Works matching Chocolate
Results: 5000
Determinación de las Propiedades de Textura de Tabletas de Chocolate Mediante Técnicas Instrumentales.
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- Información Tecnológica, 2011, v. 22, n. 3, p. 11, doi. 10.4067/S0718-07642011000300003
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Antioxidants properties of chocolates sold in Peru.
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- Acta Agronómica, 2018, v. 67, n. 4, p. 479, doi. 10.15446/acag.v67n4.71357
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Chocolate para el imperio: la interiorización europea de la estética mesoamericana.
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- Revista de Estudios Sociales, 2008, n. 29, p. 42, doi. 10.7440/res29.2008.03
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The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread.
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- Grasas y Aceites, 2024, v. 75, n. 3, p. 1, doi. 10.3989/gya.0651241.2193
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Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability.
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- Grasas y Aceites, 2024, v. 75, n. 2, p. 1, doi. 10.3989/gya.0647231
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CHOCOLATES BEAN TO BAR E A COVID-19: UMA ANÁLISE DOS IMPACTOS DA PANDEMIA NA GESTÃO DE EMPRESAS DE CHOCOLATES ARTESANAIS BRASILEIRAS.
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- Turismo: Visão e Ação, 2022, v. 24, n. 2, p. 391, doi. 10.14210/rtva.v24n2.p391-412
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Chocolate casero tradicional en la región de la Chontalpa Tabasco, México: actores y saberes locales.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2018, v. 28, n. 52, p. 1, doi. 10.24836/es.v28i52.577
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Adición de hierro hemo, proveniente de hemoglobina bovina a un chocolate de consumo directo.
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- Bistua: Revista de la Facultad de Ciencias Básicas, 2011, v. 9, n. 1, p. 21
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CHOCOLATE, OR AN INDIAN DRINKE: THE FIRST ENGLISH TRANSLATION OF A SPANISH CHOCOLATE TREATISE.
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- Kwartalnik Neofilologiczny, 2022, n. 3, p. 331, doi. 10.24425/kn.2022.142973
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- Article
BODEGÓN CON COFRE DE ÉBANO DE ANTONIO PEREDA: UNA EXPOSICIÓN DE LA CULTURA MATERIAL DEL CHOCOLATE EN LA ESPAÑA MODERNA.
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- Imafronte. Revista de Historia del Arte, 2023, n. 30, p. 88, doi. 10.6018/imafronte.527641
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Chocolate artesanal: una opción lucrativa para emprendedores en Santo Domingo.
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- Dilemas Contemporáneos: Educación, Política y Valores, 2024, v. 11, n. 3, p. 1
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Aspectos de calidad de un chocolate oscuro elaborado con formulación óptima.
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- Revista Nutrición Clínica y Dietética Hospitalaria, 2023, v. 43, n. 2, p. 75, doi. 10.12873/432chire
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Valor comercial del chocolate casero.
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- Agro Productividad, 2019, v. 12, n. 7, p. 65, doi. 10.32854/agrop.v0i0.1439
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Da crise cacaueira ao turismo experiencial chocolateiro: o início do movimento de reposicionamento de marca do destino turístico Ilhéus-BA.
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- Revista Brasileira de Pesquisa em Turismo, 2021, v. 15, n. 2, p. 1, doi. 10.7784/rbtur.v15i2.1969
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Efectos beneficiosos del chocolate en la salud cardiovascular.
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- Nutrición Hospitalaria, 2011, v. 26, n. 2, p. 289, doi. 10.3305/nh.2011.26.2.5016
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Gendered Global Production Networks: Analysis of Cocoa–Chocolate Sourcing.
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- Regional Studies, 2014, v. 48, n. 5, p. 791, doi. 10.1080/00343404.2013.878799
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Adsorption of reactive blue BF-5G dye on MCM-41 synthesized from Chocolate clay.
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- Ceramica, 2020, p. 269, doi. 10.1590/0366-69132020663792862
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Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties.
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- CyTA: Journal of Food, 2014, v. 12, n. 2, p. 150, doi. 10.1080/19476337.2013.807437
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Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions.
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- CyTA: Journal of Food, 2014, v. 12, n. 1, p. 55, doi. 10.1080/19476337.2013.793214
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Fortification of chocolate using Moringa oleifera extract encapsulated in microemulsions.
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- Oilseeds & Fats, Crops & Lipids (OCL), 2021, v. 28, p. 1, doi. 10.1051/ocl/2021026
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Cinética de eflorescencia grasa en muestras de chocolate oscuro comercial en Perú.
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- Acta Agronómica, 2020, v. 69, n. 2, p. 81, doi. 10.15446/acag.v69n2.79782
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Calidad nutricional y origen de los ácidos grasos en chocolates y baños de repostería producidos en Argentina. Cumplimiento de la legislación.
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- Revista Nutrición Clínica y Dietética Hospitalaria, 2019, v. 39, n. 3, p. 129, doi. 10.12873/393negro
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JAMES DOUGLAS AND THE HISTORY OF CHOCOLATE.
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- Epos, 2024, n. 40, p. 53, doi. 10.5944/epos.40.2024.42292
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Ácidos grasos en chocolates venezolanos y sus análogos.
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- Anales Venezolanos de Nutrición, 2012, v. 25, n. 1, p. 34
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EFFECT OF THE CONSUMPTION OF CHOCOLATE ENRICHED WITH TRYPTOPHAN AND RESVERATROL ON BIOCHEMICAL MARKERS AND OXIDATIVE STRESS IN A HEALTHY POPULATION.
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- Vitae (01214004), 2019, v. 26, n. 1, p. 8, doi. 10.17533/udea.vitae.v26n1a02
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Impact of olive oil usage on physical properties of chocolate fillings.
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- Grasas y Aceites, 2016, v. 67, n. 3, p. 1, doi. 10.3989/gya.0323161
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Sustainability of Chocolate Production in Ecuador: Drivers, Barriers, and Local Factors.
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- Latin American Business Review, 2021, v. 22, n. 4, p. 323, doi. 10.1080/10978526.2021.1920837
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Os trabalhadores das fábricas de chocolates e caramelos em 3x4: história do trabalho e fotografia a partir da Delegacia Regional do Trabalho do Rio Grande do Sul, 1933-1943.
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- História Unisinos, 2020, v. 24, n. 1, p. 109, doi. 10.4013/hist.2020.241.10
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Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus , and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate.
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- Toxins, 2023, v. 15, n. 1, p. 21, doi. 10.3390/toxins15010021
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“Artisan” as Brand: Adding Value In A Craft Chocolate Community.
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- Food, Culture & Society, 2017, v. 20, n. 1, p. 37, doi. 10.1080/15528014.2016.1272201
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Comparison of chocolate to cacao-free white chocolate in Parkinson's disease: a single-dose, investigator-blinded, placebo-controlled, crossover trial.
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- Journal of Neurology, 2012, v. 259, n. 11, p. 2447, doi. 10.1007/s00415-012-6527-1
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Vegan and sugar-substituted chocolates: assessing fatty acids, methylxanthines, minerals, volatiles and sensory profiles.
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- European Food Research & Technology, 2024, v. 250, n. 9, p. 2387, doi. 10.1007/s00217-024-04547-3
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Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge.
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- Sustainability (2071-1050), 2021, v. 13, n. 5, p. 2620, doi. 10.3390/su13052620
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Investigation of chocolate types on the content of selected metals and non-metals determined by ICP-OES analytical technique.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2021, v. 38, n. 2, p. 293, doi. 10.1080/19440049.2020.1853821
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The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate.
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- Foods, 2021, v. 10, n. 3, p. 642, doi. 10.3390/foods10030642
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Mixing and tempering effect on the rheological and particle size properties of dark chocolate coatings Efecto del mezclado y temperado sobre las propiedades reologicas y de tamano de particula de coberturas de chocolate oscuro.
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- CyTA: Journal of Food, 2011, v. 9, n. 2, p. 109, doi. 10.1080/19476337.2010.482748
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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques.
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- European Food Research & Technology, 2019, v. 245, n. 4, p. 837, doi. 10.1007/s00217-018-3221-2
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Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 12, p. 1800, doi. 10.1002/ejlt.201600164
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QUALITY ANALYSIS OF SOME ASSORTMENTS OF MILK CHOCOLATE AND WHITE CHOCOLATE SOLD IN ROMANIA.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2022, v. 65, n. 2, p. 297
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CHOCOLATE FORMULATION AS DRUG DELIVERY SYSTEM FOR PEDIATRICS.
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- Indonesian Journal of Pharmacy / Majalah Farmasi Indonesia, 2012, v. 23, n. 4, p. 216
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Social life cycle assessment in the chocolate industry: A Colombian case study with Luker Chocolate.
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- International Journal of Life Cycle Assessment, 2024, v. 29, n. 5, p. 929, doi. 10.1007/s11367-023-02261-y
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CLA-Rich Chocolate Bar and Chocolate Paste Production and Characterization.
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- Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 11/12, p. 1633, doi. 10.1007/s11746-015-2740-2
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Chocolate para después de una guerra. La normativa intervencionista.
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- Cuadernos de Historia del Derecho, 2024, v. 31, p. 401, doi. 10.5209/cuhd.96577
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Production of Low Glycemic Index Chocolates with Natural Sugar Substitutes.
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- Journal of Culinary Science & Technology, 2023, v. 21, n. 4, p. 620, doi. 10.1080/15428052.2021.1978364
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Gloss and Colour of Dark Chocolate During Storage.
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- Food Science & Technology International, 2007, v. 13, n. 1, p. 27, doi. 10.1177/1082013207075664
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Physical characterization of chocolates prepared with various soybean and milk powders.
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- Journal of Texture Studies, 2023, v. 54, n. 2, p. 334, doi. 10.1111/jtxs.12744
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Utilization of hazelnut oil oleogels for the preparation of milk couverture type compound chocolates: Composition, properties, and sensory evaluations.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 12, p. 1401, doi. 10.1002/aocs.12850
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Rapid and economic method to measure chocolate viscosity.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 1, p. 59, doi. 10.1002/aocs.12716
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RUBY CHOCOLATE - BIOACTIVE POTENTIAL AND SENSORY QUALITY CHARACTERISTICS COMPARED WITH DARK, MILK AND WHITE CHOCOLATE.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2019, v. 8, n. 2, p. 89
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EFFECT OF DIFFERENT STORAGE CONDITIONS ON FAT BLOOM FORMATION IN DIFFERENT TYPES OF CHOCOLATE.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2019, v. 8, n. 2, p. 97
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