article
Chocolate Processing supplement 2014
In this Chocolate Processing supplement we take a look at Chocolate conching and the caramel taste of milk chocolates, plus the use of aeration to create smooth, light chocolate...
List view / Grid view
University of Nottingham
news
SABMiller opens new £3 million research brewery
19 May 2011 | By SABMiller
SABMiller announces that it has commissioned a £3 million global brewing research facility in Nottingham...
article
Rheological properties of chocolate
13 May 2011 | By Bettina Wolf, Division of Food Sciences, School of Biosciences, University of Nottingham
Chocolate is a multiphase confectionary product which is consumed as a treat or in-between meals to overcome hunger. The popularity of chocolate is almost certainly due to its unique eating characteristics. It melts in the mouth, imparting a sensation of cooling. The surfaces of the oral cavity are coated by…
