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.
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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.
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.
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