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EBSCO_ocn962750930 |
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OCoLC |
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20231017213018.0 |
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161014t20162016nyua ob 001 0 eng |
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|a 2020677276
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|a DLC
|b eng
|e rda
|e pn
|c DLC
|d EBLCP
|d N$T
|d SNK
|d DKU
|d AUW
|d IGB
|d D6H
|d OCLCF
|d VTS
|d AGLDB
|d G3B
|d S8J
|d S9I
|d STF
|d OCLCO
|d M8D
|d OCLCO
|d OCLCQ
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|a 9781536104479
|q (ebook)
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|a 1536104477
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|z 1536104337
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|z 9781536104332
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|a (OCoLC)962750930
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|a TP640
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|a BUS
|x 070000
|2 bisacsh
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| 082 |
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|a 338.1/7374
|2 23
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| 049 |
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|a UAMI
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| 245 |
0 |
0 |
|a Chocolate :
|b production, consumption and health benefits /
|c Emily Baker, editor.
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| 264 |
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1 |
|a New York :
|b Nova Publishers,
|c [2016]
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| 264 |
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|c Ã2016
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| 300 |
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|a 1 online resource
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Nutrition and diet research progress
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|a Includes bibliographical references and index.
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0 |
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|a Preface; Chapter 1; Trace Elements in Chocolate and Cocoa; Abstract; Introduction; Material and Methods; Results; General; Aluminum; Arsenic; Barium; Boron; Calcium; Cadmium; Chromium; Cobalt; Copper; Iodine; Iron; Magnesium; Manganese; Nickel; Lead; Silicon; Strontium; Zinc; References; Chapter 2; Influence of Cocoa Butter and Cocoa Butter Alternatives on the Chocolate Crystallization; Abstract; Cocoa Butter; Polymorphism of Cocoa Butter; Alternative Fats to Cocoa Butter; Milk Fat; Microstructure and Chocolate Texture; Fat Bloom in Chocolate
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| 505 |
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|a Possible Mechanisms of Fat Bloom FormationMonitoring Fat Bloom Formation and Development; References; Biographical Sketch; Chapter 3; Production of Chocolate with Soy Milk in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Chemical Analyses; Sample Preparation for Determination of Total Phenolic Content and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Pre-Crystallization of the Chocolate Mass; Thermorheograms
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| 505 |
8 |
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|a Determination of Solid Triglycerides Content (SFC) Using Nuclear Magnetic Resonance (NMR)Rheological Properties of the Chocolate Mass; Dynamic Oscillatory Measurements; Creep and recovery test; Determination of Phase Transitions Using the Differential Scanning Calorimetry Method (DSC); Determination of Chocolate Hardness; Sensory Analysis; Statistical Analyses; Results and Discussion; The Chemical Composition of the Chocolate Mass; Content of Total Polyphenols and Antioxidant Activity; Thermorheografic Properties of Chocolate Mass
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| 505 |
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|a Statistical Analysis of Thermorheografic Parameters (Maximum Torque and Time of Nucleation)Solid Triglyceride Content in Chocolate -- SFC; Rheological Properties of Chocolate Mass; Viscosity; Yield Stress; The Thixotropic Loop Area; Flow Curves; Creep Curves; Oscillatory Measurements; Statistical Analysis of Jv / Jmax and the Loss Factor of Chocolate Mass; Thermal Properties of Chocolate; Textural Characteristics of Chocolate; Statistical Analysis of Chocolate-Hardness; Sensory Analysis of Chocolate; Statistical Analysis of Sensory Evaluation (The Total Number of Weighted Points); Conclusion
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| 505 |
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|a AcknowledgmentsReferences; Chapter 4; Production of the Functional Milk Chocolate with Probiotic Bacteria in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Sample Preparation for Determination of Total Phenolic Content; and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Viability of Probiotic Bacteria; The Distribution of Particle Size (Mastersizer); Rheological Properties of the Chocolate Mass; Determination of Chocolate Hardness; Statistical Analysis
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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0 |
|a Chocolate.
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| 650 |
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|a Chocolate
|x Health aspects.
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| 650 |
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2 |
|a Chocolate
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| 650 |
|
6 |
|a Chocolat.
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| 650 |
|
7 |
|a chocolate.
|2 aat
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| 650 |
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|a BUSINESS & ECONOMICS
|x Industries
|x General.
|2 bisacsh
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| 650 |
|
7 |
|a Chocolate industry.
|2 fast
|0 (OCoLC)fst00858292
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| 700 |
1 |
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|a Baker, Emily
|c (Editor at Nova Science Publishers),
|e editor.
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| 776 |
0 |
8 |
|i Print version:
|t Chocolate.
|d New York : Nova Publishers, [2016]
|z 1536104337
|w (DLC) 2016956789
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| 830 |
|
0 |
|a Nutrition and diet research progress series.
|
| 856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1419192
|z Texto completo
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| 938 |
|
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|a ProQuest Ebook Central
|b EBLB
|n EBL4745849
|
| 938 |
|
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|a EBSCOhost
|b EBSC
|n 1419192
|
| 994 |
|
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|a 92
|b IZTAP
|
