Results 51 to 60 of about 106,572 (291)
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
Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content [PDF]
Proceedings of the National Academy of Sciences of the United States of America, 2019 Significance Chocolate conching is the process in which an inhomogeneous mixture of fat, sugar, and cocoa solids is transformed into a homogeneous flowing liquid.
E. Blanco +8 more
semanticscholar +1 more source
Photothermomechanically Efficient, Low‐Cost, High‐Cycle‐Life, Hybrid MXene‐Polymer Actuators
Advanced Materials Technologies, EarlyView.The addition of MXenes to elastomer‐plastic‐paper films enables the creation of easily prepared actuators that are scalable for small robotic applications. Known as MXene‐polymer Trilayer Actuators (MPTAs), they bend from UV light. Their usefulness is demonstrated through kirigami‐inspired flower‐shaped art design, parallel manipulator for waveguiding,
Ken Iiyoshi +6 more
wiley +1 more source
To Eat or Not to eat: A Review of the Relationship between Chocolate and Migraines
Nutrients, 2020 Migraine is a chronic disorder with episodic attacks, and patients with a migraine often report that certain factors can trigger their headache, with chocolate being the most popular type of food-based trigger.
Magdalena Nowaczewska +3 more
semanticscholar +1 more source
Could Edible Photonic Structures Be an Alternative to Traditional Food Coloring?
Advanced Optical Materials, EarlyView.What if color in food came from photonic structures? This perspective introduces structural color as a potential next‐generation solution to replace conventional colorants in foods. It discusses edible photonic materials, their unique benefits, and the technological, safety, and consumer acceptance challenges that must be addressed to bring this ...
Miguel A. Cerqueira +5 more
wiley +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
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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
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Advanced Science, EarlyView.Long‐term hippocampal place‐code dynamics are investigated using calcium imaging across weeks of maze navigation. Analyses reveal a novelty‐irrelevant Single‐Field Evolution Rule (SFER), where active fields promote persistence and inactive fields decline.
Cong Chen +10 more
wiley +1 more source
Jurnal Teknologi & Industri Hasil PertanianChocolate is a processed product derived from cocoa beans that has undergone fermentation, drying, roasting, and grinding to produce high-quality cocoa powder. The processing of chocolate in a company involves many lengthy stages.
Ni Putu Sukanteri +3 more
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Foods, 2023 Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods.
Camelia Elena Luchian +4 more
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