Table of Contents
Table of Contents
Preface
Chapter 1. Trace Elements in Chocolate and Cocoa
Manfred Sager (AGES Wien (Austrian Agency for Health and Food Safety), Special investigations in element analysis, Wien, Austria)
Chapter 2. Influence of Cocoa Butter and Cocoa Butter Alternatives on the Chocolate Crystallization
Élida Castilho Bonomi, Glazieli Marangoni de Oliveira and Monise Helen Masuchi Buscato (School of Chemical Engineering, University of Campinas, Campinas, Brazil)
Chapter 3. Production of Chocolate with Soy Milk in a Ball Mill
Danica Zariæ, Ivana Lonèareviæ, Biljana Pajin, Jovana Petroviæ, and Aleksandra Torbica (IHIS Techno experts, Research Development Center, Belgrade, Serbia, and others)
Chapter 4. Production of the Functional Milk Chocolate With Probiotic Bacteria in a Ball Mill
Maja Lj. Bulatoviæ, Danica B. Zariæ, Tanja Kruniæ, Milka Boriæ, and Marica B. Rakin (Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia, and others)
Chapter 5. Sensory Profile and Consumers’ Preference of a Typical Sicilian Chocolate
Agata Mazzaglia and Carmela Maria Lanza (Di3A, University of Catania, Catania CT, Italy, and others)
Chapter 6. Chocolates with Reduced Calorie Values
Ðurðica Aèkar, Antun Jozinoviæ, Jurislav Babiæ and Drago Šubariæ (Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia)
Chapter 7. Chocolate Cream Spread: Descriptive and Hedonistic Approach
Agata Mazzaglia and Carmela Maria Lanza (Di3A, University of Catania, Catania, Italy, and others)
Chapter 8. Cocoa Flavanols – Phytochemicals with Anti-Inflammatory Properties Obtained after Cocoa Consumption? Is there Evidence from Randomized Controlled Trials?
Sabine Ellinger (Faculty of Food, Nutrition and Hospitality Sciences, Hochschule Niederrhein, University of Applied Sciences, Mönchengladbach, Germany)
Index
