Hidden Persuaders in Cocoa and Chocolate

A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Hidden Persuaders in Cocoa and Chocolate by Renata Januszewska, Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Renata Januszewska ISBN: 9780128154489
Publisher: Elsevier Science Publication: February 3, 2018
Imprint: Woodhead Publishing Language: English
Author: Renata Januszewska
ISBN: 9780128154489
Publisher: Elsevier Science
Publication: February 3, 2018
Imprint: Woodhead Publishing
Language: English
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement.

  • Provides an overview of the tastes, aromas and notes describing cocoa and chocolate
  • Features scientific explanations of the volatile and non-volatile aspects of each flavor
  • Contains science-based categorization of taste, various aromas, trigeminal sensations and atypical flavors
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement.

More books from Elsevier Science

Cover of the book Viral Gastroenteritis by Renata Januszewska
Cover of the book From Pinch Methodology to Pinch-Exergy Integration of Flexible Systems by Renata Januszewska
Cover of the book Dental Biomaterials by Renata Januszewska
Cover of the book The Information Systems Security Officer's Guide by Renata Januszewska
Cover of the book The System Designer's Guide to VHDL-AMS by Renata Januszewska
Cover of the book The Arts and The Brain by Renata Januszewska
Cover of the book Ticks of the Southern Cone of America by Renata Januszewska
Cover of the book Control System Design Guide by Renata Januszewska
Cover of the book Bio-Based Polymers and Composites by Renata Januszewska
Cover of the book Welding for Challenging Environments by Renata Januszewska
Cover of the book Certifiable Software Applications 2 by Renata Januszewska
Cover of the book Subsea Engineering Handbook by Renata Januszewska
Cover of the book Advances in Applied Microbiology by Renata Januszewska
Cover of the book Handbook of Waste Management and Co-Product Recovery in Food Processing by Renata Januszewska
Cover of the book Advances in Genetics by Renata Januszewska
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy