Former Food Products Safety Evaluation: Computer Vision as an Innovative Approach for the Packaging Remnants Detection by Marco Tretola, Matteo Ottoboni, Ambra Rita Di Rosa, Carlotta Giromini, Eleonora Fusi, Raffaella Rebucci, Francesco Leone, Vittorio Dell’Orto, Vincenzo Chiofalo, Luciano Pinotti

“…., biscuits, bread, breakfast cereals, chocolate bars, pasta, savoury snacks, and sweets) are converted into ingredients for the feed industry, thereby keeping food losses in the food chain. …”
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Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan by LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin

“…Pearson correlation analysis showed that the degree of liking was positively correlated with the roundness and chocolate aroma of coffee, and negatively correlated with caffeine; 4-ethyl-2-methoxy-phenol and 2-methoxy-4-vinylphenol, with clove and phenol-like flavors; and 3-methyl-indole, with a fecal odor. …”
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Entomofauna asociada a la polinización del cultivo de cacao nativo, San Ignacio Moxos, Beni, Bolivia by Ángel Fernando Copa Bazán, Alfredo Matareco Maza, Betty Flores Llampa

“…., utilizado principalmente para la obtención del chocolate, es un cultivo perenne que se caracteriza por ser una planta que crece bajo sombra, originario de Sud América (Bolivia, Perú y Ecuador), siendo nuestro país, parte de la biodiversidad genética del cacao, establecidos y cultivados en las riberas altas de bosques húmedos de la Amazonía boliviana (La Paz, Beni, Pando, Cochabamba y Santa Cruz). …”
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Unlocking the potential of cacao yield with full sun cultivation by Carolina S. Benjamin, Luiz A. S. Dias, Samuel C. V. Martins, Carlos E. Aucique-Perez, Lucas B. C. Rosmaninho

“…Abstract Cacao and chocolate production is a global industry worth around $133 billion. …”
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Perfil epidemiológico de pessoas com alergia alimentar atendidas em um hospital universitário by Vinícius Vital de Oliveira, Stephany Abdias Varjão, Iramirton Figuerêdo Moreira

“…Os alérgenos predominantes foram frutos do mar (25,9%), proteína do leite de vaca (24,2%), ovo (10,3%), frutas (9,3%), leite (7,6%), grãos (5,8%), peixes (4,1%), carnes (4,1%), chocolate (2,0%) e vegetais (1,0%).Conclusão: a população estudada nesta pesquisa apresenta um perfil epidemiológico semelhante aos dados da literatura, e evidencia características que justificam a necessidade de maior atenção quanto ao diagnóstico e tratamento precoce, visto que houve uma prevalência do acometimento da faixa etária de adultos-jovens que são economicamente ativos, além da presença significativa de alimentos comuns no cardápio da população brasileira. …”
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Genetic diversity and antibiotic resistance of Neisseria gonorrhoeae in Russia for the period 2022–2023 by Shagabieva Yu.Z., Shpilevaya M.V., Lagun K.M., Ohlopkova O.V., Plakhova K.I., Nosov N.Yu.

“…The cultures were spread on chocolate agar with 1% ISOVitalex growth additive and 1% VCAT selective additive (Becton Dickinson, USA). …”
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Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill by Stožinić Milica, Popović Tijana, Lončarević Ivana, Pajin Biljana, Zarić Danica, Nikolić Ivana, Petrović Jovana

“…Chocolate toppings are confectionery products comprised of non-fat dark cocoa solids and sugar particles dispersed in cocoa butter, as a continual matrix. …”
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Aerobic Exercise Training Adaptations Are Increased by Postexercise Carbohydrate-Protein Supplementation by Lisa Ferguson-Stegall, Erin McCleave, Zhenping Ding, Phillip G. Doerner III, Yang Liu, Bei Wang, Marin Healy, Maximilian Kleinert, Benjamin Dessard, David G. Lassiter, Lynne Kammer, John L. Ivy

“…The present study compared the effects of a carbohydrate and protein supplement in the form of chocolate milk (CM), isocaloric carbohydrate (CHO), and placebo on training adaptations occurring over 4.5 weeks of aerobic exercise training. …”
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Nutritional content and healthiness in sweet and salty snacks and beverages popular in South Korea and the United States assessed by nutrition labels: a cross-sectional comparative... by Bo Jeong Gong, Segovia Lucas, Diewo Camara, Pauline E. Jolly, Chandrika Piyathilake, Taisun Hyun

“…The selected products included chips (n = 15), cookies (n = 10), chocolate (n = 13), carbonated drinks (n = 10), fruit juices/drinks (n = 10, 5/5), and energy drinks (n = 10). …”
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Antimicrobial Resistance Patterns of Bacterial Isolates from Blood Culture among HIV/AIDS Patients at Felege Hiwot Referral Hospital, Northwest Ethiopia by Mohabaw Jemal, Teshiwal Deress, Teshome Belachew, Yesuf Adem

“…If samples are positive for bacterial agents, they were subcultured to solid media such as blood agar plate, chocolate agar plate, and MacConkey agar plates. Identification was performed using colony characteristics and standard biochemical techniques. …”
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Business Development Strategy of Beverage Powder Company by M. Zaenal Mahasin, Hartoyo, Rokhani Hasbullah

“…Coffee trends have triggered an increase in domestic consumption of coffee and other drinks like chocolate and tea. The powdered beverage industry as a supporting ingredient for beverage shops has also increased with the rapid growth of modern drinks. …”
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La doble fermentación en la mejora de la calidad sensorial del café (Coffea arábiga) by Wuelber Joel Torres Suarez, Antonio Otárola Gamarra, Fortunato Candelario Ponce-Rosas, Silvia María Murillo- Baca, Hugo Rómulo Buendía-Ponce, José Hernán Rodríguez Huatay, Marisol Carmen Zambrano Díaz

“…El mayor puntaje en taza alcanzó el tratamiento con fermentación anaeróbica a temperatura ambiente (84,25 puntos), cuyas notas características resaltantes fueron a chocolate, naranja, panela y almendra. Los resultados demuestran que todos los cafés tratados con doble fermentación alcanzaron puntajes mayores que el control. …”
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Predictive role of modifiable factors in stroke: an umbrella review by Yue Wang, Lu Wen, Xiaotong Wang, Man Liang, Fanxin Zeng, Yuetian Yang, Fangfang Nie, Mengke Shang, Na Ta, Lanxin Ou, Zhibin Yang, Wanyang Liu

“…High suggestive evidence mainly included total meat, processes meat, chocolate, sodium, obesity, pulse pressure, systolic blood pressure, diastolic blood pressure, sleep duration and smoking. …”
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Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter by Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, M. Esther Martínez-Navarro, Adrián Rabadán

“…This study evaluated the effects of replacing butter, rich in saturated fats, partially (50%) and totally (100%) with nut oils (almond, pistachio, and walnut) on the physical, nutritional, and sensory properties of chocolate brownies. By replacing butter with nut oils, the brownies became softer and more elastic, particularly with walnut oil. …”
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Perceived healthiness of sugary drinks and related social norms among adults in five countries: evidence from the International Food Policy Study by Virginie Drolet-Labelle, Christine M. White, Jean Adams, Sharon I. Kirkpatrick, Alejandra Jáuregui, Lilia S. Pedraza, Véronique Provencher, Gary Sacks, James F. Thrasher, Gabriela C. Armendariz, Simón Barquera, David Hammond, Lana Vanderlee

“…Participants in Mexico had higher odds of perceiving 100% juice, chocolate milk, and iced tea as unhealthy in 2021 compared to 2018 (AOR = 1.71 99%CI 1.10–2.64; AOR = 2.69, 99%CI 1.70–4.26; AOR = 1.79, 99%CI 1.15–2.76; respectively), with little change in other countries. …”
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Additifs alimentaires : Inventaire des substances ajoutées aux denrées alimentaires de large consommation dans l’Ouest algérien by Zakaria Lotfi Guaouar, Fatima Zahra Besseguir, Mira Gharbi, Imane Kecir

“…Some additives such as caramel dye or SIN150d are found in 3 local cookie brands and 4 local beverage brands (17.5%); sodium benzoate or SIN211 in 12 beverage brands and 2 jam brands (16.09%); butylhydroxyanisol (BHA) or SIN320 in a brand of chocolate, margarine and chips (1.67%).Overall, the labels of the products comply with the Algerian regulations with the exception of some shortcomings such as the nature of the aroma that was not always specified. …”
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Additifs alimentaires : Inventaire des substances ajoutées aux denrées alimentaires de large consommation dans l’Ouest algérien by Zakaria Lotfi Guaouar, Fatima Zahra Besseguir, Mira Gharbi, Imane Kecir

“…Some additives such as caramel dye or SIN150d are found in 3 local cookie brands and 4 local beverage brands (17.5%); sodium benzoate or SIN211 in 12 beverage brands and 2 jam brands (16.09%); butylhydroxyanisol (BHA) or SIN320 in a brand of chocolate, margarine and chips (1.67%).Overall, the labels of the products comply with the Algerian regulations with the exception of some shortcomings such as the nature of the aroma that was not always specified. …”
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Providing a model of consumer behavior in creating brand attachment with an emphasis on the packaging component of food industry companies by maziar Ghasemzadeh Sangroudi, karim hamdi, SHADAN VAHABZADEH MUNSHI

“…In this survey study, the effect of different dimensions of packaging including curvature, symmetry, and marking was measured on consumers' perception of superiority in four different categories of food products (chocolate, coffee, jam, and ice cream). Overall, a significant positive effect of symmetry, and a significant effect of brand on brand superiority perception were identified. …”
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Mykonos: a place of experimentation for the gastronomy-world relationship by Olivier Etcheverria

“…As a result, we found that the offer of gastronomic souvenirs in Curitiba is varied, though cookies, chocolates, wines and cane alcohol (cachaça) stand out, as these are tied to the cultural identity of Curitiba and the region in which the city is inserted.…”
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Gastronomic Souvenirs as Travel Souvenirs: A Case Study in Curitiba, Brazil by Graziela Scalise Horodyski, Franciele Cristina Manosso, Camila Bizinelli, José Manoel Gândara

“…As a result, we found that the offer of gastronomic souvenirs in Curitiba is varied, though cookies, chocolates, wines and cane alcohol (cachaça) stand out, as these are tied to the cultural identity of Curitiba and the region in which the city is inserted.…”
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