Relevant bibliographies by topics / Chocolat

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Chocolat'

Author: Grafiati
Published: 4 June 2021
Last updated: 17 June 2025

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Journal articles on the topic "Chocolat"

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Roth, Michael S., and Claire Denis. "Chocolat." American Historical Review 95, no. 4 (1990): 1118. http://dx.doi.org/10.2307/2163482.

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&NA; and Eli Glatstein. "‘CHOCOLAT’." Oncology Times 23, no. 3 (2001): 48. http://dx.doi.org/10.1097/01.cot.0000293265.00243.b1.

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Victor, Altmayer, Aïcha Lyoubi, and Thomas De Broucker. "Chocolat." Revue Neurologique 176 (September 2020): S143. http://dx.doi.org/10.1016/j.neurol.2020.01.037.

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Stark, Jim. "Chocolat." Gastronomica 1, no. 3 (2001): 92–95. http://dx.doi.org/10.1525/gfc.2001.1.3.92.

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Merckaert, Jean, and Matthieu Gonzalez. "Chocolat amer." Revue Projet N°380, no. 1 (2021): 76. http://dx.doi.org/10.3917/pro.380.0076.

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Mortimer, Mildred, and Rachid O. "Chocolat chaud." World Literature Today 74, no. 2 (2000): 346. http://dx.doi.org/10.2307/40155599.

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Cassingena-Trévedy, François. "Chocolat intense." Études Février, no. 2 (2017): 91–92. http://dx.doi.org/10.3917/etu.4235.0091.

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Juliyanti, Ni Luh Intan, I. Gusti Ngurah Wirawan, and Agus Ngurah Arya Putraka. "RE - BRANDING BALI CHOCOLAT FACTORY DI CANGGU." AMARASI: JURNAL DESAIN KOMUNIKASI VISUAL 1, no. 02 (2020): 178–91. http://dx.doi.org/10.59997/amarasi.v1i02.42.

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Pabrik Bali Chocolat Factory berada di desa Canggu, Kuta Utara yang beridiri sejak tahun 2011 dan memiliki karyawan sebanyak 6 orang dan dikepalai oleh ibu Nani Faraharini, CV. Bali Chocolat Factory merupakan perusahaan manufaktur yang mengolah bahan baku berupa biji cokelat menjadi produk olaha cokelat berupa cokelat batangan. Bali Chocolat Factory ini sudah memiliki identitas perusahaan, namun belum dapat mewakili karakter dari CV. Bali Chocolat Factory sebagai perusahaan manufaktur. Logo dari CV. Bali Chocolat Factory masih berkesan kaku dan kurang dinamis untuk sebuah logo perusahaan makanan yang target audience-nya adalah semua kalangan, sistem informasi yang masih rancu, serta tidak adanya konsistensi pengaplikasian identitas visual pada CV. Bali Chocolat Factory yang membuat antara satu desain dengan desain lain tidak menjadi satu kesatuan begitu juga terhadap kemasan yang dimiliki tidak ada kesatuan dalam desainnya karena tidak menggunakan satu tema yang sama. Melihat permasalahan itu maka penulis akan melakukan re-branding terhadap perusahaan agar terciptanya logo yang dinamis sehingga dapat diaplikasikan pada semua media dan mampu menggambarkan citra perusahaan, begitu juga terhadap kemasannya akan dibuatkan sebuah ilustrasi di dalamnya agar bisa menjadi cirikhas dari CV.Bali Chocolat Factory. Konsep desain yang akan digunakan adalah “ Chocolat Of Balinese” dengan visual yang simple dan modern agar tercipta suasana baru di CV. Bali Chocolat Factory.
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Victor, Altmayer, and Aicha Lyoubi Idrissi. "Cas 4 : Chocolat." Revue Neurologique 177 (April 2021): S137. http://dx.doi.org/10.1016/j.neurol.2021.02.019.

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Peeters, Alice. "Boire le chocolat." Terrain, no. 13 (October 1, 1989): 98–104. http://dx.doi.org/10.4000/terrain.2959.

