Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
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Published By Elsevier

9781845693909

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Product design and shelf-life issues: oil migration and fat bloom

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products ◽

10.1533/9781845696436.2.185 ◽

2009 ◽

pp. 185-210 ◽

Cited By ~ 5

Author(s):

G. Ziegler

Keyword(s):

Shelf Life ◽

Product Design ◽

Fat Bloom ◽

Oil Migration ◽

Life Issues

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Tempering process technology

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products ◽

10.1533/9781845696436.3.344 ◽

2009 ◽

pp. 344-361

Author(s):

Karsten Richter

Keyword(s):

Process Technology ◽

Tempering Process

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Fat-based centres and fillings

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products ◽

10.1533/9781845696436.1.101 ◽

2009 ◽

pp. 101-122 ◽

Cited By ~ 4

Author(s):

J. Birkett

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Manufacturing processes: chocolate panning and inclusions

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products ◽

10.1533/9781845696436.3.397 ◽

2009 ◽

pp. 397-413 ◽

Cited By ~ 2

Author(s):

G. Geschwindner ◽

H. Drouven

Keyword(s):

Manufacturing Processes

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Shelf-life prediction and testing

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products ◽

10.1533/9781845696436.2.233 ◽

2009 ◽

pp. 233-254

Author(s):

P.J. Subramaniam

Keyword(s):

Shelf Life ◽

Life Prediction ◽

Shelf Life Prediction

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Ingredient preparation: the science of tempering

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products ◽

10.1533/9781845696436.3.313 ◽

2009 ◽

pp. 313-343 ◽

Cited By ~ 3

Author(s):

K. Smith

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Formulation of chocolate for industrial applications

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products ◽

10.1533/9781845696436.1.29 ◽

2009 ◽

pp. 29-52 ◽

Cited By ~ 1

Author(s):

Philip Yates

Keyword(s):

Industrial Applications

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Using microscopy to understand the properties of confectionery products

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products ◽

10.1533/9781845696436.2.285 ◽

2009 ◽

pp. 285-309 ◽

Cited By ~ 1

Author(s):

Kathy Groves

Keyword(s):

Confectionery Products

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Biscuits and bakery products

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products ◽

10.1533/9781845696436.1.152 ◽

2009 ◽

pp. 152-162 ◽

Cited By ~ 1

Author(s):

Mike Brown

Keyword(s):

Bakery Products

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Contributor contact details

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products ◽

10.1016/b978-1-84569-390-9.50023-0 ◽

2009 ◽

pp. xi-xiii

Author(s):

Geoff Talbot ◽

S.T. Beckett ◽

Philip Yates ◽

J. Birkett ◽

Bill Edwards ◽

...

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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery ProductsLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier

Product design and shelf-life issues: oil migration and fat bloom

Tempering process technology

Fat-based centres and fillings

Manufacturing processes: chocolate panning and inclusions

Shelf-life prediction and testing

Ingredient preparation: the science of tempering

Formulation of chocolate for industrial applications

Using microscopy to understand the properties of confectionery products

Biscuits and bakery products

Contributor contact details

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
Latest Publications