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Publisher: S..in..r | ISBN: 8847020379 | 2012 | PDF | 200 pages | 1 Mb
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This is a state-of-the art text on chocolate and health, including
technological developments to improve the health-giving qualities of
chocolate. Cocoa and chocolate are the subjects of much research, from
food chemistry and technology to health science. Indeed, cocoa contains a
remarkable number of bioactive compounds that are being tested in
humans to verify their disease-prevention characteristics.The proposed
book collects a logical flow of contributions, ranging from historical
notes, to food technology aimed at ameliorating chocolate production, to
biochemical and clinical trials of cocoa and its components. Readers
will be able to assimilate essential information on cocoa and chocolate
and gain knowledge on the purported health-giving qualities of this food
item and on the advances that are being made in this area.
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