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Dissertations / Theses on the topic "Chocolat"

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Cambrai, Amandine. "Authenticité du chocolat : Conception de méthodes d'analyse pour la détermination de l'origine géographique de chocolats." Université Louis Pasteur (Strasbourg) (1971-2008), 2007. http://www.theses.fr/2007STR13148.

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Lair, Marie Hélène. "Cacao, chocolat et chocolatomanie." Paris 5, 1988. http://www.theses.fr/1988PA05P182.

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Becu, Mélanie. "Etude expérimentale et modélisation de l'écoulement et de la cristallisation du chocolat." Doctoral thesis, Universite Libre de Bruxelles, 2012. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209605.

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Dans l'industrie alimentaire, les procédés de production sont souvent mis au point de manière empirique, selon des règles de bonnes pratiques. Ces méthodes présentent des lacunes, notamment au niveau de la régularité de la production. Pour modéliser et optimiser ces procédés, il est nécessaire de déterminer les propriétés physico-chimiques du produit. Nous cherchons à optimiser l'étape de tempérage du chocolat. À cette fin nous étudions la rhéologie et la cristallisation du chocolat.

Nous réalisons des mesures de rhéologie du chocolat suivant la méthode standard. Les résultats de ces mesures nous permettent de caractériser le comportement rhéofluidifiant de notre chocolat. Pour évaluer l'effet de différents paramètres opératoires sur la rhéologie du chocolat, nous faisons des mesures à différentes températures et pour différentes quantités de beurre de cacao. Suite à une analyse statistique des résultats, nous avons déterminé les paramètres d'une loi en puissance décrivant le

comportement rhéologique du chocolat. Pour approfondir la compréhension des phénomènes régissant la rhéologie du chocolat, nous avons également évalué l'influence de chaque ingrédient du chocolat sur la rhéologie du beurre de cacao. Nous montrons qu'il existe des interactions entre les particules de sucres qui sont probablement responsables du comportement rhéofluidifiant du chocolat. Nous montrons également que la présence de l'émulsifiant est indispensable pour que le chocolat puisse s'écouler.

La cristallisation du chocolat est analysée par calorimétrie différentielle. Nous développons un modèle de cristallisation en considérant le transfert de chaleur comme phénomène limitant. Ce modèle nous permet de déterminer les différentes formes cristallines présentes dans un échantillon de chocolat. A l'aide du modèle nous obtenons également une évaluation de la vitesse de cristallisation des différentes formes cristallines considérées. C'est un paramètre essentiel pour le dimensionnement de procédé.

L'étude couplée de la rhéologie et de la cristallisation nous montre que les formes cristallines les plus stables sont générées par les contraintes de cisaillement les plus élevées.

Enfin, dans le cadre d'applications industrielles, nous avons étudié le phénomène

de blanchiment du chocolat. Nous constatons que les variations de température accélèrent le phénomène de transformations polymorphiques solide-solide. Nous avons également étudié le procédé de production de la ganache. Nous avons mis en évidence que le transfert de chaleur est le phénomène déterminant de ce procédé.
Doctorat en Sciences de l'ingénieur
info:eu-repo/semantics/nonPublished

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Gonzalez, Marie José. "Développement d'une méthode rapide de détermination des constituants du chocolat." Toulouse, INPT, 2005. http://www.theses.fr/2005INPT038G.

