|
|
|
|
| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000075364 |
| 005 |
20201126093000.0 |
| 008 |
091123s2010 enk eng |
| 020 |
|
|
|a 1405199067 (hardback : alk. paper)
|
| 020 |
|
|
|a 9781405199063 (hardback : alk. paper)
|
| 050 |
0 |
0 |
|a TP640
|b .A36 2010
|
| 090 |
0 |
0 |
|a TP640
|b .A36 2010
|
| 100 |
1 |
|
|a Afoakwa, Emmanuel Ohene ,
|e author
|
| 245 |
1 |
0 |
|a Chocolate science and technology
|c Emmanuel Ohene Afoakwa
|
| 260 |
|
|
|a Chichester, UK
|a Ames, Iowa :
|b Wiley-Blackwel ,
|c 2010
|
| 300 |
|
|
|a xiv, 275 p., [16] p. of plates :
|b ill. (some col.) ;
|c 26 cm.
|
| 504 |
|
|
|a Includes bibliographical references and index
|
| 505 |
0 |
|
|a 1. Chocolate production and consumption patterns -- 2. Cocoa cultivation, bean composition and chocolate flavor precursor formation and character -- 3. Industrial chocolate manufacture- processes and factors influencing quality -- 4. The chemistry of flavor development during cocoa processing and chocolate manufacture -- 5. Sensory character and flavor perception of chocolates -- 6. Nutritional and health benefits of cocoa and chocolate consumption -- 7. Structure-properties (rheology, texture and melting) relationships in chocolate manufacture -- 8. Tempering behavior during chocolate manufacture: effects of varying product matrices -- 9. Tempering and fat crystallization effects on chocolate quality -- 10. Fat bloom formation and development in chocolates -- 11. Matrix effects on flavor volatiles character and release in chocolates -- 12. Conclusions and industrial applications
|
| 650 |
|
0 |
|a Chocolate
|
| 650 |
|
0 |
|a Cocoa
|
| 999 |
|
|
|a 1000141831
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|