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001444878 001__ 1444878
001444878 003__ OCoLC
001444878 005__ 20230310003732.0
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001444878 019__ $$a1301453850$$a1301486881$$a1301770759$$a1301901498$$a1301944963$$a1302002348$$a1302121044$$a1302180273
001444878 020__ $$a9783030901691$$q(electronic bk.)
001444878 020__ $$a3030901696$$q(electronic bk.)
001444878 020__ $$z3030901688
001444878 020__ $$z9783030901684
001444878 0247_ $$a10.1007/978-3-030-90169-1$$2doi
001444878 035__ $$aSP(OCoLC)1302009024
001444878 040__ $$aEBLCP$$beng$$epn$$cEBLCP$$dYDX$$dGW5XE$$dOCLCO$$dEBLCP$$dOCLCQ$$dUKAHL$$dOCLCQ
001444878 049__ $$aISEA
001444878 050_4 $$aTP640
001444878 08204 $$a663/.92$$223
001444878 24500 $$aTrends in sustainable chocolate production /$$cCharis M. Galanakis, editor.
001444878 260__ $$aCham, Switzerland :$$bSpringer,$$c2022.
001444878 300__ $$a1 online resource (369 pages)
001444878 336__ $$atext$$btxt$$2rdacontent
001444878 337__ $$acomputer$$bc$$2rdamedia
001444878 338__ $$aonline resource$$bcr$$2rdacarrier
001444878 500__ $$aIncludes index.
001444878 5050_ $$a1. State-Of-The-Art Chocolate Manufacture, -- 2. The Taste Development of Cocoa Bean: Evidence From The Tropical Rain Forest To The Table -- 3. Improving Functionality of Chocolate -- 4. Improving The Functionality of Chocolate By Incorporating Vegetal Extracts -- 5. Impact Of Geographical Origin on Chocolate Microstructure, Phase Transition, And Fat Bloom -- 6. Making Cocoa Origin Traceable -- 7. Environmental Impacts of Chocolate Production And Consumption -- 8. Chocolate Industry Sustainable Sourcing Practices -- 9. Sustainability Labeling in The Perception Of Sensory Quality And Consumer Purchase Intention Of Cocoa And Chocolate -- 10. Valuation Strategies for The Biomass Generated While Producing And Transforming Cocoa Into Chocolate.
001444878 506__ $$aAccess limited to authorized users.
001444878 520__ $$aChocolate is consumed by people of all ages in all segments of society throughout the world. However, recent changes in legislative frameworks, environmental concerns and increasing attention towards sustainability have stimulated the chocolate industry to reconsider their management policy. Current books in the market cover chocolate manufacture without taking into account sustainable practices of production, consumption and market aspects. Trends in Sustainable Chocolate Production fills this knowledge gap by covering all the important aspects of chocolate industry (manufacture, functionality, sustainability of the supply chain, commercialization aspects and market characteristics) in one reference. Starting with the health outcomes of chocolate and an overview of its manufacture, the book explores techniques to improve the functionality, flavor and microstructure of chocolate, as well as its environmental impact through sustainable practices and supply chains. By connecting research to industry and consumer interests, this text aims to support members of the scientific community, professionals and enterprises working to develop a sustainable chocolate sector.
001444878 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed March 14, 2022).
001444878 650_0 $$aChocolate industry$$xEnvironmental aspects.
001444878 650_0 $$aChocolate processing$$xEnvironmental aspects.
001444878 650_6 $$aChocolat$$xIndustrie$$xAspect de l'environnement.
001444878 650_6 $$aChocolat$$xFabrication$$xAspect de l'environnement.
001444878 655_0 $$aElectronic books.
001444878 7001_ $$aGalanakis, Charis M.,$$eeditor.
001444878 77608 $$iPrint version:$$aGalanakis, Charis M.$$tTrends in Sustainable Chocolate Production.$$dCham : Springer International Publishing AG, ©2022$$z9783030901684
001444878 852__ $$bebk
001444878 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-90169-1$$zOnline Access$$91397441.1
001444878 909CO $$ooai:library.usi.edu:1444878$$pGLOBAL_SET
001444878 980__ $$aBIB
001444878 980__ $$aEBOOK
001444878 982__ $$aEbook
001444878 983__ $$aOnline
001444878 994__ $$a92$$bISE