Stephen T Beckett The Science of Chocolate

ISBN 13: 9780854049707

The Science of Chocolate

4 avg rating
( 34 ratings by Goodreads )
 
9780854049707: The Science of Chocolate
View all copies of this ISBN edition:
 
 

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. 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. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

"synopsis" may belong to another edition of this title.

Book Description:

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of products, and the importance of the packaging. A series of experiments, which can be easily adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences working in the confectionery industry or just with a general interest in chocolate!

From the Back Cover:

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The reader is shown how apart from chemistry, other scientific disciplines such as physics, biology and engineering can be significant in the production of the chocolate. The reader also discovers how flow properties of liquid chocolate are very important from a taste, quality and commercial point of view, and this edition dedicates special emphasis to how best this can be controlled. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. 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. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. Extracts from reviews of 1st Edition: ""... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry." Education in Chemistry "It is an excellent read and is strongly recommended to anyone with an interest in chocolate." Chemistry and Industry "... especially useful for someone studying food science at university or who is about to join the confectionery industry." Food Trade Review

"About this title" may belong to another edition of this title.

Buy New View Book
List Price: US$ 35.00
US$ 21.24

Convert currency

Shipping: US$ 9.14
From United Kingdom to U.S.A.

Destination, rates & speeds

Add to Basket

Other Popular Editions of the Same Title

9780854046003: The Science of Chocolate (RSC Paperbacks)

Featured Edition

ISBN 10:  0854046003 ISBN 13:  9780854046003
Publisher: Royal Society of Chemistry, 2000
Softcover

Top Search Results from the AbeBooks Marketplace

1.

Stephen T. Beckett
Published by Royal Society of Chemistry
ISBN 10: 0854049703 ISBN 13: 9780854049707
New Hardcover Quantity Available: 1
Seller:
THE SAINT BOOKSTORE
(Southport, United Kingdom)
Rating
[?]

Book Description Royal Society of Chemistry. Hardback. Condition: New. New copy - Usually dispatched within 2 working days. Seller Inventory # B9780854049707

More information about this seller | Contact this seller

Buy New
US$ 21.24
Convert currency

Add to Basket

Shipping: US$ 9.14
From United Kingdom to U.S.A.
Destination, rates & speeds

2.

Stephen T. Beckett
Published by Royal Society Of Chemistry, United Kingdom (2008)
ISBN 10: 0854049703 ISBN 13: 9780854049707
New Hardcover Quantity Available: 1
Seller:
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description Royal Society Of Chemistry, United Kingdom, 2008. Hardback. Condition: New. 4th revision of 2nd New edition. Language: English. Brand new Book. The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. 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. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. Seller Inventory # AAZ9780854049707

More information about this seller | Contact this seller

Buy New
US$ 32.76
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

3.

Stephen T. Beckett
Published by Royal Society Of Chemistry, United Kingdom (2008)
ISBN 10: 0854049703 ISBN 13: 9780854049707
New Hardcover Quantity Available: 1
Seller:
Book Depository International
(London, United Kingdom)
Rating
[?]

Book Description Royal Society Of Chemistry, United Kingdom, 2008. Hardback. Condition: New. 4th revision of 2nd New edition. Language: English. Brand new Book. The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. 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. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. Seller Inventory # AAZ9780854049707

More information about this seller | Contact this seller

Buy New
US$ 35.10
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

4.

Stephen T Beckett
ISBN 10: 0854049703 ISBN 13: 9780854049707
New Quantity Available: 3
Seller:
Speedy Hen LLC
(Sunrise, FL, U.S.A.)
Rating
[?]

Book Description Condition: New. Bookseller Inventory # ST0854049703. Seller Inventory # ST0854049703

More information about this seller | Contact this seller

Buy New
US$ 35.11
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

5.

Stephen T. Beckett
Published by Royal Society Of Chemistry, United Kingdom (2008)
ISBN 10: 0854049703 ISBN 13: 9780854049707
New Hardcover Quantity Available: 1
Seller:
Book Depository International
(London, United Kingdom)
Rating
[?]

Book Description Royal Society Of Chemistry, United Kingdom, 2008. Hardback. Condition: New. 4th revision of 2nd New edition. Language: English. Brand new Book. The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. 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. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved. Seller Inventory # AAC9780854049707

More information about this seller | Contact this seller

Buy New
US$ 35.22
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

6.

Stephen T Beckett
ISBN 10: 0854049703 ISBN 13: 9780854049707
New Quantity Available: 1
Seller:
East West Academic Books LLC
(Burlington, NC, U.S.A.)
Rating
[?]

Book Description Condition: New. Seller Inventory # UK14270

More information about this seller | Contact this seller

Buy New
US$ 35.74
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

7.

Stephen T Beckett
Published by RSC (2008)
ISBN 10: 0854049703 ISBN 13: 9780854049707
New Quantity Available: 1
Seller:
Books2Anywhere
(Fairford, GLOS, United Kingdom)
Rating
[?]

Book Description RSC, 2008. HRD. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # BB-9780854049707

More information about this seller | Contact this seller

Buy New
US$ 25.52
Convert currency

Add to Basket

Shipping: US$ 11.85
From United Kingdom to U.S.A.
Destination, rates & speeds

8.

Stephen T Beckett
Published by RSC (2008)
ISBN 10: 0854049703 ISBN 13: 9780854049707
New Quantity Available: 3
Seller:
Books2Anywhere
(Fairford, GLOS, United Kingdom)
Rating
[?]

Book Description RSC, 2008. HRD. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # GB-9780854049707

More information about this seller | Contact this seller

Buy New
US$ 28.34
Convert currency

Add to Basket

Shipping: US$ 11.85
From United Kingdom to U.S.A.
Destination, rates & speeds

9.

S.T. Beckett
Published by Royal Society of Chemistry (2008)
ISBN 10: 0854049703 ISBN 13: 9780854049707
New Hardcover Quantity Available: 3
Seller:
Ria Christie Collections
(Uxbridge, United Kingdom)
Rating
[?]

Book Description Royal Society of Chemistry, 2008. Condition: New. book. Seller Inventory # ria9780854049707_rkm

More information about this seller | Contact this seller

Buy New
US$ 37.83
Convert currency

Add to Basket

Shipping: US$ 5.10
From United Kingdom to U.S.A.
Destination, rates & speeds

10.

Beckett, Stephen T.
ISBN 10: 0854049703 ISBN 13: 9780854049707
New Quantity Available: 4
Seller:
eCampus
(Lexington, KY, U.S.A.)
Rating
[?]

Book Description Condition: New. Seller Inventory # N:9780854049707:ONHAND

More information about this seller | Contact this seller

Buy New
US$ 39.37
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds

There are more copies of this book

View all search results for this book