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Beckett's industrial chocolate manufacture and use / / edited by Stephen T Beckett, Mark Fowler, Prof Gregory Ziegler
| Beckett's industrial chocolate manufacture and use / / edited by Stephen T Beckett, Mark Fowler, Prof Gregory Ziegler |
| Edizione | [Fifth edition.] |
| Pubbl/distr/stampa | Chichester, West Sussex, UK : , : John Wiley & Sons Incorporated, , 2017 |
| Descrizione fisica | 1 online resource (801 pages) : color illustrations |
| Disciplina | 664/.5 |
| Soggetto topico |
Chocolate
Cocoa |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-92357-X
1-118-92358-8 1-118-92359-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910165029103321 |
| Chichester, West Sussex, UK : , : John Wiley & Sons Incorporated, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Beckett's industrial chocolate manufacture and use / / edited by Stephen T Beckett, Mark Fowler, Prof Gregory Ziegler
| Beckett's industrial chocolate manufacture and use / / edited by Stephen T Beckett, Mark Fowler, Prof Gregory Ziegler |
| Edizione | [Fifth edition.] |
| Pubbl/distr/stampa | Chichester, West Sussex, UK : , : John Wiley & Sons Incorporated, , 2017 |
| Descrizione fisica | 1 online resource (801 pages) : color illustrations |
| Disciplina | 664/.5 |
| Soggetto topico |
Chocolate
Cocoa |
| ISBN |
1-118-92357-X
1-118-92358-8 1-118-92359-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910677177903321 |
| Chichester, West Sussex, UK : , : John Wiley & Sons Incorporated, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chocolate science and technology / / Emmanuel Ohene Afoakwa
| Chocolate science and technology / / Emmanuel Ohene Afoakwa |
| Autore | Afoakwa Emmanuel Ohene |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (550 p.) |
| Disciplina | 664/.5 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Cocoa
Chocolate |
| ISBN |
1-118-91377-9
1-78785-100-1 1-118-91376-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Dedication; Contents; Preface; Acknowledgements; About the author; Chapter 1 History, origin and taxonomy of cocoa; 1.1 Introduction; 1.2 History of cocoa; 1.3 Taxonomy of cocoa; 1.4 Morphological and varietal characteristics of cocoa; 1.4.1 The cocoa plant; 1.5 Varietal effects on cocoa bean flavour; 1.6 The concept of this book; Chapter 2 World cocoa production, processing and chocolate consumption pattern; 2.1 Introduction; 2.2 World production of cocoa; 2.3 Major changes in world cocoa trade; 2.4 Cocoa yield in producing countries
2.5 World cocoa grindings trends between 2005-2006 and 2014-20152.6 World stocks of cocoa beans; 2.7 International cocoa price developments; 2.8 Cocoa processing trends; 2.9 Cocoa and chocolate consumption; 2.9.1 Apparent cocoa consumption; 2.9.2 World chocolate consumption; 2.9.3 World consumption of chocolate products; 2.9.4 World consumption of premium chocolate products; 2.10 Fairtrade cocoa and chocolate in the modern confectionery industry; 2.10.1 Sustainable fairtrade cocoa production; 2.10.2 Future of the fairtrade cocoa and confectionery industry 2.11 The organic cocoa in chocolate confectionery industry2.11.1 The global organic food industry; 2.11.2 The organic cocoa industry; 2.11.3 Consumption patterns of organic cocoa; 2.11.4 Certification and market for organic cocoa; 2.12 The changing chocolate market; Chapter 3 Traditional and modern cocoa cultivation practices; 3.1 Introduction; 3.2 Environmental requirements for cocoa cultivation; 3.2.1 Temperature; 3.2.2 Rainfall; 3.2.3 Soils and nutrition; 3.3 Traditional cocoa cultivation practices; 3.3.1 Growth and propagation 3.4 Modern cocoa cultivation practices using vegetative propagation3.5 Establishment and shade; 3.6 Flowering and pod development; 3.7 Harvesting of cocoa pods; 3.8 Pod breaking; 3.9 The cocoa pod; 3.10 Good agricultural practices in cocoa cultivation; 3.10.1 Quality improvement practices; 3.10.2 Weed control; 3.10.3 Pruning; Chapter 4 Cocoa diseases and pests and their effects on chocolate quality; 4.1 Introduction; 4.2 Major cocoa diseases; 4.2.1 Cocoa swollen shoot virus disease (CSSVD); 4.2.2 Black pod disease; 4.2.3 Witches broom disease; 4.3 Cocoa pests 4.3.1 Pod borers (capsids, cocoa thrips and mealy bugs)4.4 Cocoa crop protection; Chapter 5 Cocoa bean composition and chocolate flavour development; 5.1 Introduction; 5.2 Bean composition and flavour precursor formation; 5.2.1 Physical structure and chemical composition of the cocoa bean; 5.2.2 Cocoa pulp: the fermentation substrate; 5.2.3 Polyphenols and chocolate flavour quality; 5.2.4 Effects of proteins and sugars on flavour precursor formation; 5.3 Effects of genotype on cocoa bean flavour; 5.4 Flavour development during post-harvest treatments of cocoa 5.4.1 Changes in biochemistry of the bean during flavour precursor formation in cocoa fermentation |
| Record Nr. | UNINA-9910136779903321 |
Afoakwa Emmanuel Ohene
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| Chichester, England : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Empty pleasures [[electronic resource] ] : the story of artificial sweeteners from saccharin to Splenda / / by Carolyn de la Peña
| Empty pleasures [[electronic resource] ] : the story of artificial sweeteners from saccharin to Splenda / / by Carolyn de la Peña |
| Autore | Peña Carolyn Thomas de la |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chapel Hill, NC, : University of North Carolina Press, c2010 |
| Descrizione fisica | 1 online resource (292 p.) |
| Disciplina | 664/.5 |
| Soggetto topico |
