The Science Of Chocolate

Download or read book The Science of Chocolate written by S. T. Beckett and published by Royal Society of Chemistry. This book was released on 2008 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops.

Download or read book The Science of Chocolate written by Stephen Beckett and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book The Science of Chocolate written by Stephen T Beckett and published by Royal Society of Chemistry. This book was released on 2015-11-09 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

Download or read book The Science of Chocolate written by S. T. Beckett and published by Royal Society of Chemistry. This book was released on 2019 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in its third edition, The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.

Download or read book The Science of Chocolate written by S. T. Beckett and published by Royal Society of Chemistry. This book was released on 2000 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.

Download or read book Science of Chocolate written by Stephen T Beckett and published by Royal Society of Chemistry. This book was released on 2018-11-15 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia. The third edition of this international best seller has been fully revised and updated. The author has now included methods of sensory evaluation, designing and modifying chocolate flavour to suit the product and the history and manufacture of some well-known confectionery products. Fat, calorie and sugar reduction are also covered including a review of patents in this area. In addition, the section on why chocolate might be good for you has been updated to include some more recent research results. Three new experiments have been added, so there are now twenty of them, which use simple materials and apparatus to demonstrate the scientific and mathematical principles found in the rest of the book. Most are easily adapted to suit different student abilities. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. Extracts from reviews of 2nd Edition: "...I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures." Bioscience Education, Volume 12, 2008, E J Wood. "...very well written and complete book for everyone who wants to learn more about chocolate and its production process." Crystallography Reviews, Volume 15, 2009 – Issue 4, pages 275-277, Henk Schenk. "The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science." Chemistry World, for the Christmas Books

Download or read book Bulletin of the Society to Promote the Science of Management written by Society to Promote the Science of Management and published by . This book was released on 1923 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: