Chocolate Science and Technology
Emmanuel Ohene Afoakwa
CHOCOLATE
SCIENCE AND TECHNOLOGY
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics, including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates and the nutrition and health benefits of cocoa and chocolate consumption.
The topics cover modern cocoa cultivation and production practices with special attention to cocoa bean composition, genotypic variations in the ... Read more
The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition are studied and researched.
Show LessProduct Details
About Emmanuel Ohene Afoakwa
Reviews for Chocolate Science and Technology