Journal articles on the topic 'Chocolate in literature'
To see the other types of publications on this topic, follow the link: Chocolate in literature.
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Chocolate in literature.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
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 textAbstract:
There is no metaphysics on earth like chocolate.” Chocolate is a blessing which contain almost all nutrients necessary for the growth of human health. In this study, composition of different branded chocolates available in Pakistan including Dairy milk, Chocolate chip, Toblerone (black), Toblerone (sweet), Nutella, Smarties, Now, Sonnet, Novella and Snickers were qualitatively analyzed in triplicate. We successfully study proteins, fats, carbohydrates, sugar, alcohol, caffeine, calcium, magnesium, zinc, iron and nickel in different branded chocolates. From the results it is confirmed that pH of all chocolates are 6-9 depend on the concentration of cocoa which is same as reported in literature. All the chocolates contain high amount of fats, sugar and carbohydrates. Protein is present in excess amount in Chocolate chips and Snickers while Smarties, Sonnet and Novella contain small amount of protein but absent in rest of chocolate samples. None of the chocolate sample contain traces of alcohol. All chocolates contain calcium except Nutella, Now and Toblerone (black) while magnesium is only present in Smarties. All chocolates contain nickel except Sonnet and Now, zinc is absent in Sonnet, Now, Smarties and Nutella whileiron is only present in Dairy milk and chocolate chips. Some samples like Dairy milk, Chocolate chip, Toblerone (black), Snickers and Toblerone (sweet) contain traces of caffeine which act as stimulant and reduced liver damage. From the given results it is also confirmed that chocolates contain important ingredients which are helpful for proper body functioning.
2
Ihsan, Aqeel. "Review of Chocolate: How a New World commodity conquered Spanish literature by Erin Alice Cowling." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 10, no. 3 (November 13, 2023): 133–35. http://dx.doi.org/10.15353/cfs-rcea.v10i3.648.
Full textAbstract:
Chocolate was among the first foods to travel from the New World to Spain and it is the main subject of Cowling’s book. Within, Cowling discusses the material importance that chocolate had in the New World and how it was assimilated into European society as a commercial, medicinal, and sexual commodity. Cowling’s major contribution is to trace the mention of chocolate in Spanish literary works and historical papers of the early modern period, including poems, plays, medical and religious treatises, as a means of measuring the ways and the extent to which chocolate was incorporated into Spanish society.
3
Del Prete, Margherita, and Antonella Samoggia. "Chocolate Consumption and Purchasing Behaviour Review: Research Issues and Insights for Future Research." Sustainability 12, no. 14 (July 11, 2020): 5586. http://dx.doi.org/10.3390/su12145586.
Full textAbstract:
Chocolate is consumed all over the world. Since its origin, it has undergone many transformations to meet changing market demand. A better understanding of consumer behaviour is a key objective of any business, and so it is for chocolate businesses. In order to fulfil this aim, the current study presents a systematic literature review of consumers’ consumption and purchasing behaviour towards cocoa and chocolate. Two databases have been used to collect the literature: Scopus and Web of Science. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) flow diagram was used to identify the articles through the process of data screening and extractions. A total of sixty-four scientific articles have been selected. Research topics, methodological approach and data collection method were identified for each article selected. Then, the identified topics were grouped into four categories in order to obtain a model of major determinants in chocolate consumption: personal preferences, product attributes, socio-demographic factors and economic attributes. Results show that there is a strong focus on Fair Trade in chocolate. Moreover, the current literature review supports the fact that the price and promotion are under-investigated issues. This research represents a valuable tool, especially from a marketing point of view, by creating new channels and new sales opportunities for chocolate products.
4
Dehghani, Parva, Faezeh Taheri, and Sedigheh Asgary. "Decoding the Delights: Unraveling the Health Benefits of Dark Chocolate in Comparison to White Chocolate." Functional Food Science - Online ISSN: 2767-3146 4, no. 4 (April 8, 2024): 119–33. http://dx.doi.org/10.31989/ffs.v4i4.1300.
Full textAbstract:
This review article will examine the nutritional and health disparities between dark and white chocolate. After examining the ingredients involved, dark chocolate appears as a nutritionally beneficial food, rich in cocoa solids, antioxidants, and minimal amounts of additives, in stark contrast to the sugar-laden content of white chocolate. Antioxidants (such as procyanidins), abundant in dark chocolate significantly contribute to cellular protection and overall health. Regarding cardiovascular health, studies indicate a notable correlation between dark chocolate consumption and improved cardiovascular function. This feature is typically attributed to the abundant presence of flavonoids, therefore white chocolate, which lacks these compounds, may not offer similar cardiovascular benefits. Dark chocolate is also preferred over white chocolate in terms of cognitive health. It has been shown that there is a potential relationship between dark chocolate consumption, increased cognitive performance, and improved mood. In terms of blood glucose regulation, dark chocolate displays a favorable profile, potentially contributing to improving glycemic control. However, white chocolate may not have such benefits due to its high sugar content. In summary, this literature review highlights the multifaceted health benefits of dark chocolate compared to white chocolate. From its superior nutritional profile, antioxidant richness, potential cardiovascular benefit, and possible role in cognitive enhancement, dark chocolate emerges as a scientifically supported choice for individuals seeking a confectionery option with potential health benefits. Keywords: Dark Chocolate; White Chocolate; Antioxidants; Polyphenols
5
King, Bruce, and Aart G. Broek. "Something Rich like Chocolate." World Literature Today 60, no. 2 (1986): 350. http://dx.doi.org/10.2307/40141876.
Full text
6
Ackar, Djurdjica, Kristina Valek Lendić, Marina Valek, Drago Šubarić, Borislav Miličević, Jurislav Babić, and Ilija Nedić. "Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?" Journal of Chemistry 2013 (2013): 1–7. http://dx.doi.org/10.1155/2013/289392.
Full textAbstract:
Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.
7
Gutiérrez Vázquez, AngelJosue, Lidia Buenrostro Torres, Daniel Reyna Rodríguez, and Tania Elizabeth Rogero Pasillas. "Estudio de factibilidad técnica para el establecimiento de un proceso industrial en la elaboración de grageas de almendra con chocolate amargo." Alimentación y Ciencia de los Alimentos 5, no. 5 (January 31, 2024): 24–35. http://dx.doi.org/10.32870/rayca.v5i5.59.
Full textAbstract:
This article assumes that a cocoa producing company also manufactures chocolate dragees. In order to carry out a scale-up study of an industrial process in the production of almond dragees with bitter chocolate, a literature review was carried out on the technical development of the process, considering the necessary machinery and the physical and biochemical changes that occur in the production of the product. The literature on the market behavior of the chocolate industry was reviewed, as well as the raw materials necessary for the production of the dragee (sugar, cocoa and almonds). Understanding the changes that occur at each stage of the process is crucial to ensure product quality. Although this study is an approximation of what is needed to start a chocolate company, it is important to conduct commercial and financial feasibility studies to ensure success in production and marketing.
8
Valdés, María Elena de. "Verbal and Visual Representation of Women: Como agua para chocolate/Like Water for Chocolate." World Literature Today 69, no. 1 (1995): 78. http://dx.doi.org/10.2307/40150861.
Full text
9
Eatough, Geoffrey. "COLUMBUS, CANNIBALS, AND CHOCOLATE." Classical Review 53, no. 1 (April 2003): 233–34. http://dx.doi.org/10.1093/cr/53.1.233.
Full text
10
Zugravu, Corina, and Marina Ruxandra Otelea. "Dark Chocolate: To Eat or Not to Eat? A Review." Journal of AOAC INTERNATIONAL 102, no. 5 (September 1, 2019): 1388–96. http://dx.doi.org/10.1093/jaoac/102.5.1388.
