Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Pralines"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2543 (2024)
This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache’s popularity in
Externí odkaz:
https://doaj.org/article/43262c2594584d0fbce7d0392028baf6
Akademický článek
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Publikováno v:
Legacy: A Journal of American Women Writers, 2016 Jan 01. 33(2), 384-391.
Externí odkaz:
https://www.jstor.org/stable/10.5250/legacy.33.2.0384
Akademický článek
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Autor:
Mića A. Mladenović, Vladimir S. Popov, Aneta S. Georgijev, Jovanka G. Laličić-Petronijević, Jovanka V. Popov-Raljić
Publikováno v:
Sensors, Vol 10, Iss 9, Pp 7913-7933 (2010)
In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen
Externí odkaz:
https://doaj.org/article/377f06f24d254f4089aa804a8bc86134
Autor:
Pantucci, Raffaello
Publikováno v:
Perspectives on Terrorism, 2008 Oct 01. 2(12), 11-16.
Externí odkaz:
https://www.jstor.org/stable/26298389
Autor:
Pešák, Michal
In a first part of the bachelor's thesis is a research of literature concerning history of chocolate itself, legislative requirements, differentiating of a cocoa tree on particular breeds and processing of cocoa beans. In addition to that are mention
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::e1b6b0f3463da82de81e762ace1dfbbb
http://www.nusl.cz/ntk/nusl-523154
http://www.nusl.cz/ntk/nusl-523154
Publikováno v:
The Economics of Chocolate, 2016, ill.
Externí odkaz:
https://doi.org/10.1093/acprof:oso/9780198726449.003.0005
Autor:
Šeremet, Danijela, Mandura, Ana, Cazalens, Evan, Natucci Pasquino, Marion, Vojvodić Cebin, Aleksandra, Komes, Draženka
Due to abundant number of different chocolate products on market, the need has arisen for development of attractive chocolate products with functional properties. Therefore, in the present study, a total of five innovative formulations of chocolate p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ce8ece97b1cd9304e0552eada1e0450a
https://www.bib.irb.hr/1144406
https://www.bib.irb.hr/1144406
Publikováno v:
Journal of Food Biochemistry. 43
Fresh and half-dried fruits of lychee (Litchi Chinensis) and longan (Dimocarpus longan) were processed by air drying and implemented in diverse forms as fillings in order to produce chocolate pralines. Both dried fruits and chocolate pralines were ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9786ded2e3914f45210ac6f0dd66f45
https://doi.org/10.1111/jfbc.12811
https://doi.org/10.1111/jfbc.12811