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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 in health and nutrition / / Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi, editors
| Chocolate in health and nutrition / / Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi, editors |
| Autore | Watson Ronald R (Ronald Ross) |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, : Springer, 2012, c2013 |
| Descrizione fisica | 1 online resource (541 p.) |
| Disciplina | 612.3 |
| Altri autori (Persone) |
PreedyVictor R
ZibadiSherma |
| Collana | Nutrition and health |
| Soggetto topico |
Chocolate - Health aspects
Cocoa |
| ISBN | 1-61779-803-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Chocolate in Health and Nutrition; Series Editor Page; Preface; Acknowledgments; Contents; Contributors; Part I: Historical Perspectives and Production; Chapter 1: Pre-hispanic Use of Cocoa; References; Chapter 2: History of the Medical Use of Chocolate; The Metaphor; Food or Medicament; De Usu Et Abusu; Florence: The Medical Debate; Fin De Siècle; References; Chapter 3: Cocoa and Its By-Products: Identi fi cation and Utilization; Introduction; By-Products from Cocoa Pulp Juice (Sweatings); Description; Collection; Physicochemical Analyses of Fresh Cocoa Pulp Juice; Usage
By-Products from Cocoa Pod HuskDescription; Preparation and Storage of CPH for Animal Feed; Nutrient Analysis and Antinutritional Factors; Use of CPH as an Animal Feed Ingredient; Improving the Feeding Value of CPH; Wet Feeding of CPH; CPH as a Source of Alkali for Soap Making; CPH as a Potash Fertilizer; By-Products from Discarded Cocoa Beans; By-Products from Cocoa Bean Shell; Other By-Products of Cocoa; By-Products as a Way of Increasing Farmer Income and Alleviating Farmer Poverty; Problems with Utilization of Cocoa By-Products; References Chapter 4: The Microbiology of Cocoa FermentationPrimary Processing of Cocoa; Fermentation; Drying; Further Handling; The Microbiology of Cocoa Fermentation; Origin of Inocula; Overall Microbial Development During Fermentation; Yeast Involved in Fermentation; Lactic Acid Bacteria Involved in Fermentation; Acetic Acid Bacteria Involved in Fermentation; Bacillus spp. Involved in Fermentation; Other Bacteria Involved in Fermentation; Molds Involved in Fermentation; Microbial Growth During Drying; Use of Starter Cultures for Fermentation of Cocoa; References Chapter 5: Fungi and Mycotoxin Occurrence in CocoaIntroduction; Fungi in Cocoa and Cocoa Products; Mycotoxins in Cocoa and Cocoa Products; Ochratoxin A; Ochratoxin A in Cocoa and Chocolate; A fl atoxins B 1 , B 2 , G 1 , and G 2; A fl atoxins in Cocoa and Chocolate; Mycotoxin Regulation in Cocoa and Cocoa By-products; Summary; References; Chapter 6: Nonnutritive Constituents in Chocolate and Cocoa; Introduction; Contaminants, Toxic Effects, and Regulatory Values; Metals; Lead; Cadmium; Nickel; Pesticides; Mycotoxins; A fl atoxins; Ochratoxin A; Agricultural Practices and Cocoa Bean Processing Growing and HarvestingDistribution; Fertilizing; Diseases; Harvesting; Processing; Contamination Pathways; Metals; Physiological Uptake; Airborne Fallout; Ion Adsorption; Contamination by Soil; Shell Fragments; Contamination by Grinding Equipment; Contamination During Chocolate Manufacture; Pesticides; Mycotoxins; Current Status of Contaminants; Metals; Lead; Cadmium; Nickel; Pesticides; Ochratoxin A; Strategies to Reduce Contaminants; References; Chapter 7: Chocolate and Cocoa Aroma; Introduction; Cocoa-Speci fi c Aroma Components of Dark Chocolates and Cocoa Powder Fermentation of Cocoa Beans Is Required for the Formation of Cocoa-Speci fi c Aroma Precursors |
| Record Nr. | UNINA-9910438134603321 |
Watson Ronald R (Ronald Ross)
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| New York, : Springer, 2012, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 |
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Afoakwa Emmanuel Ohene
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| Chichester, England : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Cocoa / / G.A.R. Wood and R.A. Lass
| Cocoa / / G.A.R. Wood and R.A. Lass |
| Autore | Wood G. A. R (George Alan Roskruge), <1920-> |
| Edizione | [4th ed., Repr. with corrections.] |
| Pubbl/distr/stampa | London ; ; New York, : Longman Scientific & Technical |
| Descrizione fisica | 1 online resource (649 pages) : illustrations, maps |
| Disciplina | 633.7/4 |
| Altri autori (Persone) | LassR. A. <1943-> |
| Collana | Tropical agriculture series |
| Soggetto topico |
Cacao
Cocoa |
| ISBN |
1-282-34250-9
