Results 31 to 40 of about 411,861 (294)
PLoS ONE, 2020 Craft chocolate is a relatively new and fast-growing segment of the American chocolate market. To understand American premium chocolate consumer perception of craft chocolate and desirable chocolate product attributes, we conducted a mixed-methods study ...
Allison L Brown +2 more
doaj +1 more source
Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering
Jurnal Teknologi dan Industri Pertanian Indonesia, 2013 This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation ...
Eti Indarti +2 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
Resisting chocolate temptation using a brief mindfulness strategy [PDF]
, 2013 Objectives: We examined the effects of two mindfulness-based strategies on chocolate consumption amongst individuals who were trying to reduce the amount of chocolate they consumed.
Jenkins, K. T., Tapper, K.
core +1 more source
Additive Manufacturing of Patient‐Specific Intracranial Aneurysm Cell Culture Models
Advanced Materials Technologies, EarlyView.Patient‐specific intracranial aneurysm models were fabricated using chocolate moulding, 3D printed water‐soluble cores, and direct resin 3D printing. Moulding PDMS around sacrificial cores made of chocolate or 3D printed water‐soluble resin yielded accurate, expandable, and endothelializable models that outperformed resin‐based approaches.
Chloe M. de Nys +6 more
wiley +1 more source
Frontiers in Sustainable Food Systems, 2023 ObjectiveThe present study aimed to examine the sensory, antioxidant, and chemical characteristics of chocolate that were enhanced with a powder derived from cactus leaves.MethodsTreatments were prepared by fortified chocolate with cactus stems powder at
Malak Angor +4 more
doaj +1 more source
Bonbons and Bolsheviks: The Stigmatization of Chocolate in Revolutionary Russia [PDF]
, 2018 This essay examines how and why how the official Party attitude toward chocolate changed rather dramatically during the first two decades of Communist rule.
LeBlanc, Ronald D.
core +1 more source
Embedded CRISPRi Enhances Gene‐Silencing Efficiency in Drosophila
Advanced Science, EarlyView.Current CRISPR interference (CRISPRi) technology in Drosophila has limited efficiency. This study introduces the emCRISPRi platform, which significantly enhances transcriptional silencing efficacy by embedding inhibitory domains within the dCas9 architecture.
Pengchong Fu +7 more
wiley +1 more source
Study on Chocolate Production from Coconut Oil and Palm Oil Shortening
CORD, 2013 Chocolate is a well-known dessert all over the world. The original chocolate is made from cocoa products: cocoa bean and cocoa butter. Research and Development on low-fat chocolate process were conducted for value addition of coconut oil and Thai fruit ...
Wilaisri Limphapayom
doaj +1 more source