The science of chocolate:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge, UK
Royal Society of Chemistry
c2000
|
| Schriftenreihe: | RSC paperbacks
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Includes index. - Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002 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 Includes bibliographical references and index The history of chocolate -- Chocolate ingredients -- Cocoa bean processing -- Liquid chocolate making -- Controlling the flow properties of liquid chocolate -- Crystallising the fat in chocolate -- Manufacturing chocolate products -- Analytical techniques -- Chocolate products and packaging -- Experiments with chocolate and chocolate products |
| Beschreibung: | 1 Online-Ressource (xiii, 175 p.) |
| ISBN: | 0854046003 1847552145 9780854046003 9781847552143 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV043165064 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 151126s2000 |||| o||u| ||||||eng d | ||
| 020 | |a 0854046003 |9 0-85404-600-3 | ||
| 020 | |a 1847552145 |c electronic bk. |9 1-84755-214-5 | ||
| 020 | |a 9780854046003 |9 978-0-85404-600-3 | ||
| 020 | |a 9781847552143 |c electronic bk. |9 978-1-84755-214-3 | ||
| 035 | |a (OCoLC)232637159 | ||
| 035 | |a (DE-599)BVBBV043165064 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 |a DE-1047 | ||
| 082 | 0 | |a 664.5 |2 22 | |
| 100 | 1 | |a Beckett, S. T. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The science of chocolate |c Stephen T. Beckett |
| 264 | 1 | |a Cambridge, UK |b Royal Society of Chemistry |c c2000 | |
| 300 | |a 1 Online-Ressource (xiii, 175 p.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a RSC paperbacks | |
| 500 | |a Includes index. - Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002 | ||
| 500 | |a 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 | ||
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a The history of chocolate -- Chocolate ingredients -- Cocoa bean processing -- Liquid chocolate making -- Controlling the flow properties of liquid chocolate -- Crystallising the fat in chocolate -- Manufacturing chocolate products -- Analytical techniques -- Chocolate products and packaging -- Experiments with chocolate and chocolate products | ||
| 650 | 7 | |a Chemistry |2 bicssc | |
| 650 | 7 | |a Science |2 eflch | |
| 650 | 7 | |a Technologie |2 gtt | |
| 650 | 7 | |a Chocolade |2 gtt | |
| 650 | 7 | |a Chocolate |2 larpcal | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Chocolate |2 fast | |
| 650 | 4 | |a Chemie | |
| 650 | 4 | |a Naturwissenschaft | |
| 650 | 4 | |a Chocolate | |
| 650 | 0 | 7 | |a Schokoladenherstellung |0 (DE-588)4235651-9 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Schokoladenherstellung |0 (DE-588)4235651-9 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 856 | 4 | 0 | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496083 |x Aggregator |3 Volltext |
| 912 | |a ZDB-4-EBA | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-028589254 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496083 |l FAW01 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496083 |l FAW02 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804175639171825664 |
|---|---|
| any_adam_object | |
| author | Beckett, S. T. |
| author_facet | Beckett, S. T. |
| author_role | aut |
| author_sort | Beckett, S. T. |
| author_variant | s t b st stb |
| building | Verbundindex |
| bvnumber | BV043165064 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)232637159 (DE-599)BVBBV043165064 |
| dewey-full | 664.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.5 |
| dewey-search | 664.5 |
| dewey-sort | 3664.5 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03941nmm a2200577zc 4500</leader><controlfield tag="001">BV043165064</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">151126s2000 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0854046003</subfield><subfield code="9">0-85404-600-3</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1847552145</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">1-84755-214-5</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780854046003</subfield><subfield code="9">978-0-85404-600-3</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781847552143</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-1-84755-214-3</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)232637159</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043165064</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield><subfield code="a">DE-1047</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.5</subfield><subfield code="2">22</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Beckett, S. T.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">The science of chocolate</subfield><subfield code="c">Stephen T. Beckett</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge, UK</subfield><subfield code="b">Royal Society of Chemistry</subfield><subfield code="c">c2000</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xiii, 175 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">RSC paperbacks</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes index. - Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">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</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">The history of chocolate -- Chocolate ingredients -- Cocoa bean processing -- Liquid chocolate making -- Controlling the flow properties of liquid chocolate -- Crystallising the fat in chocolate -- Manufacturing chocolate products -- Analytical techniques -- Chocolate products and packaging -- Experiments with chocolate and chocolate products</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chemistry</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Science</subfield><subfield code="2">eflch</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Technologie</subfield><subfield code="2">gtt</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chocolade</subfield><subfield code="2">gtt</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chocolate</subfield><subfield code="2">larpcal</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chocolate</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemie</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Naturwissenschaft</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chocolate</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Schokoladenherstellung</subfield><subfield code="0">(DE-588)4235651-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Schokoladenherstellung</subfield><subfield code="0">(DE-588)4235651-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">1\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496083</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-028589254</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496083</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496083</subfield><subfield code="l">FAW02</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV043165064 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:19:29Z |
| institution | BVB |
| isbn | 0854046003 1847552145 9780854046003 9781847552143 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028589254 |
| oclc_num | 232637159 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (xiii, 175 p.) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| series2 | RSC paperbacks |
| spelling | Beckett, S. T. Verfasser aut The science of chocolate Stephen T. Beckett Cambridge, UK Royal Society of Chemistry c2000 1 Online-Ressource (xiii, 175 p.) txt rdacontent c rdamedia cr rdacarrier RSC paperbacks Includes index. - Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002 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 Includes bibliographical references and index The history of chocolate -- Chocolate ingredients -- Cocoa bean processing -- Liquid chocolate making -- Controlling the flow properties of liquid chocolate -- Crystallising the fat in chocolate -- Manufacturing chocolate products -- Analytical techniques -- Chocolate products and packaging -- Experiments with chocolate and chocolate products Chemistry bicssc Science eflch Technologie gtt Chocolade gtt Chocolate larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh Chocolate fast Chemie Naturwissenschaft Chocolate Schokoladenherstellung (DE-588)4235651-9 gnd rswk-swf Schokoladenherstellung (DE-588)4235651-9 s 1\p DE-604 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496083 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Beckett, S. T. The science of chocolate Chemistry bicssc Science eflch Technologie gtt Chocolade gtt Chocolate larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh Chocolate fast Chemie Naturwissenschaft Chocolate Schokoladenherstellung (DE-588)4235651-9 gnd |
| subject_GND | (DE-588)4235651-9 |
| title | The science of chocolate |
| title_auth | The science of chocolate |
| title_exact_search | The science of chocolate |
| title_full | The science of chocolate Stephen T. Beckett |
| title_fullStr | The science of chocolate Stephen T. Beckett |
| title_full_unstemmed | The science of chocolate Stephen T. Beckett |
| title_short | The science of chocolate |
| title_sort | the science of chocolate |
| topic | Chemistry bicssc Science eflch Technologie gtt Chocolade gtt Chocolate larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh Chocolate fast Chemie Naturwissenschaft Chocolate Schokoladenherstellung (DE-588)4235651-9 gnd |
| topic_facet | Chemistry Science Technologie Chocolade Chocolate TECHNOLOGY & ENGINEERING / Food Science Chemie Naturwissenschaft Schokoladenherstellung |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496083 |
| work_keys_str_mv | AT beckettst thescienceofchocolate |