Results 41 to 50 of about 5,399 (176)
Grasas y Aceites, 2012 The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and ...
A. P. B. Ribeiro +6 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Saturated fats (SFAs) play a complex role in health; therefore, their intake has been a topic of debate in the field of nutrition science. Therefore, this article emphasizes the importance of a balanced diet rather than SFA, considering genetic and metabolic differences, and advocates for the reconsideration of dietary guidelines based on the ...
Akash Kumar +7 more
wiley +1 more source
Jurnal Pangan dan AgroindustriOne of the important components in making chocolate is cocoa butter because it affects the texture and melting point of the final product. The production process involves several stages, from fermentation to extraction.
Raina Khoirunisa Zain +2 more
doaj +1 more source
Series II: Forestry • Wood Industry • Agricultural Food Engineering, 2021 This study aimed at (a) comparing the effectiveness of the use of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) on food products and (b) measuring the effectiveness of the sub-groups of the Cocoa Butter Alternatives. In this study, the researchers used Structural Equation Modelling (SEM) with the Partial Least Square (PLS) approach.
null BUDIANTO, DIAH KUSMARDINI
openaire +2 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva +6 more
wiley +1 more source
Coffee and Cocoa Research Journal, 2019 Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in ...
Hendy Firmanto +4 more
doaj
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo +5 more
wiley +1 more source
Physical Characteristics of Cocoa Butter and Palm Stearin Mixture in Milk Chocolate System
Coffee and Cocoa Research Journal, 2008 Chocolate products for consumption in tropical areas frequently become soft and tend to bloom due to melting and migration of fat contained, the product becomes dully and less interesting.
Misnawi Jati
doaj +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Avocados are a multibillion‐dollar global commodity, but their growing export market pressures local farmers to abandon local fruit tree diversity in favor of commercial cultivar production. Interviews with rural avocado farmers and households from the Southern Mexican Highlands, Pacific Coastal Honduras, and Western Nicaragua, as well as the genetic ...
Kevin Wann +4 more
wiley +1 more source
Studies on cocoa butter-replacer mixtures suitable for the local chocolate production.
Grasas y Aceites, 1998 Mixtures of cocoa butter with different replacers, added at different levels, were prepared. From their properties, and particularly solid fat index, helped much in selecting the more suitable mixture for local chocolate production.
M. Hassan El-Mallah, M. G. Megahed
doaj +1 more source