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Bestseller
BestsellerE-book

Title Chocolate : production, consumption and health benefits / Emily Baker, editor.

Publication Info. New York, NY : Nova Science Publishers, Inc., 2016.
Online access
Online eBook. Access restricted to current Rider University students, faculty, and staff.
Instructions for reading/downloading the EBSCO version of this eBook

Item Status

Description 1 online resource.
Physical Medium polychrome
Description text file
Series Nutrition and diet research progress
Nutrition and diet research progress series.
Bibliography Includes bibliographical references and index.
Contents Preface; Chapter 1; Trace Elements in Chocolate and Cocoa; Abstract; Introduction; Material and Methods; Results; General; Aluminum; Arsenic; Barium; Boron; Calcium; Cadmium; Chromium; Cobalt; Copper; Iodine; Iron; Magnesium; Manganese; Nickel; Lead; Silicon; Strontium; Zinc; References; Chapter 2; Influence of Cocoa Butter and Cocoa Butter Alternatives on the Chocolate Crystallization; Abstract; Cocoa Butter; Polymorphism of Cocoa Butter; Alternative Fats to Cocoa Butter; Milk Fat; Microstructure and Chocolate Texture; Fat Bloom in Chocolate
Possible Mechanisms of Fat Bloom FormationMonitoring Fat Bloom Formation and Development; References; Biographical Sketch; Chapter 3; Production of Chocolate with Soy Milk in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Chemical Analyses; Sample Preparation for Determination of Total Phenolic Content and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Pre-Crystallization of the Chocolate Mass; Thermorheograms
Determination of Solid Triglycerides Content (SFC) Using Nuclear Magnetic Resonance (NMR)Rheological Properties of the Chocolate Mass; Dynamic Oscillatory Measurements; Creep and recovery test; Determination of Phase Transitions Using the Differential Scanning Calorimetry Method (DSC); Determination of Chocolate Hardness; Sensory Analysis; Statistical Analyses; Results and Discussion; The Chemical Composition of the Chocolate Mass; Content of Total Polyphenols and Antioxidant Activity; Thermorheografic Properties of Chocolate Mass
Statistical Analysis of Thermorheografic Parameters (Maximum Torque and Time of Nucleation)Solid Triglyceride Content in Chocolate -- SFC; Rheological Properties of Chocolate Mass; Viscosity; Yield Stress; The Thixotropic Loop Area; Flow Curves; Creep Curves; Oscillatory Measurements; Statistical Analysis of Jv / Jmax and the Loss Factor of Chocolate Mass; Thermal Properties of Chocolate; Textural Characteristics of Chocolate; Statistical Analysis of Chocolate-Hardness; Sensory Analysis of Chocolate; Statistical Analysis of Sensory Evaluation (The Total Number of Weighted Points); Conclusion
AcknowledgmentsReferences; Chapter 4; Production of the Functional Milk Chocolate with Probiotic Bacteria in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Sample Preparation for Determination of Total Phenolic Content; and Antioxidant Activity; Determination of Total Phenolics Content -- TPC; Determination of DPPH Radical Scavenging Activity; Viability of Probiotic Bacteria; The Distribution of Particle Size (Mastersizer); Rheological Properties of the Chocolate Mass; Determination of Chocolate Hardness; Statistical Analysis
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Chocolate industry.
Chocolate industry.
Chocolate -- Economic aspects.
Chocolate.
Chocolate -- Health aspects.
Genre/Form Electronic books.
Electronic books.
Added Author Baker, Emily (Editor at Nova Science Publishers), editor.
ISBN 9781536104479 (electronic book)
1536104477 (electronic book)
9781536104332

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