Статті в журналах з теми "Chocolate Composition"
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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.
Повний текст джерелаKowalski, Radosław, Marek Rosochacki, Jakub Wyrostek, and Muhammad Torequl Islam. "Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products." Applied Sciences 13, no. 3 (January 18, 2023): 1274. http://dx.doi.org/10.3390/app13031274.
Повний текст джерелаLončarević, Ivana, Biljana Pajin, Jovana Petrović, Ivana Nikolić, Nikola Maravić, Đurđica Ačkar, Drago Šubarić, Danica Zarić, and Borislav Miličević. "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics." Molecules 26, no. 19 (September 29, 2021): 5908. http://dx.doi.org/10.3390/molecules26195908.
Повний текст джерелаBeards, Emma, Kieran Tuohy, and Glenn Gibson. "A human volunteer study to assess the impact of confectionery sweeteners on the gut microbiota composition." British Journal of Nutrition 104, no. 5 (April 7, 2010): 701–8. http://dx.doi.org/10.1017/s0007114510001078.
Повний текст джерелаFayeulle, Noémie, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier, and Nicolas Sommerer. "Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans." Metabolites 10, no. 8 (July 29, 2020): 311. http://dx.doi.org/10.3390/metabo10080311.
Повний текст джерелаGodočiková, Lucia, Eva Ivanišová, Grzegorz Zaguła, Luis Noguera-Artiaga, Ángel A. Carbonell-Barrachina, Przemysław Łukasz Kowalczewski, and Miroslava Kačániová. "Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates." Molecules 25, no. 16 (August 11, 2020): 3648. http://dx.doi.org/10.3390/molecules25163648.
Повний текст джерелаBarišić, Veronika, Jovana Petrović, Ivana Lončarević, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko, Marijana Blažić, and Đurđica Ačkar. "Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge." Sustainability 13, no. 5 (March 1, 2021): 2620. http://dx.doi.org/10.3390/su13052620.
Повний текст джерелаBarišić, Veronika, Milica Cvijetić Stokanović, Ivana Flanjak, Kristina Doko, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević, Ines Cindrić, and Đurđica Ačkar. "Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition." Molecules 25, no. 22 (November 23, 2020): 5470. http://dx.doi.org/10.3390/molecules25225470.
Повний текст джерелаDivya, V., D. Baskaran, and K. S. Gnanalaksshmi. "Standardization of Optimal Level of Coconut Variants in Chocolates Based on Consumer Acceptance." Current Research in Nutrition and Food Science Journal 5, no. 1 (March 20, 2017): 36–42. http://dx.doi.org/10.12944/crnfsj.5.1.05.
Повний текст джерелаPolynkova, N. E. "MARKET, CONSUMER PREFERENCES AND COMPETITIVENESS ESTIMATION OF CHOCOLATE." Education and Science without Limits: Fundamental and Applied Researches, no. 10 (November 25, 2019): 209–12. http://dx.doi.org/10.36683/2500-249x-2019-10-209-212.
Повний текст джерелаZaric, Danica, Biljana Pajin, Ivana Loncarevic, Jovana Petrovic, and Marijana Stamenkovic-Djokovic. "Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk." Acta Periodica Technologica, no. 46 (2015): 115–27. http://dx.doi.org/10.2298/apt1546115z.
Повний текст джерелаde Oliveira, Leandra Natália, Jesus Coelho de Renata Castro, Marcone Augusto Leal de Oliveira, and Luiz Fernando C. de Oliveira. "Lipid Characterization of White, Dark, and Milk Chocolates by FT-Raman Spectroscopy and Capillary Zone Electrophoresis." Journal of AOAC INTERNATIONAL 98, no. 6 (November 1, 2015): 1598–607. http://dx.doi.org/10.5740/jaoacint.15-083.
Повний текст джерелаBiczó, V., A. Fekete, and R. Scherer. "Influence of composition and storage conditions on chocolate hardness and heat resistance." Progress in Agricultural Engineering Sciences 9, no. 1 (December 1, 2013): 55–73. http://dx.doi.org/10.1556/progress.9.2013.3.
