Beckett, Stephen T

The Science of Chocolate

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ISBN 13:: 9781788012355
author:: Beckett, Stephen T
format:: Paperback / softback
publisher:: Royal Society of Chemistry
language:: English
Publication Year:: 2018
Pages:: 284
Dimensions:: 22.8 x 15.2 centimetres (0.44 kg
Genre:: Nonfiction, Technology, Food Science
Condition:: New
Availability:: Item usually sent within 10 working days

£26.13

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Description

Description

The Science of Chocolate by S. T. Beckett is an in-depth exploration of the chocolate-making process and its connection to basic science. This revised edition has been updated with new experiments, methods for sensory evaluation, and information on fat, calorie, and sugar reduction. Beckett delves into the history and manufacture of confectionery products, including well-known treats. The book also covers recent research on the potential health benefits of chocolate. With twenty experiments that use simple materials and apparatus, this title is ideal for those interested in food sciences and working in the confectionery industry. Suitable for schoolteachers looking for engaging experiments and lecturers seeking interesting facts to share with their students, The Science of Chocolate offers a unique blend of science and culinary expertise.

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