Results 11 to 20 of about 411,861 (294)
Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill [PDF]
Hemijska Industrija, 2011 Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly ...
Zarić Danica B. +5 more
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Improvement on work measurement at Pau Mira Frozen Food Industry [PDF]
, 2020 The record of highest sales for one day is 20000 buns and the manpower for Pau Mira factory is only 18 persons. Special feature for Pau Mira is about the full of stuffing and many choices of flavor.
Bong, Leo +6 more
core +1 more source
Attentional bias modification for chocolate: Sham-n training as a new control group
PLoS ONE, 2021 Although attentional bias modification has been shown effective in several appetitive domains, results have been mixed. A major contributor seems to be the choice of control condition.
Eva Kemps, Marika Tiggemann
doaj +2 more sources
Kemerovo Chocolate Market: Consumer Preferences [PDF]
Техника и технология пищевых производств, 2019 Currently, chocolate and chocolate products remain quite popular among various consumer groups. According to experts, the average Russian consumes 4.7 kg of chocolate and chocolate products per year. The Russian chocolate market is 91% Russian-made.
Shemchuk M., Lobach E.
doaj +1 more source
Low-cost assembly of a cacao crop genome is able to resolve complex heterozygous bubbles
Horticulture Research, 2019 A sweet solution for studying cacao genetics Genomic insights from an efficient, low-cost DNA sequencing strategy could enable more sustainable cacao cultivation. Growing demand for chocolate is currently being satisfied by increasing land use.
Joe Morrissey +3 more
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Journal of Agriculture and Food Research, 2021 The commodity chocolate industry has been long recognized for unsustainable and unethical production practices. In contrast, the craft chocolate industry is well-positioned to move the chocolate industry in the direction of more ethical sourcing ...
Jeana Cadby +2 more
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Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute [PDF]
, 2015 Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin.
Hardika, A. P. (Aga) +2 more
core +3 more sources
Secure end-to-end processing of smart metering data
Journal of Cloud Computing: Advances, Systems and Applications, 2019 Cloud computing considerably reduces the costs of deploying applications through on-demand, automated and fine-granular allocation of resources. Even in private settings, cloud computing platforms enable agile and self-service management, which means ...
Andrey Brito +15 more
doaj +1 more source
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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Trans fatty acid contents in chocolates and chocolate wafers in Turkey
Czech Journal of Food Sciences, 2010 Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated.
Yavuz Selim Çakmak +2 more
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