Results 241 to 250 of about 73,133 (296)

Early-life internalizing behavioral trajectories and childhood-onset asthma: An epigenetic link. [PDF]

Pediatr Allergy Immunol
Yoon J, Lee SH, Kim J, Hong K, Lee SY, Oh HY, Jung S, Lee DK, Choi EJ, Park JS, Shin YH, Kim KW, Ahn K, Kim J, Shin YJ, Lee KS, Suh DI, Hong SJ, Cohort for Childhood Origin of Asthma and Allergic Diseases (COCOA) and Panel Study on Korean Children (PSKC) Study Groups.   +18 more
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Selection, genetic parameters, and multi-year stability of cacao yield under agroforestry in Rondônia, Brazil. [PDF]

Sci Rep
de Almeida CMVC, de Oliveira Corrêa FL, Neto FA, Blasques GM, Dos Santos Dias LA.   +4 more
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Protective effect of cocoa antioxidant extract in distinct vehicles on dentin erosion in vitro.

Braz Oral Res
Fernandes GCS, Bentes MEM, Louzeiro TLDRP, Pimentel PHC, Chagas-Junior GCA, Ferreira NR, Vilhena MDPSP, Gaspar DP, Alencar CM.   +8 more
europepmc   +1 more source

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Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Comprehensive Reviews in Food Science and Food Safety, 2015
Abstract Cocoa originates from beans of the cocoa tree ( Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors.
Ana Clara, Aprotosoaie, Simon Vlad, Luca, Anca, Miron   +2 more
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CoCoA

ACM Communications in Computer Algebra, 2007
CoCoA is a special-purpose system for doing Computations in Commutative Algebra. It runs on all common platforms.
ABBOTT, JOHN ANTHONY, BIGATTI, ANNA MARIA, CABOARA, MASSIMO, ROBBIANO, LORENZO   +3 more
openaire   +5 more sources

Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers

2005
Chocolate and confectionery compounds are loved by people throughout the world. However, these products contain >30% of fats such as cocoa butter (CB), CB equivalents (CBE), CB replacers (CBR), CB substitutes (CBS), and milk fat. With more attention to a healthier lifestyle, people tend to avoid oils and fats due to their association with the ...
Kazuhisa Yamada, Masahisa Ibuki, Thomas McBrayer   +2 more
openaire   +1 more source

Crystallization of Cocoa Butter in Cocoa Powder

Journal of the American Oil Chemists' Society, 2019
AbstractCocoa powder quality is determined by its color, flavor, dispersion, and flow properties, which can be controlled via tempering. Design of a cocoa powder tempering profile, however, requires that the mechanism of cocoa butter crystallization in cocoa powder be fully understood.
Paige A. Palmieri, Richard W. Hartel
openaire   +1 more source

Cocoa mass, cocoa butter, cocoa powder

1994
Following roasting, as described in the previous chapter, the cocoa nib is turned into cocoa mass by grinding. (Liquor roasting already has the cocoa in mass form, but may need further particle size reduction). The fineness of the mass must be such that no grittiness will be felt in the mouth when eating the chocolate or drinking products containing ...
openaire   +1 more source

Cocoa

2001
Le cacaoyer est un arbre particulièrement sensible aux maladies et aux ravageurs qui constituent souvent des facteurs limitants sa production. Actuellement on estime que 70 % des plantations sont constituées de populations peu ou pas sélectionnées, 25 % de variétés hybrides sélectionnées et moins de 5% de variétés clonales.
Eskes, Albertus, Lanaud, Claire
openaire   +3 more sources