Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

Subjects: Get full text

Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire by Kouakou Brou Julien, Kobenan Koffi Christophe, Ouattara Tièba Victor, N’goran Kouadio Emmanuel

Subjects: Get full text

Usulan peningkatan kecepatan produksi di UKM Cokelat Ibunmanis menggunakan soft system methodology by Iphov Kumala Sriwana, Muhammad Almaududi Pulungan, Annisa A. Lestari, Siwi Lintang Pertiwi

Subjects: “…chocolate…”
Get full text

Sweets and other sugary foods – a scoping review for Nordic Nutrition Recommendations 2023 by Henna Vepsäläinen, Emily Sonestedt

Subjects: Get full text

Dark Chocolate Intake May Reduce Fatigue and Mediate Cognitive Function and Gray Matter Volume in Healthy Middle-Aged Adults by Kiyotaka Nemoto, Keisuke Kokubun, Yousuke Ogata, Yasuharu Koike, Tetsuaki Arai, Yoshinori Yamakawa

“…Background. Dark chocolate has attracted attention for its potential for cognitive improvement. …”
Get full text

Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds by Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, Andrea Buettner

“…To deepen the understanding of aroma changes during chocolate production, aroma-active volatiles and the profile of volatile organic compounds (VOCs) were investigated in cocoa liquor, both after refining in the so-called flakes, and in chocolate after conching. …”
Get full text

Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats by Niara da Silva Medeiros, Roberta Koslowsky Marder, Mariane Farias Wohlenberg, Cláudia Funchal, Caroline Dani

“…Chocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds. …”
Get full text

Influencing factors of pain during ultrasound-guided puncture sclerotherapy for ovarian endometriotic cysts via transabdominal and transvaginal approaches by LI Yuanhua, TIAN Hongju, YANG Qian

Subjects: Get full text

Viajes, comercio y cultura corsa en el noreste venezolano (S. XIX): aproximación histórica a los estereotipos de viaje a través del documental De navíos, ron y chocolate by Edda O.  Samudio Aizpurúa, Johnny V. Barrios-Barrios

“…This exercise is based on the renowned documentary De navíos, ron y chocolate (Roncayolo, 2011), where it is possible to observe the context of this historical period and the economic and sociocultural aspects about the  Corsican presence in eastern Venezuela, which allows a historical approach to the theme of travel through documentation, oral testimonies, dramatization, imaginary perspectives and evocation of historical images, elements that bring the observer closer to narratives,  representations, socio-symbolic aspects and perceptions of Venezuelan culture. …”
Get full text

The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review by Antonello Paparella, Maria Schirone, Clemencia Chaves López

“…Cocoa and chocolate are known for their health benefits, which depend on factors like cocoa variety, post-harvest practices, and manufacturing processes, including fermentation, drying, roasting, grinding, and refining. …”
Get full text

The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen by Jan Małecki, Igor Tomasevic, Bartosz G. Sołowiej

“…Samples without chocolate made with the use of oligofructose syrup had apparently higher dynamic viscosities than other bars (226.67 mPas · g/cm3). …”
Get full text

Pengaruh Pemberian Susu Coklat Terhadap Kadar F2Isoprostan pada Siswa di Pusat Pendidikan dan Latihan Olahraga Pelajar (PPLP) Sumatera Barat by Dezi Ilham, Afriwardi , Eti Yerizel

“…There is a significant influence on the mean levels of F2-isoprostane<br />both before and after treatment in the treatment group and the control group of milk chocolate and white milk<br />Keywords: physical exercise, free radicals, f2-isoprostane, milk chocolate<br /><br /><br />…”
Get full text

Feeding Behavior of Mice under Different Food Allocation Regimens by Hiroshi Ueno, Shunsuke Suemitsu, Shinji Murakami, Naoya Kitamura, Kenta Wani, Yu Takahashi, Yosuke Matsumoto, Motoi Okamoto, Takeshi Ishihara

“…Interestingly, highly rewarded mice required more time to consume the chocolate chips. Thus, under different food allocation regimens, mice changed their behavior by being more hesitant. …”
Get full text

Anemia That Presented with Desaturation: A Focus on Core Concepts by Lakshmi Shobhavat, Antonio D’Costa, Karthik Shroff

“…Methemoglobinemia is a potentially life-threatening condition which presents with cyanosis and characteristic “chocolate-coloured blood.” Although a co-oximetry would give a prompt diagnosis, there have been multiple reports of misdiagnosing this treatable condition—from being diagnosed as sepsis to asthma and even being operated for “ruptured ectopic pregnancy.” …”
Get full text

The Effectiveness of Fraction Boards in Helping Concrete-Thinking Students Internalize the Concepts of Fractions by Muhamad Saleh, Bansu Irianto Ansari, Murni, Manovri Yeni, Abubakar, Anwar, Muhammad Isa, Roslina

“…The final year of research aims to investigate the effectiveness of chocolate-shaped fraction boards in helping students internalize the concepts of fractions and correct procedures for performing fraction operations (addition and subtraction). …”
Get full text

Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil by Cyrill Husmann, Tamara Schmid, Chiara Waser, Ivo Kaelin, Lukas Hollenstein, Nadina Müller

“…Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. …”
Get full text

Gluten Detection by Real-Time PCR: an Alternative for Tracking Processed Foods by Wemerson de Castro Oliveira, Hans Fröder, Eléia Righi

“…Tests to verify fraud in industrialized foods were carried out with the following products: cereal bars, chocolate, crackers and two types of snacks. All foods complied with the information contained on the label, except for the cereal bar that was identified as “may contain gluten” and had a “high content” concentration (1,925 mg/kg). …”
Get full text

Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans by Kasma Iswari, null Atman, Leni Marlina, null Riska, Sri Satya Antarlina, Ratna Wylis Arief, null Waryat, Rosniyati Suwarda, Noveria Sjafrina, Alvi Yani, null Sunarmani, Gabriel Herald Joseph, Meivie Lintang, Payung Layuk, Abdullah Bin Arif

“…Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. …”
Get full text

Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans by Juan Manuel Cevallos-Cevallos, Laura Gysel, Maria Gabriela Maridueña-Zavala, María José Molina-Miranda

“…Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products. …”
Get full text

The Effects of Caffeine on Lactation by Ashley Orynich, Linda Bobroff

“…Even caffeine, which many of us consume on a daily basis in our coffee, tea, cola drinks and chocolate, finds its way into breast milk.” This 2-page Family Album Radio transcript was written by Ashley Orynich and Linda Bobroff, and published by the UF Department of Family, Youth and Community Sciences, August 2012. …”
Get full text