Chocolate Science and Technology

Author: Emmanuel Ohene Afoakwa

Publisher: John Wiley & Sons

ISBN: 1118913760

Category: Technology & Engineering

Page: 536

View: 2091

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on 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 as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended 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 agriculture, food science and nutrition is studied and researched.
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Chocolate, Cocoa and Confectionery: Science and Technology

Author: Bernard Minifie

Publisher: Springer Science & Business Media

ISBN: 9401179247

Category: Juvenile Nonfiction

Page: 904

View: 3875

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.
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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Author: Geoff Talbot

Publisher: Elsevier

ISBN: 1845696433

Category: Technology & Engineering

Page: 468

View: 1303

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology. With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Provides a comprehensive review of quality issues affecting enrobed and filled products Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings Focuses on product design issues such as oil, moisture and chocolate filling rheology
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Confectionery Science and Technology

Author: Richard W. Hartel,Joachim H. von Elbe,Randy Hofberger

Publisher: Springer

ISBN: 3319617427

Category: Technology & Engineering

Page: 536

View: 6115

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
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Die letzten Geheimnisse der Kochkunst

Hintergründe — Rezepte — Experimente

Author: Peter Barham

Publisher: Springer

ISBN: 9783642624667

Category: Science

Page: 363

View: 5112

Kennen Sie neben süß, sauer, bitter und salzig die fünfte Geschmacksrichtung? Möchten Sie verstehen, warum Ihnen Soufflées immer wieder zusammenfallen oder lernen, wie Sie einen ganzen Truthahn optimal braten? Gehören Sie zu den 40% Männern oder 25% Frauen, die Trüffel nicht riechen können? Diese und viele andere Fragen aus der Welt der Kochkunst beantwortet Peter Barham, in dem er das Kochen als experimentelle Wissenschaft betrachtet. Beim Zubereiten von Lebensmitteln und beim Kochen laufen viele Prozesse ab, die sich naturwissenschaftlich gut beschreiben lassen. Das Verständnis der Chemie und Physik des Kochens wird unausweichlich dazu führen, dass sich auch Ihre eigenen Kochkünste wesentlich verbessern. Für jedermann leicht verständlich und unterhaltsam, aber ohne wichtige Details auszulassen, erklärt Ihnen der Autor, warum bestimmte Rezepte gut funktionieren und – viel wichtiger – warum andere ständig misslingen. Auf diese Weise werden Schritt für Schritt die Geheimnisse der guten Kochkunst entschleiert und Sie lernen interessante Rezepte und die dahinter liegenden physikalischen und chemischen Prozesse kennen. Zusätzlich beschreibt der Autor interessante Küchenexperimente für die ganze Familie.
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Die wahre Geschichte der Schokolade

Author: Sophie D. Coe,Michael D. Coe

Publisher: S. Fischer Verlag

ISBN: 3105616144

Category: History

Page: 360

View: 4257

Dieses Buch entführt uns in die uralte, wechselhafte und überaus spannende Geschichte der Schokolade, die vor dreitausend Jahren in den Hochkulturen der Maya und Azteken begann. Unser »Schokoladenriegel für zwischendurch« verrät nur noch wenig von dieser atemberaubenden und wahren Geschichte, die hier wie in einem Roman nachzulesen ist und Aufschluß gibt über Mentalitäten und Alltagsleben von den mittelamerikanischen Hochkulturen bis heute. (Dieser Text bezieht sich auf eine frühere Ausgabe.)
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Der 4-Stunden-(Küchen-)Chef

Der einfache Weg, zu kochen wie ein Profi, zu lernen, was immer Sie möchten, und das gute Leben zu leben

