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Chocolate, a complex emulsion, is a luxury food that during consumption evokes a range of stimuli that activate pleasure centres of the human brain. Central to chocolate quality is an appropriate melting behaviour so that products are solid at…

Using the social exchange theory, the paper explains why Entrepreneurial leadership influences employee engagement and employee's innovative behaviour towards organisation success. Findings indicate that entrepreneurial leaders influence employee…

Control of chocolate viscosity is vital to its quality and production cost, and directly influenced by solids particle size distribution (PSD) and composition. Effects of PSD and composition on rheological properties of molten dark chocolate were…

Processing cassava into gari enhances the palatability as well as the shelf life of the otherwise highly perishable fresh cassava roots. However, cassava has low protein content and hence fortifying it with cowpea would help improve its nutritive…

This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices,…

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean…

Chocolates are semisolid suspensions of fine particles from sugar, cocoa, and milk (depending on type) that make up about 70% of the total weight of the product. ese particles are distributed throughout a continuous fat phase, which is mostly made up…