Повний текст джерелаMirković, Milica, Sanja Seratlić, Kieran Kilcawley, David Mannion, Nemanja Mirković, and Zorica Radulović. "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria." Sensors 18, no. 8 (August 6, 2018): 2570. http://dx.doi.org/10.3390/s18082570.
Повний текст джерелаZaric, Danica, Biljana Pajin, Marica Rakin, Zita Seres, Ljubica Dokic, and Jelena Tomic. "Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill." Chemical Industry 65, no. 5 (2011): 563–73. http://dx.doi.org/10.2298/hemind110525045z.
Повний текст джерелаLinovskaya, N. V., E. V. Mazukabzova, O. S. Rudenko, and T. V. Savenkova. "Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value." Vestnik MGTU 23, no. 3 (September 30, 2020): 205–13. http://dx.doi.org/10.21443/1560-9278-2020-23-3-205-213.
Повний текст джерелаZaric, Danica, Biljana Pajin, Ivana Loncarevic, Zita Seres, Ljubica Dokic, and Dragana Soronja-Simovic. "The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate." Chemical Industry 66, no. 5 (2012): 735–41. http://dx.doi.org/10.2298/hemind120210024z.
Повний текст джерелаZaric, Danica, Biljana Pajin, Ivana Loncarevic, Dragana Soronja-Simovic, and Zita Seres. "The impact of the manufacturing process on the hardness and sensory properties of milk chocolate." Acta Periodica Technologica, no. 43 (2012): 139–48. http://dx.doi.org/10.2298/apt1243139z.
Повний текст джерелаBorchers, Andrea T., Carl L. Keen, Sandra M. Hannum, and M. Eric Gershwin. "Cocoa and Chocolate: Composition, Bioavailability, and Health Implications." Journal of Medicinal Food 3, no. 2 (June 2000): 77–105. http://dx.doi.org/10.1089/109662000416285.
Повний текст джерелаPoliński, Szymon, Sylwia Kowalska, Patrycja Topka, and Aleksandra Szydłowska-Czerniak. "Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts." Molecules 26, no. 18 (September 11, 2021): 5523. http://dx.doi.org/10.3390/molecules26185523.
Повний текст джерелаSusin, 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.
Повний текст джерелаLinovskaya, N. V., and E. V. Mazukabzova. "Development of milk chocolate technology with specified properties." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (January 20, 2021): 113–21. http://dx.doi.org/10.20914/2310-1202-2020-4-113-121.
Повний текст джерелаKorcari, Dea, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, and Maria Grazia Fortina. "Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties." Foods 12, no. 2 (January 11, 2023): 340. http://dx.doi.org/10.3390/foods12020340.
Повний текст джерелаDaniati, Hanna, R. A. Mochammad Deval, and Ridwan Iskandar. "Manual Brew House Blend Coklat khas Indonesia." Tourism Scientific Journal 6, no. 1 (December 23, 2020): 20–36. http://dx.doi.org/10.32659/tsj.v6i1.118.
Повний текст джерелаRos-Haniza, B., and S. Mamot. "Effects of Chocolates Using Low Calorie Cocoa Butter Substitutes on Rat’s Plasma Profile and Determination of Sn-1,3 Position." ASEAN Journal on Science and Technology for Development 30, no. 1&2 (December 18, 2017): 63–69. http://dx.doi.org/10.29037/ajstd.351.
Повний текст джерелаQaiser, Asif A., Rabia Nazar, Mehroz Anjum, Anem Saeed, Muhmmad Zeeshan, Basil Tahir, Muhammad Muzaffar, and Naima Jameel. "Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior." International Journal of Food Engineering 17, no. 7 (June 18, 2021): 561–69. http://dx.doi.org/10.1515/ijfe-2019-0289.
