Chemical Composition of Sugar and Confectionery Products

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Chemical Composition of Sugar and Confectionery Products

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Chemical Composition of Sugar and Confectionery Products

Popis výsledku anglicky

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

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Handbook of Food Chemistry

ISBN

978-3-642-41609-5

Počet stran výsledku

34

Strana od-do

1-34

Počet stran knihy

1200

Název nakladatele

Springer-Verlag Berlin

Místo vydání

Heidelberg

Kód UT WoS kapitoly

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