9786612342509 0-470-69898-5 0-470-69842-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cocoa; Contents; PREFACE; ACKNOWLEDGEMENTS; NOTE ON TERMINOLOGY; LIST OF PLATES; LIST OF FIGURES; LIST OF MAPS; GLOSSARY; 1 History and development; 2 Botany, types and populations; 3 Environment; 4 Planting material; 5 Propagation; 6 Establishment; 7 Shade and nutrition; 8 Maintenance and improvement of mature cocoa farms; 9 Replanting and rehabilitation of old cocoa farms; 10 Labour usage; 11 Diseases; 12 Insects and cocoa; 13 From harvest to store; 14 Quality and inspection; 15 Marketing; 16 Production; 17 Consumption and manufacture; APPENDIX 1 Visual symptoms of mineral malnutrition APPENDIX 2 International Cocoa Standards APPENDIX 3 Conversion factors; APPENDIX 4 Publications on cocoa; INDEX |
| Record Nr. | UNINA-9910144543303321 |
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Wood G. A. R (George Alan Roskruge), <1920->
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| London ; ; New York, : Longman Scientific & Technical | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Une histoire des plantes coloniales [[electronic resource] ] : du cacao à la vanille / / Serge Volper
| Une histoire des plantes coloniales [[electronic resource] ] : du cacao à la vanille / / Serge Volper |
| Autore | Volper Serge |
| Pubbl/distr/stampa | Versailles, France : , : Éditions Quae, , 2011 |
| Descrizione fisica | 1 online resource (146 p.) |
| Soggetto topico |
Cocoa
Cocoa trade - Africa Cocoa trade - France Vanilla Vanilla industry - Africa Vanilla industry - France France - Colonies - Africa Africa - Colonization |
| Soggetto genere / forma | Electronic books. |
| ISBN | 2-7592-1031-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-9910573706003321 |
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Volper Serge
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| Versailles, France : , : Éditions Quae, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Une histoire des plantes coloniales [[electronic resource] ] : du cacao à la vanille / / Serge Volper
| Une histoire des plantes coloniales [[electronic resource] ] : du cacao à la vanille / / Serge Volper |
| Autore | Volper Serge |
| Pubbl/distr/stampa | Versailles, France : , : Éditions Quae, , 2011 |
| Descrizione fisica | 1 online resource (146 p.) |
| Soggetto topico |
Cocoa
Cocoa trade - Africa Cocoa trade - France Vanilla Vanilla industry - Africa Vanilla industry - France |
| ISBN | 2-7592-1031-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-9910779026103321 |
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Volper Serge
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| Versailles, France : , : Éditions Quae, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Une histoire des plantes coloniales : du cacao a la vanille / / Serge Volper
| Une histoire des plantes coloniales : du cacao a la vanille / / Serge Volper |
| Autore | Volper Serge |
| Pubbl/distr/stampa | Versailles, : Editions Qu, 2011 |
| Descrizione fisica | 1 online resource (146 p.) |
| Soggetto topico |
Cocoa
Cocoa trade - Africa Cocoa trade - France Vanilla Vanilla industry - Africa Vanilla industry - France France - Colonies - Africa Africa - Colonization |
| ISBN | 2-7592-1031-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-9910824134703321 |
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Volper Serge
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| Versailles, : Editions Qu, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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In Senate of the United States, December 19, 1831. Read, and ordered to be printed. Mr. Smith made the following report: The Committee on Finance, to which were referred the memorials of the importers and dealers in teas, of New York, Philadelphia, Baltimore, and Pittsburg [i.e., Pittsburgh].
| In Senate of the United States, December 19, 1831. Read, and ordered to be printed. Mr. Smith made the following report: The Committee on Finance, to which were referred the memorials of the importers and dealers in teas, of New York, Philadelphia, Baltimore, and Pittsburg [i.e., Pittsburgh]. |
| Pubbl/distr/stampa | [Washington, D.C.] : , : [publisher not identified], , 1831 |
| Descrizione fisica | 1 online resource (2 pages) : tables |
| Collana |
Senate document / 22nd Congress, 1st session. Senate
[United States congressional serial set] |
| Soggetto topico |
Cocoa
Coffee Revenue Factory and trade waste Foreign trade promotion Foreign trade and employment Imports Tariff Tea Financial statements |
| Soggetto genere / forma | Legislative materials. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | In Senate of the United States, December 19, 1831. Read, and ordered to be printed. Mr. Smith made the following report |
| Record Nr. | UNINA-9910715552303321 |
| [Washington, D.C.] : , : [publisher not identified], , 1831 | ||
| 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 |
| 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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Soggetto topico
-
Cocoa
(17)
- Chocolate (6)
- Coffee (5)
- Cocoa trade - Africa (3)
- Cocoa trade - France (3)