Results 21 to 30 of about 106,572 (291)
Heat resistant chocolate development for subtropical and tropical climates: a review
Critical reviews in food science and nutrition, 2021 Heat resistant chocolate (HRC) which can retain the desired texture and mouthfeel in tropical and subtropical climatic conditions has become a major research area in the chocolate industry.
T. Suri, S. Basu
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Concept of artisan chocolate from the perspective of chocolatiers
International Journal of Food Design, 2023 Artisan chocolate is the name given to chocolate products made with reference to the traditional production process, which is followed and consumed with interest by many consumers today. The study aims to determine the framework of the concept of artisan
Yılmaz Seçim
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Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
Foods, 2021 Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in their ...
V. Kumbár +4 more
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Molecules, 2021 Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber.
I. Lončarević +8 more
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Molecules, 2021 In this study, dark chocolates (DCh) containing zinc lactate (ZnL) were enriched with extracts from elderberries (EFrE), elderflowers (EFlE), and chokeberries (ChFrE) to improve their functional properties.
Szymon Poliński +3 more
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Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars
Plant Foods for Human Nutrition, 2021 Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent.
M. Grassia +8 more
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Critical reviews in food science and nutrition, 2020 Cocoa beans, the seeds of the tree Theobroma cacao L., are the key raw material for chocolate production that implies an extensive post-harvest process.
María Perez +2 more
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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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Sustainability, 2020 Chocolate is consumed all over the world. Since its origin, it has undergone many transformations to meet changing market demand. A better understanding of consumer behaviour is a key objective of any business, and so it is for chocolate businesses.
Margherita Del Prete, A. Samoggia
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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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