Chocolate :: production, consumption and health benefits /
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York :
Nova Publishers,
[2016]
|
| Schriftenreihe: | Nutrition and diet research progress series.
|
| Schlagworte: | |
| Online-Zugang: | DE-862 DE-863 |
| Beschreibung: | 1 online resource |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781536104479 1536104477 |
Internformat
MARC
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| 245 | 0 | 0 | |a Chocolate : |b production, consumption and health benefits / |c Emily Baker, editor. |
| 264 | 1 | |a New York : |b Nova Publishers, |c [2016] | |
| 264 | 4 | |c ©2016 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Nutrition and diet research progress | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Preface; Chapter 1; Trace Elements in Chocolate and Cocoa; Abstract; Introduction; Material and Methods; Results; General; Aluminum; Arsenic; Barium; Boron; Calcium; Cadmium; Chromium; Cobalt; Copper; Iodine; Iron; Magnesium; Manganese; Nickel; Lead; Silicon; Strontium; Zinc; References; Chapter 2; Influence of Cocoa Butter and Cocoa Butter Alternatives on the Chocolate Crystallization; Abstract; Cocoa Butter; Polymorphism of Cocoa Butter; Alternative Fats to Cocoa Butter; Milk Fat; Microstructure and Chocolate Texture; Fat Bloom in Chocolate | |
| 505 | 8 | |a Possible Mechanisms of Fat Bloom FormationMonitoring Fat Bloom Formation and Development; References; Biographical Sketch; Chapter 3; Production of Chocolate with Soy Milk in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Chemical Analyses; Sample Preparation for Determination of Total Phenolic Content and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Pre-Crystallization of the Chocolate Mass; Thermorheograms | |
| 505 | 8 | |a Determination of Solid Triglycerides Content (SFC) Using Nuclear Magnetic Resonance (NMR)Rheological Properties of the Chocolate Mass; Dynamic Oscillatory Measurements; Creep and recovery test; Determination of Phase Transitions Using the Differential Scanning Calorimetry Method (DSC); Determination of Chocolate Hardness; Sensory Analysis; Statistical Analyses; Results and Discussion; The Chemical Composition of the Chocolate Mass; Content of Total Polyphenols and Antioxidant Activity; Thermorheografic Properties of Chocolate Mass | |
| 505 | 8 | |a Statistical Analysis of Thermorheografic Parameters (Maximum Torque and Time of Nucleation)Solid Triglyceride Content in Chocolate -- SFC; Rheological Properties of Chocolate Mass; Viscosity; Yield Stress; The Thixotropic Loop Area; Flow Curves; Creep Curves; Oscillatory Measurements; Statistical Analysis of Jv / Jmax and the Loss Factor of Chocolate Mass; Thermal Properties of Chocolate; Textural Characteristics of Chocolate; Statistical Analysis of Chocolate-Hardness; Sensory Analysis of Chocolate; Statistical Analysis of Sensory Evaluation (The Total Number of Weighted Points); Conclusion | |
| 505 | 8 | |a AcknowledgmentsReferences; Chapter 4; Production of the Functional Milk Chocolate with Probiotic Bacteria in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Sample Preparation for Determination of Total Phenolic Content; and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Viability of Probiotic Bacteria; The Distribution of Particle Size (Mastersizer); Rheological Properties of the Chocolate Mass; Determination of Chocolate Hardness; Statistical Analysis | |
| 650 | 0 | |a Chocolate. |0 http://id.loc.gov/authorities/subjects/sh85024603 | |
| 650 | 0 | |a Chocolate |x Health aspects. | |
| 650 | 2 | |a Chocolate |0 https://id.nlm.nih.gov/mesh/D000069956 | |
| 650 | 6 | |a Chocolat. | |
| 650 | 7 | |a chocolate. |2 aat | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Industries |x General. |2 bisacsh | |
| 650 | 7 | |a Chocolate industry |2 fast | |
| 700 | 1 | |a Baker, Emily |c (Editor at Nova Science Publishers), |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjJhv6DGGfh6gTFdvJGVwd |0 http://id.loc.gov/authorities/names/n2017056428 | |
| 758 | |i has work: |a Chocolate (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGGJ7bC6bKQ3Rb96mk9dgq |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Chocolate. |d New York : Nova Publishers, [2016] |z 1536104337 |w (DLC) 2016956789 |
| 830 | 0 | |a Nutrition and diet research progress series. |0 http://id.loc.gov/authorities/names/n2009180929 | |
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| 938 | |a ProQuest Ebook Central |b EBLB |n EBL4745849 | ||
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| 912 | |a ZDB-4-EBA | ||
| 049 | |a DE-862 | ||
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn962750930 |
|---|---|
| _version_ | 1826942133445066752 |
| adam_text | |
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| author2 | Baker, Emily (Editor at Nova Science Publishers) |
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| author_GND | http://id.loc.gov/authorities/names/n2017056428 |
| author_facet | Baker, Emily (Editor at Nova Science Publishers) |
| building | Verbundindex |
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| callnumber-first | T - Technology |
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| callnumber-raw | TP640 |
| callnumber-search | TP640 |
| callnumber-sort | TP 3640 |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| contents | Preface; Chapter 1; Trace Elements in Chocolate and Cocoa; Abstract; Introduction; Material and Methods; Results; General; Aluminum; Arsenic; Barium; Boron; Calcium; Cadmium; Chromium; Cobalt; Copper; Iodine; Iron; Magnesium; Manganese; Nickel; Lead; Silicon; Strontium; Zinc; References; Chapter 2; Influence of Cocoa Butter and Cocoa Butter Alternatives on the Chocolate Crystallization; Abstract; Cocoa Butter; Polymorphism of Cocoa Butter; Alternative Fats to Cocoa Butter; Milk Fat; Microstructure and Chocolate Texture; Fat Bloom in Chocolate Possible Mechanisms of Fat Bloom FormationMonitoring Fat Bloom Formation and Development; References; Biographical Sketch; Chapter 3; Production of Chocolate with Soy Milk in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Chemical Analyses; Sample Preparation for Determination of Total Phenolic Content and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Pre-Crystallization of the Chocolate Mass; Thermorheograms Determination of Solid Triglycerides Content (SFC) Using Nuclear Magnetic Resonance (NMR)Rheological Properties of the Chocolate Mass; Dynamic Oscillatory Measurements; Creep and recovery test; Determination of Phase Transitions Using the Differential Scanning Calorimetry Method (DSC); Determination of Chocolate Hardness; Sensory Analysis; Statistical Analyses; Results and Discussion; The Chemical Composition of the Chocolate Mass; Content of Total Polyphenols and Antioxidant Activity; Thermorheografic Properties of Chocolate Mass Statistical Analysis of Thermorheografic Parameters (Maximum Torque and Time of Nucleation)Solid Triglyceride Content in Chocolate -- SFC; Rheological Properties of Chocolate Mass; Viscosity; Yield Stress; The Thixotropic Loop Area; Flow Curves; Creep Curves; Oscillatory Measurements; Statistical Analysis of Jv / Jmax and the Loss Factor of Chocolate Mass; Thermal Properties of Chocolate; Textural Characteristics of Chocolate; Statistical Analysis of Chocolate-Hardness; Sensory Analysis of Chocolate; Statistical Analysis of Sensory Evaluation (The Total Number of Weighted Points); Conclusion AcknowledgmentsReferences; Chapter 4; Production of the Functional Milk Chocolate with Probiotic Bacteria in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Sample Preparation for Determination of Total Phenolic Content; and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Viability of Probiotic Bacteria; The Distribution of Particle Size (Mastersizer); Rheological Properties of the Chocolate Mass; Determination of Chocolate Hardness; Statistical Analysis |
| ctrlnum | (OCoLC)962750930 |
| dewey-full | 338.1/7374 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 338 - Production |
| dewey-raw | 338.1/7374 |
| dewey-search | 338.1/7374 |
| dewey-sort | 3338.1 47374 |
| dewey-tens | 330 - Economics |
| discipline | Wirtschaftswissenschaften |
| format | Electronic eBook |
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| id | ZDB-4-EBA-ocn962750930 |
