Academic literature on the topic 'Chocolate Composition'
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Journal articles on the topic "Chocolate Composition"
Jabeen, Mussarat, Marryam Imran, Ayesha Nawab, Ayesha Ihsan, Amna Ajmal, Sadia Mubeen, Sajida Parveen, Wania Adan, Ansa Madeeha Zafar, and Noreen Aslam. "Physicochemical Analysis of Different Brands of Chocolates and Their Comparative Studies." FRONTIERS IN CHEMICAL SCIENCES 1, no. 2 (December 31, 2020): 1–8. http://dx.doi.org/10.52700/fcs.v1i2.7.
Full textKowalski, Radosław, Marek Rosochacki, Jakub Wyrostek, and Muhammad Torequl Islam. "Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products." Applied Sciences 13, no. 3 (January 18, 2023): 1274. http://dx.doi.org/10.3390/app13031274.
Full textLončarević, Ivana, Biljana Pajin, Jovana Petrović, Ivana Nikolić, Nikola Maravić, Đurđica Ačkar, Drago Šubarić, Danica Zarić, and Borislav Miličević. "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics." Molecules 26, no. 19 (September 29, 2021): 5908. http://dx.doi.org/10.3390/molecules26195908.
Full textBeards, Emma, Kieran Tuohy, and Glenn Gibson. "A human volunteer study to assess the impact of confectionery sweeteners on the gut microbiota composition." British Journal of Nutrition 104, no. 5 (April 7, 2010): 701–8. http://dx.doi.org/10.1017/s0007114510001078.
Full textFayeulle, Noémie, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier, and Nicolas Sommerer. "Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans." Metabolites 10, no. 8 (July 29, 2020): 311. http://dx.doi.org/10.3390/metabo10080311.
Full textGodočiková, Lucia, Eva Ivanišová, Grzegorz Zaguła, Luis Noguera-Artiaga, Ángel A. Carbonell-Barrachina, Przemysław Łukasz Kowalczewski, and Miroslava Kačániová. "Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates." Molecules 25, no. 16 (August 11, 2020): 3648. http://dx.doi.org/10.3390/molecules25163648.
Full textBarišić, Veronika, Jovana Petrović, Ivana Lončarević, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko, Marijana Blažić, and Đurđica Ačkar. "Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge." Sustainability 13, no. 5 (March 1, 2021): 2620. http://dx.doi.org/10.3390/su13052620.
Full textBarišić, Veronika, Milica Cvijetić Stokanović, Ivana Flanjak, Kristina Doko, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević, Ines Cindrić, and Đurđica Ačkar. "Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition." Molecules 25, no. 22 (November 23, 2020): 5470. http://dx.doi.org/10.3390/molecules25225470.
Full textDivya, V., D. Baskaran, and K. S. Gnanalaksshmi. "Standardization of Optimal Level of Coconut Variants in Chocolates Based on Consumer Acceptance." Current Research in Nutrition and Food Science Journal 5, no. 1 (March 20, 2017): 36–42. http://dx.doi.org/10.12944/crnfsj.5.1.05.
Full textPolynkova, N. E. "MARKET, CONSUMER PREFERENCES AND COMPETITIVENESS ESTIMATION OF CHOCOLATE." Education and Science without Limits: Fundamental and Applied Researches, no. 10 (November 25, 2019): 209–12. http://dx.doi.org/10.36683/2500-249x-2019-10-209-212.
Full textDissertations / Theses on the topic "Chocolate Composition"
Turner, Jennifer A. "Effect of processing and composition on flavour generation in chocolate crumb systems." Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289439.
Full textSpada, Fernanda Papa. "Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16082017-091728/.
