The science of chocolate
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Cambridge,
Royal Society of Chemistry,
2008.
|
| Edition: | 2nd rev. ed. |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1039/9781847558053 |
Table of Contents:
- Chapter 1: The History of Chocolate
- Chapter 2: Chocolate Ingredients
- Chapter 3: Cocoa Bean Processing
- Chapter 4: Liquid Chocolate Making
- Chapter 5: Controlling the Flow Properties of Liquid Chocolate
- Chapter 6: Crystallising the Fat in Chocolate
- Chapter 7: Manufacturing Chocolate Products
- Chapter 8: Analytical Techniques
- Chapter 9: Different Chocolate Products
- Chapter 10: Legislation, Shelf Life and Packaging
- Chapter 11: Nutrition and Health
- Chapter 12: Experiments with Chocolate and Chocolate Products.