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The science of chocolate /
Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to th...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Royal Society of Chemistry,
©2000.
|
| Colección: | RSC paperbacks.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Beckett, S. T. | |
| 245 | 1 | 4 | |a The science of chocolate / |c Stephen T. Beckett. |
| 260 | |a Cambridge, UK : |b Royal Society of Chemistry, |c ©2000. | ||
| 300 | |a 1 online resource (xiii, 175 pages) : |b illustrations | ||
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| 520 | |a Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery. | ||
| 500 | |a Includes index. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a The history of chocolate -- Chocolate ingredients -- Cocoa bean processing -- Liquid chocolate making -- Controlling the flow properties of liquid chocolate -- Crystallising the fat in chocolate -- Manufacturing chocolate products -- Analytical techniques -- Chocolate products and packaging -- Experiments with chocolate and chocolate products. | |
| 588 | 0 | |a Print version record. | |
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2010 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Chocolate. | |
| 650 | 6 | |a Chocolat. | |
| 650 | 7 | |a chocolate. |2 aat | |
| 650 | 7 | |a Chemistry. |2 bicssc | |
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| 650 | 7 | |a Science. |2 eflch | |
| 650 | 7 | |a Chocolate |2 fast | |
| 650 | 1 | 7 | |a Technologie. |2 gtt |
| 650 | 1 | 7 | |a Chocolade. |2 gtt |
| 650 | 7 | |a Chocolate. |2 larpcal | |
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| 776 | 0 | 8 | |i Print version: |a Beckett, S.T. |t Science of chocolate. |d Cambridge, UK : Royal Society of Chemistry, ©2000 |z 0854046003 |z 9780854046003 |w (OCoLC)45126991 |
| 830 | 0 | |a RSC paperbacks. | |
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