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资源信息：
中文名: 巧克力 - 不能不说的秘密 （第2版）
原名: The Science of Chocolate 2nd Edition
作者: Stephen T Beckett
资源格式: PDF
版本: 高清插图版
出版社: The Royal Society of Chemistry
书号: 9780854049707
发行时间: 2008年
地区: 英国
语言: 英文
概述:
《巧克力 - 不能不说的秘密》为读者详细的讲述了巧克力的营养价值、历史与发展。在这本书里，你将了解到，可可豆的种植与采摘，巧克力的制作与加工全过程。
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 reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of the production process, and the importance of the packaging. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences, working in the confectionery industry or just with a general interest in chocolate!
目录:
Chapter 1 The History of Chocolate
Chapter 2 Chocolate Ingredients
Chapter 3 Cocoa Bean Processing
Chapter 4 Liquid Chocolate Making
Chapter 5 Controlling the Flow Properties of Liquid Chocolate
Chapter 7 Manufacturing Chocolate Products
Chapter 6 Crystallising the Fat in Chocolate
Chapter 9 Different Chocolate Products
Chapter 10 Legislation, Shelf Life and Packaging
Chapter 11 Nutrition and Health
Chapter 12 Experiments with Chocolate and Chocolate Products
Chapter 8 Analytical Techniques
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发表于 2021-8-9 09:20:10
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