Results 111 to 120 of about 425,361 (324)
Breath hydrogen after ingestion of the bulk sweeteners sorbitol, isomalt and sucrose in chocolate [PDF]
, 1994 Adam F. Lee, A Zumbé, D. M. Storey
openalex +1 more source
Fire and Materials, Volume 49, Issue 3, Page 329-346, April 2025.ABSTRACT This study investigates the postfire mechanical properties of epoxy glass‐fiber reinforced composites (EP GFRCs) using increasing concentrations of ammonium polyphosphate (APP) and inorganic silicate (InSi) to modify the char and fire residue.
Sruthi Sunder +5 more
wiley +1 more source
The Effect of Storage Temperature on Chocolate Texture
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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Effect of Different Bulk Sweeteners on the Dynamic Oscillatory and Shear Rheology of Chocolate
Applied Rheology, 2017 Effect of different bulk sweeteners including maltitol, isomalt and inulin on the steady and dynamic rheological behaviors as well as chocolate structure was investigated.
Kiumarsi Maryam +2 more
doaj +1 more source
Is Chocolate Safe to Eat on Valentine’s Day? [PDF]
, 2008 This document is part of a digital collection provided by the Martin P. Catherwood Library, ILR School, Cornell University, pertaining to the effects of globalization on the workplace worldwide.
International Labor Rights Forum
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Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Grasas y AceitesThis study investigates the storage properties and sensory evaluation of palm-based chocolate spreads formulated with sunflower wax (SFW) and carnauba wax (CW) in a wide range of temperatures.
N. A. Mohd Hassim +3 more
doaj +1 more source
Price Transmission in the Cocoa-Chocolate Chain [PDF]
There is a common perception among consumers that the retail prices respond faster to an increase in the price of raw material than to a decrease. This paper aims at testing the existence of such asymmetric price transmission in the cocoa-chocolate chain
Catherine Araujo Bonjean +1 more
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Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Social- and Self-Image Concerns in Fair-Trade Consumption: Evidence from Experimental Auctions for Chocolate [PDF]
, 2012 Can social interactions be used to encourage the consumption of fair-trade products? Social interactions may alter purchase behavior by triggering either self-image concerns (when one sees others' decisions without being seen) or social-image concerns ...
Combris, Pierre +2 more
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