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Chocolate Science and Technology
Matrix Effects on Flavour Volatiles Character and Release in Chocolates
monograph
Publication date
(Print):
April 09 2010
Publisher:
John Wiley & Sons, Ltd
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There is no author summary for this book yet. Authors can add summaries to their books on ScienceOpen to make them more accessible to a non-specialist audience.
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Genomic Prediction: Relatedness Matrix Estimation
Author and book information
Book Chapter
Pages
: 215-229
DOI:
10.1002/9781444319880.ch11
SO-VID:
836aab16-ebed-467c-bb62-3b8ffbae8bdd
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Book chapters
pp. c1
Colour Plates
pp. i
Front Matter
pp. 1
Chocolate Production and Consumption Patterns
pp. 12
Cocoa Cultivation, Bean Composition and Chocolate Flavour Precursor Formation and Character
pp. 35
Industrial Chocolate Manufacture- Processes and Factors Influencing Quality
pp. 58
The Chemistry of Flavour Development during Cocoa Processing and Chocolate Manufacture
pp. 73
Sensory Character and Flavour Perception of Chocolates
pp. 91
Nutritional and Health Benefits of Cocoa and Chocolate Consumption
pp. 101
Structure- Properties (Rheology, Texture and Melting) Relationships in Chocolate Manufacture
pp. 155
Tempering Behaviour during Chocolate Manufacture: Effects of Varying Product Matrices
pp. 174
Tempering and Fat Crystallisation Effects on Chocolate Quality
pp. 198
Fat Bloom Formation and Development in Chocolates
pp. 215
Matrix Effects on Flavour Volatiles Character and Release in Chocolates
pp. 230
Conclusions and Industrial Applications
pp. 236
References
pp. 254
Appendix 1: Abbreviations used and their Meanings
pp. 255
Appendix 2: Abbreviations, Acronyms and Websites of Organisations Related to Cocoa and Chocolate Industry
pp. 256
Appendix 3: Glossary of Chocolate Terminologies
pp. 259
Index
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