Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Chocolate bar"'
Autor:
Edy Subroto, Zaida Zaida, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng, Fathi Rahmawati
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 300-313 (2024)
Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs), which c
Externí odkaz:
https://doaj.org/article/9d5862b00eed418893982e04cc576d45
Autor:
Ovidiu PROCOPEȚ, Mircea OROIAN
Publikováno v:
Food and Environment Safety, Vol 23, Iss 2, Pp 104-114 (2024)
The idea of using amaranth seeds as part of a functional food is not new. Numerous studies on the quality of pseudocereals share a common element: the concept of a health-beneficial food. The aim of this study was to develop four types of chocolate b
Externí odkaz:
https://doaj.org/article/07471a38c3e24c488e1f0ee16de76934
Autor:
Nurhayati Nurhayati, Mulono Apriyanto
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 1, Pp 58-62 (2021)
The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activity in the
Externí odkaz:
https://doaj.org/article/53fa243caa3e4d3592e985ae59c6ba40
Publikováno v:
Caraka Tani: Journal of Sustainable Agriculture, Vol 33, Iss 1, Pp 78-88 (2018)
Indonesia is an agricultural country that is recognized as the third-biggest of cocoa producer in the world, after Cote d’Ivoire and Ghana. Widely cultivated in Indonesia, cinnamon is potential to be developed, since it has an excessive potency as
Externí odkaz:
https://doaj.org/article/79909685ed9046a7ba8d4abbdec3d6f6
Akademický článek
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Akademický článek
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Publikováno v:
Food Science & Nutrition
Food Science and Nutrition
Food Science & Nutrition, Vol 9, Iss 9, Pp 4863-4873 (2021)
Food Science and Nutrition
Food Science & Nutrition, Vol 9, Iss 9, Pp 4863-4873 (2021)
The impact of storage temperature (6, 12, 20, 30 degrees C) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk-filled chocolate bars was studied. Temperatures of 6 and 12 degrees C were the most su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4734a8ba7b083b58a0b40b1537f3d5d6
https://doi.org/10.1002/fsn3.2434
https://doi.org/10.1002/fsn3.2434
Autor:
Ruggless, Ron rruggles@nrn.com
Publikováno v:
Nation's Restaurant News. 2/12/2007, Vol. 41 Issue 7, p4-59. 2p. 1 Color Photograph.