| illustrated | Illustrated |
| indexdate | 2025-03-18T14:23:10Z |
| institution | BVB |
| isbn | 9781536104479 1536104477 |
| language | English |
| lccn | 2020677276 |
| oclc_num | 962750930 |
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| publishDate | 2016 |
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| publisher | Nova Publishers, |
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| series | Nutrition and diet research progress series. |
| series2 | Nutrition and diet research progress |
| spelling | Chocolate : production, consumption and health benefits / Emily Baker, editor. New York : Nova Publishers, [2016] ©2016 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier Nutrition and diet research progress Includes bibliographical references and index. Preface; Chapter 1; Trace Elements in Chocolate and Cocoa; Abstract; Introduction; Material and Methods; Results; General; Aluminum; Arsenic; Barium; Boron; Calcium; Cadmium; Chromium; Cobalt; Copper; Iodine; Iron; Magnesium; Manganese; Nickel; Lead; Silicon; Strontium; Zinc; References; Chapter 2; Influence of Cocoa Butter and Cocoa Butter Alternatives on the Chocolate Crystallization; Abstract; Cocoa Butter; Polymorphism of Cocoa Butter; Alternative Fats to Cocoa Butter; Milk Fat; Microstructure and Chocolate Texture; Fat Bloom in Chocolate Possible Mechanisms of Fat Bloom FormationMonitoring Fat Bloom Formation and Development; References; Biographical Sketch; Chapter 3; Production of Chocolate with Soy Milk in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Chemical Analyses; Sample Preparation for Determination of Total Phenolic Content and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Pre-Crystallization of the Chocolate Mass; Thermorheograms Determination of Solid Triglycerides Content (SFC) Using Nuclear Magnetic Resonance (NMR)Rheological Properties of the Chocolate Mass; Dynamic Oscillatory Measurements; Creep and recovery test; Determination of Phase Transitions Using the Differential Scanning Calorimetry Method (DSC); Determination of Chocolate Hardness; Sensory Analysis; Statistical Analyses; Results and Discussion; The Chemical Composition of the Chocolate Mass; Content of Total Polyphenols and Antioxidant Activity; Thermorheografic Properties of Chocolate Mass Statistical Analysis of Thermorheografic Parameters (Maximum Torque and Time of Nucleation)Solid Triglyceride Content in Chocolate -- SFC; Rheological Properties of Chocolate Mass; Viscosity; Yield Stress; The Thixotropic Loop Area; Flow Curves; Creep Curves; Oscillatory Measurements; Statistical Analysis of Jv / Jmax and the Loss Factor of Chocolate Mass; Thermal Properties of Chocolate; Textural Characteristics of Chocolate; Statistical Analysis of Chocolate-Hardness; Sensory Analysis of Chocolate; Statistical Analysis of Sensory Evaluation (The Total Number of Weighted Points); Conclusion AcknowledgmentsReferences; Chapter 4; Production of the Functional Milk Chocolate with Probiotic Bacteria in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Sample Preparation for Determination of Total Phenolic Content; and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Viability of Probiotic Bacteria; The Distribution of Particle Size (Mastersizer); Rheological Properties of the Chocolate Mass; Determination of Chocolate Hardness; Statistical Analysis Chocolate. http://id.loc.gov/authorities/subjects/sh85024603 Chocolate Health aspects. Chocolate https://id.nlm.nih.gov/mesh/D000069956 Chocolat. chocolate. aat BUSINESS & ECONOMICS Industries General. bisacsh Chocolate industry fast Baker, Emily (Editor at Nova Science Publishers), editor. https://id.oclc.org/worldcat/entity/E39PCjJhv6DGGfh6gTFdvJGVwd http://id.loc.gov/authorities/names/n2017056428 has work: Chocolate (Text) https://id.oclc.org/worldcat/entity/E39PCGGJ7bC6bKQ3Rb96mk9dgq https://id.oclc.org/worldcat/ontology/hasWork Print version: Chocolate. New York : Nova Publishers, [2016] 1536104337 (DLC) 2016956789 Nutrition and diet research progress series. http://id.loc.gov/authorities/names/n2009180929 |
