Название: Chocolate Science and Technology Автор: Emmanuel Ohene Afoakwa Издательство: Wiley-Blackwell Год: 2010 ISBN: 978-1405199063 Формат: pdf Страниц: 311 Размер: 8 Mb Язык: English / Английский 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. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. Скачать: Depositfiles Turbobit .