Science of Chocolate (Paperback)
Idioma: inglés
Editorial: Royal Society of Chemistry, Cambridge, 2018
- Tapa blanda
- Nuevo
Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
Vendedor de IberLibro desde 12 de octubre de 2005
Condición: Nuevo
EUR 46,62
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Paperback. The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia. The third edition of this international best seller has been fully revised and updated. The author has now included methods of sensory evaluation, designing and modifying chocolate flavour to suit the product and the history and manufacture of some well-known confectionery products. Fat, calorie and sugar reduction are also covered including a review of patents in this area. In addition, the section on why chocolate might be good for you has been updated to include some more recent research results. Three new experiments have been added, so there are now twenty of them, which use simple materials and apparatus to demonstrate the scientific and mathematical principles found in the rest of the book. Most are easily adapted to suit different student abilities.This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry.Extracts from reviews of 2nd Edition:".I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures." Bioscience Education, Volume 12, 2008, E J Wood.".very well written and complete book for everyone who wants to learn more about chocolate and its production process."Crystallography Reviews, Volume 15, 2009 Issue 4, pages 275-277, Henk Schenk."The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science." Chemistry World, for the Christmas Books Now in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…
N° de ref. del artículo 9781788012355
- Título
- Science of Chocolate (Paperback)
- Autor
- Stephen T. Beckett
- Editorial
- Royal Society of Chemistry, Cambridge
- Año de publicación
- 2018
- Estado
- new
- Encuadernación
- Paperback
- Idioma
- inglés
- ISBN 10
- 1788012356
- ISBN 13
- 9781788012355
- Edición
- 3ª Edición
The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia.
The third edition of this international best seller has been fully revised and updated. The author has now included methods of sensory evaluation, designing and modifying chocolate flavour to suit the product and the history and manufacture of some well-known confectionery products. Fat, calorie and sugar reduction are also covered including a review of patents in this area. In addition, the section on why chocolate might be good for you has been updated to include some more recent research results. Three new experiments have been added, so there are now twenty of them, which use simple materials and apparatus to demonstrate the scientific and mathematical principles found in the rest of the book. Most are easily adapted to suit different student abilities.
This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry.
Extracts from reviews of 2nd Edition:
"...I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures."
Bioscience Education, Volume 12, 2008, E J Wood.
"...very well written and complete book for everyone who wants to learn more about chocolate and its production process."
Crystallography Reviews, Volume 15, 2009 – Issue 4, pages 275-277, Henk Schenk.
"The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science."
Chemistry World, for the Christmas Books
“Sinopsis” puede pertenecer a otra edición de este título.
Acerca del autor
BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestlé. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestlé, and currently a director of Sporomex, an encapsulation research company.
“Acerca de” puede pertenecer a otra edición de este título.
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