Basics of Confectionery Technology

Inbunden, Engelska, 2023

2 759 kr

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This book, Basics of Confectionery Technology, serves as a comprehensive and accessible guide for students studying the subject. Traditional textbooks and reference materials for confectionery technology can be costly and difficult to obtain, and their language may be too complicated to comprehend. However, this book addresses these issues by providing clear and concise explanations of key concepts and techniques. As a result, it is an ideal resource for anyone seeking to gain a solid understanding of the fundamentals of confectionery technology.

Produktinformation

Utgivningsdatum2023-05-31
Mått150 x 229 x 15 mm
Vikt345 g
FormatInbunden
SpråkEngelska
Antal sidor140
FörlagNew India Publishing Agency
ISBN9788119002306

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Sonal Naresh Chaudhari is currently working as an Assistant Professor of Food Technology at K. K. Wagh College of Food Technology, Nashik, Maharashtra. She has been in the field of academics for more than 15 years and has experience in teaching Food Technology to undergraduate students. She completed her B.Tech in Food Technology in 2003 from North Maharashtra University, Jalgaon. She was awarded with a Gold Medal for being University Topper in B.Tech. Food Technology in 2003. She completed an M.Tech in Food Engineering and Technology from the University Institute of Chemical Technology, Matunga, Mumbai. In 2015 she qualified as ICAR-NET in the discipline of Food Technology with 61%. She has published research papers in National as well International Journals and also published more than 60 popular articles in agriculture related magazines, newspapers, in regional language i.e. Marathi. Up until now, she has guided 63 undergraduate students as Project Guide during their Hands on Training Programme in Final year of B.Tech. Food Technology. She has delivered 4 Radio talks from All India Radio - Nashik Station on Food Processing for Farmers in Marathi language. During Covid, she continued her passion of teaching through an online platform. She runs a Youtube channel which is dedicated to Food Science and Technology.

1. Introduction to Confectionery2. Sugar 3. Various Sweetening Ingredients Used in Confectionery4. Whipping Agent5. Release Agents6. Milk Ingredients in Chocolates7. Starch Hydrolysates8. Glucose Syrup and Its Production9. Cocoa10. Cocoa Bean Processing11. Cocoa Butter12. Chocolate Manufacturing Process13. Chocolate and Its Types14. High Boiled Sweets15. Grained Sugar Products16. Lozenges17. Tabletting18. Aerated Products Marshmallows and Nougat19. Pan Coating20.Packaging Requirements of Confectionery