Author: Timothy Ferriss

Publisher: GABAL Verlag GmbH

ISBN: 3956230868

Category: Cooking

Page: 656

View: 8165

New-York-Times-Bestsellerautor Tim Ferriss’ Spezialität ist es, uns zu zeigen, wie wir die größten Erfolge mit dem geringsten Aufwand und in kürzester Zeit erzielen. Ob im Job, bei der Körperfitness oder eben beim Kochen. Anhand des Kochenlernens macht uns Ferriss mit dem »Metalernen« vertraut, einem Schritt-für-Schritt-Verfahren, mittels dessen Sie beliebige Dinge erlernen können, sei es die Steakzubereitung oder das Werfen von Dreipunktern im Basketball. - Das ist das eigentliche »Rezept« in Der 4-Stunden-(Küchen-)Chef. Sie werden in der Küche für alle Dinge außerhalb der Küche trainieren. Der 4-Stunden-(Küchen-)Chef ist ein Kochbuch für Menschen, die keine Kochbücher kaufen. Es enthält unzählige Tipps und Tricks von Schachwunderkindern, weltberühmten Küchenchefs, Spitzensportlern, Meistersommeliers und Supermodels, um nur einige wenige zu nennen.
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Industrial Chocolate Manufacture and Use

Author: Steve T. Beckett

Publisher: John Wiley & Sons

ISBN: 1444357557

Category: Technology & Engineering

Page: 720

View: 7466

Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.
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Charlie und die Schokoladenfabrik

Author: Roald Dahl

Publisher: N.A

ISBN: 9783499213366

Category:

Page: 158

View: 598

So ein sagenhaftes Glück für den armen hungrigen Charlie! Er darf die geheimnisvolle Fabrik besichtigen, wo Schokoladenströme fliessen und die tollsten Erfindungen gemacht werden. Ab 7. - Vgl. Kinofilm.
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The Science of Chocolate

Author: S. T. Beckett

Publisher: Royal Society of Chemistry

ISBN: 0854049703

Category: Technology & Engineering

Page: 240

View: 9913

This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.
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Berichte zur Lebensmittelsicherheit 2005

Lebensmittel-Monitoring

Author: Peter Brandt

Publisher: Springer Science & Business Media

ISBN: 3764383461

Category: Science

Page: 60

View: 8666

Lebensmittelmonitoring - das von Bund und Ländern durchgeführte Untersuchungsprogramm - ergänzt die amtliche Lebensmittelüberwachung der Bundesländer. Lebensmittelüberwachung kontrolliert die Einhaltung lebensmittelrechtlicher Vorschriften v.a. durch verdachts- und risikoorientierte Untersuchungen. Das Lebensmittelmonitoring hingegen misst und bewertet - wiederholt und repräsentativ - den Gehalt unerwünschter Stoffe (z.B. Pflanzenschutzmittel, Schwermetalle) in und auf Lebensmitteln. Es erkennt Risiken für Verbraucher und stellt sie ab. 2005 wurden 5159 Proben von 50 Lebensmitteln bzw. -gruppen in- und ausländischer Herkunft untersucht.
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Vegetable Oils in Food Technology

Composition, Properties and Uses

Author: Frank Gunstone

Publisher: John Wiley & Sons

ISBN: 1444339915

Category: Technology & Engineering

Page: 376

View: 5432

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils. This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel. Praise for the first edition: "This excellent book consists of 337 pages in 11 chapters, written by 13 experts from six countries...the important vegetable oils are dealt with in great detail. With obesity on all out lips...this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us." –Food & Beverage Reporter "Overall, the book covers all of the major oils which the potential reader is likely to approach it for... covers a wide range of topics from production, through composition to nutritional aspects... The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters." –Food Science and Technology "This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him a wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality." –European Journal of Lipid Science and Technology
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Schokoladendekore

Author: Jean-Pierre Wybauw,Frank Croes

Publisher: N.A

ISBN: 9783875151060

Category:

Page: 200

View: 7145

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The Science of Chocolate

Author: Stephen Beckett

Publisher: Royal Society of Chemistry

ISBN: 1847552145

Category: Education

Page: 190

View: 8901

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.
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Modern Technology of Confectionery Industries with Formulae & Processes (2nd Revised Edition)

Author: Minni Jha

Publisher: ASIA PACIFIC BUSINESS PRESS Inc.

