Results 111 to 120 of about 411,861 (294)
Food Chemistry International, EarlyView.Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil +2 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
Optimization of Production Planning Using Goal Programming Approach at Chocolate Factory
MATEC Web of Conferences, 2018 Company X is a mini chocolate factory in West Sumatera Province. The Company produces three types of product, that is paralin chocolate, bar chocolate 75 gr and bar chocolate 20 gr.
Noviyarsi +2 more
doaj +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
core +2 more sources
A New Vista of Opportunity in Diabetes Management: Natural Product‐Based β‐cell Preservation
Food Chemistry International, EarlyView.Preserving functional β‐cells via natural products offers promising strategy for diabetes treatment. ABSTRACT A defining characteristic of diabetes is β‐cell failure, in which β‐cells cannot modulate insulin secretion to compensate for escalating insulin resistance, pushing forward disease development.
Yi‐San Lee +4 more
wiley +1 more source
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
Wine and metaphor: cross-cultural [dis]harmony [PDF]
, 2013 When influential Australian wine judge and critic James Halliday describes an Australian 2008 Shiraz as 'an undoubtedly full-bodied wine, with a peacock's tail display of blackberry fruit, dark chocolate and vanillin oak, and with impeccable balance and ...
Creed, Allison
core
Anthropologist, heal thyself: Toward an anthropology of healing through relational interbeing
Feminist Anthropology, EarlyView.Abstract I call for an anthropology that confronts its own woundedness. Anthropologists often bear witness to suffering but rarely examine how our own grief, trauma, and institutional distress shape the affective tone of our work. Drawing on fieldwork with Runa (Quechua) women affected by forced sterilization in Peru and guided by my collaborator and ...
Lucía Isabel Stavig
wiley +1 more source
Impact of Chocolate Consumption on Cardiovascular Risk Factors: Review of Current Evidence
مجله دانشکده پزشکی اصفهان, 2010 Background: Due to controversies in different studies about the effects of dark chocolate consumption on cardiovascular risk factors, this study aimed to review the current evidence on chocolate consumption and cardiovascular risk factors.
Forouzan Faghihzadeh, Ahma Esmaillzadeh
doaj
Chocolate packaging cues and first moment of truth: An exploratory study on young consumers’ mind [PDF]
Management Science Letters, 2013 Packaging is often called as the fifth P of the marketing mix. Chocolate is a product which is loved to be consumed irrespective of any age group. Consumers were asked to imagine that a new chocolate bar has been launched in the market and were yet to ...
Suraj Kushe Shekhar, P.T. Raveendran
doaj