Results 51 to 60 of about 5,399 (176)
Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado +5 more
wiley +1 more source
Method Validation for Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate [PDF]
Abstract A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas ...
Manuela Buchgraber +15 more
openaire +1 more source
Soy lecithin and DATEM, the two commonly used food emulsifiers introduced into many foods including peanut butter and puffed bread, in the 2000s, impair intestinal epithelial barrier integrity in human gut‐on‐a‐chip and induced pluripotent stem cell colon organoid models.
Duygu Yazici +22 more
wiley +1 more source
Analysis of Volatile Compounds in Ghana Cocoa Butter and Cocoa Mass(加纳可可脂与可可液块中挥发性成分分析) [PDF]
Purge and trap (P&T) was used to extract volatile compounds in Ghana cocoa butter and cocoa mass and gas chromatography-mass spectrometry (GC-MS) was used to identify volatile compounds.
LIU Mengya(刘梦娅) +5 more
doaj +1 more source
The Mutable Original: How Chinese Counterfeits Become Nigerian Originals in African Markets
ABSTRACT Affordable Chinese copies of Western brands are ubiquitous in African markets. Despite democratizing consumer access, these goods appear to cement hegemonic value hierarchies that rank Chinese or local products as inferior to Western goods.
Jing Jing Liu
wiley +1 more source
Export Competitiveness of Indonesian Cocoa Derivative Products in Main Destination Countries
The purpose of this study is to examine the competitiveness of Indonesian cocoa derivative product exports, especially cocoa paste, cocoa butter, and cocoa powder, to the main destination countries: Malaysia, China, the Philippines, the United States ...
Soraya Alaini, Novi Rosanti, Firdasari
doaj +1 more source
Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat
The physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend) and 5, 10, 15, 20, 25 and 30% (w/w) cupuassu fat were determined.
L. B. Quast, V. Luccas, T. G. Kieckbusch
doaj +1 more source
The ‘Slow Burn’ Phenotype: How Relative Caloric Intake Reveals Hidden Cardiovascular Risk Beyond BMI
ABSTRACT Objective Body mass index (BMI) inadequately captures heterogeneity in cardiovascular (CV) risk. We hypothesised that a ‘Slow Burn’ phenotype, defined as lower‐than‐expected energy intake relative to BMI, age, and sex, identifies individuals at elevated CV risk across the BMI spectrum.
Yongin Cho +3 more
wiley +1 more source
Rheological properties of cupuassu and cocoa fats
Cocoa butter is an important ingredient in chocolate formulation as it dictates the main properties (texture, sensation in the mouth, and gloss). In the food industry, the texture of fat-containing products strongly depends on the macroscopic properties ...
S. C. S. Lannes +2 more
doaj +1 more source
ABSTRACT Background Parkinson's disease is the second most common neurodegenerative disorder globally. Despite growing attention to palliative care in Parkinson's disease, little is known about what constitutes a “good death” from the perspective of people living with Parkinson's disease (PLwPD).
Leonardo Martins +8 more
wiley +1 more source

