead Publishing
ISBN 13 : 1845691644
Total Pages : 445 pages
Book Rating : 4.8/5 (456 download)
Download or read book Optimising Sweet Taste in Foods written by W J Spillane and published by Woodhead Publishing. This book was released on 2006-07-17 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised. The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners. With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods. Investigates what determines consumer perceptions of sweet taste Looks at improving the use of sweet-tasting compounds Explores strategies for delivering new natural sweeteners
Author : R. Gordon Booth
Publisher : Springer Science & Business Media
ISBN 13 : 9780442237455
Total Pages : 428 pages
Book Rating : 4.2/5 (374 download)
Download or read book Snack Food written by R. Gordon Booth and published by Springer Science & Business Media. This book was released on 1990 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the growing variety of foods now used entirely or in part as snacks, with special emphasis on those consumed in the United States and the United Kingdom. Food-industry specialists address all major areas of the snack-food industry: product development, assembly of raw materials, storage, processing, packaging, and consumption. The book includes definitions of snack foods, their distinct characteristics, latest product concepts and production techniques, and new data on the nutritional impact of snack.
Author : Frederick J. Francis
Publisher : Wiley-Interscience
ISBN 13 : 9780471192589
Total Pages : 720 pages
Book Rating : 4.1/5 (925 download)
Download or read book Wiley Encyclopedia of Food Science and Technology, Volume 4 written by Frederick J. Francis and published by Wiley-Interscience. This book was released on 1999-11-15 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
Author : M. Mathlouthi
Publisher : Springer Science & Business Media
ISBN 13 : 1461526760
Total Pages : 308 pages
Book Rating : 4.4/5 (615 download)
Download or read book Sucrose written by M. Mathlouthi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scattered over a wide variety of sources.
Author : Clyde E. Stauffer
Publisher : Springer Science & Business Media
ISBN 13 : 9780442003531
Total Pages : 300 pages
Book Rating : 4.0/5 (35 download)
Download or read book Functional Additives for Bakery Foods written by Clyde E. Stauffer and published by Springer Science & Business Media. This book was released on 1990 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This publication is a detailed reference source which surveys the functions and applications of additives used in baked foods at relatively low levels. Written for a wide range of bakery professionals, the text explains how each class of additives functions and relates the action of each additive to the ultimate purpose of the baker-- making high-quality baked products. The additives discussed in this volume include oxidants, reductants, emulsifiers and surfactants, enzymes, chemical leavenings, yeast, vital wheat gluten, and gums.
Author : Servet Gulum Sumnu
Publisher : CRC Press
ISBN 13 : 1420052772
Total Pages : 308 pages
Book Rating : 4.4/5 (2 download)
Download or read book Food Engineering Aspects of Baking Sweet Goods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2008-03-24 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics i
Author : John F. Robyt
Publisher : Springer Science & Business Media
ISBN 13 : 1461216222
Total Pages : 411 pages
Book Rating : 4.4/5 (612 download)
Download or read book Essentials of Carbohydrate Chemistry written by John F. Robyt and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practising scientists, this textbook and handy reference will be of interest to a wide range of disciplines: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.
Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 0387699406
Total Pages : 565 pages
Book Rating : 4.3/5 (876 download)
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Author : Marie Moneysmith
Publisher : Basic Health Publications, Inc.
ISBN 13 : 9781591201199
Total Pages : 100 pages
Book Rating : 4.2/5 (11 download)
Download or read book User's Guide to Carnosine written by Marie Moneysmith and published by Basic Health Publications, Inc.. This book was released on 2004 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carnosine, one of the most powerful antioxidant nutrients ever discovered, can rev up the immune system, fight inflammatory diseases, speed healing of wounds, and enhance recovery from surgery. Supported by hundreds of scientific studies, carnosine is now emerging as one of the key anti-aging nutrients, capable of slowing down the aging process. Marie Moneysmith explains everything readers need to know about carnosine supplements, including how and when to take them.
