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New Method In The Manufacture Of Chocolate Cocoa Powder And Confectionery

New Method in the Manufacture of Chocolate  Cocoa Powder and Confectionery PDF

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Author: Heinrich Damblon
Publisher:
ISBN:
Size: 74.84 MB
Format: PDF, Kindle
Category : Chocolate
Languages : en
Pages : 155
View: 3121



Chocolate And Health

Chocolate and Health PDF

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Author: Philip K. Wilson
Publisher: Royal Society of Chemistry
ISBN: 1849739129
Size: 49.91 MB
Format: PDF, ePub
Category : Medical
Languages : en
Pages : 246
View: 1403


Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate. The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and chocolate derivatives. The remainder of the text is arranged into three sections, taking the reader through various aspects of the nutritional and health aspects of cacoa. The first section covers the cultivation, chemistry and genome analysis of cacao. The second section discusses the biochemistry and nutritional components of cacao in relation to health, covering bioavailabilty and the metabolism and metabolomics of cacao. The final section provides an overview of the potential use of chocolate in health and medical care. Each section is written and prepared by experts within each field, providing a global perspective of the current and ongoing research in this area. This text provides the reader with a complete overview of the field and is of interest to food and biomedical scientists, as well as nutritionists, medicinal chemists and anyone with an interest in chocolate.

Das Unternehmen Stollwerck

Das Unternehmen Stollwerck PDF

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Author: Angelika Epple
Publisher:
ISBN:
Size: 61.46 MB
Format: PDF, Mobi
Category : Chocolate industry
Languages : de
Pages : 451
View: 5260


Das Kölner Familienunternehmen Stollwerck war über viele Jahrzehnte das mächtigste europäische Schokoladeimperium und eines der größten Süßwarenunternehmen der USA. Mit seinen beiden Hauptprodukten, Schokolade und Automaten, war es eingebunden in den Prozess der Globalisierung. Am Beispiel Stollwerck zeigt Angelika Epple - von der Gründung 1839 bis zur Übernahme durch die Deutsche Bank 1932 -, wie und von wem der vermeintlich anonyme Prozess der Globalisierung vorangetrieben wurde. In mikrohistorischer Perspektive werden einzelne Akteure sichtbar - von der Unternehmensführung bis zum Außendienst. In globaler Perspektive wird deutlich, wie Produkte, Konsumgewohnheiten und Geschäftsmethoden weltweit standardisiert und gleichzeitig kolonial geprägt wurden. Zugleich ging die Standardisierung mit der Schaffung neuer kultureller Unterschiede und Zuschreibungen einher. Erst die Verbindung von Global- und Mikrogeschichte erlaubt hier tiefe Einblicke in historische Prozesse.

Deutscher Gesamtkatalog

Deutscher gesamtkatalog PDF

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Author: Preussische Staatsbibliothek
Publisher:
ISBN:
Size: 64.31 MB
Format: PDF, Kindle
Category : Cataloging, Cooperative
Languages : de
Pages :
View: 7480


Contains books published before Jan. 1, 1930, with the exception of Orientalia, musical compositions, university and school publications (other than monographs), maps, pictorial broadsides without text, and "personalschriften d. h. gelegenheitsschriften persönlichen Charakters ohne Abhandlung."

Chemisches Zentralblatt

Chemisches Zentralblatt PDF

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Author:
Publisher:
ISBN:
Size: 18.62 MB
Format: PDF, Kindle
Category : Chemistry
Languages : de
Pages :
View: 2399



Foreign Agriculture Circular

Foreign Agriculture Circular PDF

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Author:
Publisher:
ISBN:
Size: 59.29 MB
Format: PDF, Docs
Category : Cocoa trade
Languages : en
Pages :
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Halbjahrsverzeichnis Der Neuerscheinungen Des Deutschen Buchhandels

Halbjahrsverzeichnis der Neuerscheinungen des Deutschen Buchhandels PDF

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Author:
Publisher:
ISBN:
Size: 35.33 MB
Format: PDF, ePub
Category : Bibliography, National
Languages : de
Pages :
View: 407



Beckett S Industrial Chocolate Manufacture And Use

Beckett s Industrial Chocolate Manufacture and Use PDF

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Author: Steve T. Beckett
Publisher: John Wiley & Sons
ISBN: 111892357X
Size: 10.80 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 800
View: 1798


Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

Margarine And Other Food Fats

Margarine and Other Food Fats PDF

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Author: M. K. Schwitzer
Publisher:
ISBN:
Size: 79.81 MB
Format: PDF, Mobi
Category : Fat
Languages : en
Pages : 385
View: 2152



Subject Index Of The Modern Works Added To The British Museum Library

Subject Index of the Modern Works Added to the British Museum Library PDF

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Author:
Publisher:
ISBN:
Size: 51.74 MB
Format: PDF, Docs
Category : Best books
Languages : en
Pages :
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Subject Index Of The Modern Works Added To The British Museum Library

Subject Index of the Modern Works Added to the British Museum Library PDF

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Author: British Museum. Dept. of Printed Books
Publisher:
ISBN:
Size: 50.55 MB
Format: PDF, Kindle
Category :
Languages : en
Pages :
View: 2727



Confectionery And Chocolate Engineering

Confectionery and Chocolate Engineering PDF

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Author: Ferenc A. Mohos
Publisher: John Wiley & Sons
ISBN: 1444396196
Size: 34.41 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 712
View: 6214


Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials. The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.

Dictionary Catalog Of The Research Libraries Of The New York Public Library 1911 1971

Dictionary Catalog of the Research Libraries of the New York Public Library  1911 1971 PDF

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Author: New York Public Library. Research Libraries
Publisher:
ISBN:
Size: 74.18 MB
Format: PDF, Mobi
Category : Library catalogs
Languages : en
Pages :
View: 3263



Bibliography Of Food

Bibliography of Food PDF

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Author: Edward Alan Baker
Publisher: London : Butterworths Scientific Publications
ISBN:
Size: 49.79 MB
Format: PDF, Mobi
Category : Beverages
Languages : en
Pages : 331
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Beverage Literature

Beverage Literature PDF

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Author: A. W. Noling
Publisher: Metuchen, N.J : Scarecrow Press
ISBN:
Size: 22.98 MB
Format: PDF, ePub, Mobi
Category : Beverage industry
Languages : en
Pages : 865
View: 6111


Bibliography of literature about drinks and drinking, primarily English-language titles in the Hurty-Peck Library of Beverage Literature. Over 5000 citations are alphabetically arranged by author. Includes topical subject list, short-title list, list of libraries with beverage collections.

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