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Améliorer le niveau qualité, réduire les coûts, besoin d'innover, être capable de se projeter dans l'avenir alors que le client le « maître du jour ». . . Voilà le challenge permanent auquel doit répondre l'industriel. La forte croissance de notre site industriel, la complexité des processus et la flexibilité du flux de production conduisent à réorganiser le laboratoire de manière à répondre efficacement à la demande de nos clients. A l'heure où la pression des consommateurs et du législateurs impose de plus en plus plus de de garanties en termes de traçabilité et de sécurité alimentaire, l'industriel se voit dans l'obligation de rechercher des nouvelles méthodes d'analyse alternatives, rapides et fiables. Augmenter le volume d'analyse, diminuer les temps de réponse et responsabiliser les acteurs de chacun des processus ont été les trois leviers de mon étude. La Spectroscopie Proche Infrarouge est une des techniques analytiques de plus en plus employée pour le contrôle rapide de la qualité des matières premières et des produits transformés dans le domaine agroalimentaire. Son principe repose sur l'absorption de la lumière proche infrarouge par la matière organique. Elle permet de doser quantitativement les constituants chimiques en quelques secondes. Malgré la lourdeur de la phase de calibration, cette technique reste la plus performante à l'heure actuelle. Les progrès de la technologie et de l'informatique ont permis d'optimiser l'information infrarouge dans un domaine spectral de plusieurs centaines de longueurs d'onde (1100à 2500 nm). Tout modèle statistique est perfectible, la procédure de contrôle et de maintenance des équations est essentielle dans le succès de cette technique
Improvement of quality level, cost reduction, better time to market, needs of more innovation, ability to forecast even when the customer is ''the master of the game''. . . Here is the permanent challenge which the manufacturer has to take up. Because of the growth of the company, our high level of complexity and flexibility, we had the re-organise the laboratory, in order to be more effective. Nowadays, consumers pressure and laws require more and more guaranties in terms of tracability and food security. Companies have to develop new analysis methods: more reliable methods, faster methods. The three main parts of my study were : to increase the number of analysis, to reduce the answer's time, and to develop the responsibility of each one. Near Infra Red Spectroscopy is an analytic technique which is more and more used to control raw materials quality, and also products in food industry. It analyses how organic products absorb the nearby infra red light. It allows to know the exact quantity of different chemical components in a few seconds. Despite a complicated and long calibration, this technique is actually the most efficient. Infra red information in a spectral field between 1100 and 2500 nm is today best understood, thanks to software's and technical progress. Statistical modelisation can always be improved, and to make this technique a success, equation performance has to be often checked
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Mauclair, Stéphane. "Etude critique de la consommation du chocolat." Bordeaux 2, 1990. http://www.theses.fr/1990BOR25257.

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Clement, Virginie Coiffard Laurence. "Thé, café, chocolat trois boissons d'usage cosmétique /." [S.l. : s.n.], 2004. http://theses.univ-nantes.fr/thesemed/PHclement.pdf.

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Cahuana, Velasteguí Angélica Leticia. "Expression de la sensorialité dans le discours spécialisé construit autour du chocolat en contexte équatorien." Electronic Thesis or Diss., Bourgogne Franche-Comté, 2023. http://www.theses.fr/2023UBFCH031.

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L'objectif de cette étude est de comprendre et comparer les manifestations de la sensorialité dans le discours spécialisé sur le cacao et le chocolat en contexte équatorien. Une description de l'écologie du langage a été présentée pour appréhender la relation entre le discours et la réalité des experts et des professionnels selon leur environnement physique, social et culturel. Afin d'étudier le processus sémantique des sensations et des émotions, trois sous-corpus ont été pris en considération : le sous-corpus ambiant (SCA) qui prend en compte l'expérience et le niveau d'expertise des universitaires et des professionnels dans le domaine du cacao et du chocolat ; le sous-corpus questionnaire (SCQ) qui provient de la production d'acteurs sociaux amateurs de chocolat dont l'intention de la communication est liée à l'expression sensorielle à partir d'un stimulus ou d'une expérience évoquée ; et finalement le sous- corpus entrevue professionnelle (SCP) qui est produit par les professionnels étroitement liés à l'écosystème linguistique et aux activités du secteur, telles que la production et le marketing. Après la compilation des corpus, les résultats ont été analysés et interprétés à l’aide de la textométrie, de façon à modéliser les discours étudiés pour offrir un moule discursif représentatif des situations de communication étudiées en suivant une dimension heuristique de va-et-vient entre les sources empiriques et les résultats d’analyse textométrique connue sous le nom d'approche "bottom-up/top-down" (Brown et Yule, 1983 : 234-235). Finalement, ce travail offre une vue d'ensemble des différentes stratégies discursives utilisées pour exprimer la sensorialité, et donc pour évaluer l'empreinte du discours sensoriel dans les situations de communication situées dans leurs écosystèmes linguistiques respectifs
The aim of this study is to understand and compare the manifestations of sensoriality in the specialised discourse on cocoa and chocolate in the Ecuadorian context. A description of the language ecology was presented to understand the relationship between the discourse and the reality of experts and professionals according to their physical, social and cultural environment. In order to study the semantic process of sensations and emotions, three sub-corpuses were considered: the ambient sub-corpus (SCA) which takes into account the experience and level of expertise of academics and professionals in the field of cocoa and chocolate; the questionnaire sub-corpus (SCQ) which comes from the production of chocolate-loving social actors whose intention of the communication is related to the sensory expression from a stimulus or an evoked experience; and finally, the sub-corpus of professional interviews (SCP) which is produced by professionals closely linked to the linguistic ecosystem and to the activities of the sector, such as production and marketing. After the compilation of the corpora, the results were analysed and interpreted using textometrics, in order to model the studied discourses to offer a representative discursive mould of the studied communication situations following a heuristic dimension of going back and forth between the empirical sources and the textometric analysis results known as the "bottom-up/top-down" approach (Brown and Yule, 1983: 234-235). Finally, this work offers an overview of the different discourse strategies used to express sensoriality, and thus to assess the footprint of sensory discourse in communicative situations located in their respective linguistic ecosystems
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Eynius, Colette. "Le cacao et le chocolat des origines a nos jours : aspects chimiques, medicaux, dietetiques et pharmacologiques." Université Louis Pasteur (Strasbourg) (1971-2008), 1990. http://www.theses.fr/1990STR1M126.

