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£117.99

Academic Press The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds

Name: The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds
Brand: Academic Press
Price: 117.99 GBP
Availability: InStock

Industrial Chemistry

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Description

The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds provides an end-to-end review of different pre-processing and processing methods and their effects on the nutritional, physiochemical, sensorial properties, and health benefits of cocoa. Readers will explore the journey from cocoa beans to chocolate, including recent advances in processing techniques and the utilization of cocoa by-products for improved sustainability and waste reduction. The book emphasizes cocoa's beneficial components, also including retention processing techniques that do not sacrifice sensorial properties. Readers from academia, research, food science, and the chocolate industry will benefit from this new resource. Cocoa beans contain huge sources of phytochemicals that act as both flavor agents and bioactive compounds. Care must be taken in the processing of cocoa into chocolate in order to maintain cocoa's natural health benefits while enhancing flavor to create the sweet treat we know and love. Describes the nutritional and pharmacological benefits of cocoa Details the processing of cocoa beans and the development of cocoa products, chocolate, and its flavors Covers the utilization of by-products during cocoa bean processing

Product Specifications

Brand: Academic Press
Format: paperback
ASIN: 0443315728
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 05 October 2026
Listed Since: 26 November 2025

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Academic Press The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds

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