Author: Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 76
Book Description
A Series of Experiments Pm Small Scale Curing of Cacao
Author: Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 76
Book Description
CACAO
Author: JOHN HINCHLEY. HARTPublisher:
ISBN: 9781033661932
Category :
Languages : en
Pages : 0
Book Description
My New Roots
Author: Sarah BrittonPublisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585
Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Rubber Journal
Author: Abstracts on Tropical Agriculture
Author: Collier's Once a Week
Author: Journal of the Society of Chemical Industry
Author: Society of Chemical Industry (Great Britain)Publisher:
ISBN:
Category : Chemical industry
Languages : en
Pages : 1828
Book Description
Includes list of members, 1882-1902 and proceedings of the annual meetings and various supplements.
Acta Alimentaria
Author: Tropical Agriculture
Author: Chocolate Science and Technology
Author: Emmanuel Ohene AfoakwaPublisher: John Wiley & Sons
ISBN: 1444357336
Category : Technology & Engineering
Languages : en
Pages : 350
Book Description
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.