Gotowe bibliografie tematyczne / Chocolate in literature

Gotowa bibliografia na temat „Chocolate in literature”

Autor: Grafiati
Data publikacji: 26 lipca 2024
Data aktualizacji: 26 lipca 2024

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Artykuły w czasopismach na temat "Chocolate in literature"

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Jabeen, Mussarat, Marryam Imran, Ayesha Nawab, Ayesha Ihsan, Amna Ajmal, Sadia Mubeen, Sajida Parveen, Wania Adan, Ansa Madeeha Zafar i Noreen Aslam. "Physicochemical Analysis of Different Brands of Chocolates and Their Comparative Studies". FRONTIERS IN CHEMICAL SCIENCES 1, nr 2 (31.12.2020): 1–8. http://dx.doi.org/10.52700/fcs.v1i2.7.

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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.
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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, nr 3 (13.11.2023): 133–35. http://dx.doi.org/10.15353/cfs-rcea.v10i3.648.

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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.
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Del Prete, Margherita, i Antonella Samoggia. "Chocolate Consumption and Purchasing Behaviour Review: Research Issues and Insights for Future Research". Sustainability 12, nr 14 (11.07.2020): 5586. http://dx.doi.org/10.3390/su12145586.

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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.
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Dehghani, Parva, Faezeh Taheri i 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, nr 4 (8.04.2024): 119–33. http://dx.doi.org/10.31989/ffs.v4i4.1300.

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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
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King, Bruce, i Aart G. Broek. "Something Rich like Chocolate". World Literature Today 60, nr 2 (1986): 350. http://dx.doi.org/10.2307/40141876.

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Ackar, Djurdjica, Kristina Valek Lendić, Marina Valek, Drago Šubarić, Borislav Miličević, Jurislav Babić i 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.

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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.
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Gutiérrez Vázquez, AngelJosue, Lidia Buenrostro Torres, Daniel Reyna Rodríguez i 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, nr 5 (31.01.2024): 24–35. http://dx.doi.org/10.32870/rayca.v5i5.59.

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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.
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Valdés, María Elena de. "Verbal and Visual Representation of Women: Como agua para chocolate/Like Water for Chocolate". World Literature Today 69, nr 1 (1995): 78. http://dx.doi.org/10.2307/40150861.

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Eatough, Geoffrey. "COLUMBUS, CANNIBALS, AND CHOCOLATE". Classical Review 53, nr 1 (kwiecień 2003): 233–34. http://dx.doi.org/10.1093/cr/53.1.233.

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Zugravu, Corina, i Marina Ruxandra Otelea. "Dark Chocolate: To Eat or Not to Eat? A Review". Journal of AOAC INTERNATIONAL 102, nr 5 (1.09.2019): 1388–96. http://dx.doi.org/10.1093/jaoac/102.5.1388.

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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.
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Rozprawy doktorskie na temat "Chocolate in literature"

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Satran, David R. M. "Chocolate from Dickens to Joyce the changing iconography of cocoa in turn of the twentieth century Britain /". Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file 1.26 Mb., 335 p, 2006. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:3220734.

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Garcia, Hugo. "El realismo mágico en la vida de Tita de la Garza (análisis histórico de la novela mexicana Como agua para chocolate) /". Morgantown, W. Va. : [West Virginia University Libraries], 2001. http://etd.wvu.edu/templates/showETD.cfm?recnum=1970.

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Miranda, Kátia Rodrigues Mello. "A pedra e a água : uma leitura comparada de Pedro Páramo (1955), de Juan Rulfo, e Como água para chocolate (1989), de Laura Esquivel /". Assis, 2013. http://hdl.handle.net/11449/103643.

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Orientador: Antônio Roberto Esteves
Banca: Livia Maria de Freitas Reis Teixeira
Banca: Fernanda Aparecida Ribeiro
Banca: Cleide Antonia Rapucci
Banca: Maria de Fatima Alves de Oliveira Marcari
Resumo: O presente trabalho consiste numa leitura comparada dos romances mexicanos Pedro Páramo (1955), de Juan Rulfo (1917-1986), e Como água para chocolate (1989), de Laura Esquivel (1950-), partindo da constatação de que essas narrativas são ambientadas na época da Revolução Mexicana (1910-1940), um dos movimentos sociais mais complexos e importantes da história latino-americana. Em Pedro Páramo, o personagem que dá nome ao romance é um cacique que domina toda uma região à custa de muita violência. Seu fim corresponde ao desmoronamento de uma estrutura social para a qual não havia mais lugar no novo país que estava surgindo com a Revolução. Em Como água para chocolate, impulsionada pelo desejo de romper com uma tradição familiar castradora, que a obrigava a ficar solteira para cuidar da mãe, a protagonista empreende uma trajetória de luta contra a submissão e o silenciamento impostos à mulher pela sociedade patriarcal. Sua luta tem êxito, simbolizando o movimento de conquista da mulher por um maior espaço de atuação social e emissão de sua voz. Dedicamos, em nossa leitura, especial atenção ao contorno dado à figura feminina e à rica simbologia evocada por elementos recorrentes nas narrativas, cuja exploração nos parece de grande importância na conformação do ponto de vista dos autores. Em síntese, nosso objetivo é examinar alguns pontos de aproximação e contraste entre os romances selecionados, a fim de refletir sobre as especificidades da leitura que cada um apresenta do México que emerge de suas páginas. Como resultado da análise, em linhas gerais, é possível constatar que Juan Rulfo configura um ponto de vista mais universalizante e pessimista, e Laura Esquivel, uma visão particularizadora e otimista
Abstract: The present work consists of a comparative reading of the Mexican novels Pedro Páramo (1955), by Juan Rulfo (1917-1986), and Like water for chocolate (1989), by Laura Esquivel (1950-), starting from the ascertainment that these narratives are situated at the time of the Mexican Revolution (1910-1940), one of the most complex and important social movements of the Latin America history. In Pedro Páramo, the character that names the novel after himself is a chieftain who dominates an entire region at the expense of much violence. His death corresponds to the collapse of a social structure to which there was no place in the country that was arising with the Revolution. In Like water for chocolate, impelled by the desire of breaking with an emasculating familiar tradition that forced her to remain unmarried to take care of her mother, the female protagonist undertakes a trajectory of struggle against the submission and the silence imposed on the women by the patriarchal society. Her struggle is successful, symbolizing the women's movement for the conquest of a larger space for social actuation and emission of their voices. In our reading we dedicated special attention to the outline of the female figure and the rich symbology evoked by recurrent elements in the narratives, the exploration of those seems to us to be of great importance in the conformation of the authors' point of view. In short, our objective is to examine some points of approach and contrast between the selected novels in order to reflect on the specificities of the reading that each one of them shows about the Mexico that emerges from their pages. As the result of the analysis, in broad outline it is possible to ascertain that Juan Rulfo portrays a more universalizing and pessimistic point view and Laura Esquivel, a particularizing and optimistic view
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Marquez, Melanie Lucia. "Multiple Layers and Flavors: The “Death of the Author” in Like Water for Chocolate". Digital Commons @ East Tennessee State University, 2012. https://dc.etsu.edu/etd/1433.

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First published in 1989 in Spanish and then in 1992 in English, Laura Esquivel's Like Water for Chocolate is one of the best known Mexican literary works in the United States. Set against the backdrop of the Mexican Revolution, Esquivel's novel has inspired great diversity of critical analysis among critics and scholars. Based on the author's comment regarding her intention to tell entertaining stories, critic Jay Corwin warns against the search for hidden layers to her work. Using as a framework Barthes's notion of the "death of the author" as well as cultural theory's argument that "discourse writes through the author", this work unfolds a diverse array of discourses, such as that of feminism, patriarchy, and parody, that liberate Like Water for Chocolate from the despotism of a single authority controlling the truth of the text and show that the readers are capable of intervening in the work's meaning.
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Collins, Stacey Ann. "La representación de la soldadera en el arte y la literatura de México : el caso de Como agua para chocolate". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape9/PQDD_0001/MQ45208.pdf.

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Miranda, Kátia Rodrigues Mello [UNESP]. "A pedra e a água: uma leitura comparada de Pedro Páramo (1955), de Juan Rulfo, e Como água para chocolate (1989), de Laura Esquivel". Universidade Estadual Paulista (UNESP), 2013. http://hdl.handle.net/11449/103643.

