Results 71 to 80 of about 5,399 (176)

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

Grasas y Aceites, 2012
A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented.
A. P. B. Ribeiro, R. Claro da Silva, L. A. Gioielli, M. I. de Almeida Gonçalves, R. Grimaldi, L. A.G. Gonçalves, T. Guenter Kieckbusch   +6 more
doaj   +1 more source

Making a Living: The Digitization of Rebusques Among Colombians

The Journal of Latin American and Caribbean Anthropology, Volume 31, Issue 3, September 2026.
ABSTRACT This article examines making a living through the digitization of rebusque, a Colombian term for practices within the informal economy. Drawing on multi‐sited digital ethnography conducted between 2020 and 2025 with Colombian immigrants in Chile and in Colombia, I show how rebusques became central to economic survival during the COVID‐19 ...
Julián Andrés Riveros Clavijo
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

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6779-6788, 30 August 2026.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

Modificação por via enzimática da composição triglicerídica do óleo de piqui (Caryocar brasiliense Camb) Piqui (Caryocar brasiliense Camb) oil triglyceride composition modification by enzymatic way

Química Nova, 1998
Piqui (Caryocar brasiliense Camb) oil was transformed into a cocoa butter-like fat through an enzymatic interesterification reaction using Lipozyme in the presence of stearic acid that was incorporated in the sn 1,3-3,1 position into triglyceride ...
Nara Lúcia Facioli, Lireny A.G. Gonçalves   +1 more
doaj   +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

Dietary Intake of Animal and Plant‐Based Protein on Adiposity Measurements and Body Composition in Pre‐ and Postmenopausal Women: A Systematic Review of Randomized Clinical Trials

The FASEB Journal, Volume 40, Issue 15, 15 August 2026.
Graphical summary of the effects of additional intake of animal and plant proteins on anthropometric and body composition parameters in pre‐ and postmenopausal women. The arrows indicate an increase, decrease, or no significant effect. ABSTRACT This systematic review investigated the effect of protein intake on anthropometric and body composition ...
Sthéfany Nonato Fialho, Maria Luiza de Souza Ferreira, Sarah Aparecida Vieira Ribeiro, Ana Claudia Pelissari Kravchychyn, Helen Hermana Miranda Hermsdorff   +4 more
wiley   +1 more source

Design‐Driven Production of Soybean Oil‐Based Structured Fats as Potential Substitutes for Palm‐Based Fats

Journal of the American Oil Chemists' Society, Volume 103, Issue 8, Page 873-886, August 2026.
ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0 ...
Ityotagher P. Aondoakaa, Silvana Martini, Casimir C. Akoh   +2 more
wiley   +1 more source

Effects of Exogenous Monosodium Glutamate on GABA Accumulation and Volatile/Nonvolatile Metabolites in Black Highland Barley

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Overview of MSG‐assisted GABA enrichment and associated changes in amino acid, fatty acid, and volatile metabolite profiles in germinated black highland barley. ABSTRACT γ‐Aminobutyric acid (GABA) is a functional amino acid with multiple health benefits; however, the mechanism of its enrichment in black highland barley, particularly through precursor ...
Xiaohang Lu, Nana Ma, Yuan Wang
wiley   +1 more source

Influence of Cocoa Liquor Origin on Cocoa Butter Composition and Color, Texture, and Rheological Properties of Milk and Dark Chocolates: A Preliminary Study

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study compared cocoa liquors from Ecuador, Ghana, and Côte d'Ivoire and evaluated their effects on the color, textural, and rheological properties of milk and dark chocolates. The results showed that cocoa origin influenced cocoa liquor characteristics and contributed to differences in chocolate quality.
Onur Ozdemir, Hasene Keskin‐Cavdar, Suleyman Polat, Mustafa Umit Unal   +3 more
wiley   +1 more source