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Cocoa Production Processing Technology by Emmanuel Ohene (25 results)
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Cocoa Production and Processing Technology
Published by Taylor & Francis Group, 2016
ISBN 10: 1138033820 ISBN 13: 9781138033825
Language: English
Condition: New.
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Cocoa Production and Processing Technology
Published by Taylor & Francis Group, 2016
ISBN 10: 1138033820 ISBN 13: 9781138033825
Language: English
Condition: New.
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Cocoa Production and Processing Technology
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Condition: As New. Unread book in perfect condition.
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Cocoa Production and Processing Technology
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 131.96
US$ 15.74 shipping from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Cocoa Production and Processing Technology
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Cocoa Production and Processing Technology
Published by Taylor & Francis Ltd, 2016
ISBN 10: 1138033820 ISBN 13: 9781138033825
Language: English
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.
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Cocoa Production and Processing Technology
Published by Taylor & Francis Group, 2016
ISBN 10: 1138033820 ISBN 13: 9781138033825
Language: English
Condition: New.
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Paperback. Condition: Brand New. reprint edition. 350 pages. 9.25x6.25x1.00 inches. In Stock.
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Cocoa Production and Processing Technology
Published by Taylor & Francis Group, 2014
ISBN 10: 1466598239 ISBN 13: 9781466598232
Language: English
Condition: New. pp. 372 Index 1st Edition.
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Taschenbuch. Condition: Neu. Cocoa Production and Processing Technology | Emmanuel Ohene Afoakwa | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2016 | CRC Press | EAN 9781138033825 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
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Cocoa Production and Processing Technology
Published by Taylor & Francis Group, 2014
ISBN 10: 1466598239 ISBN 13: 9781466598232
Language: English
Condition: New. pp. 372.
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Cocoa Production and Processing Technology
Published by CRC Press 2014-02-21, 2014
ISBN 10: 1466598239 ISBN 13: 9781466598232
Language: English
Hardcover. Condition: New.
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Gebunden. Condition: New. Emmanuel Ohene Afoakwa, PhD, is an associate professor in food science in the Department of Nutrition and Food Science, University of Ghana. He holds a PhD in food science from the University of Strathclyde, Glasgow, UK. He has vast rele.
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Buch. Condition: Neu. Neuware - 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, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. It covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments, genotypic variations, fermentation techniques, drying, storage and transportation.
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PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Cocoa Production and Processing Technology
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 137.01
US$ 6.60 shipping from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Cocoa Production and Processing Technology
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market-raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture.The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation.The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality. 374 pp. Englisch.
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Emmanuel Ohene Afoakwa, PhD, is an associate professor in food science in the Department of Nutrition and Food Science, University of Ghana. He holds a PhD in food science from the University of Strathclyde, Glasgow, UK. He has vast rele.
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Cocoa Production and Processing Technology
Published by Taylor & Francis Group, 2014
ISBN 10: 1466598239 ISBN 13: 9781466598232
Language: English
Condition: New. pp. 372 This item is printed on demand.
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market-raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture.The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation.The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.
