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Language: en
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Type: BOOK - Published: 2012-01-26 - Publisher: Springer Science & Business Media
Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a re
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Type: BOOK - Published: 2015-05-18 - Publisher: Royal Society of Chemistry
Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, provid
Language: en
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Type: BOOK - Published: 2012-08-04 - Publisher: Springer Science & Business Media
Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associat
Language: en
Pages: 0
Pages: 0
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Detailing the positive physical and psychological effects of chocolate, this book explores its colorful history, botany, and chemistry. Explaining the science b
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Pages: 235
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Type: BOOK - Published: 2015-11-06 - Publisher: Royal Society of Chemistry
The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications