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GRELLIER, LAURENCE. "Le chocolat, nectar des dieux, un aliment ou un toxique ?" Angers, 1994. http://www.theses.fr/1994ANGE1018.

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Menninger, Annerose. "Genuss im kulturellen Wandel : Tabak, Kaffee, Tee und Schokolade in Europa (16.-19. Jahrhundert) /." Stuttgart : F. Steiner, 2004. http://catalogue.bnf.fr/ark:/12148/cb39985913v.

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Books on the topic "Chocolat"

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Lasse, Hallström, and Harris Joanne 1964-, eds. Chocolat: A screenplay. Hyperion, 2000.

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Dubosc, Marie. Eugène Weiss: Le chocolat depuis 1882. Miroir, 2002.

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Min), Geo (Jung-Hwa, Oh Jackie, Rich Jamie S, and Delgado Terri, eds. Chocolat. Yen Press, 2008.

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Shin, JiSang. Chocolat. Ice Kunion, 2005.

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Shin, JiSang. Chocolat. Ice Kunion, 2005.

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Harris, Joanne. Chocolat. Transworld Publishers, 1999.

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Harris, Joanne. Chocolat. Thorndike Press, 1999.

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Shin, JiSang. Chocolat. Yen Press, 2008.

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Shin, JiSang. Chocolat. Ice Kunion, 2006.

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Harris, Joanne. Chocolat. Transworld Publishers, 1999.

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Book chapters on the topic "Chocolat"

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Harrow, Kenneth W. "Chaire Denis's Chocolat (1988)." In African Cinema in a Global Age. Routledge, 2023. http://dx.doi.org/10.4324/9781003397595-5.

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Carey, Mary, and Cathy Knowles. "Financial Accounting." In Accounting. Oxford University Press, 2020. http://dx.doi.org/10.1093/hebz/9780198844808.003.0011.

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Hotel Chocolat is a premium chocolate brand, manufacturing and selling their chocolates through their stores, online and direct to customers via subscription. They have 104 stores in the UK, nine international stores and one boutique hotel in St Lucia, where they also own a cocoa...
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Mabaya, Edward, Imani Grant, Yin Song, Krisztina Tihanyi, Phuong Tran, and Jipei Zhang. "EZULWINI CHOCOLAT:." In Case Studies of Emerging Farmers and Agribusinesses in South Africa. African Sun Media, 2011. http://dx.doi.org/10.2307/j.ctv1v7zcch.9.

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Bajolle, Gilles. "Cremets au chocolat." In Gastronomes en couches. ERES, 1999. http://dx.doi.org/10.3917/eres.souss.1999.01.0045.

