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Chocolate: or, An Indian drinke [[electronic resource] ] : By the wise and moderate use whereof, health is preserved, sicknesse diverted, and cured, especially the plague of the guts; vulgarly called the new disease; fluxes, consumptions, & coughs of the lungs, with sundry other desperate diseases. By it also, conception is caused, the birth hastened and facilitated, beauty gain'd and continued. / / Written originally in Spanish, by Antonio Colminero of Ledesma, Doctor in Physicke, and faithfully rendred in the English, by Capt. James Wadsworth
| Chocolate: or, An Indian drinke [[electronic resource] ] : By the wise and moderate use whereof, health is preserved, sicknesse diverted, and cured, especially the plague of the guts; vulgarly called the new disease; fluxes, consumptions, & coughs of the lungs, with sundry other desperate diseases. By it also, conception is caused, the birth hastened and facilitated, beauty gain'd and continued. / / Written originally in Spanish, by Antonio Colminero of Ledesma, Doctor in Physicke, and faithfully rendred in the English, by Capt. James Wadsworth |
| Autore | Colmenero de Ledesma Antonio |
| Pubbl/distr/stampa | London, : Printed by J.G. for Iohn Dakins, dwelling neare the Vine Taverne in Holborne, where this tract, together with the chocolate it selfe, may be had at reasonable rates., 165[2] |
| Descrizione fisica | [14], 40, [4] p |
| Altri autori (Persone) | WadsworthJames <1604-1656?> |
| Soggetto topico | Chocolate |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996386319303316 |
Cocoa to chocolate / / B. J. Best
| Cocoa to chocolate / / B. J. Best |
| Autore | Best B. J. |
| Pubbl/distr/stampa | New York : , : Cavendish Square, , 2017 |
| Descrizione fisica | 1 online resource (26 pages) : illustrations |
| Disciplina | 664.153 |
| Collana | How it is Made |
| Soggetto topico |
Chocolate processing
Chocolate |
| ISBN | 1-5026-2133-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910150359003321 |
Best B. J.
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| New York : , : Cavendish Square, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Confectionery and chocolate engineering : principles and applications / / Ferenc Á. Mohos
| Confectionery and chocolate engineering : principles and applications / / Ferenc Á. Mohos |
| Autore | Mohos Ferenc Á |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | West Sussex, [England] : , : Wiley-Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (792 pages) |
| Disciplina | 641.86 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Confectionery
Chocolate Chemistry, Technical Food - Analysis |
| ISBN |
1-118-93975-1
1-118-93974-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910155031703321 |
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Mohos Ferenc Á
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| West Sussex, [England] : , : Wiley-Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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A curious treatise of the nature and quality of chocolate. VVritten in Spanish by Antonio Colmenero, doctor in physicke and chirurgery. And put into English by Don Diego de Vades-forte [[electronic resource]]
| A curious treatise of the nature and quality of chocolate. VVritten in Spanish by Antonio Colmenero, doctor in physicke and chirurgery. And put into English by Don Diego de Vades-forte [[electronic resource]] |
| Autore | Colmenero de Ledesma Antonio |
| Pubbl/distr/stampa | Imprinted at London, : By I. Okes, dwelling in Little St. Bartholomewes, 1640 |
| Descrizione fisica | [6], 21, [1] p |
| Altri autori (Persone) | WadsworthJames <1604-1656?> |
| Soggetto topico | Chocolate |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996391972903316 |
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Colmenero de Ledesma Antonio
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| Imprinted at London, : By I. Okes, dwelling in Little St. Bartholomewes, 1640 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett
| Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (735 p.) |
| Disciplina |
664.5
664/.5 |
| Altri autori (Persone) | BeckettS. T |
| Soggetto topico |
Chocolate
Cocoa |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-03454-5
9786612034541 1-4443-0158-6 1-4443-0159-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
INDUSTRIAL CHOCOLATE MANUFACTURE AND USE; PREFACE; CONTRIBUTORS; Chapter 1 TRADITIONAL CHOCOLATE MAKING S.T. Beckett; Chapter 2 COCOA BEANS: FROM TREE TO FACTORY M.S. Fowler; Chapter 3 SUGAR AND BULK SWEETENERS Ch. Krüger; Chapter 4 INGREDIENTS FROM MILKS.J. Haylock and T.M. Dodds; Chapter 5 CHOCOLATE CRUMBM.A. Wells; Chapter 6 PRODUCTION AND QUALITY STANDARDS OF COCOA MASS, COCOA BUTTER AND COCOA POWDER H.J. Kamphuis; Chapter 7 PARTICLE SIZE REDUCTIONG.R. Ziegler and R. Hogg; Chapter 8 FLAVOUR DEVELOPMENT INCOCOA AND CHOCOLATEG. Ziegleder; Chapter 9 CONCHINGS.T. Beckett
Chapter 10 CHOCOLATE FLOW PROPERTIESS.T. BeckettChapter 11 BULK CHOCOLATE HANDLINGJ.H. Walker; Chapter 12 CHOCOLATE TEMPERG. Talbot; Chapter 13 TEMPERINGE.J. Windhab; Chapter 14 MOULDING, ENROBINGAND COOLING CHOCOLATEPRODUCTSM.P. Gray; Chapter 15 COLD FORMINGTECHNOLOGIESJ.H. Walker and S.T. Beckett; Chapter 16 CHOCOLATE PANNINGM. Aebi; 16.1 Introduction; 16.2 Panning methods; 16.3 The process of chocolate panning; 16.4 Packaging and storage; 16.5 The panning department; Summary; References; Chapter 17 NON-CONVENTIONALMACHINES AND PROCESSESS.T. Beckett; Chapter 18 CHOCOLATE REWORKE. Minson Chapter 19 VEGETABLE FATSG. TalbotChapter 20 RECIPESE.G. Wohlmuth; Chapter 21 PROJECT MANAGEMENT ANDPROCESS CONTROLU. Löser; Chapter 22 INSTRUMENTATIONU. Löser; Chapter 23 FOOD SAFETY IN CHOCOLATEMANUFACTURE ANDPROCESSINGF. Burndred; Chapter 24 PACKAGINGC.E. Jones; Chapter 25 LEGAL ASPECTS OF CHOCOLATEMANUFACTUREA. Martinez-Inchausti; Chapter 26 INTELLECTUAL PROPERTY; PROTECTING PRODUCTSAND PROCESSESP.J. Couzens; Chapter 27 NUTRITION AND HEALTHASPECTS OF CHOCOLATEJ.P. Lambert; Chapter 28 CHOCOLATE MARKETINGAND OTHER ASPECTS OF THECONFECTIONERY INDUSTRYWORLDWIDEM.J. Webber * Chapter 29 FUTURE TRENDSS.T. BeckettGLOSSARY; USEFUL PHYSICAL CONSTANTS; INDEX; Colour plates appear between pages 368 and 369 |
| Record Nr. | UNINA-9910145827403321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett
| Industrial chocolate manufacture and use [[electronic resource] /] / edited by Stephen T. Beckett |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (735 p.) |
| Disciplina |
664.5
664/.5 |
| Altri autori (Persone) | BeckettS. T |
| Soggetto topico |
Chocolate
Cocoa |
| ISBN |
1-282-03454-5
9786612034541 1-4443-0158-6 1-4443-0159-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
INDUSTRIAL CHOCOLATE MANUFACTURE AND USE; PREFACE; CONTRIBUTORS; Chapter 1 TRADITIONAL CHOCOLATE MAKING S.T. Beckett; Chapter 2 COCOA BEANS: FROM TREE TO FACTORY M.S. Fowler; Chapter 3 SUGAR AND BULK SWEETENERS Ch. Krüger; Chapter 4 INGREDIENTS FROM MILKS.J. Haylock and T.M. Dodds; Chapter 5 CHOCOLATE CRUMBM.A. Wells; Chapter 6 PRODUCTION AND QUALITY STANDARDS OF COCOA MASS, COCOA BUTTER AND COCOA POWDER H.J. Kamphuis; Chapter 7 PARTICLE SIZE REDUCTIONG.R. Ziegler and R. Hogg; Chapter 8 FLAVOUR DEVELOPMENT INCOCOA AND CHOCOLATEG. Ziegleder; Chapter 9 CONCHINGS.T. Beckett
Chapter 10 CHOCOLATE FLOW PROPERTIESS.T. BeckettChapter 11 BULK CHOCOLATE HANDLINGJ.H. Walker; Chapter 12 CHOCOLATE TEMPERG. Talbot; Chapter 13 TEMPERINGE.J. Windhab; Chapter 14 MOULDING, ENROBINGAND COOLING CHOCOLATEPRODUCTSM.P. Gray; Chapter 15 COLD FORMINGTECHNOLOGIESJ.H. Walker and S.T. Beckett; Chapter 16 CHOCOLATE PANNINGM. Aebi; 16.1 Introduction; 16.2 Panning methods; 16.3 The process of chocolate panning; 16.4 Packaging and storage; 16.5 The panning department; Summary; References; Chapter 17 NON-CONVENTIONALMACHINES AND PROCESSESS.T. Beckett; Chapter 18 CHOCOLATE REWORKE. Minson Chapter 19 VEGETABLE FATSG. TalbotChapter 20 RECIPESE.G. Wohlmuth; Chapter 21 PROJECT MANAGEMENT ANDPROCESS CONTROLU. Löser; Chapter 22 INSTRUMENTATIONU. Löser; Chapter 23 FOOD SAFETY IN CHOCOLATEMANUFACTURE ANDPROCESSINGF. Burndred; Chapter 24 PACKAGINGC.E. Jones; Chapter 25 LEGAL ASPECTS OF CHOCOLATEMANUFACTUREA. Martinez-Inchausti; Chapter 26 INTELLECTUAL PROPERTY; PROTECTING PRODUCTSAND PROCESSESP.J. Couzens; Chapter 27 NUTRITION AND HEALTHASPECTS OF CHOCOLATEJ.P. Lambert; Chapter 28 CHOCOLATE MARKETINGAND OTHER ASPECTS OF THECONFECTIONERY INDUSTRYWORLDWIDEM.J. Webber * Chapter 29 FUTURE TRENDSS.T. BeckettGLOSSARY; USEFUL PHYSICAL CONSTANTS; INDEX; Colour plates appear between pages 368 and 369 |
