Science of chocolate:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2000
[distributor] RSC Distribution Services] |
| Schriftenreihe: | RSC paperbacks
|
| Schlagworte: | |
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| Beschreibung: | This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery |
| Beschreibung: | 1 Online-Ressource (190 p.) |
| ISBN: | 1847552145 9781847552143 |
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| id | DE-604.BV037195254 |
| illustrated | Not Illustrated |
| indexdate | 2025-02-20T06:47:18Z |
| institution | BVB |
| isbn | 1847552145 9781847552143 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-021109616 |
| oclc_num | 873739010 |
| open_access_boolean | |
| owner | DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768 |
| owner_facet | DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768 |
| physical | 1 Online-Ressource (190 p.) |
| psigel | ZDB-1-RSE |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | Royal Society of Chemistry [distributor] RSC Distribution Services] |
| record_format | marc |
| series2 | RSC paperbacks |
| spellingShingle | Science of chocolate Schokoladenherstellung (DE-588)4235651-9 gnd |
| subject_GND | (DE-588)4235651-9 |
| title | Science of chocolate |
| title_auth | Science of chocolate |
| title_exact_search | Science of chocolate |
| title_full | Science of chocolate |
| title_fullStr | Science of chocolate |
| title_full_unstemmed | Science of chocolate |
| title_short | Science of chocolate |
| title_sort | science of chocolate |
| topic | Schokoladenherstellung (DE-588)4235651-9 gnd |
| topic_facet | Schokoladenherstellung |
| url | http://www.rsc.org/Publishing/eBooks/2000/9780854046003.asp |