Author: Publisher:
ISBN:
Category : Barbados
Languages : en
Pages : 524
Book Description
A subject list of books received in the Public Library in compliance with the legal deposit laws; and of books of Barbadian authorship printed abroad.
National Bibliography of Barbados
Author: Publisher:
ISBN:
Category : Barbados
Languages : en
Pages : 524
Book Description
A subject list of books received in the Public Library in compliance with the legal deposit laws; and of books of Barbadian authorship printed abroad.
Food Science and Technology Abstracts
Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1000
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
The CARICOM Bibliography
Author: MC. The Manufacturing Confectioner
Author: Index of International Standards
Author: Sophie J. ChumasPublisher:
ISBN:
Category : Standards, Engineering
Languages : en
Pages : 222
Book Description
Sugar Confectionery and Chocolate Manufacture
Author: R. LeesPublisher: Springer Science & Business Media
ISBN: 146841495X
Category : Technology & Engineering
Languages : en
Pages : 401
Book Description
The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.
Noni
Author: Scot C. NelsonPublisher: PAR
ISBN: 0970254466
Category : Health & Fitness
Languages : en
Pages : 114
Book Description
Handbook of Sweeteners
Author: S. MariePublisher: Springer Science & Business Media
ISBN: 1475753802
Category : Science
Languages : en
Pages : 316
Book Description
The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.
Sweeteners and Sugar Alternatives in Food Technology
Author: Kay O'DonnellPublisher: John Wiley & Sons
ISBN: 1118373979
Category : Technology & Engineering
Languages : en
Pages : 577
Book Description
This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.
Author: