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Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which…

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics,…

This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices,…

Cocoa is the fundamental ingredient in chocolate manufacture and is derived from the fruit of the cocoa tree. Variations in cocoa bean genotype exhibit distinct differences in flavor characteristics during subsequent processing of the beans into…

Melamine-an industrial chemical-was recently found in infant formula in China but it has since spiralled to other food categories that use milk powder as an ingredient, such as chocolate, biscuits and eggs. As of September 21, 2008, a total of 52,857…

A nation's ability to harness its resources for development is partly based on the quality of human capital available. The cognitive and mental development of undernourished children is known to be deficient or delayed and can adversely affect school…

Chocolates are semisolid suspensions of fine particles from sugar, cocoa, and milk (depending on type) that make up about 70% of the total weight of the product. ese particles are distributed throughout a continuous fat phase, which is mostly made up…

Palm oil is the world’s most important edible oil crop, and in the Ghanaian economy, oil palm (Eleais guineensis) is the next most important perennial crop after cocoa. Since the early 2000s, the area under oil palm in Ghana expanded but average…