Jensen, Chocolate, " The Chemistry Flavouring and Manufacture of Chocolate Confectionery and Cocoa ", pp. 98-102, 1931.Jensen, H. R., “The Chemistry, Flavouring and Manufacture of Chocolate Confectionery and Cocoa,” P. Blakiston’s Son, Philadelphia (1931)....
Actually, scientists have been trying to understand the chemistry of chocolate for years. Although there are several hundred different chemicals in your typical slab, a handful of them seem to be more important than others in making chocolate taste so good. Among the most important are stimulants...
The Science of Chocolate 作者: S.T. Beckett 出版社: Royal Society of Chemistry出版年: 2008-2-29页数: 234定价: GBP 24.95装帧: HardcoverISBN: 9780854049707豆瓣评分 评价人数不足 评价: 写笔记 写书评 加入购书单 分享到 推荐 内容简介 ··· The second edition of this international best seller ...
出版者:Royal Society of Chemistry作者:Stephen T. Beckett出品人:页数:190译者:出版时间:2000-8-4价格:GBP 24.00装帧:Paperbackisbn号码:9780854046003丛书系列:图书标签: 食品 巧克力 chocolate Non-fiction The Science of Chocolate 2024 pdf epub mobi 电子书 图书描述 ...
The effects of the phytochemistry of cocoa on the food chemistry of chocolate(s) and how disease resistance in cocoa can be improved using CRISPR/Cas9 tech... Consumers' rating of "chocolate brands" are majorly based on texture and taste rather than packaging. The texture/taste of a ...
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Theloveofchemistrywhatis???苯氨基丙酸多巴胺去甲肾上腺素Phenylethylamine(PEA,orthe“lovechemical”)Phenylethylamineisthemostbasickindoflovesubstances.infact,chocolateisreallythebestfoodoflove,whichhasthemostcontentofPEAinallfoodDopaminehasfunctionsofpassinghappinessandexcitingmood,anditalsoiscalledhappymatter.Thelove...
The chemistry of flavors and fragrances in food In the world of food, flavor and fragrance are two cornerstone elements of what makes a dish truly special. From the scent of roasted garlic to the rich taste of chocolate, the unique blend of aromas and tastes can create an unforgettable ...
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