Artículos relacionados a Cocoa Production and Processing Technology
Sinopsis
One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market―raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture.
The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation.
The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.
"Sinopsis" puede pertenecer a otra edición de este libro.
Acerca del autor
Emmanuel Ohene Afoakwa, PhD, is an associate professor in food science in the Department of Nutrition and Food Science, University of Ghana. He holds a PhD in food science from the University of Strathclyde, Glasgow, UK. He has vast relevant experience in food science and technology and international food laws and regulations, and he is an expert in cocoa and chocolate technology. Dr. Afoakwa has authored and co-authored 160 publications (including 70 peer-reviewed journal publications, 4 books, 4 book chapters, 2 encyclopaedia chapters and 80 conference presentations with published abstracts) in food science and technology, food and nutrition security and school feeding programmes.
De la contraportada
This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. It covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments, genotypic variations, fermentation techniques, drying, storage and transportation.
"Sobre este título" puede pertenecer a otra edición de este libro.
Resultados de la búsqueda para Cocoa Production and Processing Technology
Imagen de archivo
Cocoa Production and Processing Technology (Paperback)
Publicado por
Taylor & Francis Ltd, London, 2016
ISBN 10: 1138033820
ISBN 13: 9781138033825
Nuevo
Paperback
Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global marketraising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture.The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation.The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9781138033825
Comprar nuevo
EUR 93,77
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen de archivo
Cocoa Production and Processing Technology
Librería: Chiron Media, Wallingford, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. del artículo: 6666-TNFPD-9781138033825
Comprar nuevo
EUR 105,09
Envío por EUR 7,79
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 5 disponibles
Imagen del vendedor
Cocoa Production and Processing Technology
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Nº de ref. del artículo: 27469815-n
Comprar nuevo
EUR 113,82
Envío por EUR 2,37
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen del vendedor
Cocoa Production and Processing Technology
Publicado por
CRC Press, 2016
ISBN 10: 1138033820
ISBN 13: 9781138033825
Antiguo o usado
Tapa blanda
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: As New. Unread book in perfect condition. Nº de ref. del artículo: 27469815
Comprar usado
EUR 119,95
Envío por EUR 2,37
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen del vendedor
Cocoa Production and Processing Technology
Librería: GreatBookPricesUK, Woodford Green, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Nº de ref. del artículo: 27469815-n
Comprar nuevo
EUR 108,16
Envío por EUR 18,00
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 8 disponibles
Imagen de archivo
Cocoa Production and Processing Technology
Publicado por
Taylor & Francis Group, 2016
ISBN 10: 1138033820
ISBN 13: 9781138033825
Nuevo
Tapa blanda
Librería: Majestic Books, Hounslow, Reino Unido
Calificación del vendedor: 4 de 5 estrellas
Condición: New. Nº de ref. del artículo: 369616236
Comprar nuevo
EUR 123,91
Envío por EUR 7,80
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 3 disponibles
Imagen de archivo
Cocoa Production and Processing Technology (Paperback)
Publicado por
Taylor & Francis Ltd, London, 2016
ISBN 10: 1138033820
ISBN 13: 9781138033825
Nuevo
Paperback
Librería: CitiRetail, Stevenage, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global marketraising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture.The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation.The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9781138033825
Comprar nuevo
EUR 92,05
Envío por EUR 44,39
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen del vendedor
Cocoa Production and Processing Technology
Publicado por
CRC Press, 2016
ISBN 10: 1138033820
ISBN 13: 9781138033825
Antiguo o usado
Tapa blanda
Librería: GreatBookPricesUK, Woodford Green, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: As New. Unread book in perfect condition. Nº de ref. del artículo: 27469815
Comprar usado
EUR 120,33
Envío por EUR 18,00
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 8 disponibles
Imagen de archivo
Cocoa Production and Processing Technology
Publicado por
Taylor & Francis Ltd, 2016
ISBN 10: 1138033820
ISBN 13: 9781138033825
Nuevo
Paperback / softback
Librería: THE SAINT BOOKSTORE, Southport, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days. Nº de ref. del artículo: B9781138033825
Comprar nuevo
EUR 120,36
Envío por EUR 21,28
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen del vendedor
Cocoa Production and Processing Technology
Impresión bajo demandaLibrería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market-raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture.The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation.The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality. 376 pp. Englisch. Nº de ref. del artículo: 9781138033825
Comprar nuevo
EUR 118,76
Envío por EUR 23,00
Se envía de Alemania a Estados Unidos de America
Se envía de Alemania a Estados Unidos de America
Cantidad disponible: 2 disponibles