Osmir Cabrera, Maribel Cuello

Chemistry and its application in cocoa products

Chemistry and cocoa

• Broschiertes Buch

Produktbeschreibung

The book covers everything from historical aspects of cocoa to current issues such as: the global distribution of cultivation areas, the most widespread cocoa varieties and the processes to which the fruit is subjected, among others. On the other hand, different chemical compounds existing in cocoa are described, as well as the chemical transformation they undergo, due to different treatments to which they are subjected as raw materials. It also describes analytical chemical procedures applicable to cocoa products, which are classified according to their principles of analysis and, in many cases, a specific description of the methodologies to quantify the analytes of interest in the raw materials or in the finished products; including the standardized methods present in the Ecuadorian standards for the control and characterization of cocoa and its by-products. In the final part of the book there is an approach to computer tools applicable to the formulation and representation of structures of chemical compounds.

Produktdetails

• Verlag: Our Knowledge Publishing
• Seitenzahl: 132
• Erscheinungstermin: 28. Oktober 2022
• Englisch
• Abmessung: 220mm x 150mm x 8mm
• Gewicht: 193g
• ISBN-13: 9786205306765
• ISBN-10: 620530676X
• Artikelnr.: 66269546

Autorenporträt

Los autores del libro, son profesionales de las ciencias químicas desde hace varios años y han trabajado en diversas vertientes de la química. De ellos, 2 DrC química y 1 MSc químicas, se desempeñan como profesores universitarios en la carrera de ingeniería química y el otro DrC químicas es profesor de pedagogía en la carrera de Química y Biología.