Partager

La science du chocolat.

The science of chocolate.

Auteurs : BECKETT S. T.

Type de monographie : Ouvrage

Résumé

This book first describes the history of chocolate. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. Monitoring ad controlling of the production process, and the importance, and variety of the packaging used today is also presented. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved.

Détails

  • Titre original : The science of chocolate.
  • Identifiant de la fiche : 2003-2637
  • Langues : Anglais
  • Édition : Royal Society of Chemistry - Royaume-uni/Royaume-uni
  • Date d'édition : 2000
  • ISBN : 0854046003
  • Source : Source : 190 p. (17 x 24.5); fig.; phot.; tabl.; ref.; index; GBP 19.95.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation