Works matching Cocoa solids

Results: 66

Colorimetry and photoacoustic spectroscopy as a suitable tool for determination of fat-free cocoa solids in dark chocolates.

Published in:

European Food Research & Technology, 2013, v. 236, n. 6, p. 963, doi. 10.1007/s00217-013-1954-5

By:

Dóka, O.;
Prágai, E.;
Bicanic, D.;
Kulcsár, R.;
Ajtony, Z.

Publication type:

Article

Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based "bean‐to‐bar" dark chocolate.

Published in:

Journal of Texture Studies, 2022, v. 53, n. 6, p. 870, doi. 10.1111/jtxs.12698

By:

Beegum P.P, Shameena;
Pandiselvam, Ravi;
S.V., Ramesh;
P, Sugatha;
Nooh, Arifa;
S, Neenu;
Gupta, Alka;
Varghese, Eldho;
Balasubramanian, D.;
Apshara, Elain S.;
Manikantan, Musuvadi Ramarathinam;
Hebbar, Kukkehalli Balachandra

Publication type:

Article

Comparative study of cytotoxic and cytoprotective activities of cocoa products affected by their cocoa solids content and bioactive composition.

Published in:

European Food Research & Technology, 2012, v. 234, n. 1, p. 173, doi. 10.1007/s00217-011-1632-4

By:

Belščak-Cvitanović, Ana;
Durgo, Ksenija;
Gačina, Tea;
Horžić, Dunja;
Franekić, Jasna;
Komes, Draženka

Publication type:

Article

Determining the Authenticity of Cocoa Solid in Chocolates Using Chemical Markers, Antioxidant Activity, and Multivariate Analysis.

Published in:

Food Analytical Methods, 2022, v. 15, n. 9, p. 2558, doi. 10.1007/s12161-022-02316-0

By:

Santos, Ingrid Alves;
Batista, Acsa Santos;
Conceição, Daniele Gomes;
Porfírio, Márjorie Castro Pinto;
Santos, Leandro Soares;
Ferrão, Sibelli Passini Barbosa

Publication type:

Article

Use of Gas Chromatography--Olfactometry in combination with Solid Phase Micro Extraction for cocoa liquor aroma analysis.

Published in:

International Food Research Journal, 2011, v. 18, n. 2, p. 829

By:

Misnawi;
Ariza, B. T. S.

Publication type:

Article

Solid Phase Extraction of (+)-Catechin from Cocoa Shell Waste Using Dual Ionic Liquid@ZIF8 Covered Silica.

Published in:

Separations (2297-8739), 2022, v. 9, n. 12, p. 441, doi. 10.3390/separations9120441

By:

Li, Xiaoman;
Qiao, Ruobing;
Jiu, Xuyang;
Tian, Minglei

Publication type:

Article

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids.

Published in:

Food Science & Biotechnology, 2018, v. 27, n. 1, p. 107, doi. 10.1007/s10068-017-0196-x

By:

Lessa, Ozana Almeida;
Reis, Nadabe dos Santos;
Leite, Selma Gomes Ferreira;
Gutarra, Melissa Limoeiro Estrada;
Souza, Alexilda Oliveira;
Gualberto, Simone Andrade;
de Oliveira, Julieta Rangel;
Aguiar-Oliveira, Elizama;
Franco, Marcelo

Publication type:

Article

The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method.

Published in:

European Food Research & Technology, 2006, v. 222, n. 3/4, p. 385

By:

Aleksandra Torbica;
Olga Jovanovic;
Biljana Pajin

Publication type:

Article

Chocolate toxicity.

Published in:

UK-Vet Companion Animal, 2015, v. 20, n. 10, p. 579, doi. 10.12968/coan.2015.20.10.579

By:

Bates, Nicola

Publication type:

Article

Flow Injection Amperometric Evaluation of Trolox Equivalent Antioxidant Capacity of Chocolates with Different Cocoa Content at a Boron-Doped Diamond Electrode.