| spellingShingle | Chocolate : production, consumption and health benefits / Nutrition and diet research progress series. Preface; Chapter 1; Trace Elements in Chocolate and Cocoa; Abstract; Introduction; Material and Methods; Results; General; Aluminum; Arsenic; Barium; Boron; Calcium; Cadmium; Chromium; Cobalt; Copper; Iodine; Iron; Magnesium; Manganese; Nickel; Lead; Silicon; Strontium; Zinc; References; Chapter 2; Influence of Cocoa Butter and Cocoa Butter Alternatives on the Chocolate Crystallization; Abstract; Cocoa Butter; Polymorphism of Cocoa Butter; Alternative Fats to Cocoa Butter; Milk Fat; Microstructure and Chocolate Texture; Fat Bloom in Chocolate Possible Mechanisms of Fat Bloom FormationMonitoring Fat Bloom Formation and Development; References; Biographical Sketch; Chapter 3; Production of Chocolate with Soy Milk in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Chemical Analyses; Sample Preparation for Determination of Total Phenolic Content and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Pre-Crystallization of the Chocolate Mass; Thermorheograms Determination of Solid Triglycerides Content (SFC) Using Nuclear Magnetic Resonance (NMR)Rheological Properties of the Chocolate Mass; Dynamic Oscillatory Measurements; Creep and recovery test; Determination of Phase Transitions Using the Differential Scanning Calorimetry Method (DSC); Determination of Chocolate Hardness; Sensory Analysis; Statistical Analyses; Results and Discussion; The Chemical Composition of the Chocolate Mass; Content of Total Polyphenols and Antioxidant Activity; Thermorheografic Properties of Chocolate Mass Statistical Analysis of Thermorheografic Parameters (Maximum Torque and Time of Nucleation)Solid Triglyceride Content in Chocolate -- SFC; Rheological Properties of Chocolate Mass; Viscosity; Yield Stress; The Thixotropic Loop Area; Flow Curves; Creep Curves; Oscillatory Measurements; Statistical Analysis of Jv / Jmax and the Loss Factor of Chocolate Mass; Thermal Properties of Chocolate; Textural Characteristics of Chocolate; Statistical Analysis of Chocolate-Hardness; Sensory Analysis of Chocolate; Statistical Analysis of Sensory Evaluation (The Total Number of Weighted Points); Conclusion AcknowledgmentsReferences; Chapter 4; Production of the Functional Milk Chocolate with Probiotic Bacteria in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Sample Preparation for Determination of Total Phenolic Content; and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Viability of Probiotic Bacteria; The Distribution of Particle Size (Mastersizer); Rheological Properties of the Chocolate Mass; Determination of Chocolate Hardness; Statistical Analysis Chocolate. http://id.loc.gov/authorities/subjects/sh85024603 Chocolate Health aspects. Chocolate https://id.nlm.nih.gov/mesh/D000069956 Chocolat. chocolate. aat BUSINESS & ECONOMICS Industries General. bisacsh Chocolate industry fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85024603 https://id.nlm.nih.gov/mesh/D000069956 |
| title | Chocolate : production, consumption and health benefits / |
| title_auth | Chocolate : production, consumption and health benefits / |
| title_exact_search | Chocolate : production, consumption and health benefits / |
| title_full | Chocolate : production, consumption and health benefits / Emily Baker, editor. |
| title_fullStr | Chocolate : production, consumption and health benefits / Emily Baker, editor. |
| title_full_unstemmed | Chocolate : production, consumption and health benefits / Emily Baker, editor. |
| title_short | Chocolate : |
| title_sort | chocolate production consumption and health benefits |
| title_sub | production, consumption and health benefits / |
| topic | Chocolate. http://id.loc.gov/authorities/subjects/sh85024603 Chocolate Health aspects. Chocolate https://id.nlm.nih.gov/mesh/D000069956 Chocolat. chocolate. aat BUSINESS & ECONOMICS Industries General. bisacsh Chocolate industry fast |
| topic_facet | Chocolate. Chocolate Health aspects. Chocolate Chocolat. chocolate. BUSINESS & ECONOMICS Industries General. Chocolate industry |
| work_keys_str_mv | AT bakeremily chocolateproductionconsumptionandhealthbenefits |