Search Results - "confectionery"

Confectionery Science and Technology by Hartel, Richard W., von Elbe, Joachim H., Hofberger, Randy

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Imaging Technologies and Data Processing for Food Engineers

Table of Contents: “…Cereal Grain Structure by Microscopic Analysis -- Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis -- Imaging of Double Emulsions -- Imaging of Fermented Dairy Products -- Kinetics of bubble growth in bread dough and crust formation -- Non-destructive Imaging of Cellular Solid Foods -- Microstructure of Gluten-free Baked Products -- Molecular Organization and Topography of Prolamin Protein Films -- Assessment of Internal and External Quality of Fruits and Vegetables -- Microstructural imaging of chocolate confectionery -- Physical-bioimaging characterization of nuts.…”
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Extrusion-Cooking Techniques : Applications, Theory and Sustainability. by Moscicki, Leszek

Table of Contents: “…Extrusion-Cooking Techniques: Applications, Theory and Sustainability; Contents; Preface; List of Contributors; 1 Extrusion-Cooking and Related Technique; 2 Engineering Aspects of Extrusion; 3 Raw Materials in the Production of Extrudates; 4 Production of Breakfast Cereals; 5 Snack Pellets; 6 Crispbread, Bread Crumbs and Baby Food; 7 Precooked Pasta; 8 Processing of Full Fat Soybeans and Textured Vegetable Proteins; 9 Extrusion Technique in Confectionery; 10 Pet Food and Aquafeed; 11 Expanders; 12 Extrusion-Cooking in Waste Management and Paper Pulp Processing; 13 Process Automation.…”
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Lactic Acid in the Food Industry by Ameen, Sara M., Caruso, Giorgia

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