The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia. The third edition of this international best seller has been fully revised and updated. The author has now included methods of sensory evaluation, designing and modifying chocolate ...
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The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia. The third edition of this international best seller has been fully revised and updated. The author has now included methods of sensory evaluation, designing and modifying chocolate flavour to suit the product and the history and manufacture of some well-known confectionery products. Fat, calorie and sugar reduction are also covered including a review of patents in this area. In addition, the section on why chocolate might be good for you has been updated to include some more recent research results. Three new experiments have been added, so there are now twenty of them, which use simple materials and apparatus to demonstrate the scientific and mathematical principles found in the rest of the book. Most are easily adapted to suit different student abilities. 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. Extracts from reviews of 2nd Edition: "...I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures." Bioscience Education, Volume 12, 2008, E J Wood. "...very well written and complete book for everyone who wants to learn more about chocolate and its production process." Crystallography Reviews, Volume 15, 2009 - Issue 4, pages 275-277, Henk Schenk. "The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science." Chemistry World, for the Christmas Books
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Add this copy of The Science of Chocolate to cart. $1.29, good condition, Sold by Zoom Books East rated 5.0 out of 5 stars, ships from Glendale Heights, IL, UNITED STATES, published 2008 by Royal Society of Chemistry.
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Book is in very good condition and may include minimal underlining highlighting. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of The Science of Chocolate to cart. $1.30, very good condition, Sold by Dream Books Co. rated 5.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 2008 by Royal Society of Chemistry.
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Very good. Pages are clean with no markings. May show minor signs of wear or cosmetic defects marks cuts bends or scuffs on the cover spine pages or dust jacket. May have remainder marks on edges.
Add this copy of The Science of Chocolate to cart. $1.30, good condition, Sold by ZBK Books rated 5.0 out of 5 stars, ships from Woodland Park, NJ, UNITED STATES, published 2008 by Royal Society of Chemistry.
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Fast Shipping-Good and clean conditions used book. Pages and cover are intact. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks.
Add this copy of The Science of Chocolate to cart. $2.29, like new condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 2008 by Royal Society of Chemistry.
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Add this copy of The Science of Chocolate (Rsc Paperbacks) to cart. $8.69, very good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 2000 by Royal Society of Chemistry.
Add this copy of The Science of Chocolate (Rsc Paperbacks) to cart. $8.91, very good condition, Sold by The Maryland Book Bank rated 4.0 out of 5 stars, ships from baltimore, MD, UNITED STATES, published 2000 by Royal Society of Chemistry.
Add this copy of The Science of Chocolate (Rsc Paperbacks) to cart. $19.21, very good condition, Sold by Lexington Books rated 5.0 out of 5 stars, ships from Idaho Falls, ID, UNITED STATES, published 2000 by Royal Society of Chemistry.
