Chocolate: Cocoa Byproducts Technology, Rheology, Styling, and Nutrition from Nova Science Publishers, Inc. at the Book Checkout

Chocolate: Cocoa Byproducts Technology, Rheology, Styling, And Nutrition
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

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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.

 
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