Повний текст джерелаÇelik, Kıvılcım, Pelin Günç Ergönül, and Simge Çelik. "Innovative approaches in functional chocolate production." Food and Health 8, no. 3 (2022): 241–59. http://dx.doi.org/10.3153/fh22023.
Повний текст джерелаWilaisri Limphapayom. "Study on Chocolate Production from Coconut Oil and Palm Oil Shortening." CORD 29, no. 2 (October 1, 2013): 6. http://dx.doi.org/10.37833/cord.v29i2.85.
Повний текст джерелаMazukabzova, Ella V. "TARGETED CHANGE IN THE CHEMICAL COMPOSITION OF MILK CHOCOLATE." Food systems 4, no. 3S (September 30, 2021): 188–92. http://dx.doi.org/10.21323/2618-9771-2021-4-3s-188-192.
Повний текст джерелаKinta, Yasuyoshi, and Tamao Hatta. "Composition and Structure of Fat Bloom in Untempered Chocolate." Journal of Food Science 70, no. 7 (September 2005): s450—s452. http://dx.doi.org/10.1111/j.1365-2621.2005.tb11491.x.
Повний текст джерелаBuchgraber, Manuela, Simona Androni, E.-M. Berndt, I. Kaufmann-Horlacher, A. Lomnitz, R. Matissek, R. Maurer, et al. "Gas-Liquid Chromatographic Determination of Milk Fat and Cocoa Butter Equivalents in Milk Chocolate: Interlaboratory Study." Journal of AOAC INTERNATIONAL 90, no. 5 (September 1, 2007): 1326–39. http://dx.doi.org/10.1093/jaoac/90.5.1326.
Повний текст джерелаZugravu, 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.
Повний текст джерелаEskandari, Mozhgan, Babak Hooshmand Moghadam, Reza Bagheri, Damoon Ashtary-Larky, Elham Eskandari, Michael Nordvall, Frédéric Dutheil, and Alexei Wong. "Effects of Interval Jump Rope Exercise Combined with Dark Chocolate Supplementation on Inflammatory Adipokine, Cytokine Concentrations, and Body Composition in Obese Adolescent Boys." Nutrients 12, no. 10 (September 30, 2020): 3011. http://dx.doi.org/10.3390/nu12103011.
Повний текст джерелаYazdekhasti, Narges, Corinna Brandsch, Frank Hirche, Julia Kühn, Anke Schloesser, Tuba Esatbeyoglu, Patricia Huebbe, Siegfried Wolffram, Gerald Rimbach, and Gabriele I. Stangl. "Impact of chocolate liquor on vascular lesions in apoE-knockout mice." Clinical Science 131, no. 20 (October 13, 2017): 2549–60. http://dx.doi.org/10.1042/cs20170279.
Повний текст джерелаTuenter, Emmy, Maria E. Sakavitsi, Andrés Rivera-Mondragón, Nina Hermans, Kenn Foubert, Maria Halabalaki, and Luc Pieters. "Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate." Food Chemistry 343 (May 2021): 128446. http://dx.doi.org/10.1016/j.foodchem.2020.128446.
Повний текст джерелаDudarev, Igor, Svitlana Panasyuk, and Iryna Taraymovich. "Innovative Technology of Chocolate Covered Multi Layered Chips." Restaurant and hotel consulting. Innovations 5, no. 1 (June 30, 2022): 131–46. http://dx.doi.org/10.31866/2616-7468.5.1.2022.260886.
Повний текст джерелаGoloviznin, I. V., and A. V. Ryzhakova. "The role of the main ingredients of chocolate in the formation of its beneficial properties for the consumer." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 8 (July 5, 2021): 582–87. http://dx.doi.org/10.33920/igt-01-2108-04.
Повний текст джерелаMachálková, Lenka, Luděk Hřivna, Artsiom Ruban, Eva Sapáková, and Veronika Rumíšková. "Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 1 (2017): 91–98. http://dx.doi.org/10.11118/actaun201765010091.