Published in:

Food Technology & Biotechnology, 2021, v. 59, n. 2, p. 194, doi. 10.17113/ftb.59.02.21.6984

By:

Arbneshi, Tahir;
Frangu, Arbër;
Frühbauerová, Michaela;
Červenka, Libor;
Berisha, Liridon;
Kalcher, Kurt;
Sýs, Milan

Publication type:

Article

Supercritical fluid chromatography coupled to high-resolution tandem mass spectrometry: an innovative one-run method for the comprehensive assessment of chocolate quality and authenticity.

Published in:

Analytical & Bioanalytical Chemistry, 2022, v. 414, n. 23, p. 6825, doi. 10.1007/s00216-022-04246-6

By:

Rektorisova, Michaela;
Hrbek, Vojtech;
Tomaniova, Monika;
Cuhra, Petr;
Hajslova, Jana

Publication type:

Article

Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil.

Published in:

European Food Research & Technology, 2013, v. 237, n. 3, p. 419, doi. 10.1007/s00217-013-2006-x

By:

Efraim, Priscilla;
Pires, José;
Garcia, Aline de;
Grimaldi, Renato;
Luccas, Valdecir;
Pezoa-Garcia, Nelson

Publication type:

Article

CHANGES IN THE CONTENT OF POLYPHENOLS AND ANTIOXIDANT CAPACITY OF CHOCOLATE LIQUEURS INFLUENCED BY COMPOSITION AND STORAGE.

Published in:

Technologica Acta, 2013, v. 6, n. 1, p. 1

By:

Drmic, Helena;
Vojvodic, Aleksandra;
Komes, Draženka;
Škrabal, Svjetlana;
Bušic, Arijana;
Belšcak-Cvitanovic, Ana;
Milicevic, Borislav

Publication type:

Article

Evaluation of theobromine content and the relationship between cocoa percentages in dark chocolatesa.

Published in:

Functional Foods in Health & Disease, 2023, v. 13, n. 10, p. 520, doi. 10.31989/ffhd.v13i10.1141

By:

Eren, Fatma Hülyam;
Kabaran, Seray

Publication type:

Article

Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1721, doi. 10.1007/s11694-019-00089-5

By:

Grassia, Melania;
Salvatori, Giancarlo;
Roberti, Maria;
Planeta, Diego;
Cinquanta, Luciano

Publication type:

Article

Valorization of Cocoa and Peach-Palm Wastes for the Production of Amylases by Pleurotus pulmonarius CCB19 and Its Application as an Additive in Commercial Detergents.

Published in:

Applied Biochemistry & Biotechnology, 2025, v. 197, n. 5, p. 3271, doi. 10.1007/s12010-024-05147-3

By:

Silva, Alaiana Santos;
Neves, Karollaine Moura;
Freitas, Rayssa Falcão;
das Chagas, Thiago Pereira;
Salay, Luiz Carlos;
da Silva, Erik Galvão Paranhos;
Uetanabaro, Ana Paula Trovatti;
da Costa, Andréa Miura

Publication type:

Article

In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from Theobroma cacao L. Pod Husk: Potential Utilization in Foods.

Published in:

Molecules, 2021, v. 26, n. 22, p. 6915, doi. 10.3390/molecules26226915

By:

Yahya, Mustanir;
Ginting, Binawati;
Saidi, Nurdin

Publication type:

Article

Calculation of the solid fat content of vegetable fats using the Hildebrand equation.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 12, p. 929, doi. 10.1002/aocs.12724

By:

Schaink, Hermanus Martinus

Publication type:

Article

Accelerated Fat Bloom in Chocolate Model Systems: Solid Fat Content and Temperature Fluctuation Frequency.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 10, p. 1473, doi. 10.1007/s11746-015-2709-1

By:

Jin, Jiayang;
Hartel, Richard W.

Publication type:

Article

Dry Bacterial Cellulose and Carboxymethyl Cellulose formulations with interfacial-active performance: processing conditions and redispersion.

