Results 21 to 30 of about 102,222 (246)
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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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
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, 2023 Artigo publicado na seção "Você sabia?" da revista IFMG Com Ciência. O artigo aborda a Química do chocolate, apontando os principais compostos químicos que contribuem para o seu aroma e ...
Santos, Alda Ernestina dos
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What targets and tools does Roald Dahl use to reflect social criticism in his works “Matilda” and “Charlie and the Chocolate Factory? [PDF]
, 2012 Roald Dahl, being one of the most well-known authors of Britain, has risen to prominence in children’s literature. By his works and unique style, Dahl managed to transcend the borders of adulthood and address his works to both adults and children. As a
Fenerci, Can
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Uses of Native and Exotic Palms in Ecological Restoration
Plant PerspectivesFor its outstanding biodiversity Ecuador has been designated as one of ten megadiverse countries. Due to its location on the equator, it enjoys many climates, soils and diverse geological processes.
Alejandro Solano-Ugalde +2 more
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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
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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
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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
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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
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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
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