Chocolate Science and Technology
  • Engels
  • Hardcover
  • 9781118913789
  • Druk: 2nd Edition
  • juni 2016
  • 536 pagina's
Alle productspecificaties

Samenvatting

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.

Productspecificaties

Inhoud

Taal
Engels
Bindwijze
Hardcover
Druk
2nd Edition
Verschijningsdatum
juni 2016
Afmetingen
Afmeting: 25 x 17,4 x 3 cm
Aantal pagina's
536 pagina's
Illustraties
Nee

Betrokkenen

Auteur(s)
Emmanuel Ohene Afoakwa
Uitgever
John Wiley & Sons Inc

EAN

EAN
9781118913789

Overige kenmerken

Extra groot lettertype
Nee
Gewicht
1194 g
Verpakking breedte
166 mm
Verpakking hoogte
265 mm
Verpakking lengte
265 mm

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