Published in:

Cellulose, 2020, v. 27, n. 11, p. 6505, doi. 10.1007/s10570-020-03211-9

By:

Martins, Daniela;
de Carvalho Ferreira, Domingos;
Gama, Miguel;
Dourado, Fernando

Publication type:

Article

Foam production and hydrodynamic performance of a traditional Mexican molinillo (beater) in the chocolate beverage preparation process.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 93, n. 1, p. 139, doi. 10.1016/j.fbp.2013.12.007

By:

Holguín-Salas, Alehlí;
López-López, Diana;
Corkidi, Gabriel;
Galindo, Enrique

Publication type:

Article

PERFORMANCE EVALUATION OF CoAP CONGESTION CONTROL MECHANISMS IN GLOBAL EVENT TRAFFIC SCENARIO.

Published in:

i-Manager's Journal on Wireless Communication Networks, 2019, v. 8, n. 1, p. 24, doi. 10.26634/jwcn.8.1.16187

By:

ELURI, TEJESWAR

Publication type:

Article

A Green Analytical Method Using Ultrasound in Sample Preparation for the Flow Injection Determination of Iron,Manganese, and Zinc in Soluble Solid Samples by Flame Atomic Absorption Spectrometry.

Published in:

Journal of Analytical Methods in Chemistry, 2012, p. 1, doi. 10.1155/2012/298217

By:

Yebra, M. Carmen

Publication type:

Article

Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin.

Published in:

Food Science & Biotechnology, 2013, v. 22, n. 2, p. 347, doi. 10.1007/s10068-013-0087-8

By:

Kang, Kyoung;
Jeon, Hyeonjin;
Kim, In-Hwan;
Kim, Byung

Publication type:

Article

Lipase - catalyzed Modification of Rice Bran Oil Solid Fat Fraction.

Published in:

Journal of Oleo Science, 2018, v. 67, n. 10, p. 1299, doi. 10.5650/jos.ess18078

By:

Patchara Kosiyanant;
Pande, Garima;
Wanna Tungjaroenchai;
Akoh, Casimir C.

Publication type:

Article

Ensayo clínico aleatorizado y controlado del efecto del consumo de cacao en pacientes con resistencia a la insulina.

Published in:

Acta Medica Colombiana, 2017, v. 42, n. 2, p. 90

By:

GIRALDO, MÓNICA;
MANUEL TORO, JUAN;
MARÍA ARANGO, CLARA;
GLADYS POSADA, LUZ;
IVÁN GARCÍA, HÉCTOR

Publication type:

Article

Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate.

Published in:

Sustainability (2071-1050), 2022, v. 14, n. 21, p. 14172, doi. 10.3390/su142114172

By:

Jovanović, Petar;
Pajin, Biljana;
Lončarić, Ante;
Jozinović, Antun;
Petrović, Jovana;
Fišteš, Aleksandar;
Zarić, Danica;
Tumbas Šaponjac, Vesna;
Ačkar, Đurđica;
Lončarević, Ivana

Publication type:

Article

Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates.

Published in:

European Journal of Lipid Science & Technology, 2016, v. 118, n. 12, p. 1800, doi. 10.1002/ejlt.201600164

By:

Delbaere, Claudia;
Van de Walle, Davy;
Depypere, Frédéric;
Gellynck, Xavier;
Dewettinck, Koen

Publication type:

Article

Effects of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa.

Published in:

International Food Research Journal, 2018, v. 25, n. 3, p. 1239

By:

Aisyah Zafirah, M. D.;
Roselina, K.;
Jinap, S.;
Norhayati, H.

Publication type:

Article

Exploration on the thermal behavior, solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer.

Published in:

International Food Research Journal, 2017, v. 24, n. 6, p. 2408

By:

Zzaman, W.;
Issara, U.;
Easa, A. M.;
Yang, T. A.

Publication type:

Article

Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans.

Published in:

International Food Research Journal, 2013, v. 20, n. 3, p. 1215

By:

Afoakwa, E. O.;
Kongor, J. E.;
Takrama, J. F.;
Budu, A. S.

Publication type:

Article

Thermostable trypsin‐like protease by Penicillium roqueforti secreted in cocoa shell fermentation: Production optimization, characterization, and application in milk clotting.