Full textAbstract:
Abstract Dark chocolate is not the most popular chocolate; the higher concentration in antioxidants pays tribute to the increment in bitterness. The caloric density of dark chocolate is potentially lower but has a large variability according to recipes and ingredients. Nevertheless, in the last decade, the interest in dark chocolate as a potential functional food has constantly increased. In this review, we present the nutritional composition, factors influencing the bioavailability, and health outcomes of dark chocolate intake. We have extracted pro- and counter-arguments to illustrate these effects from both experimental and clinical studies in an attempt to solve the dilemma. The antioxidative and anti-inflammatory abilities, the cardiovascular and metabolic effects, and influences on central neural functions were selected to substantiate the main positive consequences. Beside the caloric density, we have included reports placing responsibility on chocolate as a migraine trigger or as an inducer of the gastroesophagial reflux in the negative effects section. Despite an extensive literature review, there are not large enough studies specifically dedicated to dark chocolate that took into consideration possible confounders on the health-related effects. Therefore, a definite answer on our initial question is, currently, not available.
11
Hopkins, Izabela, and David Roberts. "‘Chocolate-covered Broccoli’? Games and the Teaching of Literature." Changing English 22, no. 2 (April 3, 2015): 222–36. http://dx.doi.org/10.1080/1358684x.2015.1022508.
Full text
12
Kim, Ji-Eun. "Boyhood and Consuming Chocolate in Roald Dahl’s Children’s Literature." Journal of Modern British & American Language & Literature 41, no. 3 (August 31, 2023): 67–88. http://dx.doi.org/10.21084/jmball.2023.08.41.3.67.
Full text
13
Nowaczewska, Magdalena, Michał Wiciński, Wojciech Kaźmierczak, and Henryk Kaźmierczak. "To Eat or Not to eat: A Review of the Relationship between Chocolate and Migraines." Nutrients 12, no. 3 (February 26, 2020): 608. http://dx.doi.org/10.3390/nu12030608.
Full textAbstract:
Migraine is a chronic disorder with episodic attacks, and patients with a migraine often report that certain factors can trigger their headache, with chocolate being the most popular type of food-based trigger. Many studies have suggested a link between chocolate and headaches; however, the underlying physiological mechanisms are unclear. As premonitory symptoms may herald migraine attacks, a question arises regarding whether eating chocolate before a headache is a consequence of a food craving or indeed a real trigger. Here, we aim to summarize the available evidence on the relationship between chocolate and migraines. All articles concerning this topic published up to January 2020 were retrieved by searching clinical databases, including EMBASE, MEDLINE, PubMed, and Google Scholar. All types of studies have been included. Here, we identify 25 studies investigating the prevalence of chocolate as a trigger factor in migraineurs. Three provocative studies have also evaluated if chocolate can trigger migraine attacks, comparing it to a placebo. Among them, in 23 studies, chocolate was found to be a migraine trigger in a small percentage of participants (ranging from 1.3 to 33), while all provocative studies have failed to find significant differences between migraine attacks induced by eating chocolate and a placebo. Overall, based on our review of the current literature, there is insufficient evidence that chocolate is a migraine trigger; thus, doctors should not make implicit recommendations to migraine patients to avoid it.
14
Alifiya, Fhahira, and Any Guntarti. "Theobromine content in chocolate products: a review." Journal of Halal Science and Research 2, no. 1 (November 9, 2022): 24–32. http://dx.doi.org/10.12928/jhsr.v2i1.4434.
Full textAbstract:
Chocolate is one of the foods that exist in Indonesia and one of the foods that are loved by people of all ages because of its sweet taste and it easily melts in the mouth. Theobromine is the main ingredient in chocolate products. This compound belongs to the canteen group which has a stimulant effect, relaxes the bronchial muscles, prevents coughs, reduces asthma symptoms and others. But consumed in excess of Theobromine has a side effect of burning the heart. To ensure that the main content is the main content in chocolate products, it is necessary to analyze the content of theobromine as an identity compound in chocolate. The purpose of this review article is to determine the presence of theobromine content in chocolate products, the amount of theobromine content contained in it and to find out the methods that can be used to determine theobromine content in chocolate. Literature searches were conducted on google scholar, pubmed, science direct, proquest, and springer using the keywords "analysis" OR "measurement" AND "theobromine" AND "chocolate" OR "cocoa". The inclusion used were articles with a period of 2010-2020, full text articles using Indonesian and English, the samples tested were chocolate products. Based on the search results for articles with keywords and screening according to the inclusion criteria, 6 articles were obtained. Theobromine contained in chocolate products has varying levels. The spectrophotometric methods UV-VIS, HPLC and UHPLC-HRMS can be used in determining the level of theobromine.
15
Kenusa Yusuf, Ayureza, and Ahmad Syarief. "The Influence of Chocolate Snack Packaging Design (Special Edition) on the Interests of Young Girls." Edunity Kajian Ilmu Sosial dan Pendidikan 2, no. 10 (October 25, 2023): 1224–38. http://dx.doi.org/10.57096/edunity.v3i1.136.
Full textAbstract:
This study discusses and analyzes the visual design of chocolate snack packaging and relates it to the buying interest of adolescents. Teenagers are a group of people who are in the process of growing and entering the adult stage. This makes teenagers have thoughts that continue to develop and change their mindset in terms of consumption. On the other hand, chocolate snack products are an important industry in Indonesia. With a large population in Indonesia, large cocoa production, and high levels of chocolate consumption, Indonesia is ranked 6th on a global scale. In this study, the approach was carried out quantitatively and analyzed descriptively. Data collection was carried out through literature studies and surveys of young respondents aged 17-25 years who live in Bandung and consume chocolate snacks. The results of this study indicate that the visual design of chocolate snack packaging can encourage adolescent buying interest, but it is the brand indicator that is the most significant driver of purchase interest
16
Taşoyan, İzlem Cansu, and Elif Turabi Yolacaner. "Physical Properties of Some Soy Powders and Functional and Sensory Properties of Milk Chocolates Prepared with These Powders." Turkish Journal of Agriculture - Food Science and Technology 11, no. 2 (February 28, 2023): 246–57. http://dx.doi.org/10.24925/turjaf.v11i2.246-257.5444.
Full textAbstract:
Soybean is a nutritious crop commonly used for food enrichment due to its rich nutritional content and valuable functional characteristics. Soy products and also soymilk are potential ingredients for substitution of milk powder in food products with respect to providing high nutritious quality, lowering production cost and being an alternative for vegan and vegetarian diets. In this study, soymilk powder and soy protein isolate were added to milk chocolate to obtain a functional food product. Some chemical, physical and functional properties of powder ingredients were determined. Soymilk powder was found to have 44.43 % protein, 18.14 % fat and 6.06 % ash content. According to the chemical analysis, inactivation of 99.1 % for LOX-1, 100 % for LOX-3 and 98.5 % for trypsin inhibitors was achieved by heat treatment of 98 °C for 20 minutes. Functionality of chocolates was evaluated in terms of total phenolic content and total antioxidant capacity. The results were significantly higher than the literature data. Considering all results in terms of functionality, it can be stated that soymilk powder and soy protein isolate can be added to milk chocolate in order to obtain a functional food product.
17
Ostrowska-Ligęza, Ewa, Karolina Dolatowska-Żebrowska, Rita Brzezińska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Iga Piasecka, and Agata Górska. "Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods." Applied Sciences 13, no. 9 (April 22, 2023): 5221. http://dx.doi.org/10.3390/app13095221.
