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Hazelnuts in Milk Chocolate, 33% Cocoa, 3.2 oz (90 g)

Toffee & Almonds in Milk Chocolate, 33% Cocoa, 3.2 oz (90 g)

Pretzel in Milk Chocolate, 30% Cocoa, 2.9 oz (83 g)

Milk Chocolate, 3% Cocoa, 3.2 oz (90 g)

Smooth + Creamy Milk Chocolate, 48% Cocoa, 3 oz (85 g)

Chocolate Filled Salted Caramel in Dark Chocolate, 55% Cocoa, 3.2 oz (90 g)

Emmanuel Afoakwa Ohene Chocolate Science and Technology


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.

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Automatic Stirring Coffee Mug No Battery Needed Mixing Cup for Milk Chocolate Tea Cocoa Protein Shaker Mug Thermal Cup Gift Idea

Coffee Crunch in Dark Chocolate, 55% Cocoa, 3.2 oz (90 g)

Strawberries, Dipped in Dark Chocolate, 70% Cocoa, 5 oz (142 g)

Orange Peel in Dark Chocolate, 55% Cocoa, 3.2 oz (90 g)

Ginger Crystallized in Dark Chocolate, 65% Cocoa, 3.2 oz (90 g)

Salted Almond Butter in Dark Chocolate, 55% Cocoa, 3.2 oz (90 g)

Almonds & Sea Salt in Dark Chocolate, 55% Cocoa, 3.2 oz (90 g)

Blueberries, Dipped in Dark Chocolate, 70% Cocoa, 5 oz (142 g)

Peppermint in Dark Chocolate, 55% Cocoa, 3.2 oz (90 g)

Montmorency Cherries, Dipped in Dark Chocolate, 70% Cocoa, 5 oz (142 g)

Raspberries in Dark Chocolate, 55% Cocoa, 3.1 oz (88 g)

Cherries & Almonds in Dark Chocolate, 55% Cocoa, 3.2 oz (90 g)

Emmanuel Afoakwa Ohene Chocolate Science and Technology


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.

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