Search Results - "CHOCOLATE processing"

FROM BEAN TO BAR (AND INTO YOUR STOMACH).

Authors: Parhad, Elisa

Source: Faces. Oct2019, Vol. 34 Issue 2, p22-25. 4p. 6 Color Photographs.

Dear Kylie.

Authors: Kylie

Source: Faces. Oct2019, Vol. 34 Issue 2, p34-36. 3p. 9 Color Photographs.

The History of Mexican Chocolate Intermingling.

Authors: Vargas, Carlos

Source: ReVista: Harvard Review of Latin America. Nov/Dec2020, Vol. 20 Issue 1, p1-10. 10p. 4 Color Photographs.

Thermogravimetric characterization of dark and milk chocolates at different processing stages.

Authors: Ostrowska-Ligęza, Ewa Górska, Agata Wirkowska-Wojdyła, Magdalena et al.

Source: Journal of Thermal Analysis & Calorimetry. Oct2018, Vol. 134 Issue 1, p623-631. 9p.

Subjects: Chocolate processing, Thermogravimetry, Cocoa butter, Milkfat, Chocolate liquor

ELECTROHYDRODYNAMIC SPRAYING OF CHOCOLATE.

Authors: GORTY, A.V. BARRINGER, S.A.

Source: Journal of Food Processing & Preservation. Aug2011, Vol. 35 Issue 4, p542-549. 8p.

Subjects: Chocolate processing, Electrohydrodynamics, Spraying, Measurement of viscosity, Electrical resistivity, Fat measurement, Lecithin

Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.

Authors: Farahany, Elham Moazami Selamat, Jinap Yaakob Bin Che Man et al.

Source: European Food Research & Technology. Dec2008, Vol. 228 Issue 2, p163-168. 6p. 1 Chart, 5 Graphs.

Subjects: Tocotrienol, Chocolate processing, Chocolate, Cocoa butter, Liquid chromatography, Regression analysis

Using extra dry milk ingredients for accelerated conching of milk chocolate.

Authors: Siegfried Bolenz Elisa Kutschke Eberhard Lipp

Source: European Food Research & Technology. Oct2008, Vol. 227 Issue 6, p1677-1685. 9p.

Subjects: Chocolate processing, Dried milk, Chocolate candy, Equilibrium, Water, Skim milk

Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures.

Authors: Jinap, S. Ali, A.A. Che Man, Y.B. et al.

Source: International Journal of Food Sciences & Nutrition. Nov2000, Vol. 51 Issue 6, p489-499. 11p. 6 Charts, 4 Graphs.

Subjects: Chocolate candy, Chocolate processing, Analysis of triglycerides, Fatty acid analysis, Vegetable oils, Crystallization, Evaluation research, Plants, Cacao, Candy, Heat, Physics, Research methodology, Research, Comparative studies

Why Dark is the New Black.

Authors: Hajim, Corey

Source: Fortune. 11/14/2005, Vol. 152 Issue 10, p40-40. 1/3p. 1 Color Photograph.

SWEET SURRENDER.

Authors: Wells, Jeff

Source: SN: Supermarket News. Spring2009 Whole Health, Vol. 57, p29-34. 4p. 2 Color Photographs.

ProSweets to highlight industry 4.0.

Source: Candy Industry. Jan2019, Vol. 184 Issue 1, p38-41. 4p.

The Pioneer's Scoop: Zotter Chocolate.

Authors: Maitz, Christine Rauch, Werner

Source: Food Marketing & Technology. Dec2014, Vol. 28 Issue 6, p32-34. 3p.

Azerbaijani confectionery factory to launch new production line.

Source: Azerbaijan Industry Agriculture Review. Oct2019, p1-1. 1p.

Effects of time and temperature during melanging on the volatile profile of dark chocolate.

Authors: Clark, Caitlin Bettenhausen, Harmonie M. Heuberger, Adam L. et al.

Source: Scientific Reports. 9/10/2020, Vol. 10 Issue 1, pN.PAG-N.PAG. 1p.

Short communication Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements.

Authors: Vavreck, Andrew N.¹ axv2@psu.edu

Source: International Journal of Food Science & Technology. Apr2004, Vol. 39 Issue 4, p465-468. 4p.

Subjects: Chocolate processing, Viscosimeters, Chocolate molds, Shaker cooking, Vibration (Mechanics), Frequencies of oscillating systems

The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses.

Authors: Attaie, H. Breitschuh, B. Braun, P. et al.

Source: International Journal of Food Science & Technology. Mar2003, Vol. 38 Issue 3, p325-335. 11p.

Subjects: Dried milk, Chocolate processing, Milkfat

The production of clusters in milk chocolate.

Authors: Nováková, Hana Čopíková, Jana Maixner, Jaroslav et al.

Source: International Journal of Food Science & Technology. Jun2002, Vol. 37 Issue 5, p485-495. 11p.

Subjects: Chocolate processing, Agglomeration (Materials), Dairy products

Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy

Authors: James, Bryony J. Smith, Bronwen G.

Source: LWT - Food Science & Technology. Jun2009, Vol. 42 Issue 5, p929-937. 9p.

Subjects: Chocolate, Chocolate processing, Effect of heat on food, Cooling of food, X-ray photoelectron spectroscopy, Scanning electron microscopy, Microorganism morphology

Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems

Authors: Svanberg, L. Ahrné, L. Lorén, N. et al.

Source: Food Research International. Jun2011, Vol. 44 Issue 5, p1339-1350. 12p.

Subjects: Chocolate processing, Microstructure, Cocoa butter, High performance liquid chromatography, Crystallization, Addition reactions, Particles, Chocolate industry

Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture

Authors: Aidoo, Herta Sakyi-Dawson, Esther Tano-Debrah, Kwaku et al.

Source: Food Research International. Jan2010, Vol. 43 Issue 1, p79-85. 7p.

Subjects: Cowpea, Chocolate processing, Feasibility studies, Dried foods, Skim milk, Peanuts, Legumes, Functional foods