Chocolate Science and Technology by Emmanuel Ohene Afoakwa

Chocolate Science and Technology



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Chocolate Science and Technology Emmanuel Ohene Afoakwa ebook
Publisher: Wiley-Blackwell
Format: pdf
Page: 296
ISBN: 1405199067, 9781405199063


Fungi found in the leaves and trunks of wild Peruvian cacao trees offer the potential for biological control of cacao diseases such as witches' broom disease, according to U.S. For the past 7 years, a popular club at the prestigious Massachusetts Institute of Technology (MIT) has celebrated the science of chocolate! They say they've discovered a way to infuse chocolate with "micro-bubbles" of juice or other liquids. At the annual meeting of the American Chemical Society here, a three-hour symposium was devoted to cocoa science and technology. Department of Agriculture (USDA) scientists. FSTA® is the largest and most respected collection of food science, food technology and food related human nutition abstracts. And the conference kicked off yesterday with this bombshell of an announcement: Scientists at the University of Warwick in the U.K. Colin Campbell, author of The China Study, just debuted a new book called Whole: Rethinking the Science of Nutrition. Cup color influences the taste of hot chocolate. Researchers have utilised high quality DNA sequences to demonstrate the usefulness and quality of the sequence to identify genetic markers that can lead to higher yielding cocoa plants that still produce better tasting cocoa. Virginia Gewin is a freelance science journalist covering everything from food security to acidifying oceans from her perch in Portland, Oregon. Discover Magazine: The magazine of science, technology, and the future . The Science of Chocolate Flavor Speaker: Sheryl Barringer, Food Science and Technology, The Ohio State University February 3, 6:30 p.m.. Chocolate Science and Technology: . Gateway Film Center, South Campus Gateway 1550 N. This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. Scientists invent reduced fat chocolate made from fruit juice. Bon and his colleagues have been testing technology to cut the fat without losing chocolate's velvety mouth-feel.