UID:
almahu_9947357736602882
Format:
1 online resource (247 p.)
Edition:
1st ed.
ISBN:
1-78262-505-4
,
1-78262-280-2
Content:
Chocolate and Health provides a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate.
Note:
Description based upon print version of record.
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Title page; Copyright; Preface; Contents; Chapter 1 Chocolate in Science, Nutrition and Therapy: An Historical Perspective; 1.1 Introduction; 1.2 Chocolate in Science; 1.3 Chocolate as Nutrition; 1.4 Chocolate as Therapy; References; Chapter 2 Sustainable Cocoa Production: A Healthy Bean Supply; 2.1 Introduction; 2.2 Where Did Cocoa Originate?; 2.3 Where Does Cocoa Grow Today?; 2.4 Early Problems with Cocoa Production; 2.4.1 Cocoa Demand in Nuevo Espana; 2.4.2 Plant Disease; 2.5 Recent Concerns with Cocoa Production; 2.5.1 Collapse of Malaysian Plantation Cocoa
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2.5.2 Witches' Broom Comes Back to American Cocoa2.5.3 Pest Spread from Malaysia to Indonesia; 2.5.4 Panama Conference; 2.5.5 1998 View of Cocoa Sustainability; 2.5.6 Sustainable Tree Crops Meeting in Washington, DC; 2.5.7 Formation of the World Cocoa Foundation; 2.5.8 Child Labor Incident Broadcast in the UK by Channel 4; 2.5.9 Child Labor Surveys Planned in West Africa; 2.5.10 "Slave Ship" is Reported in the Gulf Guinea; 2.5.11 Child Labor Issues Undertaken by the US Congress: The Harkin-Engel Protocol; 2.5.12 Child Labor Survey Results
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2.5.13 Initiation of Child/Youth-directed Sustainability Projects2.5.14 Other Child/Youth-directed Projects; 2.5.15 WCF/US-AID Winrock Empowering Cocoa Households with Opportunities and Educational Solutions Program; 2.5.16 The Cocoa Livelihoods Program; 2.5.17 African Cocoa Initiative; 2.5.18 The Payson Analysis of Child Trafficking in West Africa; 2.5.19 Cocoa Communities Project; 2.5.20 Individual Company-funded Efforts; 2.5.21 Certification of the Cocoa Supply Chain; 2.6 Current View of Cocoa Sustainability; 2.6.1 The Progress and Future Directions
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2.6.2 Relief from Onerous Cocoa Export Taxes2.6.3 Develop and Apply Technology to Improve Cocoa Yields; References; Chapter 3 Cacao Chemistry; 3.1 Flavanols; 3.2 Methylxanthines; 3.3 Biogenic Amines; 3.4 Anandamide; 3.5 Cocoa Butter; 3.6 Non-flavanol Polyphenolics; 3.7 Flavor Chemistry; References; Chapter 4 Applications of Genomics to the Improvement of Cacao; 4.1 Introduction; 4.2 Cacao Genome Sequencing Project; 4.2.1 History; 4.2.2 Major Findings from the Cacao Genome Sequencing Projects; 4.3 Recent Advances in Cacao Genome Analysis
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4.3.1 Evolution, Domestication and Germplasm Collections4.3.2 Breeding; 4.3.3 Functional Genomics; 4.3.4 Genomics of Cacao Health and Nutrition; 4.3.5 Pathogens; 4.4 The Future of Cacao Genomics; References; Chapter 5 Nutritional and Physiological Aspects of Chocolate; 5.1 Introduction; 5.2 Nutrient Composition from Cacao to Chocolate; 5.2.1 History of Cacao Consumption; 5.2.2 Nutrient Composition of Cacao; 5.3 Incorporating Cacao into the Diet; 5.4 Physiological Functions of Cacao's Bioactive Compounds; 5.4.1 Alkaloids; 5.4.2 Opioids; 5.4.3 Biogenic Amines; 5.4.4 Endocannabinoids
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5.4.5 Polyphenolics: Flavanols
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English
Additional Edition:
ISBN 1-84973-912-9
Language:
English
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