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Development of soy containing compound chocolates: Work awarded by JNU scholarship - Couverture souple
Synopsis
Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage.
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Présentation de l'éditeur
Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage.
Biographie de l'auteur
The authoress, daughter of Mr. H. C. Pandey and Mrs. Kamla Pandey was born on August 7th, 1983 in Kichha, Uttarakhand,India. She has qualified ARS-NET exam twice, awarded by JNU scholarship, attended more than 30 conferences/seminars, presented more than 15 papers and published more than 20 papers in Journals of National and International repute
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Development of soy containing compound chocolates
Edité par
LAP LAMBERT Academic Publishing, 2012
ISBN 10 : 3848425181
ISBN 13 : 9783848425181
Neuf
Couverture souple
Vendeur : moluna, Greven, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pandey AlkaThe authoress, daughter of Mr. H. C. Pandey and Mrs. Kamla Pandey was born on August 7th, 1983 in Kichha, Uttarakhand,India. She has qualified ARS-NET exam twice, awarded by JNU scholarship, attended more than 30 conferenc. N° de réf. du vendeur 5521256
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Development of soy containing compound chocolates : Work awarded by JNU scholarship
Edité par
LAP LAMBERT Academic Publishing, 2012
ISBN 10 : 3848425181
ISBN 13 : 9783848425181
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage. N° de réf. du vendeur 9783848425181
Quantité disponible : 1 disponible(s)
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Development of soy containing compound chocolates
Edité par
LAP LAMBERT Academic Publishing Mrz 2012, 2012
ISBN 10 : 3848425181
ISBN 13 : 9783848425181
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage. 252 pp. Englisch. N° de réf. du vendeur 9783848425181
Quantité disponible : 2 disponible(s)
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Development of soy containing compound chocolates
Edité par
LAP LAMBERT Academic Publishing Mär 2012, 2012
ISBN 10 : 3848425181
ISBN 13 : 9783848425181
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware -Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage.Books on Demand GmbH, Überseering 33, 22297 Hamburg 252 pp. Englisch. N° de réf. du vendeur 9783848425181
Quantité disponible : 2 disponible(s)
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Development of soy containing compound chocolates: Work awarded by JNU scholarship
Edité par
LAP LAMBERT Academic Publishing, 2012
ISBN 10 : 3848425181
ISBN 13 : 9783848425181
Ancien ou d'occasion
Paperback
Vendeur : Mispah books, Redhill, SURRE, Royaume-Uni
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Paperback. Etat : Like New. Like New. book. N° de réf. du vendeur ERICA75838484251816
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