Chocolate science and technology
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| Format: | Book |
| Language: | English |
| Published: |
Chichester, UK Ames, Iowa :
Wiley-Blackwel ,
2010
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| Subjects: |
Table of Contents:
- 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