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O presente trabalho consiste numa leitura comparada dos romances mexicanos Pedro Páramo (1955), de Juan Rulfo (1917-1986), e Como água para chocolate (1989), de Laura Esquivel (1950-), partindo da constatação de que essas narrativas são ambientadas na época da Revolução Mexicana (1910-1940), um dos movimentos sociais mais complexos e importantes da história latino-americana. Em Pedro Páramo, o personagem que dá nome ao romance é um cacique que domina toda uma região à custa de muita violência. Seu fim corresponde ao desmoronamento de uma estrutura social para a qual não havia mais lugar no novo país que estava surgindo com a Revolução. Em Como água para chocolate, impulsionada pelo desejo de romper com uma tradição familiar castradora, que a obrigava a ficar solteira para cuidar da mãe, a protagonista empreende uma trajetória de luta contra a submissão e o silenciamento impostos à mulher pela sociedade patriarcal. Sua luta tem êxito, simbolizando o movimento de conquista da mulher por um maior espaço de atuação social e emissão de sua voz. Dedicamos, em nossa leitura, especial atenção ao contorno dado à figura feminina e à rica simbologia evocada por elementos recorrentes nas narrativas, cuja exploração nos parece de grande importância na conformação do ponto de vista dos autores. Em síntese, nosso objetivo é examinar alguns pontos de aproximação e contraste entre os romances selecionados, a fim de refletir sobre as especificidades da leitura que cada um apresenta do México que emerge de suas páginas. Como resultado da análise, em linhas gerais, é possível constatar que Juan Rulfo configura um ponto de vista mais universalizante e pessimista, e Laura Esquivel, uma visão particularizadora e otimista
The present work consists of a comparative reading of the Mexican novels Pedro Páramo (1955), by Juan Rulfo (1917-1986), and Like water for chocolate (1989), by Laura Esquivel (1950-), starting from the ascertainment that these narratives are situated at the time of the Mexican Revolution (1910-1940), one of the most complex and important social movements of the Latin America history. In Pedro Páramo, the character that names the novel after himself is a chieftain who dominates an entire region at the expense of much violence. His death corresponds to the collapse of a social structure to which there was no place in the country that was arising with the Revolution. In Like water for chocolate, impelled by the desire of breaking with an emasculating familiar tradition that forced her to remain unmarried to take care of her mother, the female protagonist undertakes a trajectory of struggle against the submission and the silence imposed on the women by the patriarchal society. Her struggle is successful, symbolizing the women’s movement for the conquest of a larger space for social actuation and emission of their voices. In our reading we dedicated special attention to the outline of the female figure and the rich symbology evoked by recurrent elements in the narratives, the exploration of those seems to us to be of great importance in the conformation of the authors’ point of view. In short, our objective is to examine some points of approach and contrast between the selected novels in order to reflect on the specificities of the reading that each one of them shows about the Mexico that emerges from their pages. As the result of the analysis, in broad outline it is possible to ascertain that Juan Rulfo portrays a more universalizing and pessimistic point view and Laura Esquivel, a particularizing and optimistic view
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Hänninen, Linnéa. "Det positiva med dåliga karaktärer : -En analys av värderingar i Roald Dahls Charlie and the Chocolate Factory i jämförelse med skolans värdegrund". Thesis, Örebro universitet, Institutionen för humaniora, utbildnings- och samhällsvetenskap, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-51289.

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Davis, Richard B. "Exploring the Factory: Analyzing the Film Adaptations of Roald Dahl's Charlie and the Chocolate Factory". Digital Archive @ GSU, 2009. http://digitalarchive.gsu.edu/english_theses/72.

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Film adaptations are becoming more popular and past critics and scholars have discussed films based on dramas and novels. However, few have explored the children’s literature genre. In discussing such a topic, it takes more than just debating whether the novel or book is better. A discussion on what elements have been maintained, removed, or added in such an adaptation has to be made along with its success or failure. With this in mind, Roald Dahl’s 1964 novel, Charlie and the Chocolate Factory, and its two film adaptations will be explored along with an analysis of film adaptation theory to show that the first version of the novel succeeds and the second one fails.
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Franklin, Joey. "An Excuse I've Been Working on for Awhile". Ohio University / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1244139307.

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Rodriguez, Ana Carolina Vieira. "The uses of magic realism in Hollywood adaptations of Allende's The house of the spirits and Esquivel's Like water for chocolate". Florianópolis, SC, 2001. http://repositorio.ufsc.br/xmlui/handle/123456789/79605.