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Barthold, Bonnie. "An Ethnography of Chocolat." In Ethnography in French Literature. BRILL, 1996. http://dx.doi.org/10.1163/9789004651609_014.

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"EXPÉRIMENTER : JEU DU CHOCOLAT." In Les mathématiques du milkshake. EDP Sciences, 2022. http://dx.doi.org/10.1051/978-2-7598-2759-6.c045.

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"8. Chocolat et peau." In Les vertus santé du chocolat. EDP Sciences, 2020. http://dx.doi.org/10.1051/978-2-7598-1295-0-019.

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"10. Chocolat et dents." In Les vertus santé du chocolat. EDP Sciences, 2020. http://dx.doi.org/10.1051/978-2-7598-1295-0-021.

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"12. Chocolat et grossesse." In Les vertus santé du chocolat. EDP Sciences, 2020. http://dx.doi.org/10.1051/978-2-7598-1295-0-023.

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"11. Chocolat et sport." In Les vertus santé du chocolat. EDP Sciences, 2020. http://dx.doi.org/10.1051/978-2-7598-1295-0-022.

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Conference papers on the topic "Chocolat"

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Ogata, K., M. Nakano, M. Nakamura, and K. Futatsugi. "Chocolat/SMV: A Translator from CafeOBJ into SMV." In Sixth International Conference on Parallel and Distributed Computing Applications and Technologies (PDCAT'05). IEEE, 2005. http://dx.doi.org/10.1109/pdcat.2005.98.

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Shuliak, Iryna. "TYPES OF SPEECH SITUATIONS IN JOANNE HARRIS’S NOVEL «CHOCOLAT»." In PARADIGMATIC VIEW ON THE CONCEPT OF WORLD SCIENCE. European Scientific Platform, 2020. http://dx.doi.org/10.36074/21.08.2020.v2.39.

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Velciov, Ariana-Bianca, Georgeta-Sofia Popescu, Iasmina-Madalina Anghel, Nicoleta-Gabriela Hadaruga, and Adrian Rivis. "PRELIMINARY RESEARCH ON THE NUTRITIONAL PARAMETERS OF CHOCOLATE FORTIFIED WITH NETTLE LEAF POWDER." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.36.

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This paper presents the preliminary results obtained for the determination of some nutritional parameters of homemade chocolate fortified with nettle powder (NP) obtained from young nettle leaves grown in spontaneous flora, in pollution-free areas. 4 types of homemade chocolate with the addition of 2.5 � 10 % NP and a control chocolate (without the addition of NP) were prepared. Samples were analyzed from the proximate composition and mineral content point of view. The obtained preliminary results show that the chocolates fortified with nettle leaf powder contain important amounts of nutritional principles, which vary according to the percentage of NP added: 10.51 (chocolate with 2.5% NP) � 10.68% (chocolate with 10% NP) protein; 44.22 (chocolate with 10% NP) � 44.81 % (chocolate with 2.5% NP) carbohydrate; 20.30 (chocolate with 10% NP) � 22.05 % (chocolate with 2.5 % NP) fats; 2.87 (chocolate with 2.5% NP addition) � 3.66% (chocolate with 10% NP) minerals. In comparison with the control sample, chocolates with added NP contain higher amounts of minerals and slightly reduced fats. The concentration of essential microelements, determined in chocolates with the addition of NP, increases with the increase of NP percentage in the case of iron and manganese: 2.32-4.54 mg/100g Fe, respectively 0.42-0.79 mg/100g Mn and decreases slightly in the case of zinc: 2.15-2.20 mg/100g Zn. The copper concentration does not undergo obvious changes with the increase in the mass of added NP: 0.51-0.58 mg/100g Cu. Compared to the control chocolate (without the addition of NP), the chocolates with the addition of NP contain higher amounts of Fe and Mn; in the case of Zn and Cu, the differences are insignificant. Therefore, it can be stated that, compared to homemade chocolate, chocolates with added NP contain higher amounts of Fe and Mn and slightly lower amounts of Zn. Fortifying homemade chocolate with nettle leaf powder, in quantities that do not affect the aroma, flavor and taste (7.5%, in this experiment) can be a method of improving the nutritional qualities of homemade chocolate: it increases the mineral content, decreases the fat, and the carbohydrate contents do not undergo visible changes. In addition, thanks to the biologically active substances (polyphenols, flavonoids, etc.) contained in nettle powder, chocolates fortified with nettle powder have antioxidant properties closer to dark chocolate and a longer shelf life.
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Cozma, Antoanela, Sofia Popescu, Maria Rada, Casiana Mihut, and Ariana Velciov. "DEVELOPMENT AND MINERAL CHARACTERIZATION OF MILK CHOCOLATE FORTIFIED WITH CHICKEN EGGSHELL POWDER." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.19.