Full textAbstract:
Barely explored in the prior literature, ruby chocolate was investigated in this study to explore its thermal properties. The fatty acid composition of ruby chocolate (RC) fat was determined using gas chromatography. Differential scanning calorimetry (DSC) was successfully used to determine the melting behavior and polymorphic forms of the cocoa fat and milk fat present in the RC. The oxidative stability of the fat extracted from the RC was studied with the use of pressurized differential scanning calorimetry (PDSC). The thermal behavior of the chocolate and the fat were investigated using thermogravimetry (TGA). The thermal profile and characteristics of the RC showed how the parameters compared with those of dark and milk chocolate. The melting temperature of the RC obtained by DSC was more similar to that of milk chocolate than to that of dark chocolate. Regression analysis of the PDSC data for the fat extracted from the RC was characterized by very high correlation coefficients (>0.99). It was noticed there was no statistically significant difference between the values of the activation energy (Ea) of the oxidation process for the fat extracted from the RC, obtained by the means of maximum temperature (dynamic mode) and maximum induction time (isothermal mode).
18
Karrol, Yohanes Paulus, and M. Syahril Iskandar. "THE COLOR OF CHOCOLATE PRODUCT PACKAGING AT INTEGRATED SERVICE UNIT SIKKA INNOVATION CENTER, SIKKA DISTRICT, EAST NUSA TENGGARA." Proceeding of International Conference on Business, Economics, Social Sciences, and Humanities 7 (June 26, 2024): 268–76. http://dx.doi.org/10.34010/icobest.v7i.536.
Full textAbstract:
Sikka chocolate (Cho-Sik), a chocolate product from Sikka District, is produced by the UPT Sikka Innovation Center. Packaging plays a crucial role as it attracts consumers, acting as a silent salesman. The choice of colors in packaging significantly influences consumer purchasing decisions. However, Cho-Sik, managed by the government, lacks adequate packaging design. This research aims to understand how color elements in Cho-Sik packaging affect consumer behavior. Using qualitative methods such as interviews, observations, and literature reviews, the study found that the packaging colors align with the chocolate variants produced. These findings offer insights into enhancing buyer interest and guiding marketers in utilizing colors effectively in Cho-Sik packaging design, catering to both domestic and international markets.
19
Wan Nawang, Wan Rasyidah, Syadiyah Abdul Shukor, Amalina Mursidi, and Anita Ismail. "Extending the Theory of Planned Behavior to Examine Factors Influencing Intention to Purchase Halal Chocolate Among Malaysian Muslims." Asian Journal of Business and Accounting 16, no. 6 (December 31, 2023): 281–311. http://dx.doi.org/10.22452/ajba.vol16no2.10.
Full textAbstract:
Manuscript type: Research paper Research aims: The purpose of this study is to examine factors influencing intention to purchase halal chocolate among Muslim consumers in Malaysia by extending the classical Theory of Planned Behaviour (TPB). This study specifically investigates the influence of attitude, subjective norms, perceived behavioural control, halal knowledge, habit, and religiosity on the intention to purchase halal chocolate. Design/Methodology/Approach: A total of 252 valid responses were obtained through convenience sampling and analysed using SmartPLS 4.0. Research findings: The results indicate that attitude, subjective norms, and religiosity are the factors that influence purchase intention for halal chocolate, while perceived behavioural control, halal knowledge, and habit do not. Subjective norms have the strongest influence on purchase intention for halal chocolate, followed by attitude. Theoretical contribution/Originality: The findings contribute to the growing literature on halal food and consumer behaviour. In particular, the study provides empirical evidence on the importance of attitudes, subjective norms, and religiosity in influencing purchase intentions for halal chocolate. Practitioner/Policy implications: This study could serve as a basis for halal chocolate manufacturers, retailers, exporters, and importers to better understand Malaysian Muslim customers and the factors that drive them to purchase halal chocolate. Furthermore, the government and related agencies, such as the Malaysian Cocoa Board (MCB), could devise strategies to re-establish and strengthen the country’s cocoa industry, allowing Malaysia to reclaim its position as the world’s leading cocoa producer. Research limitation/Implication: This study includes six variables that influence halal chocolate purchase intention. Future studies could include other internal and external factors influencing purchase intention, such as the role of the halal certification logo
20
Macedo, Marta. "Cocoa at Work: Materials and Labor in the Making of Global Chocolate." Labor 21, no. 1 (March 1, 2024): 42–59. http://dx.doi.org/10.1215/15476715-10948920.
Full textAbstract:
Abstract This article examines two distant workspaces of cocoa: plantations in São Tomé, a small Portuguese colonial island in the African Gulf of Guinea, and a British chocolate factory. In line with commodity-centered histories, it focuses on the diversity of labor systems, with different levels of coercion, working simultaneously to make cocoa and chocolate available to consumers in the industrial cities of Europe and North America. But this article adds to that literature by embracing the challenge of thinking with materials and the ways they produced specific social worlds. Cocoa and chocolate are understood as “thick things” whose physical attributes allowed or restricted different operations and uses and whose characteristics promoted or obstructed particular labor forms and allowed for the stabilization of different modes of rule. When we take the material properties of cocoa seriously, it is possible to see how mass chocolate production was a technological and scientific enterprise conceived to cope with the constraints of cocoa itself, with profound consequences for the labor forms on the plantation and the factory. Materials bound plantation laborers and chocolate scientists to specific technological, economic and political relations and demanded huge investments and much labor to create alternative ones.
21
Musta’idah, Dewi Amrom, Yumna Hasna’ Azizah, Doli Witro, Dena Ayu, and Muhamad Izazi Nurjaman. "PERLINDUNGAN KONSUMEN TERHADAP JUAL BELI COKLAT SILVER QUEEN BLOCK DALAM PERSPEKTIF HUKUM EKONOMI SYARIAH." Al-Amwal : Journal of Islamic Economic Law 6, no. 2 (December 26, 2021): 40–57. http://dx.doi.org/10.24256/alw.v6i2.2376.
Full textAbstract:
Buying and selling silver queen block chocolate is currently in great demand by consumers. However, there are several problems in buying and selling chocolate in practice, including the lack and incompatibility of information about the chocolate being sold. This study highlights consumer protection for buying and selling silver queen block products and the responsibility of business actors to buy and sell silver queen block products in the marketplace. The research, including normative juridical research, is legal research using a literature review. The study results show that consumer protection against buying and selling silver queen block chocolate is in the form of the right for consumers to know the factual information about the purchased silver queen block chocolate. Meanwhile, if the consumer feels aggrieved as a result of consuming the chocolate, the buyer receives compensation from the seller in the form of a refund and replacement of goods equivalent to or following the value of the goods returned, this regulation is following applicable law with Article 19 of Law Number 8 of 1999 concerning Consumer Protection. When viewed from the perspective of sharia economic law, the concept of khiyar in online buying and selling is able to provide protection for buyers when the goods ordered are not in accordance with expectations and the application of the khiyar concept in practice will create transactions that provide benefits and avoid harm.
22
Amoah, Isaac, Jia Jiet Lim, Emmanuel Ofori Osei, Michael Arthur, Jesse Charles Cobbinah, and Phyllis Tawiah. "Effect of Cocoa Beverage and Dark Chocolate Intake on Lipid Profile in People Living with Normal and Elevated LDL Cholesterol: A Systematic Review and Meta-Analysis." Dietetics 2, no. 3 (July 7, 2023): 215–36. http://dx.doi.org/10.3390/dietetics2030017.