Published in:

Biotechnology & Applied Biochemistry, 2022, v. 69, n. 5, p. 2069, doi. 10.1002/bab.2268

By:

Nogueira, Laísa Santana;
Tavares, Iasnaia Maria de Carvalho;
Santana, Nívio Batista;
Ferrão, Sibelli Passini Barbosa;
Teixeira, Jabson Meneses;
Costa, Floriatan Santos;
Silva, Tatielle Pereira;
Pereira, Hugo Juarez Vieira;
Irfan, Muhammad;
Bilal, Muhammad;
de Oliveira, Julieta Rangel;
Franco, Marcelo

Publication type:

Article

New biocatalyst produced from fermented biomass: improvement of adsorptive characteristics and application in aroma synthesis.

Published in:

3 Biotech, 2024, v. 14, n. 8, p. 1, doi. 10.1007/s13205-024-04029-z

By:

Gonçalves, Márcia Soares;
Tavares, Iasnaia Maria de Carvalho;
Sampaio, Igor Carvalho Fontes;
dos Santos, Marta Maria Oliveira;
Ambrósio, Helen Luiza Brandão Silva;
Araújo, Sabryna Couto;
Veloso, Cristiane Martins;
Neta, Jaci Lima Vilanova;
Mendes, Adriano Aguiar;
dos Anjos, Paulo Neilson Marques;
Ruiz, Héctor A.;
Franco, Marcelo

Publication type:

Article

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.

Published in:

CyTA: Journal of Food, 2011, v. 9, n. 2, p. 109, doi. 10.1080/19476337.2010.482748

By:

Quiñones-Muñoz, T.;
Gallegos-Infante, J.A.;
Rocha-Guzmán, N.E.;
Ochoa-Martinez, L.A.;
Morales-Castro, J.;
González-Laredo, R.F.;
Medina-Torres, L.

Publication type:

Article

Stable Polyphenol Oxidase Produced by Pleurotus pulmonarius from Fermented Peach-Palm and Cocoa Wastes.

Published in:

BioEnergy Research, 2024, v. 17, n. 1, p. 198, doi. 10.1007/s12155-023-10628-0

By:

de Carvalho, Lucas Ribeiro;
Santos, Débora Reis;
dos Santos Lima, Camilla Silveira;
Peralta, Rosane Marina;
de Souza, Cristina Giatti Marques;
Uetanabaro, Ana Paula Trovatti;
da Silva, Erik Galvão Paranhos;
da Costa, Andréa Miura

Publication type:

Article

Bioformulation of Burkholderia sp. MSSP with a multispecies consortium for growth promotion of Cajanus cajan.

Published in:

Canadian Journal of Microbiology, 2007, v. 53, n. 2, p. 213, doi. 10.1139/W06-118

By:

Pandey, Piyush;
Maheshwari, D. K.

Publication type:

Article

The Neuroprotective Effect of Dark Chocolate in Monosodium Glutamate-Induced Nontransgenic Alzheimer Disease Model Rats: Biochemical, Behavioral, and Histological Studies.

Published in:

Journal of Dietary Supplements, 2016, v. 13, n. 4, p. 449, doi. 10.3109/19390211.2015.1108946

By:

Madhavadas, Sowmya;
Kapgal, Vijaya Kumar;
Kutty, Bindu M.;
Subramanian, Sarada

Publication type:

Article

Matrix effect on quantification of sugars and mannitol developed during the postharvest of cocoa: an alternative method for traceability of aroma precursors by liquid chromatography with an evaporative detector.

Published in:

Journal of Food Science & Technology, 2020, v. 57, n. 1, p. 210, doi. 10.1007/s13197-019-04049-1

By:

Gil, Maritza;
Llano, Sandra;
Jaramillo, Yamile;
Quijano, Jairo;
Londono-Londono, Julian

Publication type:

Article

A METHOD TO ASSESS CHANGES IN MECHANICAL PROPERTIES OF CHOCOLATE CONFECTIONERY SYSTEMS SUBJECTED TO MOISTURE AND FAT MIGRATION DURING STORAGE.

Published in:

Journal of Texture Studies, 2012, v. 43, n. 2, p. 106, doi. 10.1111/j.1745-4603.2011.00320.x

By:

SVANBERG, L.;
AHRNÉ, L.;
LORÉN, N.;
WINDHAB, E.

