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Rheologie von Fruchtkonfitüren

Rheologie von Fruchtkonfitüren

Ioana Stanciu

74,50 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Química
ISBN:
9786207749430
74,50 €
IVA incluido
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Das Buch mit dem Titel 'Rheologie von Fruchtkonfitüren' ist in drei Kapitel gegliedert: Technologie zur Herstellung von Blaubeerkonfitüre, Produktionstechnologien und Methoden zur Herstellung von Himbeerprodukten sowie rheologische Eigenschaften einiger Fruchtaufstriche. Kapitel 1 umfasst Unterkapitel über allgemeine Aspekte, Blaubeerkonfitüre und die Technologie zur Herstellung von schwarzer Preiselbeerkonfitüre. Kapitel 2 umfasst Unterkapitel über allgemeine Merkmale von Himbeersorten, die Analyse des Sortiments von Himbeererzeugnissen, Produktionstechnologien, Methoden zur Herstellung von Himbeererzeugnissen, die sensorische Analyse von Himbeerfrüchten und -erzeugnissen sowie neue Methoden zur Herstellung von Himbeermarmelade mit reduziertem Saccharosegehalt.

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