Overview

""Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. 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. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. 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. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.""

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9780854046003

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Reviews

"""""""... especially useful for someone studying food science at university or who is about to join the confectionery industry."""""" * ""Food Trade Review, Volume 70, September 2000, p 591"" * """"""It is an excellent read and is strongly recommended to anyone with an interest in chocolate."""""" * ""Chemistry and Industry, January 2001, No 2, p 48-49"" * """"""... an appealing and fun read ... recommended for academic and school libraries."""""" * ""E-Streams, Vol 4, No 2, February 2001"" * """"""... the Science of Chocolate is the ultimate resource for explanations."""""" * ""Chocolate News, May 2001"" * """"""... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry."""""" * ""Education in Chemistry, No 5, September 2001, p 139"" * """"""... especially suitable for students of the science, technology, and chemistry of food."""""" * ""Angewandte Chemie International Edition, Vol 40, No 15, August 3, 2001"" * """"""... newcomers to this field will obtain a complete overview in a very short time."""""" * ""Nahrung Food, Vol 45, 2001, No 4, 8"" * """"""... there is a lot of interesting chemistry in its pages. This is a book that I will recommend to students to show them how the basic science they are learning is used to manufacture and improve one of their favorite foods."""""" * ""Journal of Chemical Education, 2002, 79, 167"" * """"""... an excellent book. It is neither trivial nor overly technical in style."""""" * ""Chemistry in Britain, December 2000, p 50"" * """"""Anyone dealing with chocolate or chocolate products should have a copy of this book ..."""""" * ""Food Australia, 54, (1, 2), January/February 2001, p 44"" * """"""... it's a well-written book by an expert in the industry ..."""""" * ""Chem@Cam, Autumn 2002, p 19"" *"

... especially useful for someone studying food science at university or who is about to join the confectionery industry. * Food Trade Review, Volume 70, September 2000, p 591 * It is an excellent read and is strongly recommended to anyone with an interest in chocolate. * Chemistry and Industry, January 2001, No 2, p 48-49 * ... an appealing and fun read ... recommended for academic and school libraries. * E-Streams, Vol 4, No 2, February 2001 * ... the Science of Chocolate is the ultimate resource for explanations. * Chocolate News, May 2001 * ... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry. * Education in Chemistry, No 5, September 2001, p 139 * ... especially suitable for students of the science, technology, and chemistry of food. * Angewandte Chemie International Edition, Vol 40, No 15, August 3, 2001 * ... newcomers to this field will obtain a complete overview in a very short time. * Nahrung Food, Vol 45, 2001, No 4, 8 * ... there is a lot of interesting chemistry in its pages. This is a book that I will recommend to students to show them how the basic science they are learning is used to manufacture and improve one of their favorite foods. * Journal of Chemical Education, 2002, 79, 167 * ... an excellent book. It is neither trivial nor overly technical in style. * Chemistry in Britain, December 2000, p 50 * Anyone dealing with chocolate or chocolate products should have a copy of this book ... * Food Australia, 54, (1, 2), January/February 2001, p 44 * ... it's a well-written book by an expert in the industry ... * Chem@Cam, Autumn 2002, p 19 *

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