Results 11 to 20 of about 60,310 (263)
Chocolate equals stop. Chocolate-specific inhibition training reduces chocolate intake and go associations with chocolate [PDF]
Appetite, 2015 Earlier research has demonstrated that food-specific inhibition training wherein food cues are repeatedly and consistently mapped onto stop signals decreases food intake and bodyweight. The mechanisms underlying these training effects, however, remain unclear.
Houben, K., Jansen, A.
openaire +2 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
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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
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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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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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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
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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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