Trends in sustainable chocolate production / Charis M. Galanakis, editor.
Galanakis, Charis M., editor.
2022
TP640
Available Online

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Details

Title
Trends in sustainable chocolate production / Charis M. Galanakis, editor.
ISBN
9783030901691 (electronic bk.)
3030901696 (electronic bk.)
3030901688
9783030901684
DOI
https://doi.org/10.1007/978-3-030-90169-1
Publication Details
Cham, Switzerland : Springer, 2022.
Language
English
Description
1 online resource (369 pages)
Item Number
10.1007/978-3-030-90169-1 doi
Call Number
TP640
Dewey Decimal Classification
663/.92
Summary
Chocolate 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.
Note
Includes index.
Access Note
Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed March 14, 2022).
Added Author
Galanakis, Charis M., editor.
Available in Other Form
Trends in Sustainable Chocolate Production.
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Online Access
Record Appears in
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All Resources
1. 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.

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