Science Of Chocolate
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Auteur:
Stephen T Beckett
Stephen T. Beckett
Co-auteur:
Jennifer Harding
Barry Freedman
- Engels
- Hardcover
- 9780854049707
- 14 februari 2008
- 240 pagina's
Samenvatting
This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.
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 reader is shown how apart from chemistry, other scientific disciplines such as physics, biology and engineering can be significant in the production of the chocolate. The reader also discovers how flow properties of liquid chocolate are very important from a taste, quality and commercial point of view, and this edition dedicates special emphasis to how best this can be controlled. 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 to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. Extracts from reviews of 1st Edition: ""... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry." Education in Chemistry "It is an excellent read and is strongly recommended to anyone with an interest in chocolate." Chemistry and Industry "... especially useful for someone studying food science at university or who is about to join the confectionery industry." Food Trade Review
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 reader is shown how apart from chemistry, other scientific disciplines such as physics, biology and engineering can be significant in the production of the chocolate. The reader also discovers how flow properties of liquid chocolate are very important from a taste, quality and commercial point of view, and this edition dedicates special emphasis to how best this can be controlled. 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 to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. Extracts from reviews of 1st Edition: ""... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry." Education in Chemistry "It is an excellent read and is strongly recommended to anyone with an interest in chocolate." Chemistry and Industry "... especially useful for someone studying food science at university or who is about to join the confectionery industry." Food Trade Review
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Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 14 februari 2008
- Aantal pagina's
- 240
- Kaarten inbegrepen
- Nee
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- Stephen T Beckett
- Tweede Auteur
- Stephen T. Beckett
- Co Auteur
- Barry Freedman
- Hoofduitgeverij
- Royal society of chemistry
Overige kenmerken
- AI-gegenereerd
- Nee
- Dyslexievriendelijk
- Nee
- Editie
- 2
- Extra groot lettertype
- Nee
- Product breedte
- 160 mm
- Product hoogte
- 22 mm
- Product lengte
- 233 mm
- Studieboek
- Nee
- Verpakking breedte
- 152 mm
- Verpakking hoogte
- 228 mm
- Verpakking lengte
- 228 mm
- Verpakkingsgewicht
- 532 g
- eWaste
- Nee
EAN
- EAN
- 9780854049707
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>DIRECT beschikbaar ZEER GOED en compleet exemplaar. Heeft u een vraag? Stel deze gerust. Gratis en correcte behandeling, verpakking en verzending. Wij stoppen het bestelde artikel niet zomaar kaal in een doos. Levering binnen TWEE werkdagen, het ligt hier op de plank en zal onmiddellijk na uw bestelling worden opgestuurd. Indien gewenst met gespecificeerde factuur.
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