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Peer Review Statement
All papers published in this volume have been reviewed through processes administered by the Editors. Reviews were conducted by expert referees to the professional and scientific standards expected of a proceedings journal published by IOP Publishing.• Type of peer review: Double Anonymous• Conference submission management system: Morressier• Number of submissions received: 42• Number of submissions sent for review: 33• Number of submissions accepted: 16• Acceptance Rate (Submissions Accepted / Submissions Received × 100): 38 %• Average number of reviews per paper: 4.57• Total number of reviewers involved: 151• Contact person for queries:Name: CandyAffiliation: Wuhan Heruirong Culture Spreads Co., Ltd.Email: info@icmaem.org
Journal Article
Laboratorio de Confitería
La tecnología involucrada en la producción de dulces es muy interesante y un vasto campo de desarrollo para el Químico de Alimentos (QA), ya que requiere de una buena comprensión de la Química, la funcionalidad y las interacciones de los ingredientes, del conocimiento de las operaciones unitarias y también de aspectos adicionales como evaluación sensorial y tecnología de empaques. De ahí que el programa de este curso contemple una serie de prácticas que van de lo más sencillo a lo más complejo, tanto en formulaciones como en operaciones.Por ello esperamos que la presente obra sea un apoyo para el aprendizaje del alumnado en esta importante rama de la industria, la cual además tiene gran potencial para un desarrollo profesional productivo y eficiente, en particular si se considera que México es uno de los principales productores de azúcar, cacao, jarabes y otros ingredientes como vainilla y frutas. Además, tiene una tradición de confitería artesanal, poco aprovechada a escala industrial.
eBook
Sugar : a global history
\"Sugar is one of the most beloved substances consumed by humans, and also one of the most reviled. It has come to dominate our diets-- whether in candy, desserts, soft drinks or even bread and pasta sauces-- for better and for worse. This fascinating history of this addictive ingredient reveals its incredible value as a global commodity and explores its darker legacies of slavery and widespread obesity.\"--Dust jacket.
Book
Seriously, don’t stress about Halloween candy
According to a pediatrician of more than 30 years, you want to have fun with Halloween, but you also need to prepare your kids for it ahead of time.Dr. Perri Klass walks you through how to do it.
Streaming Video
Cake decorating
Simple step-by-step instructions for creating specialty cakes including color photographs of how they should look.
Book
The physiological responses of cacao to the environment and the implications for climate change resilience. A review
Cacao (
Theobroma cacao
L.) is a tropical perennial crop which is of great economic importance to the confectionary industry and to the economies of many countries of the humid tropics where it is grown. Some recent studies have suggested that climate change could severely impact cacao production in West Africa. It is essential to incorporate our understanding of the physiology and genetic variation within cacao germplasm when discussing the implications of climate change on cacao productivity and developing strategies for climate resilience in cacao production. Here, we review the current research on the physiological responses of cacao to various climate factors. Our main findings are as follows: (1) water limitation causes significant yield reduction in cacao, but genotypic variation in sensitivity is evident; (2) in the field, cacao experiences higher temperatures than is often reported in the literature; (3) the complexity of the cacao/shade tree interaction can lead to contradictory results; (4) elevated CO
2
may alleviate some negative effects of climate change; (5) implementation of mitigation strategies can help reduce environmental stress; and (6) significant gaps in the research need addressing to accelerate the development of climate resilience. Harnessing the significant genetic variation apparent within cacao germplasm is essential to develop modern varieties capable of high yields in non-optimal conditions. Mitigation strategies will also be essential, but to use shading to best effect shade tree selection is crucial to avoid resource competition. Cacao is often described as being sensitive to climate change, but genetic variation, adaptive responses, appropriate mitigation strategies and interactive climate effects should all be considered when predicting the future of cacao production. Incorporating these physiological responses to various environmental conditions and developing a deeper understanding of the processes underlying these responses will help to accelerate the development of a more resource use efficient tree ensuring sustainable production into the future.
Journal Article