Full textAbstract:
Cocoa beverage and dark chocolate are important dietary sources of polyphenol and have been hypothesised to improve the lipid profile. This systematic review and meta-analysis aimed to investigate the effect of cocoa beverage and dark chocolate intake on lipid profile in individuals living with normal and elevated LDL cholesterol. The question on whether cocoa beverage and chocolate differentially modify the lipid profile was also explored. A systematic literature search was conducted on PubMed and Cochrane Library on 26 February 2022 following the PRISMA guideline. Cocoa beverage and chocolate consumption had no significant effect on circulating concentrations of total cholesterol, LDL cholesterol, and triglycerides (p > 0.05, all), but favourably and significantly increased circulating concentration of HDL cholesterol by 0.05 (95% CI [0.02, 0.09]) mmol/L (p = 0.002). Changes in lipid profile were similar when comparing populations with normal vs. elevated LDL cholesterol (p > 0.05, all). When considering the food matrix, cocoa beverage intake significantly increased HDL cholesterol by 0.11 (95% CI [0.06, 0.17]) mmol/L (p < 0.001), but the improvement in HDL cholesterol was not significant when chocolate (p = 0.10) or a combination of cocoa beverage and chocolate (p = 0.19) (subgroup differences, p = 0.03) was administered. Cocoa consumption could be recommended as part of a healthy diet in the general population with normal and elevated LDL cholesterol.
23
Fuentes Retamal, Pablo. "Una relación discursiva inusual: la influencia de Buddha and the Chocolate Box de Cat Stevens en Buddha y los chocolates envenenados de Enrique Lafourcade." La Palabra, no. 42 (August 16, 2022): 1–20. http://dx.doi.org/10.19053/01218530.n42.2022.14321.
Full textAbstract:
Este artículo estudia la novela Buddha y los chocolates envenenados (1977) del escritor chileno Enrique Lafourcade, a partir de las referencias discursivas que dispuso el narrador respecto del álbum musical Buddha and the Chocolate Box (1974) del cantautor británico Cat Stevens. La metodología de trabajo identifica, en primer lugar, los recursos literarios que escogió el narrador para establecer vínculos discursivos con el trabajo artístico de Stevens, luego, explica cómo operan estos procedimientos estilísticos en la diégesis. Este plan de trabajo permite evidenciar cómo, y, en qué medida, influyó la producción artística de Stevens en la escritura de la novela chilena. El aporte de este estudio de caso es abrir una línea de investigación que, hasta ahora, la crítica literaria no había advertido. Finalmente, se sugieren algunas proyecciones investigativas cuya ejecución permitiría determinar la relevancia del imaginario musical de Enrique Lafourcade en su obra narrativa.
24
Garbarino, Sergio, Emanuela Garbarino, and Paola Lanteri. "Cyrcadian Rhythm, Mood, and Temporal Patterns of Eating Chocolate: A Scoping Review of Physiology, Findings, and Future Directions." Nutrients 14, no. 15 (July 28, 2022): 3113. http://dx.doi.org/10.3390/nu14153113.
Full textAbstract:
This paper discusses the effect of chrononutrition on the regulation of circadian rhythms; in particular, that of chocolate on the resynchronization of the human internal biological central and peripheral clocks with the main external synchronizers, light–dark cycle and nutrition-fasting cycle. The desynchronization of internal clocks with external synchronizers, which is so frequent in our modern society due to the tight rhythms imposed by work, social life, and technology, has a negative impact on our psycho-physical performance, well-being, and health. Taking small amounts of chocolate, in the morning at breakfast at the onset of the active phase, helps speed up resynchronization time. The high flavonoid contents in chocolate promote cardioprotection, metabolic regulation, neuroprotection, and neuromodulation with direct actions on brain function, neurogenesis, angiogenesis, and mood. Although the mechanisms of action of chocolate compounds on brain function and mood as well as on the regulation of circadian rhythms have yet to be fully understood, data from the literature currently available seem to agree in suggesting that chocolate intake, in compliance with chrononutrition, could be a strategy to reduce the negative effects of desynchronization. This strategy appears to be easily implemented in different age groups to improve work ability and daily life.
25
Latifah, Nurul, and Nurul Hidayah. "Analysis of marketing strategies to maximize product sales at "Won.dis Cokelat"." Journal of Halal Science and Research 4, no. 2 (September 29, 2023): 88–98. http://dx.doi.org/10.12928/jhsr.v4i2.7247.
Full textAbstract:
As time progresses, the structure within a business entity changes. Intense competition and business development are factors contributing to these changes. Consequently, each business entity formulates strategies to enhance sales in the competitive market. In this specific practical work, we analyzed the marketing strategy at Won.dis Chocolate to understand how their marketing approach contributes to increased product sales. Data collection techniques employed in this study included qualitative methods such as observation, participation, interviews, literature review, and questionnaires. The data analysis methods included the IFE (Internal Factor Evaluation) matrix, EFE matrix (External Factor Evaluation), SWOT Cartesian diagram analysis, and SWOT matrix. The analysis and observations yielded three key findings. Firstly, Won.dis Chocolate boasts two significant strengths: innovation in new product development and possessing product legitimacy, including halal certification from MUI and intellectual property rights registration. However, its most significant weakness lies in its less strategic location and limited production machine capacity. Secondly, the major opportunity for Won.dis Chocolate lies in its strong relationships with content creators and several universities, while a potential threat is posed by competitors with more strategic locations. Thirdly, Won.dis Chocolate is positioned to pursue both "Grow" and "Build" strategies. Keywords: SWOT analysis, IFE and EFE matrices, Won.dis Chocolate
26
Halib, Hasmiza, Amin Ismail, Barakatun-Nisak Mohd Yusof, Naomi Osakabe, and Zulfitri Azuan Mat Daud. "Effects of Cocoa Polyphenols and Dark Chocolate on Obese Adults: A Scoping Review." Nutrients 12, no. 12 (November 30, 2020): 3695. http://dx.doi.org/10.3390/nu12123695.
Full textAbstract:
Obesity remains a major public health problem due to its increasing prevalence. Natural products have become common as adjunct therapeutic agents for treating obesity and preventing metabolic diseases. Cocoa and its products are commonly consumed worldwide. Dark chocolate, a rich source of polyphenols, has received attention lately for its beneficial role in the management of obesity; however, conflicting results are still being reported. This scoping review aims to provide a comprehensive understanding of the existing literature on the relationship and effects of cocoa and dark chocolate intake among obese adults. We searched multiple databases for research investigating the consumption of cocoa and/or dark chocolate in managing obesity among adults. This review includes epidemiological and human studies that were published in English over the last 10 years. Our review of the current literature indicates that epidemiological and human trials with obese adults have shown inconsistent results, which may be due to the different populations of subjects, and different types of cocoa products and doses used for intervention. Studies among obese adults are mainly focusing on obese individuals with comorbidities, as such more studies are needed to elucidate the role of cocoa polyphenols in weight control and preventing the risk of chronic diseases among obese individuals without comorbidities as well as healthy individuals. Careful adjustment of confounding factors would be required. The effects of cocoa and dark chocolate intake on obese adults were discussed, and further research is warranted to identify the gaps.
27
Sugiarti, Dian Pramita, I. Gusti Agung Oka Mahagangga, Krista S. Romer, and Komang Kesya Amanda Paramitha. "Potensi Wisata Edukasi Berbasis Wisata Ramah Anak di Daya Tarik Wisata Desa Coklat Bali Tabanan." JURNAL DESTINASI PARIWISATA 10, no. 2 (December 31, 2022): 275. http://dx.doi.org/10.24843/jdepar.2022.v10.i02.p14.
