The Science of Chocolate

Nonfiction, Science & Nature, Technology, Food Industry & Science, Reference & Language, Education & Teaching, Higher Education
Cover of the book The Science of Chocolate by Stephen T Beckett, Barry Freedman, Jennifer Harding, Royal Society of Chemistry
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Stephen T Beckett, Barry Freedman, Jennifer Harding ISBN: 9781782625957
Publisher: Royal Society of Chemistry Publication: November 9, 2015
Imprint: Royal Society of Chemistry Language: English
Author: Stephen T Beckett, Barry Freedman, Jennifer Harding
ISBN: 9781782625957
Publisher: Royal Society of Chemistry
Publication: November 9, 2015
Imprint: Royal Society of Chemistry
Language: English

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. 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. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. 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. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

More books from Royal Society of Chemistry

Cover of the book Advances in Biological Solid-State NMR by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book Chemistry at Home by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book Paramagnetism in Experimental Biomolecular NMR by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book DNA-targeting Molecules as Therapeutic Agents by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book The Science and Commerce of Whisky by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book Pre-combustion Carbon Dioxide Capture Materials by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book Brewing by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book Cross-relaxation and Cross-correlation Parameters in NMR by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book Tutorials in Molecular Reaction Dynamics by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book Science and Art by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book Membrane Engineering for the Treatment of Gases by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book The Science of Sugar Confectionery by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book Oxidative Stress and Redox Signalling in Parkinsons Disease by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book UHPLC in Life Sciences by Stephen T Beckett, Barry Freedman, Jennifer Harding
Cover of the book Food Microbiology by Stephen T Beckett, Barry Freedman, Jennifer Harding
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