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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Comunicação e Expressão. Programa de Pós-Graduação em Letras/Inglês e Literatura Correspondente.
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O objetivo deste estudo é investigar como a estética do realismo mágico, que está diretamente ligada ao contexto sócio-político da América Latina, foi traduzida para uma narrativa Hollywoodiana. O trabalho realiza uma análise comparativa entre os romances do gênero realismo mágico A Casa dos Espíritos (1982), de Isabel Allende, e Como Água Para Chocolate (1989), de Laura Esquivel, e as adaptações dos livros ao cinema. Uma análise dos dois filmes, A Casa dos Espíritos (1993), de Bille August, e Como Água Para Chocolate (1993), dirigido por Alfonso Arau, em relação a elementos cinematográficos tais como mise-en-scene (cenário, iluminação, figurino e personagens), enredo, narrativa, motivação e linhas de ação nos leva à conclusão de que Arau obteve mais sucesso do que August ao transferir a estética do realismo mágico para o cinema.
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Książki na temat "Chocolate in literature"

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Mountfield, Anne. Chocolate. Oxford: Blackwell Education, 1989.

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Dineen, Jacqueline. Chocolate. Minneapolis: Carolrhoda Books, 1991.

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Vaughn, Inés. Chocolate. New York: PowerKids Press, 2009.

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Vaughn, Inés. Chocolate. New York: PowerKids Press, 2009.

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Vaughn, Inés. Chocolate. New York: PowerKids Press, 2009.

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Pirotta, Saviour. Chocolate. North Mankato, Minn: Smart Apple Media, 2003.

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Llewellyn, Claire. Chocolate. New York: Children's Press, 1998.

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MacDonald, Alan. Triffic chocolate. London: Scholastic Books, 2000.

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Malam, John. Bar of chocolate. Chicago, Ill: Heinemann Library, 2013.

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Ridley, Sarah. A chocolate bar. Milwaukee, WI: Gareth Stevens Pub., 2006.

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Części książek na temat "Chocolate in literature"

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Rißler-Pipka, Nanette. "Esquivel, Laura: Como agua para chocolate". W Kindlers Literatur Lexikon (KLL), 1–2. Stuttgart: J.B. Metzler, 2020. http://dx.doi.org/10.1007/978-3-476-05728-0_3531-1.

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Bochsler, Daniel. "Chocolate Democracy". W The Oxford Handbook of Swiss Politics, 811–30. Oxford University Press, 2023. http://dx.doi.org/10.1093/oxfordhb/9780192871787.013.42.

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Abstract Swiss citizens take pride in their export industry. Although chocolate figures among those products that the global public most frequently associates with its export industry, Switzerland also stands out thanks to the unique features of its model of democracy. Swiss citizens take pride in their democracy. This is mirrored by scholarly claims that Swiss democracy could offer ‘possible solutions to conflict in multicultural societies’. This chapter asks how four main pillars of Swiss democracy—direct democracy, the consensus-oriented institutions, the consociational democracy model, and federalism—are received abroad, and how they are reflected in the literature on comparative politics. Additionally, it analyses whether and how Swiss democracy promotion abroad builds on these supposed strengths of Swiss democracy. It turns out that the consociational democracy of Switzerland, which is the most relevant aspect to the Swiss democracy promotion and peacebuilding agenda, dates back to the nineteenth and twentieth century, and the cultural divide that was the basis on which the Swiss consociational model was built is no longer relevant. The Swiss promotion of democracy relies primarily on Switzerland’s past. This does no harm for its exports: political history has no expiration date.
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Michułka, Dorota Mariola. "Roald Dahl's Charlie and the Chocolate Factory as a School Reading". W Teaching Literature and Language Through Multimodal Texts, 135–51. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-5796-8.ch008.

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This chapter aims to develop a new analysis formula and a new language of literary school education/teaching literature, especially the language of reading engagement functionalized in terms of emotional, social, and cultural needs that literature is capable of satisfying. This applies also to young readers. The starting point is the specificity of emotional and sensory reception of literary narration (e.g. Charlie and the Chocolate Factory by R. Dahl) in which vivid, multisensory mental imagery absorbs/engages many readers (also on the principle of intersubjective cooperation). Discussion in this chapter is based on three issues: transactional theory of reading response (with aesthetic and efferent reading); individual, personal, and private interpretations; and analysis of types of affect in reception. It also proposes a description of the process of pupils' cognitive activities, recognize mental images, understanding metaphors, and express emotions.
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Andrist, Debra D. "Healing the Family in Laura Esquivel’s Like Water for Chocolate 1". W Latin American and Iberian Perspectives on Literature and Medicine, 149–62. Routledge, 2015. http://dx.doi.org/10.4324/9781315741796-8.

