Results 1 to 10 of about 106,572 (291)
Tempering of cocoa butter and chocolate using minor lipidic components
Nature Communications, 2021 In chocolate production, a complicated tempering process is used to guide the crystallization of cocoa butter towards its most desirable polymorph, which gives the chocolate proper melting behavior, gloss, and snap—hallmarks of good quality chocolate ...
Jay Chen +3 more
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Foods, 2021 The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes ...
Elena Bartkiene +9 more
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Incorporation of Lactiplantibacillus plantarum subsp. plantarum Dad-13 Into Chocolate Processing: The Effect on Physical, Nutritional, and Probiotics Viability During Storage [PDF]
ScientificaChocolate with added functional value has become increasingly popular due to growing consumer health awareness. Lactiplantibacillus plantarum subsp. plantarum Dad-13 isolated from dadih (fermented buffalo milk) is a potential probiotic strain exhibiting ...
Titiek Farianti Djaafar +12 more
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PLoS ONE, 2020 Craft chocolate is a relatively new and fast-growing segment of the American chocolate market. To understand American premium chocolate consumer perception of craft chocolate and desirable chocolate product attributes, we conducted a mixed-methods study ...
Allison L Brown +2 more
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Preparation and characterization of glyceryl monostearate-based oleofoams: a case application in low-fat chocolate [PDF]
Food Chemistry: XOleofoam fabricated using sunflower oil and glyceryl monostearate (GMS) was employed in the development of low-fat chocolate. The influence of GMS concentration on overrun, microstructure, rheological properties, and storage stability of oleofoams were ...
Lukai Ma +8 more
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The Effect of Storage Temperature on Chocolate Texture [PDF]
ProceedingsThe texture of a particular food product has great significance for the sensory perception of its overall quality. When it comes to chocolate, texture as hardness plays an important role not only for visual evaluation (surface appearance), but also for ...
Sanja Oručević Žuljević +2 more
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Avaliação das tele-aulas em tempo de covid-19 pelos encarregados de educação de Luanda [PDF]
SAPIENTIAE, 2021 Este artigo estuda a implementação das tele-aulas em Angola, como uma das principais acções e medidas de política adoptadas pelo sector da educação em resposta à suspensão das actividades lectivas presenciais no país.
Chocolate Brás
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Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate
Fermentation, 2023 The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols ...
Orlando Meneses Quelal +4 more
semanticscholar +1 more source
International Journal of Molecular Sciences, 2022 Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and ...
L. Goya +2 more
semanticscholar +1 more source
Frontiers in Microbiology, 2021 Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp.
Runan Yan +5 more
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