the science of chocolate (book review)
DESCRIPTION
it's about THE SCIENCE OF CHOCOLATE book written by Stephen T Beckett. enjoy!TRANSCRIPT
THE SCIENCE OF CHOCHOLATE
Dythia Mustika111320
27
by: STEPHEN T BECKETT
Title : THE SCIENCE OF
CHOCOLATE
Author : Stephen T Beckett
Published : 2nd Edition on February
14,2008
Publisher : The Royal Society of
Chemistry, UK
Language : English
Pages : 250 pages
Price : $ 32.95
Durham University in physics
The D.Phil (Doctor of Philosophy) from University of York, UK.
Rowntrees, Nestle, Sporomex
German Confectionery School in Solingen’s Chocolate Technology
Committee
Chapter 1 The History of Chocolate
Chocolate as a Drink Eating Chocolate
(1847)1st Chocolate Marketing in UK (1930)
Chapter 2
Chocolate
Ingredients
Cocoa Plantation 600 A.D
Chapter 3 Cocoa Bean Processing
Chapter 4, 5, 6 Liquid Chocolate
Liquid chocolate making of milling and conchingControlling the chocolate viscosity and mixingFat crystallizing in chocolateFat of cocoa butterTypes of Non-cocoa vegetable fat
Chapter 7, 8 Chocolate Manufacture
Chapter 9 Chocolate Products
Chapter 10The Chocolate
Legislation, Shelf Life & Packaging
Chapter 11 Nutrition & Health
Fat, Carbohydrates and Protein
ObesityTooth DecayMigraine & HeadacheAcneAllergies
Antioxidant Physiologically(+)
Chapter 12
The 18 Experiments with Chocolate& Chocolate Products
Step by step explanation of
procedure + aim of experiments
STRENGTHS
Good Contain(complete, clear, deep explanation of chocolate especially about its science)
Page:55
STRENGTHS
Interesting Cover
Useful Glossary
Trustful References
Page:232
Page:152
STRENGTHS
Well organized diagrams & Flow Charts
Page:30
Page:43
STRENGTHS
Full-color Pictures
Page:178
Page:189
Page:191 Page:6
Page:12
Page:16
Page:21
Page:60
Page:65
Page:63
Page:81
Page:94
STRENGTHS
18 Experiment Projects Chapter to Do with Chocolate
Page:209
Page:222
Page:215
Unstructured Explanation
Unfamiliar Vocabularies
W E A K N E S S E S
Page:90Page:104
Page:69
“This really is an excellent book. I am no scientist and yet, with a few exceptions relating to formulae, I found this book easy to comprehend, and fascinating. Scientists are often criticised for writing above the ordinary person's head but this is not true at all of The Science of Chocolate. For readers with a serious interest in chocolate this book is a MUST-BUY. It covers everything the most keen chocolate lover needs to know about how chocolate is made, from the original cacao bean to the final chocolate bar. The new edition also includes a chapter on Nutrition and Health, as recent scientific research has shown pretty convincingly that high cocoa-solids chocolate may have health benefits owing to the high polyphenol content.”
OPINION
By: Adrenalin S
Chemically speaking,
chocolate really is the world’s perfect food.By: Michael
Levine
(Page: 208)