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Mazzinghy, Ana Carolina do Carmo, Yuri Gomes Figueiredo, Maria Eduarda Figueiredo Andrade, Ana Luiza Coeli Cruz Ramos, Bárbara Almeida Costa, Bruna Vieira Nunes, Lucas Silveira Garcia, Viviane Dias Medeiros Silva, Júlio Onésio Ferreira Melo i Raquel Linhares Bello de Araújo. "A IMPORTÂNCIA DOS COMPOSTOS VOLÁTEIS DE CHOCOLATES ARTESANAIS PARA A PERCEPÇÃO SENSORIAL DO CONSUMIDOR". W Ciências Agrárias: limites e potencialidades em pesquisa - Volume 3, 28–43. Editora Científica Digital, 2023. http://dx.doi.org/10.37885/231014644.

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Objetivo: Este trabalho teve como finalidade avaliar o perfil volátil de barras de chocolates artesanais 70%, empregando a técnica de microextração em fase sólida (SPME). Métodos: As amostras de chocolates utilizadas neste estudo, foram oriundas da empresa Miller And Fields Craft Chocolate, em Florianópolis- Santa Catarina. Os chocolates avaliados apresentavam 70% cacau em sua composição. Para a extração dos compostos foi utilizada a técnica de microextração em fase sólida no modo hedspace e para a separação e identificação dos compostos orgânicos voláteis foi utilizada a cromatografia gasosa acoplada a espectrometria de massas (CG-MS). Resultados: A metodologia empregada mostrou-se eficiente, permitindo a separação e identificação de 29 compostos pertencentes às classes dos ácidos graxos, aldeídos, álcoois, cetonase ésteres. Conclusão: Estas descobertas estão alinhadas com a literatura existente sobre o perfil químico dos chocolates, destacando a importância destas classes químicas no desenvolvimento de chocolates de alta qualidade. A microextração em fase sólida acoplada à espectrometria de massas mostrou-se eficiente, permitindo a separação e identificação destes compostos voláteis. Neste sentido, a investigação destes compostos é essencial para avaliar a qualidade e autenticidade dos chocolates.
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"Chocolate Grinder, 1727–1728". W The Earliest African American Literatures, redaktorzy Zachary McLeod Hutchins i Cassander L. Smith, 141–42. University of North Carolina Press, 2021. http://dx.doi.org/10.5149/northcarolina/9781469665603.003.0029.

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The young man fleeing from Boston chocolatier James Lubbuck was described in a runaway slave advertisement as “battle-ham’d,” a phrase that describes both genetic and acquired defects in the hips, knees, and ankles. Because the young man can be identified visually, Lubbuck does not identify the runaway by name; he is a disability, not an individual with agency, illustrating the intersectionality of prejudice in colonial North America. Lubbuck likely recovered the young man, who probably fled Boston a second time, just nine months later. However, this second experience as a fugitive came when Lubbuck fled Boston with four enslaved persons and considerable property to escape from his creditors. The irony of Lubbuck relying on and replicating his enslaved young man’s experience as a runaway is delicious. But unlike the enslaved young man, Lubbuck is offered an inducement to return.
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Barthold, Bonnie. "An Ethnography of Chocolat". W Ethnography in French Literature, 157–66. BRILL, 1996. http://dx.doi.org/10.1163/9789004651609_014.

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Medeiros, Lilian Caroline Santos, i Thais Ranielle Souza De Oliveira. "BENEFÍCIOS DO CONSUMO DO CHOCOLATE AMARGO NO ALIVIO DOS SINTOMAS OCASIONADOS PELA SÍNDROME DA TENSÃO PRÉ-MENSTRUAL: UMA REVISÃO DESCRITIVA DA LITERATURA (1997-2021)". W Ciências da Saúde: desafios e potencialidades em pesquisa - Volume 2, 147–58. Editora Científica Digital, 2022. http://dx.doi.org/10.37885/230111634.

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Objetivo: Descrever através de uma revisão narrativa da literatura os benefícios do consumo do chocolate amargo no alívio dos sintomas causados pela Síndrome da tensão pré-menstrual (STPM). Métodos: Foi realizado um levantamento de artigos tanto em português quanto em inglês no período de 1997 a 2021, obtidos nas bases de dados Scientific Eletrônic Library Online (SCIELO), Google Acadêmico, National Library of Medicine (PubMed), ScienceDirect no mês de setembro de 2022, utilizando os seguintes descritores: Chocolate, cacau, serotonina, tensão pré-menstrual, TPM, triptofano. Resultados: A amostra foi composta por doze artigos. Quatro discutiam sobre a redução do desejo compulsivo por doces, três sobre as dores ocasionadas pelo período da STPM e cinco sobre os descontroles emocionais devido ao baixo nível de serotonina encontrado no corpo durante o período. Considerações finais: Evidencia-se que os assuntos relacionados ao tratamento dos sintomas da STPM são pouco estudados e encontrados de forma segregada.O chocolate amargo possui diversos benefícios nos sintomas causados pela STPM devido seus compostos, como o triptofano e as metilxantinas.
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Isabella Maciel, Costa, Silva Amanda Nayara Abreu, Oliveira Franciele Marques de, Viana Franciele Marques de i Oliveira Kennedy Borges. "DESENVOLVIMENTO DE BROWNIE ADICIONADO DE BAGAÇO DE MALTE". W CIÊNCIA, TECNOLOGIA E INOVAÇÃO: DO CAMPO À MESA, 34–48. Instituto Internacional Despertando Vocações, 2020. http://dx.doi.org/10.31692/978-65-88970-00-3.v.2.34-48.

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O brownie é um bolo doceque pode possuir cobertura de chocolate e ser acrescido de manteiga de amendoim, castanha, pedaços de chocolate e outros recheios. O bagaço de malte é o principal subproduto da fabricação de cervejas e por possuir um alto conteúdo de fibrasede resíduos de proteínas, possuipotencial de uso em produtos de panificação. Oobjetivo foi elaborar um brownieadicionado de bagaço de malte e avaliar suas características físico-químicas e sensoriais.Foi elaborada uma formulação combagaço de malte secoetriturado. Foram realizadas análises de pH, umidade,acidez total titulável,cor, análise sensoriale elaboração da informação nutricional.Os valores pH e acidez encontrados foram de 5,89 e 1,90%, caracterizando o produto como de baixa acidez. O teor de umidade foi de 13,2%, resultado inferior a relatados na literatura. Os resultados da análise sensorialvariaram de 7,1 a 8,3 para os atributos indicando que os avaliadoresclassificaram o brownie entre “gostei moderadamente” e “gostei muito”. Ovalor de intenção de compra foi de 4,15,assinalandoque a maioria provavelmente compraria o produto. Desse modo, concluiu-seque é possível elaborar um brownie combagaço de malte e obter boascaracterísticas tecnológicase sensoriais.
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Santos, Jenison Alisson. "A cocção paródica em Como água para chocolate, de Laura Esquivel". W A paródia na literatura e em outras artes, 89–120. Mares Editores, 2019. http://dx.doi.org/10.35417/978-85-5927-060-0_89.

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Streszczenia konferencji na temat "Chocolate in literature"

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Barreto, Ana Cristina Alves by Paula, i Lucas Matos Martins. "The fantastic chocolate factory: Analysis of the illustrations". W V Seven International Multidisciplinary Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/sevenvmulti2024-035.

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In this article, we will analyze the illustrations and work of illustrator Quentin Blake in the work Charlie and the Chocolate Factory , from the perspective of the semiotic experience, since the observer is also an agent, participating in the process of constructing meanings. The functions of children's literature in cognitive development and in encouraging the development of children's learning and knowledge of the world were addressed, and also how the works are characterized, primarily, for this audience, with their own aesthetic characteristics and so vivid. The analysis of the illustrations allowed the verification of their notable artistic-aesthetic value, which, in the reading process, expands the possibilities of constructing meaning, in addition to giving color and shape to the verbal.
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Brandão, Thaynara Lays Sales. "CACAU COMO ALIADO DA SAÚDE CARDIOVASCULAR: REVISÃO DE LITERATURA". W I Congresso Nacional On-line de Produtos Naturais. Revista Multidisciplinar em Saúde, 2021. http://dx.doi.org/10.51161/rems/2126.

