Results 51 to 60 of about 7,584 (201)
Method Validation for Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate [PDF]
Journal of AOAC INTERNATIONAL, 2004 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
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
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
God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods
Psychology &Marketing, EarlyView.ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
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]
Shipin kexue jishu xuebao, 2015 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
Nutrition &Dietetics, EarlyView.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
PENGGUNAAN COCOA BUTTER PADA SEDIAAN KOSMETIK BIBIR
, 2021 Bibir yang mempengaruhi keindahan pada wajah memiliki fungsi perlindungan yang buruk. Kosmetik bibir diperlukan agar mendapatkan perlindungan bibir yang lebih baik yang dimana salah satu komponen kosmetik bibir tersebut adalah cocoa butter.
Desnita, Rise +2 more
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Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat
Grasas y Aceites, 2011 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
Journal of the American Geriatrics Society, EarlyView.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
Changing the functionality of cocoa butter [PDF]
, 2011 Cocoa butter is an essential ingredient in chocolate as it forms the continuous phase of chocolate. It’s therefore responsible for the gloss, texture and typical melting behaviour of ‘irresistible’ chocolate.
De Clercq, Nathalie
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