Full textAs sementes de jaca são subaproveitadas em muitos países tropicais. Neste estudo, foi possível demonstrar que as sementes de jaca torrada possuem potencial para produzir aroma de chocolate e podem ser utilizada como um substituto do cacau em alimentos processados. Vinte e sete farinhas foram produzidas com a semente de jaca da variedade dura através de secagem (DJS), acidificação (AJS), ou fermentação (FJS) as sementes foram submetidas sob diferentes combinações de tempo e temperatura de torra. O aroma de chocolate quanto aos grupos de farinha foram avaliados sensorialmente por painel (n=162) e a metodologia superfície de resposta foi utilizada para identificar a melhor condição para produzir aroma de chocolate. As pirazinas foram instrumentalmente analisadas como marcadores do aroma de chocolate. Assim como, umidade, pH e cor também foram monitorados. O melhor aroma de chocolate foi produzido para as três farinhas de semente de jaca: DJS, AJS e FJS. Compostos voláteis e semi-volateis foram avaliados utilizando GC-MS; GC-O e SPE-GC nesses três tratamentos as farinhas de sementes de jaca seus perfis foram comparados com o perfil do cacau em pó. Essas farinhas foram também avaliadas quanto sua solubilidade, molhabilidade, densidade aparente, viscosidade, preferência sensorial e intensidade do aroma de chocolate. O delineamento com ponto central foi utilizado para otimizar a solubilidade e o poder de absorção. As variáveis respostas foram temperatura da água e tempo de exposição da farinha. Devido a sua composição diferenciada quanto aos compostos voláteis, duas diferentes farinhas (DJS e FJS) foram aplicadas em seis formulações de cappuccino com 50, 75 e 100% de substituição do pó de cacau por farinha de semente de jaca. A aceitação dos cappuccinos pelos consumidores (n=126) e a análise quantitativa descritiva (ADQ) foram utilizadas para descrever as preparações. Propriedades físico-químicas das formulações de cappuccino também foram avaliadas. A maior concentração relativa de pirazinas foi formada em farinhas seca, acidificada e fermentada quando utilizado 156, 165 e 154°C, respectivamente. Claramente a fermentação é necessária para melhorar o aroma de chocolate da farinha de semente de jaca, foi possível selecionar a melhor condição de torração para cada tratamento quanto à percepção sensorial do aroma de chocolate. Essas condições ótimas foram encontradas como 171°C para 47 minutos para farinha seca; 180°C durante 40 minutos para as sementes acidificadas e 154°C durante 35 minutos para as farinhas fermentadas com alta solubilidade e molhabilidade em comparação com as demais farinhas. A viscosidade da farinha de semente de jaca foi baixa com alta solubilidade o que é desejável para o cacau em pó (CP). O aroma de chocolate foi mais intenso para FJS. Assim, as farinhas de semente de jaca tiveram propriedades tecnológicas e aroma de chocolate similar ou melhor que CP e de chocolate comercial (CC). Para as formulações de cappuccino 50 e 75% de pó de cacau foram substituídas por farinha de semente de jaca seca, e não houve mudança na aceitabilidade sensorial e nas propriedades tecnológicas A análise de componentes principais para ADQ explicou 90% da variância. A principal característica dos cappuccinos feitos com semente de jaca seca quanto ao aroma foram cappuccino, chocolate, canela e café e cappuccino e chocolate para o sabor. Assim, a farinha de semente de jaca seca é um substituto inovador do pó de cacau, este pode ser utilizado em preparações alimentícias, consequentemente este resíduo agroindustrial pode ser incorporado como ingrediente comum na dieta humana.
Afoakwa, Ohene Emmanuel. "Dark chocolate : effects of particle size distribution and composition on physical qualities and flavour volatiles release." Thesis, University of Strathclyde, 2008. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=24296.
Full textForsyth, Ashley T. "Effects of Fat-Free and 2% Chocolate Milk on Strength and Body Composition Following Resistance Training." Scholar Commons, 2010. https://scholarcommons.usf.edu/etd/1633.
Full textHolm, Camala Sue. "Pyrazines and organic acids in cocoa : their analysis and effect on chocolate flavour." Thesis, Queensland University of Technology, 1991. https://eprints.qut.edu.au/35962/1/35962_Holm_1991.pdf.
Full textYazdekhasti-Grau, Narges [Verfasser]. "The role of complex food on atherosclerotic lesion development and composition in genetically modified mice : studies on fish and chocolate liquor ; [kumulative Dissertation] / Narges Yazdekhasti-Grau." Halle, 2018. http://d-nb.info/1173163301/34.
Full textBooks on the topic "Chocolate Composition"
1950-, Esquivel Laura, ed. A companion text for Like water for chocolate. Ann Arbor: University of Michigan Press, 1999.
