![Chocolate: Cocoa Byproducts Technology, Rheology, Styling, And Nutrition Chocolate: Cocoa Byproducts Technology, Rheology, Styling, And Nutrition](https://images-na.ssl-images-amazon.com/images/I/41a2n8xpexL.jpg)
Chocolate: Cocoa Byproducts Technology, Rheology, Styling, and Nutrition |
Author:
Elevina P?rez Sira
|
ISBN 13:
9781634823555
|
Price:
$190.00
|
Publication Year:
2015
|
Publisher Info
Maya Columbus,
Nova Science Publishers, Inc.,400 Oser Ave.,
Hauppauga ,
New York - 11788-3619,USA Inquiry
Book Description
In this book, updated information on all major aspects of the harvesting and chocolate manufacture of Venezuelan cocoa are compiled and discussed. The major quality factors in chocolate processing from the post harvest to its manufacture are studied, covering topics such as cocoa cultivation and processing, with special attention paid to bean composition, and its genotypic variations, fermentation and drying processes, and the chemical and biochemical basis of these operations; and the procedures of conching, tempering, molding and enrobing.