Nonnutritive sweeteners - History
Sweeteners - History |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-4696-0495-7
0-8078-7967-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | False scarlet : healthful sugar vs. adulterous saccharin in the early twentieth century -- Alchemic ally : women's creativity and control in saccharin and cyclamates -- Diet men : the food-pharma origins of artificially sweetened products -- Prosperity stomachs and prosperous women : diet entrepreneurs -- Saccharin rebels : the right to risky pleasure in 1977 -- Nutrasweet nation : profit, peril, and the promise of a free lunch -- Conclusion : Splenda, sugar, and what mother nature intended. |
| Record Nr. | UNINA-9910458878203321 |
|
Peña Carolyn Thomas de la
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| Chapel Hill, NC, : University of North Carolina Press, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Empty pleasures [[electronic resource] ] : the story of artificial sweeteners from saccharin to Splenda / / by Carolyn de la Peña
| Empty pleasures [[electronic resource] ] : the story of artificial sweeteners from saccharin to Splenda / / by Carolyn de la Peña |
| Autore | Peña Carolyn Thomas de la |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chapel Hill, NC, : University of North Carolina Press, c2010 |
| Descrizione fisica | 1 online resource (292 p.) |
| Disciplina | 664/.5 |
| Soggetto topico |
Nonnutritive sweeteners - History
Sweeteners - History |
| ISBN |
1-4696-0495-7
0-8078-7967-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | False scarlet : healthful sugar vs. adulterous saccharin in the early twentieth century -- Alchemic ally : women's creativity and control in saccharin and cyclamates -- Diet men : the food-pharma origins of artificially sweetened products -- Prosperity stomachs and prosperous women : diet entrepreneurs -- Saccharin rebels : the right to risky pleasure in 1977 -- Nutrasweet nation : profit, peril, and the promise of a free lunch -- Conclusion : Splenda, sugar, and what mother nature intended. |
| Record Nr. | UNINA-9910785333703321 |
|
Peña Carolyn Thomas de la
|
||
| Chapel Hill, NC, : University of North Carolina Press, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Empty pleasures [[electronic resource] ] : the story of artificial sweeteners from saccharin to Splenda / / by Carolyn de la Peña
| Empty pleasures [[electronic resource] ] : the story of artificial sweeteners from saccharin to Splenda / / by Carolyn de la Peña |
| Autore | Peña Carolyn Thomas de la |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chapel Hill, NC, : University of North Carolina Press, c2010 |
| Descrizione fisica | 1 online resource (292 p.) |
| Disciplina | 664/.5 |
| Soggetto topico |
Nonnutritive sweeteners - History
Sweeteners - History |
| ISBN |
1-4696-0495-7
0-8078-7967-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | False scarlet : healthful sugar vs. adulterous saccharin in the early twentieth century -- Alchemic ally : women's creativity and control in saccharin and cyclamates -- Diet men : the food-pharma origins of artificially sweetened products -- Prosperity stomachs and prosperous women : diet entrepreneurs -- Saccharin rebels : the right to risky pleasure in 1977 -- Nutrasweet nation : profit, peril, and the promise of a free lunch -- Conclusion : Splenda, sugar, and what mother nature intended. |
| Record Nr. | UNINA-9910828271603321 |
|
Peña Carolyn Thomas de la
|
||
| Chapel Hill, NC, : University of North Carolina Press, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fruit and vegetable flavors [[electronic resource] /] / edited by Y.H. Hui
| Handbook of fruit and vegetable flavors [[electronic resource] /] / edited by Y.H. Hui |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, 2010 |
| Descrizione fisica | 1 online resource (1117 p.) |
| Disciplina |
664.8
664/.5 |
| Altri autori (Persone) | HuiY. H (Yiu H.) |
| Soggetto topico |
Fruit - Flavor and odor
Vegetables - Flavor and odor Oils and fats - Flavor and odor Food - Sensory evaluation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-03185-7
1-282-68616-X 9786612686160 1-61344-901-1 0-470-62283-0 0-470-62282-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | HANDBOOK OF FRUIT AND VEGETABLE FLAVORS; CONTENTS; PREFACE; CONTRIBUTORS; LIST OF ABBREVIATIONS; SECTION A: FRUIT FLAVORS; SECTION B: VEGETABLE FLAVORS; INDEX |
| Record Nr. | UNINA-9910139204803321 |
| Hoboken, N.J., : Wiley, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fruit and vegetable flavors [[electronic resource] /] / edited by Y.H. Hui
| Handbook of fruit and vegetable flavors [[electronic resource] /] / edited by Y.H. Hui |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, 2010 |
| Descrizione fisica | 1 online resource (1117 p.) |
| Disciplina |
664.8
664/.5 |
| Altri autori (Persone) | HuiY. H (Yiu H.) |
| Soggetto topico |
Fruit - Flavor and odor
Vegetables - Flavor and odor Oils and fats - Flavor and odor Food - Sensory evaluation |
| ISBN |
1-118-03185-7
1-282-68616-X 9786612686160 1-61344-901-1 0-470-62283-0 0-470-62282-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | HANDBOOK OF FRUIT AND VEGETABLE FLAVORS; CONTENTS; PREFACE; CONTRIBUTORS; LIST OF ABBREVIATIONS; SECTION A: FRUIT FLAVORS; SECTION B: VEGETABLE FLAVORS; INDEX |
| Record Nr. | UNINA-9910677856103321 |
| Hoboken, N.J., : Wiley, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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 | ||
| ||
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 | ||
| ||