Find full textDesigns, Valentine. Chocolate Cake Pops Notebook: Composition Notebook Blank Lined Journal with Chocolate Cake Pops. Independently Published, 2021.
Find full textHappy, Color. Chocolate Makes Me Happy: Wide Ruled Composition Notebook. Independently published, 2019.
Find full textPublishing, Greenyx. Dance Mom Fueled by Chocolate: Unruled Composition Book. Independently Published, 2019.
Find full textPublishing, Greenyx. Dance Mom Powered by Chocolate: Unruled Composition Book. Independently Published, 2019.
Find full textHenry, Alex. Composition Notebook: Chocolate Lined Notebook - Chocolate Gift for Dark Chocolate Lovers, Chocolate Lovers and Chocolate Lab Owners - Good for ... Ideas - 8. 5 X 11 in - 120 Pages... . . Independently Published, 2020.
Find full textHappy, Color. Chocolate Doesn't Ask Silly Questions. Chocolate Understands.: College Ruled Composition Notebook - 50 Sheets, 100 Pages. Independently published, 2019.
Find full textLoewe, Heike. Composition Notebook: Coffee Range_ Love Chocolate_ Chocolate Decor Journal Notebook Blank Lined Ruled 6x9 100 Pages. Independently Published, 2020.
Find full textJohnson, Kay D. Mmm ... Chocolate: Wide ruled composition book with a sweet chocolate cover. Useful for school work, journaling and doodling. GoMe! Publishing, 2018.
Find full textPublishing, Jeryx. If You Can Read This Bring Me Chocolate: Unruled Composition Book. Independently Published, 2018.
Find full textBook chapters on the topic "Chocolate Composition"
Bertazzo, Antonella, Stefano Comai, Francesca Mangiarini, and Su Chen. "Composition of Cacao Beans." In Chocolate in Health and Nutrition, 105–17. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-803-0_8.
Full textHilb, Martin. "Family Company Governance Case." In Management for Professionals, 3–4. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-48606-8_1.
Full text"Cocoa bean composition and chocolate flavour development." In Chocolate Science and Technology, 80–101. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118913758.ch5.
Full textKhuda, Sefat E., and Kristina M. Williams. "Effect of Processing on Dark Chocolate Composition." In Processing and Impact on Active Components in Food, 667–74. Elsevier, 2015. http://dx.doi.org/10.1016/b978-0-12-404699-3.00080-9.
Full textTalbot, Geoff. "Chocolate and Cocoa Butter—Structure and Composition." In Cocoa Butter and Related Compounds, 1–33. Elsevier, 2012. http://dx.doi.org/10.1016/b978-0-9830791-2-5.50004-9.
Full textTarka, Stanley, and Joan Apgar. "Methylxanthine Composition and Consumption Patterns of Cocoa and Chocolate Products." In Caffeine. CRC Press, 1997. http://dx.doi.org/10.1201/9781420050134.ch7.
Full textApgar, Joan L., and Stanley M. Tarka. "Methylxanthine Composition and Consumption Patterns of Cocoa and Chocolate Products." In Caffeine, 163–92. CRC Press, 2019. http://dx.doi.org/10.1201/9780429126789-7.
Full textSimakova, Inna, and Roman Perkel. "Imports and Use of Palm Oil as a Way to Increase Safety of Food Fats." In Advances in Environmental Engineering and Green Technologies, 277–95. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1042-1.ch014.
Full textSamokhvalova, Olga, and Kateryna Kasabova. "USE OF MULTICOMPONENT FRUIT AND BERRY PASTE IN THE TECHNOLOGY OF PASTILLES." In Development of scientific, technological and innovation space in Ukraine and EU countries. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-151-0-34.
Full textConference papers on the topic "Chocolate Composition"
Mamat, Hasmadi, and Norazlina Ridhwan. "Physicochemical Properties of Bambangan (Mangifera Pajang) Kernel Fat and Its Stearin Mixtures with Cocoa Butter." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fbuj4083.
Full textKalnin, Daniel. "Comparative Analysis of Cocoa Beans from Different Climatic Regions in Togo." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pydg3687.
Full textBaranova, Z. A., and I. B. Krasina. "INFLUENCE OF LECITHIN ON ORGANOLEPTIC PROPERTIES OF GLAZES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.369-372.
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