Chemical Composition of Sugar and Confectionery Products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43899114" target="_blank" >RIV/60461373:22330/15:43899114 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Chemical Composition of Sugar and Confectionery Products
Original language description
This chapter is focused on chemistry of carbohydrates present in sugar and confectionery products. The introductory part brings the basic knowledge about the classification, chemical structure, properties, and reactions of carbohydrates, including the chirality, stereoisomerism, mutarotation, caramelization, and Maillard reactions. Nutritional properties, occurrence and importance of simple sugars, and the basic characteristics and physiology of polyols and sugar substituents in confectionery are specified as well. The reader will find information about the classification and preparation of different kinds of confectionery products, such as candies, fondants, caramels, nougat, gums, jellies, chewing gums, and many others. Chocolate and its chemical composition and preparation are described in an individual chapter with an emphasis on chocolate nutritional aspects and benefits. Sources and production of table sugar, its properties, quality, and important functions in food production are
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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