| Record Nr. | UNINA-9910830853803321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The manner of making of coffee, tea, and chocolate [[electronic resource] ] : as it is used in most parts of Europe, Asia, Africa, and America, with their vertues / / newly done out of French and Spanish
| The manner of making of coffee, tea, and chocolate [[electronic resource] ] : as it is used in most parts of Europe, Asia, Africa, and America, with their vertues / / newly done out of French and Spanish |
| Autore | Dufour Philippe Sylvestre <1622-1687.> |
| Pubbl/distr/stampa | London, : Printed for William Crook ..., 1685 |
| Descrizione fisica | [10], 116 p. : ill |
| Altri autori (Persone) |
Colmenero de LedesmaAntonio
ChamberlayneJohn <1666-1723.> |
| Soggetto topico |
Coffee
Tea Chocolate |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996384482703316 |
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Dufour Philippe Sylvestre <1622-1687.>
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| London, : Printed for William Crook ..., 1685 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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The Natural history of coffee, thee, chocolate, tobacco [[electronic resource] ] : in four several sections : with a tract of elder and juniper-berries, shewing how useful they may be in our coffee-houses : and also the way of making mum, with some remarks upon that liquor / / collected from the writings of the best physicians, and modern travellers
| The Natural history of coffee, thee, chocolate, tobacco [[electronic resource] ] : in four several sections : with a tract of elder and juniper-berries, shewing how useful they may be in our coffee-houses : and also the way of making mum, with some remarks upon that liquor / / collected from the writings of the best physicians, and modern travellers |
| Pubbl/distr/stampa | London, : Printed for Christopher Wilkinson ..., 1682 |
| Descrizione fisica | 36, [4] p |
| Altri autori (Persone) | ChamberlayneJohn <1666-1723.> |
| Soggetto topico |
Beverages
Coffee Tea Chocolate Tobacco Wine - Therapeutic use |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996385347303316 |
| London, : Printed for Christopher Wilkinson ..., 1682 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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The vertues of chocolate East-India drink [[electronic resource]]
| The vertues of chocolate East-India drink [[electronic resource]] |
| Pubbl/distr/stampa | [Oxford, : Henry Hall, 1660] |
| Descrizione fisica | 1 sheet ([1] p.) |
| Soggetto topico |
Chocolate
Coffee Beverages |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996389255003316 |
| [Oxford, : Henry Hall, 1660] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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The virtues of coffee, chocolette, and thee or tea [[electronic resource] ] : experimentally known in this our climate
| The virtues of coffee, chocolette, and thee or tea [[electronic resource] ] : experimentally known in this our climate |
| Autore | Price Samuel, in Christ-Church Hospital |
| Pubbl/distr/stampa | [London, : s.n., 1690] |
| Descrizione fisica | 1 sheet ([1] p.) |
| Soggetto topico |
Coffee
Chocolate Tea |
| Soggetto genere / forma | Broadsides17th century.England |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996383687103316 |
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Price Samuel, in Christ-Church Hospital
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| [London, : s.n., 1690] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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