Results 71 to 80 of about 7,584 (201)

Discursive Power, Civilian Agency, Wartime Duress, and Resilience: Letters to the Authorities in the Blockade of Leningrad

The Russian Review, EarlyView.
Abstract How did World War II affect the nature and resilience of Soviet institutions and authority, especially in the extreme case of the Blockade of Leningrad? During the Blockade, Leningraders acted with great agency by engaging in the shadow trade of food and shadow talk for information and community in order to survive.
Jeffrey K. Hass, Nikita A. Lomagin
wiley   +1 more source

Solidification Behavior of Cocoa Butter

Journal of Japan Oil Chemists' Society, 1988
The solidification behavior of cocoa butter from the melt phase was examined during two different types of thermal treatment : simple cooling (60→29°C) and cooling/heating (60→22→30°C).Triacylglycerol composition and polymorphic modified samples were determined. The crystals formed by simple cooling were a mixture of Form V and Form VI of cocoa butter.
HACHIYA, Iwao, KOYANO, Tetsuo, SATO, Kiyotaka   +2 more
openaire   +2 more sources

Comparison of Different Fruit Shapes of Lanxangia tsaoko: Differences and Relevance of Phenotypes, Antioxidant Activities, and Physicochemical Information

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study selected three fruit types of LT, including PCS, ES, and LFS. We examined the phenotypes and physicochemical components, volatile substances, non‐volatile substances, and FT‐NIRS characteristics of the three fruit types. Based on FT‐NIRS, an SVM model was established for the rapid identification of LT fruit types.
Dengke Fu, Tianmei Yang, Weize Yang, Zongliang Xu, Meiquan Yang, Yuanzhong Wang, Jinyu Zhang   +6 more
wiley   +1 more source

The market for cocoa powder [PDF]

The paper analyses the forces that shape demand and supply processes in the market for cocoa powder. A brief statistical summary is given of the main trends in international demand and production, and the spatial shifts in cocoa processing.
Henk. L.M. Kox
core  

Effect of dietary n-3 fatty acids on HMG-CoA reductase and ACAT activities in liver and intestine of the rabbit.

Journal of Lipid Research, 1986
The regulation of hepatic and intestinal 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase and acyl-CoA; cholesterol acyltransferase (ACAT) activities by dietary fish oil was examined in the rabbit. Rabbits were fed 10% menhaden oil or menhaden oil plus
F J Field, E J Albright, S N Mathur
doaj   +1 more source

Dry Cleaning and Post‐Cleaning Strategies in Food Processing Facilities: A Scoping Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Effective dry cleaning and post‐cleaning treatments are essential for maintaining food safety in dry‐food processing environments where water use must be minimized. This scoping review mapped and synthesized empirical research on minimal‐water cleaning methods applied to industrial surfaces, focusing on their efficacy against microbial and ...
Zahra Shahbazi, Curtis L. Weller, Prashant Dahal, Byron D. Chaves   +3 more
wiley   +1 more source

Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings

Addition of cocoa butter containing phytosterols and antioxidants into food products can provide additional health benefit towards consumers. This work aimed to extract cocoa butter from cocoa beans using supercritical fluid extraction to formulate salad
Mohamad, Roiaini, Rajentran, Komati, Umar, Nasiru Bilkisu, Hussain, Norhayati, Maarof, Syahida   +4 more
core   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source

Pengaruh Variasi Suhu dan Durasi Pengepresan pada Kualitas Lemak Kakao

Jurnal Agro Industri Perkebunan
This research aims to explore the impact of temperature and duration of cocoa pressing on the properties of the cocoa butter produced, as well as the organoleptic preferences of the panelists.
Tyas Titi Nur Hasanah, Mohammad Prasanto Bimantio, Maria Ulfah   +2 more
doaj   +1 more source

From Yield to Flavor: The Role of Lipid Coatings in Beef Aging

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Lipid‐coated aging has been proposed as an alternative to enhance flavor, particularly using butter as a coating material (butter‐aged beef). Thus, this study compared the wet‐aged and beef‐aged with different lipid‐based coatings: milk butter (butter‐aged), cocoa butter (cocoa‐aged), pork lard (lard‐aged), and beef tallow (tallow‐aged), all ...
Jonatã Henrique Rezende‐de‐Souza, Kathelen Lethicia Cavalheri Rodrigues Jacinto, Isaac de Lima Vieira, Gabriela Lima de Oliveira, Isabela Benfica de Barros, Flavio Andre Bolini Cardello, Dyana Carla Lima Hargreaves Noguera, Vanessa Cristina Francisco, Renata Tieko Nassu, Helena Maria Andre Bolini, Sérgio Bertelli Pflanzer   +10 more
wiley   +1 more source