Browse Items (3132 total)

The chemical composition as well as the effect of processing on the corms of two Xanthosoma sagittifolium species and Colocasia esculenta corms were evaluated. A 3x3 factorial experimental design with cocoyam varieties (Xanthosoma (white-flesh),…

Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4× 2 full factorial design with factors as…

Chemistry 2e is designed to meet the scope and sequence requirements of the two-semester general chemistry course. The textbook provides an important opportunity for students to learn the core concepts of chemistry and understand how those concepts…

Chemistry: Atoms First 2e is a peer-reviewed, openly licensed introductory textbook produced through a collaborative publishing partnership between OpenStax and the University of Connecticut and UConn Undergraduate Student Government Association.…

Chemistry Around Us is a chemistry course designed for non-majors to explore the basics of chemistry and how it relates to the world around us, particularly in the context of climate change, water chemistry, and nuclear chemistry.

Cocoa is the fundamental ingredient in chocolate manufacture and is derived from the fruit of the cocoa tree. Variations in cocoa bean genotype exhibit distinct differences in flavor characteristics during subsequent processing of the beans into…

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics,…