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: “... 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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Table of Contents: “... -- 10 Sugar and Chocolate Confectionery -- 11 Snack Foods -- 12 Composite Foods and Ready Meals -- 13 Miscellaneous Food Ingredients -- 14 Food Preservation Processes -- 15 Storage, Handling and Packaging -- 16 Quality Assurance and Control Operations -- 17...”

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Table of Contents: “... Confectionery -- References -- 7 Vitamins as food additives -- 7.1 Ascorbic acid (vitamin C) -- 7.2 Carotenoids (provitamins A) -- 7.3 Riboflavin (vitamin B2) -- 7.4 Niacin -- 7.5 dl-?-tocopherol (vitamin E) -- References -- 8 Vitamin analysis in foods -- 8.1...”

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Table of Contents: “... Methods of Extraction, Solubilisation and Concentration of Flavourings -- 6.5 Beverages Based on Ginger -- 6.6 Formulation of Beverages -- 6.7 Summary -- 7 The flavouring of confectionary and bakery products -- 7.1 Introduction to Confectionery Flavourings...”

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Table of Contents: “... for Beverages -- 6.4 Methods of Extraction, Solubilisation and Concentration of Flavourings -- 6.5 Beverages Based on Ginger -- 6.6 Formulation of Beverages -- 6.7 Summary -- 7 The flavouring of confectionary and bakery products -- 7.1 Introduction to Confectionery...”

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Table of Contents: “... -- 6.6 Formulation of Beverages -- 6.7 Summary -- 7 The Flavouring of Confectionery -- 7.1 Introduction -- 7.2 Basic Confectionery Types, Recipes, Inherent Flavours -- 7.3 Flavours from Ingredients -- 7.4 Flavours Developed During Processing -- 7.5 Selection...”

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Table of Contents: “..., confectionery and sweeteners -- 26 Honey -- 27 Coffee -- 28 Tea -- 29 Cocoa and chocolate -- 30 Mineral water and beverages -- 31 Alcoholic drinks -- 32 Vinegar -- Appendix: Literature review....”

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Table of Contents: “...1 Ingredients: Their Attributes and Functions -- 2 Bread, Pastry, and Cakes -- 3 Cookies, Crackers, and Other Flour Confectionery -- 4 Chocolate Confectionery -- 5 Sugar Confectionery -- 6 Extruded Snacks -- 7 Pickles, Sauces, and Dips -- 8 Snack Foods...”

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Table of Contents: “... and Processing of Vegetables -- Harvesting and Processing of Fruits -- Fruit Juices -- References -- 19 Beverages -- Carbonated Nonalcoholic Beverages -- Beer -- Wine -- Coffee -- Tea -- References -- 20 Confectionery and Chocolate Products -- Confectionery Types...”

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Table of Contents: “... and technology -- Water in fish : its effects on quality and processing -- The effect of water on the quality of meat and meat products : problems and research needs -- Water in dairy products related to quality, with special reference to cheese -- Confectionery...”

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Table of Contents: “... and Related Products -- 9 Boiled Sweets -- 10 Caramels, Toffees and Fudge -- 11 Fondants, Creams and Crystallised Confectionery -- 12 Gums, Jellies and Pastilles -- 13 Liquorice and Cream Paste -- 14 Tablets, Lozenges and Extruded Paste -- 15 Marshmallow and Nougat...”

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