Results 21 to 30 of about 60,310 (263)
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
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
doaj +1 more source
Calorie reduction of chocolate ganache through substitution of whipped cream
Journal of Ethnic Foods, 2017 Chocolate has been around for 3,000 years and is loved by many people for as long as its history. However, chocolate is classified as a high calorie food due to the high fat and sugar contents.
Yu Jin Kim +6 more
doaj +1 more source
Using Sound-Taste Correspondences to Enhance the Subjective Value of Tasting Experiences
Frontiers in Psychology, 2015 The soundscapes of those places where we eat and drink can influence our perception of taste. Here, we investigated whether contextual sound would enhance the subjective value of a tasting experience.
Felipe eReinoso Carvalho +10 more
doaj +1 more source
Frontiers in Psychology, 2017 Evaluative conditioning (EC) procedures can be used to form and change attitudes toward a wide variety of objects. The current study examined the effects of a negative EC procedure on attitudes toward chocolate, and whether it influenced chocolate ...
Yan Wang +6 more
doaj +1 more source
Journal of the Saudi Society of Agricultural Sciences, 2019 Coconut oil (CNO) is a main source of cocoa butter substitute (CBS). CBS is proposed to improve the appearance, taste of chocolate and increase the stability of chocolate against bloom formation.
Halimatun Sa'adiah Abdul Halim +3 more
doaj +1 more source
Tempering of cocoa butter and chocolate using minor lipidic components
Nature Communications, 2021 In chocolate production, a complicated tempering process is used to guide the crystallization of cocoa butter towards its most desirable polymorph, which gives the chocolate proper melting behavior, gloss, and snap—hallmarks of good quality chocolate ...
Jay Chen +3 more
doaj +1 more source
Productivity, Soil Health, and Tree Diversity in Dynamic Cacao Agroforestry Systems in Ecuador
LandAgroforestry has the potential to support more resilient livelihoods, soil health, and biodiversity, when compared to monocropping. In Ecuador, the Union of Cacao Peasant Organizations (UNOCACE) has been working with producers since 2016 to transition ...
Summer L. Allen +3 more
doaj +1 more source
Prima: Journal of Community Empowering and Services, 2021 Increasing the Capacity of Chocolate Farmers in Randualas Village Kare District Madiun Regency through Education of Chocolate Product Packaging Quality. Cocoa is one of the largest commodities from Madiun Regency.
Achmad Ridwan Ariyantoro +4 more
doaj +1 more source
Comparances in Quality of Chocolate Mousse Using Chocolate Compound with Chocolate Couverture
Jurnal Sains Boga, 2023 Abstract The purpose of this study is to analyze and compare the sensory quality of chocolate mousses made from two kinds of chocolate, namely compound and couverture. This study was conducted in the Pastry Laboratory, Culinary Arts Study Program, Faculty of Engineering, Universitas Negeri Jakarta from December 2019 to January 2022.
Fika Yulianti Fasha +2 more
openaire +2 more sources