Chocolate : cocoa byproducts technology, rheology, styling, and nutrition / Elevina Pérez Sira, editor.

Format:

Book

Contributor:

Pèrez Sira, Elevina, editor.

Series:

Food science and technology series (Nova Science Publishers)

Food Science and Technology

Language:

English

Subjects (All):

Chocolate.

Cocoa.

Cocoa processing.

Physical Description:

1 online resource (250 p.)

Place of Publication:

New York : Nova Publishers, 2015.

Language Note:

English

Summary:

In this book, updated information on all major aspects of the harvesting and chocolate manufacture of Venezuelan cocoa are compiled and discussed. The major quality factors in chocolate processing from the post harvest to its manufacture are studied, covering topics such as cocoa cultivation and processing, with special attention paid to bean composition, and its genotypic variations, fermentation and drying processes, and the chemical and biochemical basis of these operations; and the procedures of conching, tempering, molding and enrobing. The microbiological and physicochemical factors that

Contents:

""CHOCOLATE: COCOA BYPRODUCTS TECHNOLOGY, RHEOLOGY, STYLING, AND NUTRITION""; ""CHOCOLATE: COCOA BYPRODUCTS TECHNOLOGY, RHEOLOGY, STYLING, AND NUTRITION""; ""Library of Congress Cataloging-in-Publication Data""; ""CONTENTS""; ""PREFACE""; ""Chapter 1: SIGNIFICANT QUALITY FACTORS IN THE CHOCOLATE PROCESSING: COCOA POST HARVEST,AND IN ITS MANUFACTURE""; ""ABSTRACT""; ""INTRODUCTION""; ""1. FACTORS OF THE COCOA POSTHARVESTING THAT AFFECT CHOCOLATE QUALITY""; ""2. FACTORS IN THE CHOCOLATE MANUFACTURE THAT AFFECT ITS QUALITY""

""3. FACTORS RELATING TO THE RAW MATERIALS THAT ARE INVOLVED IN CHOCOLATE MANUFACTURE""""4. STAGE OF CHOCOLATE MANUFACTURE THAT AFFECT ITS QUALITY""; ""REFERENCES""; ""Chapter 2: MICROBIOLOGICAL AND PHYSICOCHEMICAL FACTORS THAT AFFECT THE SAFETY AND QUALITY OF CHOCOLATE""; ""ABSTRACT""; ""INTRODUCTION""; ""1. MICROBIOLOGICAL FACTORS""; ""2. PHYSICO-CHEMICAL FACTORS""; ""REFERENCES""; ""Chapter 3: FAT CRYSTALLIZATION IN CHOCOLATE""; ""ABSTRACT""; ""INTRODUCTION""; ""1. COCOA BUTTER""; ""2. THE IMPORTANCE OF TEMPERING COCOA BUTTER FOR CHOCOLATE MAKING""; ""REFERENCES""

""Chapter 4: FLOW PROPERTIES OF CHOCOLATE""""ABSTRACT""; ""INTRODUCTION""; ""1. COMPOSITION OF CHOCOLATE""; ""2. CHOCOLATE MANUFACTURING""; ""3. RHEOLOGICAL BEHAVIOR OF CHOCOLATE""; ""4. STUDY OF THE RHEOLOGICAL BEHAVIOR OF CHOCOLATE""; ""5. FACTORS THAT AFFECT THE FLOW PROPERTIES OF CHOCOLATE""; ""REFERENCES""; ""Chapter 5: TYPES OF CHOCOLATE AND THEIR NUTRITIONAL VALUE - CHOCOLATE AS A FUNCTIONAL FOOD""; ""ABSTRACT""; ""INTRODUCTION""; ""TYPES OF CHOCOLATE""; ""2. THE NUTRITIONAL VALUE OF CHOCOLATE""; ""3. CHOCOLATE AS A FUNCTIONAL FOOD""; ""REFERENCES""; ""Chapter 6: CHOCOLATE STYLING""

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

1-63482-372-9

OCLC:

916951995