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Taking into account the fact that by fortifying chocolate, more nutritious and healthier chocolates are obtained, in this work we set out to obtain an assortment of milk chocolate with the addition of chicken eggshell powder and to evaluate its mineral intake. Practically, the purpose of this experiment is the superior valorization of eggshell waste from household activities as a mineral fortification for milk chocolate. Four types of milk chocolates were prepared with the addition of 0, 1, 2 and 4% chicken eggshell powder, which were analyzed from the point of view of Ca, Mg, Fe, Mn, Zn and Cu. The results obtained from the analysis of chocolates show an increase in the mineral concentration of milk chocolate with the increasing addition of eggshell powder: 265 � 1.724 mg/100g Ca; 124-140 mg/100g Mg; 2.947 � 3.231 mg/100g Fe; 0.569 � 0.612 mg/100g Mn; 2.407 � 2.460 mg/100g Zn and 0.940 � 0.988 mg/100g Cu. Under the conditions of the present experiment, a consumption of 50 g of chocolate with 1 - 4% eggshell powder covers a good part of the recommended daily mineral requirement: 31.47 - 86.20% Ca - for women and men; 15.21 - 22.66% Mg for women and men; 8.19 - 20.19% Fe - for men and women; 12.46 - 17.08% Mn - for women and men; 10.97 - 15.38% Zn - for men and women respectively; 52.50 - 54.89% Cu - for women and men. A possible increase in the mass of eggshell used for the mineral fortification of chocolate is possible, but this may decrease the sensory quality of the chocolate, especially in terms of texture and taste. The obtained results confirm the fact that milk chocolate fortified with 4% eggshell has a higher mineral intake than nonfortified chocolate, especially from the point of view of Ca and Mg content.
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Lunt, Eve. "Chocolate." In ACM SIGGRAPH 96 Visual Proceedings: The art and interdisciplinary programs of SIGGRAPH '96. ACM Press, 1996. http://dx.doi.org/10.1145/253607.253951.

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Rogers, Adam, and Tyler Hurd. "Chocolate." In SIGGRAPH '17: Special Interest Group on Computer Graphics and Interactive Techniques Conference. ACM, 2017. http://dx.doi.org/10.1145/3078280.3105238.

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RECKEL, A. S., G. T. CUZZUOL, R. F. NASCIMENTO, L. S. ARRIECHE, D. J. M. SARTORI, and C. M. N. YOSHIOKA. "DESENVOLVIMENTO DE UM CHOCOLATE COM MAIORES TEORES DE COMPOSTOS FENÓLICOS E SABOR PRÓXIMO AOS CHOCOLATES TRADICIONAIS." In XX Congresso Brasileiro de Engenharia Química. Editora Edgard Blücher, 2015. http://dx.doi.org/10.5151/chemeng-cobeq2014-0650-24593-156848.

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Kuzmicheva, E. I., and A. E. Tumanova. "On the use of mango fruits in the production of chocolate." In SCIENCE OF RUSSIA: GOALS AND OBJECTIVES. L-Journal, 2020. http://dx.doi.org/10.18411/sr-10-12-2020-30.

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The product of processing mango fruits obtained by freeze-drying was used in the production of chocolate. We conducted a tasting evaluation of chocolate with a different proportion of additives. The range of possible use of mango sublimate in the production of chocolate is established. A new chocolate recipe has been developed.
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Setyobudi, Sugeng Iwan, and I. Nengah Tanu Komalyna. "Difference in Acceptability and Level of Preference Between Modified and Standard Supplementary Feeding in Undernourished Toddlers at Janti Community Health Center, Malang." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.59.