Publication type:

Article

Calorimetric approach for the evaluation of chocolate anti-blooming agents' potentialities following the cocoa butter/milk fat paradigm.

Published in:

Journal of Thermal Analysis & Calorimetry, 2025, v. 150, n. 3, p. 1617, doi. 10.1007/s10973-024-13955-2

By:

Saitta, Francesca;
Mangano, Enrico;
Signorelli, Marco;
Fessas, Dimitrios

Publication type:

Article

TÉCNICAS DE REMEDIACIÓN DE METALES PESADOS CON POTENCIAL APLICACIÓN EN EL CULTIVO DE CACAO.

Published in:

Granja, de Ciencias de la Vida, 2018, v. 27, n. 1, p. 21, doi. 10.17163/lgr.n27.2018.02

By:

Andrés Casteblanco, Javier

Publication type:

Article

Effects of Microcrystalline Cellulose on Suspension Stability of Cocoa Beverage.

Published in:

Journal of Dispersion Science & Technology, 2006, v. 27, n. 7, p. 941, doi. 10.1080/01932690600766306

By:

Yaginuma, Yoshihito;
Kijima, Tsuyoshi

Publication type:

Article

The novel vacuum drying using the steam ejector.

Published in:

Drying Technology, 2021, v. 39, n. 7, p. 905, doi. 10.1080/07373937.2020.1728307

By:

Suryanto, Suryanto;
Hamzah, Nur;
Taufik, Akhmad

Publication type:

Article

Improving Thermochemical and Physical Properties of Cocoa Pod Shell by Torrefaction and its Potential Utilization.

Published in:

International Energy Journal, 2020, v. 20, n. 2, p. 141

By:

Surono, Untoro Budi;
Saptoadi, Harwin;
Rohmat, Tri Agung

Publication type:

Article

Degradation of Lignocelluloses Cocoa Shell (Theobroma cacao L.) by Various Types of Mould Treatments.

Published in:

Journal of Food Quality, 2021, p. 1, doi. 10.1155/2021/6127029

By:

Djali, Mohamad;
Kayaputri, Indira Lanti;
Kurniati, Dian;
Sukarminah, Een;
Mudjenan, Inna Muslimah Hanifa;
Utama, Gemilang Lara

Publication type:

Article

Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques.

Published in:

Separations (2297-8739), 2024, v. 11, n. 4, p. 128, doi. 10.3390/separations11040128

By:

Tušek, Kristina;
Valinger, Davor;
Jurina, Tamara;
Sokač Cvetnić, Tea;
Gajdoš Kljusurić, Jasenka;
Benković, Maja

Publication type:

Article

Stability enhancement of lycopene in Citrullus lanatus extract via nanostructured lipid carriers.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 3, p. 1750, doi. 10.1002/fsn3.2156

By:

Sirikhet, Jutiporn;
Chanmahasathien, Wisinee;
Raiwa, Araya;
Kiattisin, Kanokwan

Publication type:

Article

Conjugated linoleic acid loaded nanostructured lipid carrier as a potential antioxidant nanocarrier for food applications.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 8, p. 4185, doi. 10.1002/fsn3.1712

By:

Hashemi, Fatemeh Sadat;
Farzadnia, Farin;
Aghajani, Abdoreza;
Ahmadzadeh NobariAzar, Farnaz;
Pezeshki, Akram

Publication type:

Article

Novel oleogel formulation based on amaranth oil: Physicochemical characterization.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 6, p. 1986, doi. 10.1002/fsn3.1018

By:

Kamali, Elahe;
Sahari, Mohammad Ali;
Barzegar, Mohsen;
Ahmadi Gavlighi, Hassan

Publication type:

Article

An Individual Patient Data Meta-Analysis with Colombian Studies on the Effect of Dark Chocolate Consumption on Cardiovascular Risk Parameters.

Published in:

Journal of Nutrition & Metabolism, 2020, p. 1, doi. 10.1155/2020/3419598

By:

Alvarez, Leidy;
Contreras, Javier;
Giraldo, Mónica

Publication type:

Article