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Introdução: A doença cardiovascular é de causa multifatorial e é uma das principais causas de morte no mundo, dentre os fatores de risco para seu desenvolvimento podemos citar o fumo, obesidade, hipertensão, diabetes e entre outros. Para sua prevenção/ tratamento não medicamentoso têm-se o papel da nutrição, alguns estudos comprovam quem o consumo de alimentos ricos em flavonoides pode auxiliar tanto na prevenção como na melhora do quadro patológico, visto que possuem efeito cardioprotetor, anti-inflamatório, antiplaquetário, antitrombótico e antioxidante. Dentre os alimentos mais ricos em flavonoides o que mais se destaca é o cacau, que tem como substância principal os flavanóis, podendo ser consumido tanto em pó como chocolate amargo, podendo ser um alimento utilizado para prevenção e tratamento de DCV. Objetivos: Avaliar quais benefícios o cacau pode promover para o tratamento e prevenção de doenças cardiovasculares. Material e métodos: Trata-se de um estudo de revisão de literatura, que para a busca dos artigos foram utilizados descritores em inglês cadastrados no Descritores em Ciências da Saúde (DeCS): “Cocoa” OR “Chocolate” AND “Cardiovascular” AND “Health”. As bases de dados utilizadas foram: PubMed e BVS (Biblioteca Virtual de Saúde). Os critérios de inclusão estabelecidos foram: Ensaios clínicos publicados entre os anos de: 2016 – 2021 realizados em humanos. Sendo excluídos: Artigos de revisão, relatos de experiência, estudos realizados em animais e resumos. Resultados: Diversos estudos apontaram que a inclusão do cacau no dia-a-dia de indivíduos com doenças cardiovasculares tiveram melhoras evidentes quanto ao perfil lipídico, havendo melhora de parâmetros bioquímicos como a diminuição da lipoproteína de baixa densidade e aumento da lipoproteína de alta densidade, triglicerídeos e colesterol total. Já outros foi visto a diminuição de níveis pressóricos diurnos e noturnos, redução de marcadores inflamatórios como IL-1β e IL-10 e melhoras na função endotelial reduzindo o risco cardiometabólico. Conclusão: O papel do cacau como aliado da saúde cardiovascular é bastante promissor, sendo evidente nos estudos apresentados a melhora do perfil lipídico, níveis pressóricos e diminuição de marcadores inflamatórios. Sendo de suma importância a realização de mais estudos para a utilização do cacau como um alimento funcional preventivo para doenças cardiovasculares.
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MOTA, JULIANA KAROLINA DÓRIA, i RENATA CRISTINA BEZERRA RODRIGUES. "NUTRIÇÃO, SAÚDE CARDIOVASCULAR E AFRODISÍACOS: ALIMENTOS QUE POTENCIALIZAM O DESEMPENHO SEXUAL NOS HOMENS". W I Congresso Brasileiro de Doenças Crônicas On-line. Revista Multidisciplinar em Saúde, 2022. http://dx.doi.org/10.51161/cronics/7298.

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Introdução: A saúde sexual é um processo complexo e multidimensional coordenado pelos sistemas neurológico, endócrino e vascular. As disfunções sexuais representam um problema médico e psicológico que afeta adversamente a saúde física, o bem-estar emocional, a autoestima, imagem corporal, relações interpessoais e saúde física em geral, incluindo fertilidade. Um estimulante sexual, ou afrodisíaco, é definido como qualquer alimento ou droga que desperta o instinto sexual, induz o desejo venéreo e melhora o desempenho sexual. Desde o início da história registrada, muitas substâncias têm sido usadas com o propósito de aumentar a sexualidade. Algumas delas tiveram sucesso e sua reputação foi transmitida ao longo dos milênios na literatura e no imaginário popular. Apesar de ser necessária a manutenção do mito do alimento afrodisíaco, muitos dos alimentos são, de fato, dotados de substancias que colaboram no vigor sexual masculino. Objetivo: Descrever os alimentos que potencializam o desempenho sexual nos homens. Metodologia: Revisão bibliográfica do tipo qualitativa, descritiva, de publicações realizadas entre 2010 e 2020 nas bases de dados PubMed, Scielo, Google acadêmico e Lilacs. Ao fim das análises dos textos, sete atenderam aos critérios e foram incluídos nesta revisão. Resultados: Potássio, selênio, zinco, equivalente de folato, fósforo e vitamina E auxiliam no correto funcionamento cardiovascular, melhorando o fluxo sanguíneo, colaborando com o preenchimento do corpo cavernoso e, assim, permitindo a ereção. Estes nutrientes podem ser encontrados nos alimentos citados na literatura como afrodisíacos e os que, de fato, comprovaram sua eficácia no desempenho sexual foram mel, canela, cravo, erva doce, gengibre, uva, café, alho e pimenta preta. Dentre os alimentos pesquisados, o chocolate ficou em destaque, como um dos alimentos mais completos nutricionalmente e funcionalmente no desempenho sexual masculino. Conclusão: A alimentação possui grande influência cultural, de acordo com o simbolismo criado em torno dela. Deve-se ter cautela no consumo de substancias desconhecidas, devido risco de intoxicação que pode ser fatal. O nutricionista é um cientista dos alimentos e, por meio da educação nutricional, pode dar este suporte, melhorando os hábitos alimentares, a saúde cardiovascular e sexual, o bem-estar e, consequentemente, prevenindo intoxicação por substâncias desconhecidas.
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Raporty organizacyjne na temat "Chocolate in literature"

