Beckett's industrial chocolate manufacture and use / (Record no. 311625)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05446cam a2200613Ki 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn973222715 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200810124413.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu---unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170220s2017 enk ob 001 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | N$T |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | N$T |
| Modifying agency | IDEBK |
| -- | EBLCP |
| -- | DG1 |
| -- | YDX |
| -- | COO |
| 019 ## - | |
| -- | 973517446 |
| -- | 973764421 |
| -- | 973797185 |
| -- | 973896383 |
| -- | 974025448 |
| -- | 974286591 |
| -- | 974458537 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118923580 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118923588 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118923597 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118923596 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781118780145 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1118780140 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781118923573 (epub) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)973222715 |
| Canceled/invalid control number | (OCoLC)973517446 |
| -- | (OCoLC)973764421 |
| -- | (OCoLC)973797185 |
| -- | (OCoLC)973896383 |
| -- | (OCoLC)974025448 |
| -- | (OCoLC)974286591 |
| -- | (OCoLC)974458537 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP640 |
| Item number | .I53 2017eb |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.5 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 130 0# - MAIN ENTRY--UNIFORM TITLE | |
| Uniform title | Industrial chocolate manufacture and use |
| 245 10 - TITLE STATEMENT | |
| Title | Beckett's industrial chocolate manufacture and use / |
| Statement of responsibility, etc | edited by Stephen T Beckett, Mark Fowler, Prof Gregory Ziegler. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Fifth edition. |
| 264 #1 - | |
| -- | Chichester, West Sussex, UK : |
| -- | John Wiley & Sons Inc., |
| -- | 2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Revised edition of: Industrial chocolate manufacture and use / edited by Stephen T. Beckett. 2009. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 0# - | |
| -- | Print version record. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Title Page; Copyright Page; Contents; Contributors; Preface; Chapter 1 Traditional chocolate making; 1.1 History; 1.2 Outline of the process; 1.2.1 Preparation of cocoa nib - flavour development; 1.2.2 Grinding - particle size reduction; 1.2.3 Conching - flavour and texture development; 1.3 Concept of the book; References; Chapter 2 Cocoa beans: from tree to factory; 2.1 Introduction; 2.2 Growing cocoa; 2.2.1 Where cocoa is grown; 2.2.2 Varieties of cocoa: Criollo, Forastero, Trinitario and Nacional; 2.2.3 Climatic and environmental requirements; 2.2.4 Propagation of the planting material |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.2.5 Establishment and development of the plants in the field2.2.6 Major pests and diseases; 2.2.7 Flowering and pod development; 2.2.8 Harvesting, pod opening and yields; 2.2.9 Environmental and sustainability aspects of cocoa cultivation; 2.2.10 Labour practices on farms; 2.3 Fermentation and drying; 2.3.1 Fermentation; 2.3.2 Microbiological aspects of fermentation; 2.3.3 Development of cocoa flavour precursors; 2.3.4 Drying; 2.4 The cocoa supply chain; 2.4.1 Internal market; 2.4.2 International cocoa markets; 2.4.3 Shipment of cocoa; 2.4.4 Moisture movement during shipment |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.4.5 Storage of cocoa2.4.6 Infestation of cocoa; 2.5 The cocoa value chain: long-term perspectives and challenges ; 2.6 Quality assessment of cocoa; 2.6.1 Composition of cocoa beans; 2.6.2 Cocoa beans: quality aspects and contracts; 2.6.3 Cocoa beans: sampling and the "cut test"; 2.6.4 Contaminants and residues; 2.6.5 Cocoa butter hardness; 2.6.6 Sensory evaluation; 2.7 Types and origins of cocoa beans used in chocolate; 2.7.1 Sources of bulk cocoas; 2.7.2 Côte d'Ivoire; 2.7.3 Ghana; 2.7.4 Indonesia; 2.7.5 Nigeria; 2.7.6 Cameroon; 2.7.7 Brazil; 2.7.8 Ecuador |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.7.9 Speciality and "fine" or "flavour" cocoasConclusions; References; Appendix: Abbreviations, acronyms and organisations; Chapter 3 Production of cocoa mass, cocoa butter and cocoa powder; 3.1 Introduction; 3.2 Cleaning of cocoa beans; 3.3 Removal of shell; 3.4 Breaking and winnowing; 3.5 Alkalisation; 3.6 Bean and nib roasting; 3.7 Cocoa mass (cocoa liquor); 3.7.1 Grinding cocoa nibs; 3.7.2 Quality of cocoa mass for the chocolate industry; 3.7.3 Quality of cocoa mass for the production of cocoa powder and butter; 3.8 Cocoa butter; 3.9 Cocoa press cake and cocoa powder |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 3.9.1 Types of cocoa powder3.9.2 Quality of cocoa powder; Conclusion; Appendix: Manufacturers of cocoa processing equipment; References and further reading; Chapter 4 Sugar and bulk sweeteners; 4.1 Introduction; 4.2 The production of sugar; 4.3 Sugar qualities; 4.4 The storage of sugar; 4.5 Sugar grinding and the prevention of sugar dust explosions; 4.6 Amorphous sugar; 4.7 Other sugars and bulk sweeteners; 4.7.1. Invert sugar; 4.7.2 Glucose; 4.7.3 Fructose; 4.7.4 Tagatose; 4.7.5 Lactose; 4.7.6 Isomaltulose; 4.7.7 Trehalose; 4.7.8 Polydextrose; 4.7.9 Inulin; 4.7.10 Sorbitol; 4.7.11 Mannitol |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chocolate. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cocoa. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chocolate. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00858278 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cocoa. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00866134 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING / Food Science |
| Source of heading or term | bisacsh |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Beckett, S. T., |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Fowler, Mark, |
| Dates associated with a name | 1956- |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ziegler, Gregory R., |
| Dates associated with a name | 1958- |
| Relator term | editor. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Main entry heading | Industrial chocolate manufacture and use. |
| Title | Beckett's industrial chocolate manufacture and use. |
| Edition | Fifth edition. |
| Place, publisher, and date of publication | Chichester, West Sussex, UK : John Wiley & Sons Inc., 2017 |
| International Standard Book Number | 9781118780145 |
| Record control number | (DLC) 2016040497 |
| -- | (OCoLC)961457627 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1002/9781118923597">https://doi.org/10.1002/9781118923597</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
No items available.