Erscheint: Oktober 2026
Buch (Softcover): Fachbuch
The Journey from Cocoa to Chocolate
Preserving Flavor and Bioactive Compounds
Verlag:
Elsevier Unsere-Artikel-Nr.: P35924621
EAN: 9780443315725
Erscheint: Oktober 2026
Versand: Kostenlos
-21.0 %
CHF 195.–
CHF 154.–
Beschreibung
The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds. provides an end-to-end review of different pre-processing and processing methods and their effects on the nutritional, physiochemical, sensorial properties, and health benefits of cocoa. Readers will explore the journey from cocoa beans to chocolate, including recent advances in processing techniques and the utilization of cocoa by-products for improved sustainability and waste reduction. The book emphasizes cocoa's beneficial components, also including retention processing techniques that do not sacrifice sensorial properties. Readers from academia, research, food science, and the chocolate industry will benefit from this new resource. Cocoa beans contain huge sources of phytochemicals that act as both flavor agents and bioactive compounds. Care must be taken in the processing of cocoa into chocolate in order to maintain cocoa's natural health benefits while enhancing flavor to create the sweet treat we know and love.
Spezifikationen
Sprache
- Englisch
Autor
- Ravi Pandiselvam
- V. Arun Prasath
Erscheinungsjahr
- 2026
Format
- Buch (Softcover)