This is the first book to provide an objective review of the health and nutritional properties of chocolate and cocoa. It is a comprehensive compilation and distillation of the available technical and scientific literature. Ideal as a training and educational tool for those within the industry, and those outside with a professional or academic interest (eg nutritionists, food science students etc). Many of the authors are from the industry itself and thus provide a unique insight to the practical aspects of the subject.
|Product dimensions:||6.77(w) x 9.61(h) x (d)|
Table of Contents
Overview of nutritional benefits; Cocoa growing and harvesting practices; Cocoa bean and chocolate processing; Analysis and nutrient databases; Cocoa butter and constituent fatty acids; Cardiovascular health: Role of stearic acid on atherogenic and thrombogenic factors; Carbohydrate and protein; Phytochemicals and phenolics; Minerals in cocoa and chocolate; Methylxanthines; Obesity: Taste preferences and chocolate consumption; Chocolate consumption and glucose response in people with diabetes; Chocolate and dental health; Food allergy, intolerance and behavioral aspects; Chocolate and headache: Is there a relationship?. The role of chocolate in exercise performance; Chocolate craving: Biological or psychological phenomenon?; Cocoa, chocolate and acne; Liver, kidney and gastrointestinal effects; Chocolate consumption patterns; Sensory and taste preferences of chocolate; A cultural and psychological approach to the consumption of chocolate