Table of Contents: “... and vegetables -- Ch-24: Sugar and confectionery products -- Ch 25: Food Services....”

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Table of Contents: “... -- Microstructural imaging of chocolate confectionery -- Physical-bioimaging characterization of nuts....”

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Table of Contents: “... -- Emulsifiers in Dairy Products and Dairy Substitutes -- Emulsifiers in Infant Nutritional Products -- Applications of Emulsifiers in Baked Foods -- Emulsifiers in Confectionery -- Margarines and Spreads -- Application of Emulsifiers to Reduce Fat and Enhance...”

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Table of Contents: “..., and dried legumes -- Cocoa, chocolate, and confectionery -- Oil- and fat-based foods -- Sugar, syrups, and honey -- Soft drinks, fruit juices, concentrates, and fruit preserves -- Water -- Eggs and egg products -- Milk and dairy products -- Fermented beverages....”

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Table of Contents: “... distribution feeders -- 3.7 Waterfall feeders -- 4 Basic descriptions of some of the most used confectionery wrapping machines and machine interaction with materials -- 4.1 Wrapping machines for specific wrapping operations -- 4.2 Chocolate bar wrappers -- 4.3 Batch...”

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Table of Contents: “... products -- 9 Nuts, oilseeds and dried legumes -- 10 Cocoa, chocolate and confectionery -- 11 Oil- and fat-based foods -- 12 Sugar, syrups and honey -- 13 Soft drinks, fruit juices, concentrates and fruit preserves -- 14 Water -- 15 Eggs and egg products -- 16...”

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Table of Contents: “... of an Emulsifier Functionality -- Seven Emulsifiers in Dairy Products and Dairy Substitutes -- Eight Applications of Emulsifiers in Baked Foods -- Nine Emulsifiers in Confectionery -- Ten Margarines and Spreads -- Eleven Emulsifier Trends for the Future....”

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Table of Contents: “... and flavourings -- 12 Nuts used in confectionery -- 13 Fruits used in confectionery -- 14 Jams and Jellies -- 15 Gums and jellying agents -- 16 Chocolate -- 17 Icing, fillings and glazes -- 18 Fermented goods -- 19 Chemically aerated goods -- 20 Pastries -- 21 Cake...”

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Table of Contents: “... for Bakery Applications -- 11.14 Fruit Preparations -- 11.15 Desserts -- 11.16 Confectionery -- 11.17 Savoury Products -- 11.18 Low-Calorie Drinks -- 11.19 Dairy Drinks -- 11.20 Other Food uses and Potential Uses -- References -- 12 Seed Gums -- 12.1 Introduction...”

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Table of Contents: “... preserves -- 10 Hot beverages -- 11 Sugar and chocolate confectionery -- 12 Snack foods and breakfast cereals -- 13 Composite foods and ready meals -- 14 Miscellaneous food ingredients -- 15 Food preservation processes -- 16 Food packaging -- 17 Food factory...”

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Table of Contents: “... Introduction -- 2.2 Origins and composition of marine fish oils -- 2.3 Speciality marine oils rich in (n-3) PUFA -- 2.4 Concentration of (n-3) PUFA from marine oils -- 2.5 Concluding remarks -- References -- 3 Confectionery fats -- 3.1 Introduction -- 3.2 Cocoa...”

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Table of Contents: “... -- 6.4 Confectionery and ice-cream -- 6.5 Encapsulation -- 6.6 Packaging -- 7 Integrated plant control -- 7.1 Field wiring -- 7.2 Data transmission and supervisory computers -- 7.3 Software trends -- 7.4 Guildelines for new projects -- Appendix — Control...”

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Table of Contents: “... and low-digestible carbohydrates -- 7.1 Introduction -- 7.2 Carbohydrate digestion -- 7.3 Low digestible carbohydrates -- 7.4 Intestinal fermentation and tolerance -- 7.5 Use of low digestible carbohydrates in confectionery products -- Acknowledgements...”

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Table of Contents: “... of Microorganisms -- 13 Milk and Milk Products -- 14 Meat, Poultry, and Eggs -- 15 Seafoods -- 16 Fats, Oils, and Related Products -- 17 Cereal, Grains, Legumes, and Oilseeds -- 18 Vegetables and Fruits -- 19 Beverages -- 20 Confectionery and Chocolate Products -- 21...”

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Table of Contents: “... products -- 9 Ambient packaged cakes -- 10 Potato crisps and savoury snacks -- 11 Chocolate confectionery -- 12 Ready-to-eat breakfast cereals -- 13 The storage of thermally processed foods in containers other than cans -- 14 Ambient-stable sauces and pickles...”

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Table of Contents: “... -- 19 Non—conventional machines and processes -- 20 Chocolate marketing and other aspects of the confectionery industry worldwide -- 21 Future trends -- Useful conversion factors -- Useful physical constants....”

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Table of Contents: “... in Sugar and Chocolate Confectionery -- 8. Fat Products Using Fractionation and Hydrogenation -- 9. Fat Products Using Chemical and Enzymatic Interesterification -- 10. Flavours Derived from Fats....”

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Table of Contents: “... and selection -- 5.3 Selection of hardware -- 5.4 Processing variables -- 5.5 Final product specifications -- 5.6 Evaluation of operational costs -- 5.7 Conclusion -- References -- 6 Confectionery extrusion -- 6.1 Introduction -- 6.2 Processing -- 6.3 Flavours...”

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