The Science of Chocolate

The Science of Chocolate Author Stephen T Beckett
ISBN-10 9781782625957
Release 2015-11-09
Pages 250
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The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.



The Science of Chocolate

The Science of Chocolate Author S. T. Beckett
ISBN-10 9780854049707
Release 2008
Pages 240
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This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.



Chocolate Science and Technology

Chocolate Science and Technology Author Emmanuel Ohene Afoakwa
ISBN-10 9781118913772
Release 2016-05-05
Pages 536
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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 review on 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 as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on 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; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. 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 is studied and researched.



Chocolate Cocoa and Confectionery Science and Technology

Chocolate  Cocoa and Confectionery  Science and Technology Author Bernard Minifie
ISBN-10 9789401179249
Release 2012-12-06
Pages 904
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The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.



The Science of Chocolate

The Science of Chocolate Author
ISBN-10 OCLC:925448883
Release 2011
Pages
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Explore the chemistry of chocolate and how the chemistry relates to the flavor and effects of chocolate on the human body and why, even after 3,400 years of cocoa consumption, chocolate remains somewhat of a mystery.



Chocolate

Chocolate Author Kay Frydenborg
ISBN-10 9780544556935
Release 2015-04-07
Pages 256
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Chocolate hits all the right sweet--and bitter--notes: cutting-edge genetic science whisked in with a strong social conscience, history, and culture yield one thought-provoking look into one of the world's most popular foods. Readers who savored Chew on This and Food, Inc. and lovers of chocolate will relish this fascinating read.



Science and Technology of Enrobed and Filled Chocolate Confectionery and Bakery Products

Science and Technology of Enrobed and Filled Chocolate  Confectionery and Bakery Products Author Geoff Talbot
ISBN-10 9781845696436
Release 2009-06-26
Pages 468
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Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology. With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Provides a comprehensive review of quality issues affecting enrobed and filled products Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings Focuses on product design issues such as oil, moisture and chocolate filling rheology



Do Chocolate Lovers Have Sweeter Babies

Do Chocolate Lovers Have Sweeter Babies Author Jena Pincott
ISBN-10 9781439183359
Release 2011-10-11
Pages 288
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Brain Candy for expectant parents! Pregnancy is an adventure. Lots of books tell you the basics—“the baby is the size of [insert fruit here].” But pregnant science writer Jena Pincott began to wonder just how a baby might tinker with her body—and vice versa—and chased down answers to the questions she wouldn’t ask her doctor, such as: • Does stress sharpen your baby’s mind—or dull it? • Can you predict your baby’s temperament? • Why are babies born in the darker months of the year more likely to grow up to be novelty-loving risk takers? • Are bossy, dominant women more likely to have boys? • How can the cells left behind by your baby affect you years later? This is a different kind of pregnancy book—thoughtful, fun, and filled with information you won’t find anywhere else.



Beckett s Industrial Chocolate Manufacture and Use

Beckett s Industrial Chocolate Manufacture and Use Author Steve T. Beckett
ISBN-10 9781118923573
Release 2017-02-28
Pages 800
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Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.



Sex Drugs Chocolate

Sex  Drugs   Chocolate Author Paul Martin
ISBN-10 9780007127085
Release 2008
Pages 390
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This is a book about the lengths people will go to nuzzle out some pleasure--and the scientific reasons that lie behind those impulses, written in an accessible and entertaining way. Paul Martin looks at changing attitudes to pleasure over the centuries, including religious and philosophical lawgiving on the subject, before moving on to the scientific hardwiring that supports all this human frenzy. He looks too at chemical pleasures, at our attempts to bottle the pleasure-giving principle for easy access and regular self-medication--from caffeine to heroin, from tobacco to glue. Which brings us to addiction, and the darker side of pleasure's many moons--before coming back full circle to the therapeutic bliss of pleasure, its key role in an individual's health, and that least-promoted, most-undervalued but most satisfying daily pleasure of all--sweet sleep.



Chocolate in Health and Nutrition

Chocolate in Health and Nutrition Author Ronald Watson
ISBN-10 9781617798030
Release 2012-08-04
Pages 553
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Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate. This unique text provides practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics, treatments and preventive strategies that are involved in the understanding of the role chocolate may play in healthy individuals as well as those with cardiovascular disease, diabetes or neurocognitive declines. Of equal importance, critical issues that involve patient concerns, such as dental caries and food preferences in children, potential effects on weight gain, addiction and withdrawal are included in well-referenced, informative chapters. The latest research on the role of chocolate in normal health areas including mood, pain and weight management, cardiovascular disease and related conditions are presented. Chocolate in Health and Nutrition provides health professionals in many areas of research and practice with the most up-to-date, well referenced and comprehensive volume on the current state of the science and medical uses of chocolate.



No Monkeys No Chocolate

No Monkeys  No Chocolate Author Melissa Stewart
ISBN-10 9781607346098
Release 2013-08-01
Pages 32
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When you think of chocolate, you might think of a candy bar, a birthday cake, or a glass of chocolate milk. But where does chocolate come from? This book tells about the cocoa bean, which grows in the tropical rain forests and how the animals and other living things play an important part, even the monkeys.



Bread Wine Chocolate

Bread  Wine  Chocolate Author Simran Sethi
ISBN-10 9780062221544
Release 2015-11-10
Pages 352
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Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.



The Great Book of Chocolate

The Great Book of Chocolate Author David Lebovitz
ISBN-10 9781607742395
Release 2011-07-27
Pages 176
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A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.



The Economics of Chocolate

The Economics of Chocolate Author Mara P. Squicciarini
ISBN-10 9780191039904
Release 2016-01-21
Pages 496
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This book, written by global experts, provides a comprehensive and topical analysis on the economics of chocolate. While the main approach is economic analysis, there are important contributions from other disciplines, including psychology, history, government, nutrition, and geography. The chapters are organized around several themes, including the history of cocoa and chocolate — from cocoa drinks in the Maya empire to the growing sales of Belgian chocolates in China; how governments have used cocoa and chocolate as a source of tax revenue and have regulated chocolate (and defined it by law) to protect consumers' health from fraud and industries from competition; how the poor cocoa producers in developing countries are linked through trade and multinational companies with rich consumers in industrialized countries; and how the rise of consumption in emerging markets (China, India, and Africa) is causing a major boom in global demand and prices, and a potential shortage of the world's chocolate.



Chocolate

Chocolate Author Dom Ramsey
ISBN-10 9780241288054
Release 2016-09-01
Pages 224
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Indulge your inner chocoholic with Chocolate, the decadent and in-depth exploration of the world's favourite sweet treat. Unwrap the secrets of chocolate and learn everything from cacao's origins to how to make chocolate at home. Trace the journey of chocolate across the globe, from cacao plants in Cameroon and Costa Rica, to how to make, buy, taste, and cook with this delicious treat. Step-by-step masterclasses in using chocolate are supplemented by mouth-watering photography to tickle your tastebuds. Once you're a chocolate expert, get creating with 15 indulgent recipes worthy of a chocolatier including hot chocolate, truffles, and chocolate brownies. Try something delicious with Chocolate, the perfect gift for all foodies and chocoholics.



The True History of Chocolate

The True History of Chocolate Author Sophie D. Coe
ISBN-10 9780500770931
Release 2013-06-28
Pages 280
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“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate available to all, and now, in our own time, it has become once again a luxury item. The third edition includes new photographs and revisions throughout that reflect the latest scholarship. A new final chapter on a Guatemalan chocolate producer, located within the Pacific coastal area where chocolate was first invented, brings the volume up-to-date.