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pro vyhledávání: '"Stephen Thomas Beckett"'
Autor:
Stephen Thomas Beckett
Publikováno v:
Industrial Chocolate Manufacture and Use ISBN: 9781461358794
Beckett's Industrial Chocolate Manufacture and Use
Beckett's Industrial Chocolate Manufacture and Use
Cacao trees were cultivated by the Aztecs of Mexico long before the arrival of the Europeans. The beans were prized both for their use as a currency and for the production of a spiced drink called ‘chocolatl’. The Aztec Emperor Montezeuma is said
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2f874f6bc224499bba848c640d04fbd
https://doi.org/10.1002/9781118923597.ch1
https://doi.org/10.1002/9781118923597.ch1
Publikováno v:
Pharmaceutics, Vol 6, Iss 1, Pp 80-96 (2014)
Pharmaceutics
Pharmaceutics
Pollen grain and spore shells are natural microcapsules designed to protect the genetic material of the plant from external damage. The shell is made up of two layers, the inner layer (intine), made largely of cellulose, and the outer layer (exine),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::858ed0b9b3f7d0b642f777770024d150
https://doi.org/10.3390/pharmaceutics6010080
https://doi.org/10.3390/pharmaceutics6010080
Autor:
Alberto Diego-Taboada, Stephen Thomas Beckett, Sylvain Barrier, Jay D. Wadhawan, Leigh A. Madden, Matthew J. Thomasson, Grahame Mackenzie, Stephen L. Atkin, Joanna C. Pointon
Publikováno v:
J. Mater. Chem.. 21:975-981
Sporopollenin exine capsules (SECs) (outer exoskeletal wall of the spores of Lycopodium clavatum) were extracted and examined for their potential use as microcapsules. They were shown, by laser scanning confocal microscopy (LSCM), to be void of their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d4a920a28274e1564dec51f71b47e19
https://doi.org/10.1039/c0jm02246b
https://doi.org/10.1039/c0jm02246b
Autor:
Thozhukat Sathyapalan, Stephen L. Atkin, Duane Mellor, Eric S. Kilpatrick, Stephen Thomas Beckett
Publikováno v:
Diabetic Medicine. 27:1318-1321
Diabet. Med. 27, 1318–1321 (2010) Abstract Aim To examine the effects of chocolate on lipid profiles, weight and glycaemic control in individuals with Type 2 diabetes. Methods Twelve individuals with Type 2 diabetes on stable medication were enroll
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::634092428df1ac60e1a3cb1e0067d5fb
https://doi.org/10.1111/j.1464-5491.2010.03108.x
https://doi.org/10.1111/j.1464-5491.2010.03108.x
Publikováno v:
Journal of Food Engineering. 59:137-142
Chocolate consists of finely ground sugar, milk powder and cocoa, which must be mixed with cocoa butter, to obtain the final product. The mixing of the chocolate takes place within the ‘conche’ although this is not an efficient part of the chocol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24c1519df3659f7e35bc9c39fd6ce9af
https://doi.org/10.1016/s0260-8774(02)00443-0
https://doi.org/10.1016/s0260-8774(02)00443-0
Autor:
Stephen Thomas Beckett
Publikováno v:
International Journal of Dairy Technology. 56:139-142
The flavour of a piece of chocolate can be affected by the type and amount of ingredients present, as well as by the processing techniques used. This article reviews the factors that alter the taste of milk chocolate and considers whether a unique Br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09f6a44128fa1cb218d1190df181eaa1
https://doi.org/10.1046/j.1471-0307.2003.00099.x
https://doi.org/10.1046/j.1471-0307.2003.00099.x
The shells of pollen and spores are natural preformed microcapsules, evolved to protect reproductive materials of plants from air and light. The shells are constructed of two attached layers: the outer is sporopollenin (exine), which is largely lipop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c983750c9ecfd27563678579b4ef1ab
https://doi.org/10.1016/b978-0-12-404568-2.00024-8
https://doi.org/10.1016/b978-0-12-404568-2.00024-8
Autor:
Mark Lorch, Stephen L. Atkin, Bernard P. Binks, Stephen Thomas Beckett, Priscille Cousson, Andrew N. Boa, Yves Queneau, Alberto Diego-Taboada, Youkui Huang, Grahame Mackenzie, Elodie Raynaud
Publikováno v:
Journal of Materials Chemistry
Journal of Materials Chemistry, 2012, 22 (19), pp.9767. ⟨10.1039/C2JM00103A⟩
Journal of Materials Chemistry, Royal Society of Chemistry, 2012, 22 (19), pp.9767. ⟨10.1039/C2JM00103A⟩
Journal of Materials Chemistry, 2012, 22 (19), pp.9767. ⟨10.1039/C2JM00103A⟩
Journal of Materials Chemistry, Royal Society of Chemistry, 2012, 22 (19), pp.9767. ⟨10.1039/C2JM00103A⟩
Microcapsules were obtained conveniently from Lycopodium clavatum spores possessing either a single layered shell of sporopollenin (exine) or double layered shell of sporopollenin and cellulose with an inner layer (intine). These microcapsules were f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8100387f891ed89c25354a7662a3d598
https://hal-udl.archives-ouvertes.fr/hal-02194551
https://hal-udl.archives-ouvertes.fr/hal-02194551
Autor:
Stephen Thomas Beckett
This article begins by looking at the history of milk chocolate and its composition. Chocolate is different from most other foods in that it is solid at room temperature yet melts in the mouth, so its melting and liquid flow properties are important
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::895bd033142241a364dd2eac2ea6b2e0
https://doi.org/10.1016/b978-0-12-374407-4.00099-6
https://doi.org/10.1016/b978-0-12-374407-4.00099-6
Publikováno v:
Nutrition Journal, Vol 9, Iss 1, p 55 (2010)
Nutrition Journal
Nutrition Journal
Background Chocolate is rich in flavonoids that have been shown to be of benefit in disparate conditions including cardiovascular disease and cancer. The effect of polyphenol rich chocolate in subjects with chronic fatigue syndrome (CFS) has not been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e55ede154f94dda98471df29f1e80ade
http://www.nutritionj.com/content/9/1/55
http://www.nutritionj.com/content/9/1/55