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Chocolate Science and Technology de [Afoakwa, Emmanuel Ohene]
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Chocolate Science and Technology 2nd Edition, Edición Kindle


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$2,177.60

Número de páginas: 508 páginas Optimizado para pantallas más grandes Idioma: Inglés

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Descripción del producto

Críticas

"This book is definitely worth a read to anyone interested in the more technical aspects of chocolate manufacture and other similar materials." (Chemistry World, 1 December 2010)

"This book is definitely worth a read to anyone interested in the more technical aspects of chocolate manufacture and other similar materials." ("Chemistry World," December 2010)

Descripción del producto

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption.

The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement.

The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.


Detalles del producto

  • Formato: Edición Kindle
  • Tamaño del archivo: 52232 KB
  • Número de páginas: 508
  • Números de página - ISBN de origen: 1118913787
  • Editor: Wiley-Blackwell; Edición: 2 (5 de mayo de 2016)
  • Vendido por: Amazon Mexico Services, Inc.
  • Idioma: Inglés
  • ASIN: B01F9N5S86
  • Texto a voz: Activado
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  • Opinión media de los clientes sobre el producto: Sé el primero en calificar este artículo

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17 de junio de 2016 - Publicado en Amazon.com
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