Results 11 to 20 of about 102,222 (246)
Modelling of the phase change kinetics of cocoa butter in chocolate and application to confectionary manufacturing [PDF]
, 2010 Efforts have been devoted over the last decades towards modelling phase change kinetics of fats in chocolate. The fats in chocolate have a number of crystal forms and manufacturers must deliver a product with the right polymorph to the consumer.
Le Reverend, Benjamin Jean Didier
core +7 more sources
Frontiers in Plant Science, 2019 The main ingredients of chocolate are usually cocoa powder, cocoa butter, and sugar. Both the powder and the butter are extracted from the beans of the cacao tree (Theobroma cacao L.).
Guiliana M. Mustiga +12 more
doaj +1 more source
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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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
doaj +1 more source
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
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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.
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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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Effects of High Flavanol Dark Chocolate on Cardiovascular Function and Platelet Aggregation. [PDF]
, 2015 Regular consumption of chocolate and cocoa products has been linked to reduced cardiovascular mortality. This study compared the effects of high flavanol dark chocolate (HFDC; 1064mg flavanols/day for 6 weeks) and low flavanol dark chocolate (LFDC; 88mg ...
Mohd-Zain, Z +8 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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