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ISBN: 2759228991 2759228983 Year: 2018 Publisher: Versailles : Éditions Quae,
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ISBN: 9789020990195 Year: 2010 Publisher: Tielt Lannoo
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ISBN: 0810904039 9780810904033 0810924420 9780810924420 Year: 2002 Publisher: New York : H.N. Abrams in association with the Field Museum,
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Chocolate --- Chocolate --- Chocolate processing --- Social aspects. --- History
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Year: 1986 Publisher: Kevelaer : Niederrheinisches Museum für Volkskunde und Kulturgeschichte,
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Chocolate processing --- Chocolate --- Cocoa processing --- Exhibitions. --- Social aspects --- Exhibitions. --- Exhibitions.
Book
ISBN: 9781788012355 Year: 2019 Publisher: London : Royal Society of Chemistry,
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The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia.The third edition of this international best seller has been fully revised and updated. The author has now included methods of sensory evaluation, designing and modifying chocolate flavour to suit the product and the history and manufacture of some well-known confectionery products. Fat, calorie and sugar reduction are also covered including a review of patents in this area. In addition, the section on why chocolate might be good for you has been updated to include some more recent research results. Three new experiments have been added, so there are now twenty of them, which use simple materials and apparatus to demonstrate the scientific and mathematical principles found in the rest of the book. Most are easily adapted to suit different student abilities.This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry.
Agrotechnology and Food Sciences. Food Products -- Plant Products --- Chocolate processing. --- Chocolate --- ALLW. --- Analysis.
Book
ISBN: 012804344X 0988856557 1613449984 0983079129 9781613449981 9780988856554 9780983079125 Year: 2012 Publisher: Urbana, IL : AOCS Press,
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This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in
Cocoa butter --- Cocoa --- Chocolate processing --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Analysis --- Microbiology --- Biotechnology --- Chocolate processing. --- Analysis. --- Microbiology. --- Biotechnology. --- Engineering --- Food Science and Technology --- Chocolate --- Butter, Cocoa --- Cacao butter --- Cocoa products --- Oils and fats, Edible --- Cooking (Cocoa) --- Processing --- cocoa butter --- Confectionery --- chocolate --- Cocoa industry --- Chemical composition
ISBN: 9780854049707 0854049703 Year: 2008 Publisher: Cambridge. Royal society of chemistry
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The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal t
Chocolade --- 663.9 --- Chocolate. Cocoa. Coffee. Tea. Tobacco --- Chocolate processing. --- Agrotechnology and Food Sciences. Food Products --- Plant and Crop Sciences. Crops --- Plant Products --- Stimulant Crops --- Plant Products. --- Stimulant Crops. --- Chocolate. --- Chocolate processing --- Chemical Engineering --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- 663.9 Chocolate. Cocoa. Coffee. Tea. Tobacco --- Chocolate --- Processing
Book
ISBN: 1845696433 1615830405 1845693906 9781845696436 1439801363 9781439801369 9781615830404 9781845693909 9781439801369 Year: 2009 Publisher: Boca Raton Oxford CRC Press Woodhead Pub.
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Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with
Chocolate. --- Confectionery. --- Baked products. --- Chocolate processing. --- Chocolate candy. --- Candy, Chocolate --- Chocolates --- Candy --- Chocolate --- Baked goods --- Bakery products --- Morning goods --- Food --- Confectionary --- Confections --- Sweets --- Cooking --- Desserts --- Cocoa products --- Cooking (Chocolate) --- Processing --- Engineering --- Food Science and Technology
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