ISBN: 8178330997

Category:

Page: 292

View: 4304

Confectionery in a broader sense implies the preservation of sweet meat preparation in the form of candies, caramels, chocolate, processed cocoa products and traditional Indian confections. India is a country with a collection of wide range of different cultures and many festivals and occasions are being celebrated in different parts of the nation and confectioneries play a major role in those special occasions. Therefore, the confectionery industry in this country has got a huge potential and this sector has grown recently in the India with the entry of many foreign companies. Special emphasis has been made on describing the various process parameters and equipments used with the help of process diagrams wherever necessary. This major content of this book are confectionery ingredients, flavour, gelatinizing agents, gums, glazes, waxes, traditional Indian confections, manufacturing processes and formulations of confections, nutritive value of confectionery products. This book also describes about the science and technology of chocolate and confectionery, packaging of confectionery products, quality control, future confectionery industry etc. Apart from these it also contains details of cooking techniques, formulae, processes. The incorporation of flavours and essences, permitted colours used quality control aspects along with sources of plant, machinery and raw material. This book is an invaluable resource for research centers, professionals, entrepreneurs and end users in academic and industry working on the subject.
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Die Machiavellis der Wissenschaft : das Netzwerk des Leugnens

Author: Erik M. Conway,Naomi Oreskes

Publisher: John Wiley & Sons

ISBN: 3527412115

Category: Democracy and science

Page: 389

View: 4299

Ein ganz realer Thriller: Wie skrupellose Lobbyisten seriöse Forscher diffamierten und gezielt Falschinformationen in lancierten Medienkampagnen global verbreiteten. Der Plot ist hollywoodreif, die Geschichte so skandalträchtig wie bestürzend Eine Handvoll Forscher leugnet, manipuliert und diskreditiert anerkannte wissenschaftliche Tatsachen wie den Klimawandel oder den Zusammenhang zwischen dem Rauchen und gesundheitlichen Risiken. Doch Die Machiavellis der Wissenschaft (im Original Merchants of Doubt) ist kein fiktiver Roman, sondern berichtet von der Realität. In den USA sorgte das Buch von Naomi Oreskes und Erik M. Conway für Furore und wurde zum Bestseller. Kein Wunder, die Geschichte, die sie erzählen, ist schließlich unglaublich – es ist die Geschichte über den Kampf gegen Fakten und über den Handel mit dem Zweifel, über die Manipulation der Medien und die Diffamierung Einzelner. Und sie geht uns alle an. Schließlich lehnten die USA als einzige Industrienation die Ratifizierung des Kyoto–Protokolls ab und verhinderten so wichtige Schritte des Klimaschutzes. Ein Lehrstück über die Macht der Industrielobby und ihre Handlanger aus Politik und Wissenschaft und ein Lehrstück darüber, wie erschreckend einfach es möglich ist, mit unlauteren Absichten selbst seriöse Medien zu beeinflussen und mit nachweislich falschen Informationen zu »füttern«.
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IFIS Dictionary of Food Science and Technology

Author: International Food Information Service

Publisher: John Wiley & Sons

ISBN: 1405187409

Category: Technology & Engineering

Page: 488

View: 1225

“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
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Der Mann, der seine Frau vergaß

Roman

Author: John O'Farrell

Publisher: Manhattan

ISBN: 3641095808

Category: Fiction

Page: 384

View: 3449

Kann man sich zweimal in seine eigene Frau verlieben? Ehemänner vergessen so einiges: die Sachen aus der Reinigung zu holen, den Hochzeitstag oder dass ihre Frau einen dringenden Termin hat. Aber Jack Vaughan hat sogar vergessen, dass er verheiratet ist. Irgendetwas hat seine Erinnerungen komplett gelöscht – sein Name, sein Beruf, seine komplette Vergangenheit: alles verschwunden. Als er in diesem Zustand der hinreißenden Madeleine begegnet, verliebt er sich Hals über Kopf. Dumm nur, dass es sich bei ihr um seine eigene Frau handelt und dass die beiden vor dem Scheidungsrichter stehen. Jack muss alles daransetzen, seine Vergangenheit zurückzuerobern – vor allem aber seine große Liebe ...
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Handbook of Vanilla Science and Technology

Author: Daphna Havkin-Frenkel,Faith C. Belanger

Publisher: John Wiley & Sons

ISBN: 9781444329377

Category: Technology & Engineering

Page: 360

View: 2756

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. Key Features: The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients Includes an analysis of the current vanilla markets in the US and Europe Edited by experts who hold roles in the flavour industry and academic research
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