Full textAbstract:
The condition of Bali tourism during the Covid-19 pandemic has become very concerning, on the one hand, the need fortravel is very high but cannot be balanced with the fact of the opening and closing of tourist destinations. Some of thetourist destinations that were closed were used as an opportunity for managers to renovate managed tourist destinationsto comply with CHSE standards. The current conditions have also provided new lessons for managers and touristsregarding the safety of traveling during a pandemic. Special interest tourism such as educational tours is currently indemand by family tourists who want to spend time with family and learn about the culture of local people. Bali ChocolateVillage is Chocolate Village is a new tourist destination in Bali since October 2020. It is located in Cau Village, MargaDistrict, Tabanan Regency. The founder of Chocolate Village is Dr. Ir. I Wayan Alit Artha Wiguna, M.Si. who built the touristattraction of Chocolate Village. Chocolate Village began to be known for educational tours that can provide insight forchild tourists about how the process of growing chocolate fruit to the process of making it. Chocolate Village is a favoritedestination today by local tourists and residents. The founder of Chocolate Village is I Wayan Alit Artha Wiguna who wantsto provide new educational tours for child tourists to learn new lessons about the chocolate-making process and educatetourists so that they get to know the chocolate tree which is one of the plantation plants in Indonesia. This child-friendlytourism-based educational tour is expected to: 1) Become a pilot for child-friendly tourist attractions. 2) Promote childfriendlybased educational tourism in every attraction of educational tours. 3) There is a change in the perspective ofvisitors related to the benefits of educational tourism activities.The formulation of the problems to be raised is 1) The potential of Bali Chocolate Village as a child-friendly tourismbasededucational tour 2) the existing condition of Bali Chocolate Village as a tour Child-Friendly Travel-Based EducationData were collected by observation, in-depth interviews, dissemination of questionnaires, literature studies, anddocumentation techniques. Data analysis techniques use descriptive qualitative and SWOT. The results of the identificationof educational tourism are expected to be able to provide new knowledge in traveling, educational tourism activities canstimulate interest and creativity in children, increase children's motivation Amid a period of school saturation from home,increase the attitude of respect and care for the tourist destinations visited such as natural tourism by protecting theenvironment and forming closeness between families.Keywords: Bali Chocolate Village, Child-Friendly Tourism, Educational Tourism
28
Bertie, Dorothy Alma, and Amna Hartiati. "Pengendalian Mutu Produk Croissant Chocolate Menggunakan Metode Statistical Quality Control (SQC) di PT. Bapak Bakery." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 11, no. 2 (June 22, 2023): 216. http://dx.doi.org/10.24843/jrma.2023.v11.i02.p05.
Full textAbstract:
One of the products of PT. Bapak Bakery which has the highest market demand is the chocolate croissant. The large demand for this product results in a large number of reject products that are not in accordance with company standards. Therefore, it is necessary to study the production process and quality control using the Statistical Quality Control (SQC) method so that it can be seen whether the number of reject products in this product is still within the company's tolerance limits or not. The purpose of this research is to study the production process and product quality aspects of chocolate croissant PT. Bapak Bakery. The method used in this research is field practice, observation, interviews, literature study, and data processing. In the production process of chocolate croissants at PT. Bapak Bakery is carried out through several stages, namely the preparation of ingredients, weighing of ingredients, mixing, weighing the dough, freezing the dough, sheeter, cutting, filling with chocolate sticks, forming, proofing, greasing, baking, resting, and packaging. The results of the analysis using the Statistical Quality Control (SQC) method showed that the total chocolate croissants reject products were 269 pcs with details as many as 139 pcs (52%) experiencing burnt rejects (overcooked) and as many as 130 pcs (48%) experiencing reject layers that did not come out of the total. 1966 pcs chocolate croissants produced during the research period. The results of the analysis using the SQC method indicate that the number of reject products is still within the tolerance limits set by the company. Two causes of chocolate croissant damage are found in the machine factor, the worker factor, the raw material factor, and the method used during the production process.
Keywords: Quality Control, Statistical Quality Control (SQC), Croissant, PT. Bapak Bakery
29
Stegman, Dorothy L. ":Chocolate: How a New World Commodity Conquered Spanish Literature." Sixteenth Century Journal 54, no. 3-4 (September 1, 2023): 462–63. http://dx.doi.org/10.1086/729649.
Full text
30
Valussi, Marco, and Clara Minto. "Cacao as a Globalised Functional Food: Review on Cardiovascular Effects of Chocolate Consumption." Open Agriculture Journal 10, no. 1 (August 31, 2016): 36–51. http://dx.doi.org/10.2174/1874331501610010036.
Full textAbstract:
Polyphenols have increasingly been studied for their influence on cardiometabolic health. Since cacao and chocolate can be a rich source of polyphenols, they too have been investigated for their supposed health benefits. In the first part of this paper the history of the food and medicinal uses of the cacao plant was briefly examined. A particular emphasis has been placed on the analysis of the process of transformation of the cacao seed into chocolate, since many of the processing steps involved have important consequences on the final product’s content in polyphenols and flavanols, and hence on the purported beneficial activity of chocolate. This evaluation is also of great importance in interpreting the results of the epidemiological and clinical studies. The relevant literature was surveyed in the second part of the paper, and the results for the consumption of polyphenol-rich chocolate are that it is well correlated to a reduction of the overall cardiovascular risk, and of arterial blood pressure in hypertensive subjects. Less corroborated are the positive effects on vascular endothelial health, on blood lipids and on lipid peroxidation. There are also preliminary but promising results for a positive action on insulin sensitivity, platelet function and inflammation. It remains to be seen whether and how these results can be translated into pragmatic guidelines on the health benefits of the consumption of commercial chocolate bars or products.
31
Susin, Renato Cesar, Renata Mior, and Vera Maria da Costa Dias. "Fatty acid and sodium contents of commercial milk chocolate – analytical aspects and nutritional information." Brazilian Journal of Food Technology 18, no. 2 (June 2015): 121–27. http://dx.doi.org/10.1590/1981-6723.5914.
Full textAbstract:
SummaryChocolate consumption is usually associated with enjoyment, milk chocolate desserts being a very popular choice. Besides, the literature provides data suggesting health benefits for chocolate products as compared to non-chocolate candies. However, the lipid composition of cocoa and its commercial products has yet to be completely elucidated and understood, although much research has been carried out with this objective. Contributions to this objective frequently face difficulties in the field of Analytical Chemistry due to the complexity of the composition of such a food. On the other hand, the sodium content of foods is currently a major concern. Thus, this work aims to provide information concerning the composition of commercial milk chocolate in terms of its fatty acid profile and sodium content. To achieve this purpose, analytical adjustments and improvements to the methodology were made and described in this paper. Sodium (FAAS) and a total of 50 fatty acids (GC-FID) were determined in eight samples of milk chocolate bars from different manufacturers. The samples were purchased from retailers in Porto Alegre – Brazil. In the determination of the fatty acids, possible losses during methylation deserved special attention and were studied. Nevertheless, large differences were not found in comparison with the nutritional facts declared on the label. However, the results obtained for sodium demonstrated the importance of food inspection, considering the discrepancies found.
32
Wan Nawang, Wan Rasyidah, Syadiyah Abdul Shukor, Amalina Mursidi, and Anita Ismail. "Explaining Halal Chocolate Purchase Intention Among Muslim Young Adults in Malaysia." Sains Insani 8, no. 2 (November 30, 2023): 350–58. http://dx.doi.org/10.33102/sainsinsani.vol8no2.588.
