Info
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 |
9786612342509
9781282342507 1282342509 9780470698983 0470698985 9780470698426 047069842X |
| 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 | ||
| ||
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 |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Versailles, : Editions Qu, 2011 |
| Descrizione fisica | 1 online resource (146 p.) |
| Collana | Beaux Livres Series:Les Beaux Livres de Quae Ne Se Veulent Pas des Livres de Photographies, Que l'on Feuillette Pour les Abandonner Rapidement Sur une Table, Mais de Beaux Ouvrages Avec du Contenu Original Richement Illustré |
| Soggetto topico |
Cocoa
Cocoa trade - Africa Cocoa trade - France Vanilla Vanilla industry - Africa Vanilla industry - France France - Colonies - Africa Africa - Colonization |
| ISBN |
9782759210312
2759210316 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Nota di contenuto | Intro -- Sommaire -- Préface -- Un peu d'histoire... -- Naissance du domaine colonial français -- L'essor de l'agriculture tropicale -- L'épopée des plantes coloniales en Afrique -- Le cacao -- Le café -- Le palmier à huile -- L'arachide -- Le coton -- Le caoutchouc -- La banane -- Les épices, vanille et girofle -- Pour en savoir plus -- Crédit photographique. |
| Record Nr. | UNINA-9910966686803321 |
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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 | ||
| ||
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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