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491  Articles
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The purpose of this study is to analyze and compare the sensory quality of chocolate mousses made from two kinds of chocolate, namely compound and couverture. This study was conducted in the Pastry Laboratory, Culinary Arts Study Program, Faculty of Engin... see more

A study to determine the total content of phenolic compounds, flavonoids and mass fraction of iodine in chocolate using non-traditional raw materials has been conducted. The object of the study was chocolate products, containing stevioside, erythrol, germ... see more

Background: The benefits of chocolate have attracted significant attention from clinicians, especially the active compound of caffeine on bone metabolism. The bone density significantly affected the rate of tooth movement. Purpose: This study aims to anal... see more

Heavy metal toxicity can either be acute or chronic effects. Long-term exposure of the body to heavy metal can progressively lead to muscular, physical and neurological degenerative process. In this research, a total of 30 representative chocolate samples... see more

O artigo tem por objetivo compreender o movimento de (re)posicionamento da marca de Ilhéus, de destino tradicional de sol e mar para um destino de turismo experiencial chocolateiro. Como base teórica para dar suporte à interpretação dos dados foram adotad... see more

Adults, as well as children, have a great need for nutrients such as Calcium, Iron, Zinc, Protein, and Vitamin B12. Spirulina is very rich in protein, omega 3 and omega 6 oils, vitamin, and mineral, and its incorporation into chocolates will enrich their ... see more

Athletes in order to peak performance require practice, sustained, overload, and carried in a long time. Then exercise it is a duty and a body condition required to be always healthy and ready to receive the next portion of training. Therefore a recovery ... see more

First paragraph:Craft chocolate is a model within the global chocolate industry, promoting accountability, transparency, and ethical practices, while often citing unfair labor or poor agricultural practices recognized in conven­tional chocolate. However, ... see more

La leche saborizada se considera al producto que se ha incorporado de otros ingredientes como saborizantes, edulcorantes y colorantes naturales o artificiales, y que contiene al menos 85 % de leche apta para consumo humano. El objetivo del trabajo fue eva... see more

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