Results 41 to 50 of about 106,572 (291)

The Chemistry behind Chocolate Production

Molecules, 2019
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of ...
Veronika Barišić, M. Kopjar, A. Jozinović, Ivana Flanjak, Đ. Ačkar, Borislav Miličević, D. Šubarić, S. Jokić, J. Babić   +8 more
semanticscholar   +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, Suna Kang, Da Hee Kim, Yeo Jin Kim, Woo Ri Kim, Yoo Min Kim, Sunmin Park   +6 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

Functional chocolate: exploring advances in production and health benefits

International Journal of Food Science & Technology
Chocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background.
Sümeyye Sarıtaş, Hatice Duman, Burcu Pekdemir, J. Rocha, F. Oz, Sercan Karav   +5 more
semanticscholar   +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

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

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion.

Journal of Food Science, 2021
Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment.
Md. Nur Hossain, C. Ranadheera, Z. Fang, S. Ajlouni   +3 more
semanticscholar   +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

Consumer Satisfaction of Chocolate Product and Its Marketing Facilities: Case Study of a MSME Chocolate Factory in Jember

Coffee and Cocoa Research Journal, 2022
The role of micro, small and medium enterprises (MSME)-scale of cocoa agro-industry sector in Indonesia has increased along with the increasing number of MSMEs engaged in secondary cocoa processing sector.
Diany Faila Sophia Hartatri, Sugesti Dwi Aprilia   +1 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