Повний текст джерелаFitriani Nur, U. A., M. Yusuf, Pirman, Syahriati, and S. Rahmiah. "Physicochemical, antioxidant and sensory properties of chocolate spread fortified with jackfruit (Artocarpus heterophyllus) flour." Food Research 4, no. 6 (September 14, 2020): 2147–55. http://dx.doi.org/10.26656/fr.2017.4(6).262.
Повний текст джерелаCempaka, Laras, Tubagus Emir Abdul Hakim, and Wayudi David. "Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 37, no. 2 (August 1, 2021): 126–36. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v37i2.479.
Повний текст джерелаTrucksess, Mary W., Thomas B. Whitaker, Andrew B. Slate, Kristina M. Williams, Vickery A. Brewer, Paul Whittaker, and James T. Heeres. "Variation of Analytical Results for Peanuts in Energy Bars and Milk Chocolate." Journal of AOAC INTERNATIONAL 87, no. 4 (July 1, 2004): 943–49. http://dx.doi.org/10.1093/jaoac/87.4.943.
Повний текст джерелаTkeshelashvili, M. E., G. A. Bobozhonova, N. P. Kosheleva, and G. O. Magomedov. "Development of the composition of chocolate mass that resistant to bloom." Proceedings of the Voronezh State University of Engineering Technologies 79, no. 1 (January 1, 2017): 209–14. http://dx.doi.org/10.20914/2310-1202-2017-1-209-214.
Повний текст джерелаGoya, Luis, John Edem Kongor, and Sonia de Pascual-Teresa. "From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action." International Journal of Molecular Sciences 23, no. 22 (November 18, 2022): 14365. http://dx.doi.org/10.3390/ijms232214365.
Повний текст джерелаSaranov, I. A., O. B. Rudakov, and K. K. Polansky. "Differential scanning calorimetry of cocoa butter and chocolate glaze." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (September 18, 2020): 154–60. http://dx.doi.org/10.20914/2310-1202-2020-2-154-160.
Повний текст джерелаMcNaughton, E. P., R. O. Ball, and R. M. Friendship. "The effects of feeding a chocolate product on growth performance and meat quality of finishing swine." Canadian Journal of Animal Science 77, no. 1 (March 1, 1997): 1–8. http://dx.doi.org/10.4141/a96-055.
Повний текст джерелаSabbir, MA, R. Habib, MH Rashid, and MF Imam. "Quality of ultra-high temperature treated chocolate milk manufactured in Bangladesh." Bangladesh Journal of Animal Science 44, no. 2 (December 19, 2015): 128–31. http://dx.doi.org/10.3329/bjas.v44i2.26013.
Повний текст джерелаSingh, Dixita, Abhishek D. Tripathi, Kundan S. Adhikari, and Veena Paul. "Development of Functional Dark Chocolate by Incorporating Flaxseed (Linum usitatissimum) Oil and Honey with Improved Organoleptic and Textural Attributes." Current Nutrition & Food Science 16, no. 5 (July 14, 2020): 698–708. http://dx.doi.org/10.2174/1573401315666190823093846.
Повний текст джерелаPlotnikova, I. V., G. O. Magomedov, T. A. Shevyakova, V. V. Gubkovskaya, and V. E. Plotnikov. "Chocolate muffins with improved quality." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (November 1, 2019): 125–32. http://dx.doi.org/10.20914/2310-1202-2019-2-125-132.
Повний текст джерелаIK Ali, Maha, Rehab A Mostafa, and Ahmed E Abdel Gawad. "Effects of fat replacing with eggplant puree on characteristics of chocolate spread." MOJ Food Processing & Technology 8, no. 4 (2020): 132–39. http://dx.doi.org/10.15406/mojfpt.2020.08.00253.
Повний текст джерелаSantiago-Rodríguez, Efraín, Brenda Estrada-Zaldívar, and Elba Zaldívar-Uribe. "Effects of Dark Chocolate Intake on Brain Electrical Oscillations in Healthy People." Foods 7, no. 11 (November 8, 2018): 187. http://dx.doi.org/10.3390/foods7110187.
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