000			01537nam a2200229Ia 4500
003			ASM
005			20250312161305.0
008			250312s9999 xx 000 0 und d
010			_aTP640 B43 2008
020			_a9780854049707
020			_qPaperback
040			_cASM
050			_aTP368-456
100			_aStephen T Beckett _eAuthor
245		4	_aThe Science of Chocolate 2nd Edition _cStephen T Beckett
260			_aUK _bThe Royal Society of Chemistry _c2008
300			_a240 Pages _bPicture, Illistration _c24 cm
520			_aThe 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.
546			_aEnglish
650			_aTechnology, Food processing and manufacture
942			_cBooks
999			_c8102 _d8102