Full textAbstract:
Abstract: Chocolate, a timeless household staple, remains a popular guilty pleasure enjoyed by people of all cultures and ages, enduring both good and bad times, and remains a timeless and appealing choice. While everyone loves chocolate, Muslims are only allowed to consume Halal chocolate due to religious obligations. Halal chocolate is becoming increasingly popular as consumers develop a greater awareness of Halal foods and the benefits associated with them. Using the Theory of Planned Behaviour (TPB), this study examines the intention to purchase Halal chocolate among Muslim young adults in Malaysia. A total of 204 Muslims aged 18 to 34 participated in an online survey distributed through various social media platforms using Google Forms. Multiple regression analysis was performed to analyse the data. The results show that attitude, subjective norms, and perceived behavioural control significantly influence the intention to purchase Halal chocolate among Muslim young adults in Malaysia. Theoretically, this study adds to the limited existing literature on Muslim consumers' Halal chocolate purchasing intentions and the robustness of the TPB in explaining purchase intention. Practically, this study assists the Halal chocolate producers, manufacturers, importers, and exporters to engage with their Muslim consumers to promote the consumption of Halal chocolate in the country. Abstrak: Coklat, kudapan seisi rumah, kekal sebagai kudapan yang menyeronokkan tetapi tidak menyihatkan yang popular untuk dinikmati oleh semua lapisan masyarakat dari pelbagai budaya dan peringkat umur. Coklat kekal menjadi pilihan di saat gembira dan sedih. Walaupun coklat digemari oleh semua, tetapi orang Islam hanya dibenarkan mengambil coklat yang Halal disebabkan oleh kewajipan agama. Coklat Halal menjadi semakin popular apabila pengguna meningkatkan kesedaran tentang makanan Halal dan faedah yang berkaitan dengan makanan Halal. Dengan menggunakan Teori Tingkah Laku Terancang (TPB), kajian ini mengkaji hasrat untuk membeli coklat Halal dalam kalangan golongan muda Islam di Malaysia. Seramai 204 orang Islam berumur 18 hingga 34 tahun menyertai tinjauan dalam talian yang diedarkan menerusi pelbagai platform media sosial iaitu Borang Google. Analisis regresi berganda digunakan untuk menganalisis data. Hasil kajian menunjukkan bahawa sikap, norma subjektif, dan kawalan tingkah laku berpengaruh signifikan terhadap niat untuk membeli coklat Halal dalam kalangan golongan muda Islam di Malaysia. Secara teorinya, kajian ini menambah kepada literatur sedia ada yang terhad mengenai niat membeli coklat Halal di kalangan pengguna Muslim dan keteguhan teori TPB dalam menjelaskan niat pembelian. Secara praktikal, kajian ini membantu pengeluar, pengilang, pengimport, dan pengeksport coklat Halal untuk lebih memahami pengguna Muslim dalam mempromosikan pengambilan coklat Halal di negara ini.
33
ZRIKEM, Hind, Loubna AIT SAID, and Kawtar ZAHLANE. "Haemophilus paraphrophilus brain abscess in a 9-year-old boy: Case report and literature review." International Journal of Applied Biology 4, no. 1 (June 29, 2020): 21–26. http://dx.doi.org/10.20956/ijab.v4i1.9187.
Full textAbstract:
Human diseases due to A. paraphrophilus aren’t usual. The following case report describes the first isolated case of A. paraphrophilus brain abscess in our laboratory. A 9-year-old boy presented to pediatric emergencies for frontal headache, vomiting, blurred vision and left hemiparesis. Radiological diagnosis consists with a frontal abscess. Gram staining of purulent samples showed abundant neutrophils with gram negative bacilli. Culture was made on blood agar, chocolate agar, Chapman’s agar and incubated in 5% CO2 at 37°C for 24 hours. Positive culture was detected only on chocolate agar. It was monomicrobial with small yellowish non-hemolytic colonies. Gram stain of colonies showed pleomorphic gram-negative coccobacilli. The strain required V factor for growth. The isolated strain was sensitive to all antibiotics tested. The interest of this case is that it shows the emergence of A. paraphrophilus as a causative agent of brain abscesses on pediatric population without associated congenital heart disease. It may also help identifying risk factors of these infections and how to prevent them.
34
De Pelsmaeker, Sara, Joachim J. Schouteten, Xavier Gellynck, Claudia Delbaere, Nathalie De Clercq, Adrienn Hegyi, Tünde Kuti, Frédéric Depypere, and Koen Dewettinck. "Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?" British Food Journal 119, no. 9 (September 4, 2017): 1983–98. http://dx.doi.org/10.1108/bfj-01-2016-0006.
Full textAbstract:
Purpose The purpose of this paper is to examine the influence of anticipated emotions (AE) on behavioural intention and behaviour to consume filled chocolates and to give an indication on the possible differences in consumer behaviour between two countries. Design/methodology/approach The theory of planned behaviour (TPB) was used to explain the consumption of chocolate. In this study, TPB is extended with a construct for AE. Findings A total of 859 consumers in Belgium and Hungary participated in the study and results showed that including AE increases the predicted variance of the TPB. Moreover, AE have a positive effect on the intention and the actual behaviour of consumers. Next, the study suggests that Belgian consumers are more influenced by their emotional and control beliefs and that Hungarian consumers are also driven by opinion of family and friends and some behavioural beliefs. Practical implications Overall, TPB can contribute to the understanding of behavioural intention and behaviour towards eating filled chocolate. Moreover, it can help to develop a marketing plan for specific consumer segments as it can identify influencing factors and consumer beliefs towards a product. Originality/value This is the first study that compares the fit of the TPB model with and without the construct of AE. The work contributes to the growing literature on emotions as it does not focus on emotions elicited during or after consumption, but explores if the AE also play a significant role in behaviour.
35
Proskurina, Elena. "The Chip and The Pale Truth by V. Zazubrin and Chocolate by A. Tarasov-Rodionov as “irrelevant” works: to the problem of “Red Terror” in the literature 1920s." Literatūra 61, no. 2 (December 15, 2019): 133–49. http://dx.doi.org/10.15388/litera.2019.2.10.
Full textAbstract:
In the article, the problem of «red terror» is revealed in a little-known material. The story of the Siberian writer V. Zazubrin (1895–1937) The Pale Truth (1923) was published only once in Soviet times – in 1923 in the journal “Siberian Lights”; the novella “Sliver” (1923) was not published during the life of the author and was first published only in 1989. The story of A. Tarasov-Rodionov (1885–1938) Chocolate (1922) was reprinted several times in the 1920s, after which it was forgotten for decades. The work traces the history of the creation of the Chip, which until now contains many “white spots”. The originality of the plot is revealed, in which the image of the main character contradicts the canon of the “iron knight of the revolution”: tired of his firing “hard work”, he is going crazy. The typological similarity of the Chip with the story Chocolate is shown, the plot of which is also based on the dramatic story of the hero. Particular attention is paid to the receptive dialogue of the story The Pale Truth notch with Chocolate: in both works, heroes devoted to the cause of the revolution become its innocent victims.Both works echo and, in their pathos of justifying the “Red Terror”, the idea of “the future of beautiful humanity”. In terms of creative reception, the plot rolls of The Pale Truth with Chocolate, similarities in the images of the main characters and individual elements of poetics are shown. The “irrelevance” of Zazubrin and Tarasov-Rodionov’s works for Soviet literature is substantiated. The main factor is the discrepancy between their plots and the leading ideological maxims of the era.
