Results 21 to 30 of about 60,436 (263)

Breaking the mold: Craft chocolate makers prioritize quality, ethical and direct sourcing, and environmental welfare

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, Tetsuya Araki, Alexis H. Villacis   +2 more
doaj   +1 more source

A DISPARAGEMENT OF CHOCOLATE. [PDF]

The Lancet, 1912
n ...
openaire   +4 more sources

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, Suna Kang, Da Hee Kim, Yeo Jin Kim, Woo Ri Kim, Yoo Min Kim, Sunmin Park   +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, Felipe eReinoso Carvalho, Raymond evan Ee, Raymond evan Ee, Raymond evan Ee, Monika eRychtarikova, Abdellah eTouhafi, Kris eSteenhaut, Kris eSteenhaut, Dominique ePersoone, Charles eSpence   +10 more
doaj   +1 more source

Learning to Dislike Chocolate: Conditioning Negative Attitudes toward Chocolate and Its Effect on Chocolate Consumption

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, Guosen Wang, Dingyuan Zhang, Lei Wang, Xianghua Cui, Jinglei Zhu, Yuan Fang   +6 more
doaj   +1 more source

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil

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, Jinap Selamat, Seyed Hamed Mirhosseini, Norhayati Hussain   +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, Saeed M. Ghazani, Jarvis A. Stobbs, Alejandro G. Marangoni   +3 more
doaj   +1 more source

Peningkatan Kapasitas Petani Cokelat Desa Randualas Kecamatan Kare Kabupaten Madiun Melalui Edukasi Kualitas Kemasan Produk Cokelat

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, Choirul Anam, Raden Baskara Katri Anandito, Danar Praseptiangga, Anastriyani Yulviatun   +4 more
doaj   +1 more source

Productivity, Soil Health, and Tree Diversity in Dynamic Cacao Agroforestry Systems in Ecuador

Land
Agroforestry 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, Lenin Alejandro Robayo, Carla D. Martin, José Lopez Ganem   +3 more
doaj   +1 more source

Palatable‐Food–Driven Top‐Down Circuit Inhibits PVNCRF Activity to Mitigate Stress Via Peri‐PVNCRFR1 Neurons

Advanced Science, EarlyView.
Palatable food alleviates stress and prevents anxiety. This study uncovers a dedicated neural pathway: dopamine release in the PFC activates D1R neurons, whose projections to the peri‐PVN engage a population of anxiolytic CRFR1 neurons. These neurons then inhibit stress‐induced hyperactivity of PVNCRF neurons, providing a circuit‐level explanation for ...
Yuchuan Hong, Shirui Jun, Tianjiao Deng, Gaojie Shao, Dan Liu, Yi Sun, Yan Chen, Qian Xiao, Jie Shao, Sheng Wang, Tianwen Huang, Fan Yang, Jie Tu   +12 more
wiley   +1 more source