Cocoa
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Cocoa
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Author : Richard Cadbury
language : en
Publisher: London, Low
Release Date : 1896
Cocoa written by Richard Cadbury and has been published by London, Low this book supported file pdf, txt, epub, kindle and other format this book has been release on 1896 with Cacao categories.
Cocoa
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Author : Constant Johan Jacob van Hall
language : en
Publisher:
Release Date : 1914
Cocoa written by Constant Johan Jacob van Hall and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1914 with Cacao categories.
Cocoa Chocolate And Human Health
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Author : Sabine Ellinger
language : en
Publisher: MDPI
Release Date : 2020-05-23
Cocoa Chocolate And Human Health written by Sabine Ellinger and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-23 with Science categories.
This book entitled “Cocoa, Chocolate, and Human Health” presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world. Bioavailability and metabolism of the main cocoa polyphenols, i.e., the flavanols like epicatechin, are presented including metabolites like valerolactones that are formed by the gut microbiome. Many studies, including intervention studies or epidemiological observations, do not focus on single compounds, but on cocoa as a whole. This proves the effectiveness of cocoa as a functional food. A positive influence of cocoa on hearing problems, exercise performance, and metabolic syndrome is discussed with mixed results; the results about exercise performance are contradictive. Evidence shows that cocoa flavanols may modulate some risk factors related to metabolic syndrome such as hypertension and disorders in glucose and lipid metabolism. However, several cardiometabolic parameters in type 2 diabetics were not affected by a flavanol-rich cocoa powder as simultaneous treatment with pharmaceuticals might have negated the effect of cocoa. The putative health-promoting components of cocoa are altered during processing like fermentation, drying, and roasting of cocoa beans. Chocolate, the most popular cocoa product, shows remarkable losses in polyphenols and vitamin E during 18 months of storage.
Cocoa And Chocolate Their History From Plantation To Consumer
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Author : Arthur Knapp
language : en
Publisher: Read Books Ltd
Release Date : 2013-04-16
Cocoa And Chocolate Their History From Plantation To Consumer written by Arthur Knapp and has been published by Read Books Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-16 with Science categories.
This early work on chocolate manufacturing is both expensive and hard to find in its first edition. It details the many stages of chocolate production from the cocoa bean to the shelf. This is a fascinating work and is thoroughly recommended for anyone interested in the chocolate industry. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Cocoa And Chocolate
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Author : James McKellar Bugbee
language : en
Publisher:
Release Date : 1886
Cocoa And Chocolate written by James McKellar Bugbee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1886 with Cacao categories.
Cocoa
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Author : G. A. R. Wood
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-30
Cocoa written by G. A. R. Wood and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-30 with Technology & Engineering categories.
The fourth edition of this highly regarded book has been considerably enlarged to cover all aspects of cocoa production. Higher prices for cocoa have led to much new knowledge about the plant and changes to its methods of production. These are discussed, along with new problems that have occurred and the fresh research projects that have been needed.
Cocoa Production And Processing Technology
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Author : Emmanuel Ohene Afoakwa
language : en
Publisher: CRC Press
Release Date : 2014-02-21
Cocoa Production And Processing Technology written by Emmanuel Ohene Afoakwa and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-21 with Science categories.
One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.
Cocoa
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Author : Guy Mossu
language : en
Publisher: MacMillan
Release Date : 1992
Cocoa written by Guy Mossu and has been published by MacMillan this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Cacao categories.
This book in the Tropical Agriculturalist series is aimed at producers, farmers and farm managers, agricultural extension officers, teachers and students. It covers the characteristics and requirements of the cocoa crop and how to grow it in a variety of zones. The book also includes pest and disease control, selection, the establishment and management of plantations, harvesting, processing, quality and chocolate manufacture.
Chocolate Cocoa And Confectionery Science And Technology
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Author : Bernard Minifie
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Chocolate Cocoa And Confectionery Science And Technology written by Bernard Minifie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.
Cocoa And Chocolate 1765 1914
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Author : William Gervase Clarence-Smith
language : en
Publisher: Routledge
Release Date : 2003-09-02
Cocoa And Chocolate 1765 1914 written by William Gervase Clarence-Smith and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-09-02 with History categories.
Cocoa and Chocolate,1765-1914 focuses on the period from the Seven Years War, to the First World War, when a surge of economic liberalism and globalisation should have helped cocoa producers to overcome rural poverty, just as wool transformed the economy of Australia, and tea that of Japan. The addition of new forms of chocolate to Western diets in the late nineteenth century led to a great cocoa boom, and yet economic development remained elusive, despite cocoa producers having certain advantages in the commodity lottery faced by exporters of raw materials. The commodity chain, from sowing a cocoa bean to enjoying a cup of hot chocolate, is examined in Cocoa and Chocolate, 1765-1914 under the broad rubrics of chocolate consumption, the taxation of cocoa beans, the manufacture of chocolate, private marketing channels, land distribution, ecological impact on tropical forests, and the coercion of labour. Cocoa and Chocolate, 1765-1914 concludes that cocoa failed to act as a dynamo for development.