36
Verhulst, Nanouk, Hendrik Slabbinck, and Iris Vermeir. "Boosting service performance by dark chocolate seduction." Journal of Services Marketing 33, no. 5 (September 9, 2019): 576–88. http://dx.doi.org/10.1108/jsm-01-2019-0026.
Full textAbstract:
Purpose Past research suggests that small details during a service may have a big impact on the service experience. Drawing from this literature, this study aims to test the impact of offering dark chocolate during a service on service performance outcomes. Design/methodology/approach Three scenario-based studies and one field study tested the hypotheses. The scenario-based experiments varied in both service context (e.g. restaurant and mobile phone store) and service quality. Findings Eating dark chocolate positively impacts service performance outcomes. This effect is fully mediated through mood. However, this effect disappears in negative valenced service encounters. Originality/value This paper makes a unique contribution, by testing whether changing a small detail at the start of a service improves mood and, in turn, customers’ outcomes in different service quality contexts.
37
Schouteten, Joachim J., Sara De Pelsmaeker, Joel Juvinal, Sofie Lagast, Koen Dewettinck, and Xavier Gellynck. "Influence of sensory attributes on consumers’ emotions and hedonic liking of chocolate." British Food Journal 120, no. 7 (July 2, 2018): 1489–503. http://dx.doi.org/10.1108/bfj-08-2017-0436.
Full textAbstract:
Purpose The purpose of this paper is to examine the influence of sensory attributes of milk chocolate on consumers’ emotions and their hedonic ratings using three commercial brands of milk chocolate. Design/methodology/approach Quantitative descriptive analysis by a trained panel (n=8) was performed to obtain the sensory evaluation of the samples. A group of 127 consumers evaluated the samples to indicate their hedonic ratings (nine-point hedonic scale) and emotions (EsSense Profile®). Findings The sensory profiles for the three chocolate types showed clear differences. EsSense Profile® methodology revealed that each type of chocolate had a distinct emotional profile. The premium brand was associated with the highest number of positive emotions, whereas the traditional brand was associated with most of the negative emotions (“bored”, “disgusted” and “worried”). The drivers of liking were mainly positive and unclassified emotions. Also, gender differences in emotional profiling were found. Practical implications This study illustrates that sensory and emotional measurements can contribute to a better understanding of consumers’ hedonic liking. Moreover, gender differences found in emotional profiling should raise awareness that gender may lead to different emotional profiling. These gender differences are of interest to food companies, for instance, for food product development or marketing purposes. Originality/value This study further contributes to the growing literature on emotions. By combining sensory evaluation by a trained panel and emotional profiling by consumers, this paper explores how combining these measurements can contribute to a better understanding of the drivers of liking for milk chocolate.
38
Disch, Thomas M., Paula Geyh, Fred G. Leebron, and Andrew Levy. "Double Talk, Double Dutch, Dutch Chocolate." Hudson Review 51, no. 1 (1998): 233. http://dx.doi.org/10.2307/3853166.
Full text
39
Foster, David William. "Negociaciones queer en Fresa y Chocolate: Ideología y homoerotismo." Revista Iberoamericana 69, no. 205 (December 1, 2003): 985–99. http://dx.doi.org/10.5195/reviberoamer.2003.5632.
Full text
40
ANDRI MAULANA. "POLITENESS PRINCIPLE ANALYSIS OF ROAD DAHL’S CHARLIE AND THE CHOCOLATE FACTORY." JETA (Journal of English Teaching and Applied Linguistic) 3, no. 2 (December 29, 2022): 146–65. http://dx.doi.org/10.52217/jeta.v3i2.632.
Full textAbstract:
The study focuses on the politeness principle of Road Dahl’s Charlie and the Chocolate Factory based on Geofrey Leech’s theory. Leech mentions there are six maxims of politeness principle as follows: Tact Maxim, Generosity Maxim, Approbation Maxim, Modesty Maxim, Agreement Maxim, and Sympathy Maxim. The objectives of this study are identifying and classifying into several categories of politeness principles as well as analysing the conversational text in the story. This research uses a qualitative approach for the study of literature (documents) from a variety of sources, both print and electronic, as well as texts, journals, and scientific articles. In conducting this study, Roald Dahl’s Charlie and the Chocolate Factory book is used as the primary source for the data collection. The data are collected by taking several conversational texts in its story. The result of this study can be concluded that in the text of the story of Charlie and the Chocolate Factory by Roald Dahl there are several discourse contexts in the story that are in line with the politeness principle by Geofrey Leech.
41
Chévez-Vera, Héctor David, Pedro Rogelio Miranda-Suárez, Luis Marcelo Álava Rosales, Mercy Karina Mendoza-Zambrano, Arelys Malena Zambrano-Estrada, and Louison Steven Marín-Álvarez. "Chocolate: Origins, current technology and production of antioxidants beneficial to health." Ciencia y Tecnología 14, no. 1 (June 30, 2021): 45–53. http://dx.doi.org/10.18779/cyt.v14i1.458.
Full textAbstract:
The current review entitled Chocolate: Origins, current technology and production of beneficial antioxidants for health, presents us with a compilation of researchs on the origin, history and benefits of chocolate as a superfood that contributes to the daily diet not only with empty carbohydrates; but also, with a number of complex chemical antioxidants compounds such as flavonoids, theobromine, caffeine among others, wich contribute to the health and development of the human being in all stages of their life, thus also improving the cognitive and immunological capacities of those who consume this product. All the aforementioned characteristics of this product of tropical origin require a deeper knowledge of each of its possible benefits and what are the effects on its consumption in the long and short term
42
Puccinelli, Ellen. "Like Sustenance for the Masses: Genre Resistance, Cultural Identity, and the Achievement of Like Water for Chocolate." Ethnic Studies Review 19, no. 2-3 (June 1, 1996): 209–24. http://dx.doi.org/10.1525/esr.1996.19.2-3.209.
Full textAbstract:
Laura Esquivel's 1989 Mexican novel Like Water for Chocolate, neither translated into English nor published in the United States until 1992, was both an American bestseller and the basis for an acclaimed motion picture. Interestingly, though, Esquivel's work also seems to be receiving glimmers of the type of critical attention generally reserved for less “popular” works. Two particular critical studies composed in English, one by Kathleen Glenn and the other by Cecelia Lawless, have been devoted entirely to Chocolate, and both of the scholar/authors grace the faculties of reputable American institutions of higher learning. As a student whose academic experience has been replete with elitist attitudes and expressions of disdain for anything that smacks of an appeal to the masses, I was intrigued by Chocolate for this very reason; in a world where scholarly boundaries seem unalterably fixed, a work that appears capable of crossing these rigid lines is, in my opinion, both rare and admirably refreshing. In my studies, I have often hoped for more communication between “popular” and “scholarly” literature; Esquivel's novel provides not only opportunities for this dialogue but for other cross-genre discussions as well.
43
Vetterling, MaryAnne. "Chocolate: How a New World Commodity Conquered Spanish Literature by Erin Alice Cowling." Hispania 105, no. 4 (December 2022): 619–21. http://dx.doi.org/10.1353/hpn.2022.0098.
Full text
44
Arias, Ricardo Alonzo Cortez, and Allan Discua Cruz. "Rethinking artisan entrepreneurship in a small island." International Journal of Entrepreneurial Behavior & Research 25, no. 4 (June 4, 2019): 633–51. http://dx.doi.org/10.1108/ijebr-02-2018-0111.
