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Kindle Price: $51.12
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The Science of Chocolate by [Beckett, Stephen T]
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The Science of Chocolate Kindle Edition


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Kindle, 15 Nov 2018
$51.12

Length: 410 pages Word Wise: Enabled Language: English
  • Due to its large file size, this book may take longer to download

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Product description

Review

"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."

Product Description

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


Product details

  • Format: Kindle Edition
  • File Size: 20092 KB
  • Print Length: 410 pages
  • Publisher: Royal Society of Chemistry; 3 edition (15 November 2018)
  • Sold by: Amazon Australia Services, Inc.
  • Language: English
  • ASIN: B07KVLYBLR
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Not Enabled
  • Average Customer Review: Be the first to review this item
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.3 out of 5 stars 21 reviews
stuart dorey
5.0 out of 5 starsFive Stars
22 April 2015 - Published on Amazon.com
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2 people found this helpful
Michael Condo
5.0 out of 5 starsAll the chocolate knowledge you will ever need
28 February 2015 - Published on Amazon.com
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4 people found this helpful
Amazon Customer
5.0 out of 5 starsVirtually indispensable for the home chocolate maker
11 October 2016 - Published on Amazon.com
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One person found this helpful
Poppy
5.0 out of 5 starsSo good, so yummy.
16 February 2013 - Published on Amazon.com
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One person found this helpful
Reluctant Consumer
5.0 out of 5 starsExcellent reference book
24 September 2015 - Published on Amazon.com
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