The Science of Sugar Confectionery: RSC (RSC Paperbacks)

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9780854045938: The Science of Sugar Confectionery: RSC (RSC Paperbacks)
Críticas:

"... deserves to be read by a wide and varied audience ... I would recommend this book for general reading by interested scientists, teachers and students." Chemistry in Britain, April 2001, p 94 "... useful information on the topic of sugar confections ..." The Alchemist, ChemWeb Web Page, May 2001 "... a useful insight into the complexities of making sweets." Chemistry & Industry, No 12, 18 June 2001, p 380-381 "... an interesting and clearly written book, aimed for everyone attracted to the science behind sugar confectionery." Carbohydrate Polymers, 47, 2002, p 88 "... entertaining reading ... well suited to anyone with some scientific background who seeks an introduction to sugar confectionery and its science ..." Food Australia, 54, 5, May 2002, p 197

Reseña del editor:

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.

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Edwards, William P
ISBN 10: 0854045937 ISBN 13: 9780854045938
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97808540459380000000

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William P. Edwards
Editorial: Royal Society Of Chemistry, United Kingdom (2001)
ISBN 10: 0854045937 ISBN 13: 9780854045938
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Descripción Royal Society Of Chemistry, United Kingdom, 2001. Paperback. Estado de conservación: New. 239 x 170 mm. Language: English . Brand New Book ***** Print on Demand *****. 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. Nº de ref. de la librería AAV9780854045938

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William P. Edwards
Editorial: Royal Society Of Chemistry, United Kingdom (2001)
ISBN 10: 0854045937 ISBN 13: 9780854045938
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Descripción Royal Society Of Chemistry, United Kingdom, 2001. Paperback. Estado de conservación: New. 239 x 170 mm. Language: English . Brand New Book ***** Print on Demand *****.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. Nº de ref. de la librería AAV9780854045938

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Descripción Estado de conservación: Brand New. New. US edition. Customer Satisfaction guaranteed!!. Nº de ref. de la librería SHUB52011

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Descripción Estado de conservación: Brand New. Brand New Original US Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!. Nº de ref. de la librería AIND-91031

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Descripción Royal Society of Chemistry, 2000. PAP. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería CA-9780854045938

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Descripción Royal Society of Chemistry, 2000. PAP. Estado de conservación: New. New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería LQ-9780854045938

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