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Eneroth, Hanna, Hanna Karlsson Potter i Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.

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In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter & Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, & Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversity and water use) of coffee (per L), tea (per L) and cocoa powder (per kg), building on the previously established methodology for the consumer guide. In addition, scenarios of consumption of coffee, tea and cocoa drink with milk/plant-based drinks and waste at household level, are presented. Tea, coffee and cacao beans have a lot in common. They are tropical perennial crops traditionally grown in the shade among other species, i.e. in agroforestry systems. Today, the production in intensive monocultures has negative impact on biodiversity. Re-introducing agroforestry practices may be part of the solution to improve biodiversity in these landscapes. Climate change will likely, due to changes in temperature, extreme weather events and increases in pests and disease, alter the areas where these crops can be grown in the future. A relatively high ratio of the global land used for coffee, tea and cocoa is certified according to sustainability standards, compared to other crops. Although research on the implications of voluntary standards on different outcomes is inconclusive, the literature supports that certifications have a role in incentivizing more sustainable farming. Coffee, tea and cocoa all contain caffeine and have a high content of bioactive compounds such as antioxidants, and they have all been associated with positive health outcomes. While there is a strong coffee culture in Sweden and coffee contributes substantially to the environmental impact of our diet, tea is a less consumed beverage. Cocoa powder is consumed as a beverage, but substantial amounts of our cocoa consumption is in the form of chocolate. Roasted ground coffee on the Swedish market had a climate impact of 4.0 kg CO2e per kg powder, while the climate impact of instant coffee powder was 11.5 kg CO2e per kg. Per litre, including the energy use for making the coffee, the total climate impact was estimated to 0.25 kg CO2e per L brewed coffee and 0.16 kg CO2e per L for instant coffee. Less green coffee beans are needed to produce the same amount of ready to drink coffee from instant coffee than from brewed coffee. Tea had a climate impact of approximately 6.3 kg CO2 e per kg dry leaves corresponding to an impact of 0.064 CO2e per L ready to drink tea. In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), black coffee (0.038 kg CO2e), and cocoa drink made with milk (0.33 kg CO2e). The climate impact of 1kg cocoa powder on the Swedish market was estimated to 2.8 kg CO2e. Adding milk to coffee or tea increases the climate impact substantially. The literature describes a high proportion of the total climate impact of coffee from the consumer stage due to the electricity used by the coffee machine. However, with the Nordic low-carbon energy mix, the brewing and heating of water and milk contributes to only a minor part of the climate impact of coffee. As in previous research, coffee also had a higher land use, water use and biodiversity impact than tea per L beverage. Another factor of interest at the consumer stage is the waste of prepared coffee. Waste of prepared coffee contributes to climate impact through the additional production costs and electricity for preparation, even though the latter was small in our calculations. The waste of coffee and tea at Summary household level is extensive and measures to reduce the amount of wasted coffee and tea could reduce the environmental impact of Swedish hot drink consumption. For the final evaluation of coffee and tea for the consumer guide, the boundary for the fruit and vegetable group was used. The functional unit for coffee and tea was 1 L prepared beverage without any added milk or sweetener. In the guide, the final evaluation of conventionally grown coffee is that it is ‘yellow’ (‘Consume sometimes’), and for organic produce, ‘light green’ (‘Please consume). The evaluation of conventionally grown tea is that it is ‘light green’, and for organic produce, ‘dark green’ (‘Preferably consume this’). For cocoa, the functional unit is 1 kg of cocoa powder and the boundary was taken from the protein group. The final evaluation of conventionally grown cocoa is that it is ‘orange’ (‘Be careful’), and for organically produced cocoa, ‘light green’.
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