Hidden Persuaders in Cocoa and Chocolate

A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Hidden Persuaders in Cocoa and Chocolate by Renata Januszewska, Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Renata Januszewska ISBN: 9780128154489
Publisher: Elsevier Science Publication: February 3, 2018
Imprint: Woodhead Publishing Language: English
Author: Renata Januszewska
ISBN: 9780128154489
Publisher: Elsevier Science
Publication: February 3, 2018
Imprint: Woodhead Publishing
Language: English
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement.

  • Provides an overview of the tastes, aromas and notes describing cocoa and chocolate
  • Features scientific explanations of the volatile and non-volatile aspects of each flavor
  • Contains science-based categorization of taste, various aromas, trigeminal sensations and atypical flavors
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement.

More books from Elsevier Science

Cover of the book Lectures on Dynamics of Stochastic Systems by Renata Januszewska
Cover of the book Adaptive Mobile Computing by Renata Januszewska
Cover of the book International Encyclopedia of Human Geography by Renata Januszewska
Cover of the book Advances in Biodiesel Production by Renata Januszewska
Cover of the book Nanotechnology for Microelectronics and Optoelectronics by Renata Januszewska
Cover of the book Social Learning In Animals by Renata Januszewska
Cover of the book An Introduction to Real Estate Finance by Renata Januszewska
Cover of the book BigNum Math: Implementing Cryptographic Multiple Precision Arithmetic by Renata Januszewska
Cover of the book Oxoacidity: Reactions of Oxo-compounds in Ionic Solvents by Renata Januszewska
Cover of the book The Responsive Brain by Renata Januszewska
Cover of the book Plant Metabolites and Regulation under Environmental Stress by Renata Januszewska
Cover of the book FDA Warning Letters About Food Products by Renata Januszewska
Cover of the book Handbook of Social Choice and Welfare by Renata Januszewska
Cover of the book Advances in Energy Systems and Technology by Renata Januszewska
Cover of the book Tracing Pathogens in the Food Chain by Renata Januszewska
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy