LEADER 00000cam a2200613Ii 4500 
001    ocn962750930 
003    OCoLC 
005    20180130095811.4 
006    m     o  d         
007    cr cnu|||unuuu 
008    161116s2016    nyu     ob    001 0 eng d 
020    9781536104479|q(electronic book) 
020    1536104477|q(electronic book) 
020    |z9781536104332 
035    (OCoLC)962750930 
040    N$T|beng|erda|epn|cN$T|dEBLCP|dN$T 
049    RIDW 
050  4 HD9200.A2 
072  7 BUS|x070000|2bisacsh 
082 04 338.1/7374|223 
090    HD9200.A2 
245 00 Chocolate :|bproduction, consumption and health benefits /
       |cEmily Baker, editor. 
264  1 New York, NY :|bNova Science Publishers, Inc.,|c2016. 
300    1 online resource. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Nutrition and diet research progress 
504    Includes bibliographical references and index. 
505 0  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 
505 8  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 
505 8  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 
505 8  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 
505 8  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 
588 0  Online resource; title from PDF title page (EBSCO, viewed 
       March 8, 2017). 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Chocolate industry.|0https://id.loc.gov/authorities/
       subjects/sh85024606 
650  0 Chocolate|0https://id.loc.gov/authorities/subjects/
       sh85024603|xEconomic aspects.|0https://id.loc.gov/
       authorities/subjects/sh99005484 
650  0 Chocolate|0https://id.loc.gov/authorities/subjects/
       sh85024603|xHealth aspects.|0https://id.loc.gov/
       authorities/subjects/sh00005598 
650  7 Chocolate industry.|2fast|0https://id.worldcat.org/fast/
       858292 
650  7 Chocolate.|2fast|0https://id.worldcat.org/fast/858278 
655  0 Electronic books. 
655  4 Electronic books. 
700 1  Baker, Emily|c(Editor at Nova Science Publishers),|0https:
       //id.loc.gov/authorities/names/n2017056428|eeditor. 
830  0 Nutrition and diet research progress series.|0https://
       id.loc.gov/authorities/names/n2009180929 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=1419192|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20180209|cEBSCO|tEBSCOebooksacademic NEW 1-29-18|lridw 
994    92|bRID