E-BOOK

Chocolate cocoa by products technology, rheology, styling, and nutrition

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In this book, updated information on all major aspects of the harvesting
and chocolate
manufacture
of Venezuelan cocoa
are compiled and discussed. The majo
r 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.
The microbiological and physicochemical factors
that affect the safety
and quality of
chocolate are also compiled. T
he composition and importance of the triglycerides
that make
up cocoa butter
and the physico
-
chemical factors
associated with the crystallization
and
stabil
ity
of these fats in the manufacture of chocolate are evaluated. A review and discussion
of the conventional perception as regards the types and composition of chocolate, comparing
it to recent reports in literature which scientifically d
emonstrate that chocolate can be
considered as a functional food
, are available in this book. An assemblage of published
information of the different aspects that make up the sensory quality of chocolate, basic
techniques
of photography and styling, and its applications in the chocolate as well as the
parameters inherent in the composition, and physical properties
involved in the final
appearance of the chocolate is discussed. The organi
zation, the day to day running,
production and quality control
of the products made by the Venezuelan socialist enterprise
“Cacao Oderí
” and the activities of the chocolate School de La Alba
are shown. Finally, the
proximate composition and some nutritional and functional properties of cocoa by
-
products
(pod husks
and bean coats
) were analyzed in order to propose them for feed and f
ood
uses.

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Ketersediaan

EBOOK00302INST-LIB

Perpustakaan Instiper

Tersedia

Informasi Detail

Judul Seri

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No. Panggil

-

Penerbit

New York : Nova Science Publishers, Inc.., 2015

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

978-1-63482-372-2

Klasifikasi

NONE

Tipe Isi

text

Tipe Media

E-BOOK

Tipe Pembawa

online resource

Edisi

-

Subjek

-

Info Detail Spesifik

-

Pernyataan Tanggungjawab

SIRA, ELEVINA P ÉREZ

Versi lain/terkait

Lampiran Berkas

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