The Science Of Chocolate
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The Science Of Chocolate
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Author : S. T. Beckett
language : en
Publisher: Royal Society of Chemistry
Release Date : 2008
The Science Of Chocolate written by S. T. Beckett and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Business & Economics categories.
This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops.
The Science Of Chocolate
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Author : S. Beckett
language : en
Publisher: Royal Society of Chemistry
Release Date : 2000
The Science Of Chocolate written by S. Beckett and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.
Science Of Chocolate
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Author : Stephen T Beckett
language : en
Publisher: Royal Society of Chemistry
Release Date : 2018-11-15
Science Of Chocolate written by Stephen T Beckett and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-15 with Technology & Engineering categories.
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. Extracts from reviews of 2nd Edition: "...I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures." Bioscience Education, Volume 12, 2008, E J Wood. "...very well written and complete book for everyone who wants to learn more about chocolate and its production process." Crystallography Reviews, Volume 15, 2009 – Issue 4, pages 275-277, Henk Schenk. "The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science." Chemistry World, for the Christmas Books
Chocolate Science And Technology
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Author : Emmanuel Ohene Afoakwa
language : en
Publisher: John Wiley & Sons
Release Date : 2011-08-24
Chocolate Science And Technology written by Emmanuel Ohene Afoakwa 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 2011-08-24 with Technology & Engineering categories.
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to 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 are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed 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 food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.
Soft Materials
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Author : John R. Dutcher
language : en
Publisher: CRC Press
Release Date : 2004-10-01
Soft Materials written by John R. Dutcher and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-01 with Science categories.
Representing the wide breadth academic disciplines involved in this ever-expanding area of research, this reference provides a comprehensive overview of current scientific and technological advancements in soft materials analysis and application. Documenting new and emerging challenges in this burgeoning field, Soft Materials is a unique and outsta
The Science Of Chocolate
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Author : Stephen T Beckett
language : en
Publisher: Royal Society of Chemistry
Release Date : 2015-11-09
The Science Of Chocolate written by Stephen T Beckett and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-09 with Technology & Engineering categories.
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 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.
Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products
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Author : Geoff Talbot
language : en
Publisher: Elsevier
Release Date : 2009-06-26
Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products written by Geoff Talbot and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-26 with Technology & Engineering categories.
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 chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. - Provides a comprehensive review of quality issues affecting enrobed and filled products - Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings - Focuses on product design issues such as oil, moisture and chocolate filling rheology
Chocolate Cocoa And Confectionery Science And Technology
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Author : Bernard W. Minifie
language : en
Publisher: Springer Science & Business Media
Release Date : 1989-08-31
Chocolate Cocoa And Confectionery Science And Technology written by Bernard W. 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 1989-08-31 with Business & Economics categories.
Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.
Chocolate
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Author : Kay Frydenborg
language : en
Publisher: Houghton Mifflin Harcourt
Release Date : 2015
Chocolate written by Kay Frydenborg and has been published by Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking categories.
A fascinating account for teen readers that captures the history, science, and economic and cultural implications of the harvesting of cacao and creation of chocolate. Readers of Chew On This and The Omnivore's Dilemma will savor this rich exposé.
The Science Of Chocolate
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Author : Stephen T Beckett
language : en
Publisher: Royal Society of Chemistry
Release Date : 2008-02-14
The Science Of Chocolate written by Stephen T Beckett and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-14 with Technology & Engineering categories.
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 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.