[HTML][HTML] Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate
Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk
solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of …
solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of …
Linking dark chocolate product attributes, consumer preferences, and consumer utility: Impact of quality labels, cocoa content, chocolate origin, and price
WS Sepúlveda, MT Maza, P Uldemolins… - … of International Food …, 2022 - Taylor & Francis
This study was conducted in Ecuador and Spain to identify consumers' preferences
regarding several product attributes in dark chocolates by defining the utility function. A total …
regarding several product attributes in dark chocolates by defining the utility function. A total …
[PDF][PDF] Current Research in Food Science
Cancer is among the major cause of demise worldwide. Though the array of anticancer
chemical medications is available but unfortunately, they are also associated with negative …
chemical medications is available but unfortunately, they are also associated with negative …
[PDF][PDF] Escuela Agrícola Panamericana, Zamorano Departamento de Agroindustria Alimentaria Ingeniería en Agroindustria Alimentaria
MSL García, AM Acosta, LF Maldonado - bdigital.zamorano.edu
La ganadería es un sector que aporta a la economía hondureña y centroamericana, ya que,
gracias a la diversidad de climas que se encuentran en estos países los hace versátiles …
gracias a la diversidad de climas que se encuentran en estos países los hace versátiles …
Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning
A Nugrahanto, S Sutardi, U Santoso - Indonesian Food and Nutrition … - journal.ugm.ac.id
Coconut processed products (coconut cream) are widely used in the food field. However,
various ways, such as adding starch and surfactants still need to be made to improve the …
various ways, such as adding starch and surfactants still need to be made to improve the …