Full textAbstract:
Purpose There is a growing interest in artisan entrepreneurs around the world. Scholars are increasingly interested in how artisan enterprises use tourism in a resource-constrained resources. Based on the concept of artisan chocolate entrepreneur, the purpose of this paper is to examine the phenomenon of artisanal chocolate making in a small island with limited resources yet influenced by increased tourism. Design/methodology/approach Artisan enterprises are considered relevant in developing countries and their creation merits further attention. This study examines artisan enterprises using in-depth interviews, case studies, and an interpretative approach. The approach enables examining how artisan chocolate enterprises use tourism to develop their businesses in a context characterized by limited resources. Findings The findings show that artisan entrepreneurs are encouraged to start and develop enterprises due to lifestyle choices. The findings reveal a connection between artisan chocolatiers developing place-bound features to address a growing demand of tourists’ expectation for authentic and local products. The approach of artisan entrepreneurs in such conditions can be explained through entrepreneurial bricolage. Originality/value This study contributes to the literature on the initial stages of artisan enterprises particularly in resource-constrained environments influenced by tourism. More specifically, the study provides evidence of the relevance of tourism for artisanal enterprise emergence, which is a relatively overlooked area in tourism and artisanal studies in developing countries. The study highlights the key place bound features that artisanal chocolate entrepreneurs associate to their products based on tourists’ demand for authentic and local products.
45
Eplett, Layla. "For Oompa-Loompas, Orange Was the New Black." Gastronomica 16, no. 2 (2016): 12–17. http://dx.doi.org/10.1525/gfc.2016.16.2.12.
Full textAbstract:
For some, Roald Dahl's Charlie and the Chocolate Factory is a story made of pure imagination. For others, it is emblematic of colonial ideology since the Oompa-Loompas were originally depicted as African pygmies. This article explores the inspiration, interpretation, and revisions of the classic story and looks at its appropriateness within children's literature.
46
Gunarif Taib, Wenny Surya Murtius, Risa Meutia Fiana, and Wahyunanto Agung Nugroho. "Systematic literature electrocoagulation for wastewater treatment: Mini-review." World Journal of Advanced Research and Reviews 18, no. 2 (May 30, 2023): 690–99. http://dx.doi.org/10.30574/wjarr.2023.18.2.0812.
Full textAbstract:
Electrocoagulation is a method that can be used to remove pollutants and nutrients from liquid waste. This method has been found for a long time but has exclusively recently been developed for wastewater treatment after a lengthy process. Electrocoagulation can remove colloidal materials, i.e., suspended solids, metals, and other dissolved solids in wastewater. Several studies have shown that electrocoagulation has been successfully operated in various industrial wastewaters, i.e., bakery, chocolate, cork boiling, olive, biodiesel, Etc. This review uses the systematic review scale mini-review method. Literature was collected from various databases using Harzing's Publish or Perris Software and analyzed by Mendeley Software. The results indicate that the electrocoagulation method has received excellent attention for development, i.e., the effectiveness and energy that must be consumed, and that research is evolving to show the best performance of electrocoagulation.
47
Rowe, Rebecca. "“A Younger, Less Hairy Me”: Developing the Inner Child in Film Adaptations of Children’s Literature." Children's Literature Association Quarterly 48, no. 1 (March 2023): 63–79. http://dx.doi.org/10.1353/chq.2023.a905626.
Full textAbstract:
Abstract: In this article, I juxtapose influential inner-child self-help books of the 1990s with my own analysis of two film adaptations of children’s books—How the Grinch Stole Christmas(2000) and Charlie and the Chocolate Factory (2005)—to argue that many adaptations of children’s literature refocus on adults by developing new content that draws on the concept of the inner child. Ultimately, I argue that reliance on such theory both essentializes the child and acknowledges the connections between childhood and adulthood in a way that privileges adults and their understanding of childhood.
48
Muzenda, Muredzwa Adelina, and Lucy Grimwade. "A Case of Urticaria One Month After Initiating Fluoxetine." BJPsych Open 9, S1 (July 2023): S125—S126. http://dx.doi.org/10.1192/bjo.2023.352.
Full textAbstract:
AimsAccording to NICE guidelines, fluoxetine is a first-line antidepressant for the management of depression in children and adolescents. There has been little discussion on urticaria occurring after 4 weeks on fluoxetine. Urticaria is defined as an itchy skin lesion "with localised oedema and is surrounded by redness which is also known as a wheal and flare phenomenon". In most urticarial scenarios, the trigger which is usually an allergen leads to an increase in levels of histamine among other chemicals into the skin.MethodsWe present the case of a 16-year-old young person with no previous history of skin conditions, who developed urticaria 4 weeks after starting fluoxetine for depressive disorder. No other trigger could be identified. On discontinuing fluoxetine, the rash gradually declined over time and completely resolved ten days later. On further enquiry, the patient reported eating at least one chocolate bar a day. He did admit to receiving a large amount of chocolate just before the rash began and hence was possibly eating more than his usual amount at the time. Furthermore, the rash occurred at the point when steady-state levels of fluoxetine were believed to have just been reached.ResultsAdverse effects of medication have always been a challenging part of managing patients. Although rash that develops acutely after starting fluoxetine has been published so far, literature on rash that develops after 4 weeks on treatment is limited. Cederberg et al (2004) and Gahir (2021) described the association of SSRIs (fluoxetine and sertraline) and chocolate (which contains serotonin) leading to an itchy hive-like rash. In these cases, discontinuation of the SSRI and use of antihistamine led to a resolution of symptoms.We report a case who developed urticaria 30 days on fluoxetine without any other identifiable triggers. Aspects of this case to support a possible rash caused by chocolate-fluoxetine interaction include the rash occurring when the patient was consuming chocolate (quantities possibly increased immediately prior to the onset of rash), rash occurring when steady-state levels of fluoxetine had just been reached, no other identifiable trigger to explain the rash in the history and the slow resolution of the rash which can be explained by the long half-life of fluoxetine.ConclusionThis report highlights the importance of being mindful of this rare dermatological side effect of fluoxetine despite it occurring weeks after initiation. Patients should also be made aware of this possible side effect and its association with consuming chocolate.
49
Santi, Enrico Mario. "Fresa y Chocolate: The Rhetoric of Cuban Reconciliation." MLN 113, no. 2 (1998): 407–25. http://dx.doi.org/10.1353/mln.1998.0031.
Full text
50
Sohn, Ilsu. "청소년문학 속 집단 괴롭힘: S. E. 힌튼의 『소외자들』과 로버트 코미어의 『초콜릿 전쟁』을 중심으로." Criticism and Theory Society of Korea 28, no. 1 (February 28, 2023): 373–97. http://dx.doi.org/10.19116/theory.2023.28.1.373.
Full textAbstract:
This essay aims for a better understanding of bullying by analyzing two Young Adult novels, S. E. Hinton’s The Outsiders (1967) and Robert Cormier’s The Chocolate War (1974). They are two ground-breaking writers of YA literature for their uncompromising depiction of young people’s vulnerabilities to violence. In particular, bullying in and outside of school is receiving increasing academic attention and media coverage in recent years. The youth began to establish a distinct culture in the mid-twentieth century, and their autonomous attitude and tendency to resist the status quo were perceived as positive influences; however, hyper-competition and intensifying social inequalities aggravated adolescent violence. Nevertheless, traditional understandings of bullying saw it as a few students’ deviations or a harmful yet inevitable phenomenon intrinsic to adolescence. While borrowing theories from historical and sociological studies, this essay explores more nuanced and complex workings of bullying in literary works. This essay shows that bullying is differentiated from impulsive student conflicts as it is a structured and stable process in which adolescents seek a sense of belonging and identity. Bullying allows them to practice the imbalance of power, the implementation of hierarchy and exclusion, and the social acceptability of dangerous behaviors.