Full Product Details
Author: Peter Hull (Consultant to the Food Industry, Kent, UK)
Publisher: John Wiley and Sons Ltd
Imprint: Wiley-Blackwell
Dimensions:
Width: 18.30cm
, Height: 2.50cm
, Length: 25.20cm
Weight: 0.998kg
ISBN: 9781405175562
ISBN 10: 1405175567
Pages: 392
Publication Date: 26 February 2010
Audience:
College/higher education
,
Professional and scholarly
,
Postgraduate, Research & Scholarly
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: Out of stock
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.
Reviews
“A most readable and practical reference book for anyone working in the food and brewing industries ”. (Chemistry & Industry, 27 September 2010) ""The applications are based on the author’s 40 years of experience in the industry and contain detailed recipes for a wide range of products which require starch-derived sweeteners. The personal experience of the author comes through with valuable descriptions of the effect of different glucose syrups on taste, texture and shelf-life. It will form a valuable textbook to students of food technology and culinary arts, technologists engaged in product development, new technologists to the industry and also prove useful to more experienced technologists wishing to understand more about glucose syrups as raw materials."" (Food Science and Technology, 27 November 2012)
“And has written a most readable and practical reference book for anyone working in the food and brewing industries ”. (Chemistry & Industry , 27 September 2010)
?A most readable and practical reference book for anyone working in the food and brewing industries ?. (Chemistry & Industry, 27 September 2010) The applications are based on the author?s 40 years of experience in the industry and contain detailed recipes for a wide range of products which require starch-derived sweeteners. The personal experience of the author comes through with valuable descriptions of the effect of different glucose syrups on taste, texture and shelf-life. It will form a valuable textbook to students of food technology and culinary arts, technologists engaged in product development, new technologists to the industry and also prove useful to more experienced technologists wishing to understand more about glucose syrups as raw materials. (Food Science and Technology, 27 November 2012)
“And has written a most readable and practical reference book for anyone working in the food and brewing industries . (Chemistry & Industry, 27 September 2010)
Author Information
Peter Hull has worked in the glucose industry for over forty years, mainly in process development and customer applications. During this time he has worked with major companies in the UK, continental Europe, Russia and Australia. He has also acted as a syrup consultant to the food industry and is a member of the Institute of Food Science and Technology.
