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008			220224s2022 sz | s |||| 0|eng d
020			_a9783030901691
024	7		_a10.1007/978-3-030-90169-1 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aS495 _b2022 EB
245	1	0	_aTrends in Sustainable Chocolate Production _cedited by Charis M. Galanakis.
250			_aFirst edition 2022
264		1	_aCham _bSpringer International Publishing _c2022
300			_a1 recurso en línea (X, 362 páginas) _b56 ilustraciones, 41 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aarchivo de texto _bPDF
505	0		_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.
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.
988			_aSpringer_BiomedLife_2022
650		7	_9665994 _aAgricultura
700	1		_aGalanakis, Charis M. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _9683996
776	0	8	_iPrinted edition: _z9783030901684
776	0	8	_iPrinted edition: _z9783030901707
776	0	8	_iPrinted edition: _z9783030901714
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-90169-1 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b05/2022 _dz _ep _zSI