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Ferenc A. Mohos - Confectionery and Chocolate Engineering: Principles and Applications - 9781118939772 - V9781118939772
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Confectionery and Chocolate Engineering: Principles and Applications

€ 238.52
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Description for Confectionery and Chocolate Engineering: Principles and Applications Hardback. 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. Num Pages: 792 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 246 x 176 x 39. Weight in Grams: 1636.

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 ... Read more

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.

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Product Details

Format
Hardback
Publication date
2017
Publisher
John Wiley and Sons Ltd United States
Number of pages
792
Condition
New
Number of Pages
800
Place of Publication
Hoboken, United Kingdom
ISBN
9781118939772
SKU
V9781118939772
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50

About Ferenc A. Mohos
Ferenc Mohos chaired the Codex Alimentarius Hungaricus Confectionery Products Working Committee for two decades, whilst being Managing Director of his own consulting company, Food Quality 1992 Ltd., Budapest.  Presently, he is affiliated with the Szeged University and also the Corvinus University of Budapest, Hungary.

Reviews for Confectionery and Chocolate Engineering: Principles and Applications
"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" Expofairs, September 2017

Goodreads reviews for Confectionery and Chocolate Engineering: Principles and Applications


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