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Chocolate, Cocoa and Confectionery: Science and Technology

Overview of attention for book
Cover of 'Chocolate, Cocoa and Confectionery: Science and Technology'

Table of Contents

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    Book Overview
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    Chapter 1 History and Development
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    Chapter 2 Cocoa Processes
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    Chapter 3 Cocoa Butter and Replacement Fats
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    Chapter 4 Emulsifiers in Chocolate Confectionery Coatings and Cocoa
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    Chapter 5 Chocolate Manufacture
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    Chapter 6 Confectionery Coatings, Chocolate Replacers, Dietetic Compounds
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    Chapter 7 Chocolate Bars and Covered Confectionery
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    Chapter 8 Sugars, Glucose Syrups and Other Sweeteners
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    Chapter 9 Confectionery Fats
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    Chapter 10 Milk and Milk Products
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    Chapter 11 Egg Albumen and Other Aerating Agents
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    Chapter 12 Gelatinizing Agents, Gums, Glazes, Waxes
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    Chapter 13 Starches, Soya Flour, Soya Protein
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    Chapter 14 Fruits, Preserved Fruits, Jam, Dried Fruit
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    Chapter 15 Nuts
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    Chapter 16 Chemical and Allied Substances Used in the Confectionery Industry
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    Chapter 17 Colors for Use in Confectionery
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    Chapter 18 Flavor and Flavoring Materials
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    Chapter 19 Confectionery Processes and Formulations
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    Chapter 20 Science and Technology of Chocolate and Confectionery
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    Chapter 21 Pest Control
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    Chapter 22 Packaging in the Confectionery Industry
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    Chapter 23 Quality Control
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    Chapter 24 Food Value of Chocolate and Confectionery
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    Chapter 25 Research and Development in the Confectionery Industry
Overall attention for this book and its chapters
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3 Wikipedia pages

Citations

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130 Dimensions

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Title
Chocolate, Cocoa and Confectionery: Science and Technology
Published by
Springer Netherlands, December 2012
DOI 10.1007/978-94-011-7924-9
ISBNs
978-9-40-117926-3, 978-9-40-117924-9
Authors

Minifie, Bernard W.

X Demographics

X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 245 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United Kingdom 2 <1%
Israel 1 <1%
Unknown 242 99%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 51 21%
Student > Master 38 16%
Student > Ph. D. Student 19 8%
Researcher 11 4%
Student > Doctoral Student 7 3%
Other 23 9%
Unknown 96 39%
Readers by discipline Count As %
Agricultural and Biological Sciences 52 21%
Engineering 44 18%
Chemistry 14 6%
Chemical Engineering 10 4%
Social Sciences 5 2%
Other 22 9%
Unknown 98 40%