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Chocolate science and technology

Author: Emmanuel Ohene Afoakwa
Publisher: Chichester, West Sussex, UK ; Ames, Iowa : Blackwell, 2010.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Afoakwa, Emmanuel Ohene.
Chocolate science and technology.
Chichester, West Sussex, UK ; Ames, Iowa : Blackwell, 2010
(DLC) 2009046211
(OCoLC)470818741
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Emmanuel Ohene Afoakwa
ISBN: 9781444319897 1444319892 1405199067 9781405199063 9781444319880 1444319884
OCLC Number: 606611238
Description: 1 online resource (xiv, 275 pages)
Contents: Chocolate Science and Technology; Contents; Preface; Acknowledgements; About the author; 1 Chocolate production and consumption patterns; 2 Cocoa cultivation, bean composition and chocolate flavour precursor formation and character; 3 Industrial chocolate manufacture – processes and factors influencing quality; 4 The chemistry of flavour development during cocoa processing and chocolate manufacture; 5 Sensory character and flavour perception of chocolates; 6 Nutritional and health benefits of cocoa and chocolate consumption 7 Structure – properties (rheology, texture and melting) relationships in chocolate manufacture8 Tempering behaviour during chocolate manufacture: effects of varying product matrices; 9 Tempering and fat crystallisation effects on chocolate quality; 10 Fat bloom formation and development in chocolates; 11 Matrix effects on flavour volatiles character and release in chocolates; 12 Conclusions and industrial applications; References; Appendix 1. Abbreviations used and their meanings; Appendix 2. Abbreviations, acronyms and websites of organisations related to cocoa and chocolate industry Appendix 3. Glossary of chocolate terminologiesIndex; The colour plate section ('Photographs showing chocolate manufacture fromcocoa seedling to final product') follows page 16;
Responsibility: Emmanuel Ohene Afoakwa.

Abstract:

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  Read more...

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"This book is definitely worth a read to anyone interested in the more technical aspects of chocolate manufacture and other similar materials". (Chemistry World, 1 December 2010) "This book is Read more...

 
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