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ABSTRACT Background: In East Java, the prevalence of 36% of toddlers did not finish standard supplementary feeding biscuits. Some contributed factors were disfavor of children (66.6%), forgotten to feed (3.9%), incompatible (0.5%), eaten by another family member (23.4%), and others (5.6%). This study aimed to determine the difference in acceptability and level of preference between modified and standard supplementary feeding in undernourished toddlers at Janti Community Health Center, Malang, East Java. Subjects and Method: A quasi-experimental study with one group pretest-posttest design was conducted at Janti Community Health Center, Malang, East Java, in July 2019. A sample of 16 under-five malnourished children aged 12-59 months was selected by purposive sampling. The dependent variables were acceptability and the level of preference of under-five malnourished children. The level of preference was categorized into taste, texture, color, and aroma. The independent variables were standard (biscuit) and modified (chocolate ball and chocolate pudding) supplementary feedings. The data were collected by questionnaires. The data were analyzed by Kruskal Wallis. Results: The highest level of acceptance obtained in chocolate ball, followed by chocolate pudding and standard biscuit, and it was not statistically significant (p= 0.112). The highest preference for taste was chocolate ball, followed by standard biscuit and chocolate pudding, and it was statistically significant (p= 0.022). The highest preference for texture was chocolate ball, followed by chocolate pudding and standard biscuit, and it was statistically significant (p= 0.025). The highest preference for color was chocolate ball, followed by chocolate pudding and standard biscuit, and it was statistically significant (p= 0.022). The highest preference for aroma was standard biscuit, followed by chocolate pudding and chocolate ball, and it was not statistically significant (p= 0.190). Conclusion: There are no significant differences in the level of acceptance between standard (biscuits) and modified (chocolate ball and pudding) supplementary feedings among undernourished toddlers. The highest preference for taste and texture is in chocolate ball feeding. The highest preference for color is in standard biscuit feeding. Keywords: standard, modified, supplementary feeding, acceptance, preference level Correspondence: Sugeng Iwan S. Nutritional Study Program, School of Health and Sciences, Malang. Jl. Besar Ijen No.77C, Oro-oro Dowo, Klojen, Malang, East Java, 65119. Email: sugengiwan66@gmail.com. Mobile: +6281330200826. DOI: https://doi.org/10.26911/the7thicph.03.59
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Lau, Danika, Linsen Liu, and Rebecca Kuehn. "Calibration of NMR for total fat analysis in chocolate manufacturing." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gbgi3681.

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In chocolate manufacturing, the measurement of total fat is essential to consistently control the rheological properties, sensory characteristics, cost, and functionality of both in-process and finished chocolate. NMR has been proven a fast and non-destructive solution for total fat analysis in food and oilseed industries particularly for fast paced production. However, chocolate is a complex fat-based system with cocoa butter, lecithin, and sometimes milk fat. The combination of liquid and solid fat as well as difference in their molecular weights provides a challenge to calibrate the NMR accurately for total fat analysis in chocolate manufacturing. We have conducted a systematic calibration using a Bruker MQ-10 TD-NMR for chocolate products and validated against the Soxhlet wet chemistry method. Results from the study show that Nuclear Magnetic resonance may be an accurate and precise method to measure total fat content of various chocolate products and a correlation value of 0.9989 was achieved.
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Reports on the topic "Chocolat"

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Bryant, C. A., S. A. Wilks, and C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.

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COVID-19, caused by the SARS-CoV-2 virus, was first reported in China in December 2019. The virus has spread rapidly around the world and is currently responsible for 500 million reported cases and over 6.4 million deaths. A risk assessment published by the Foods Standards Agency (FSA) in 2020 (Opens in a new window) concluded that it was very unlikely that you could catch coronavirus via food. This assessment included the worst-case assumption that, if food became contaminated during production, no significant inactivation of virus would occur before consumption. However, the rate of inactivation of virus on products sold at various temperatures was identified as a key uncertainty, because if inactivation does occur more rapidly in some situations, then a lower risk may be more appropriate. This project was commissioned to measure the rate of inactivation of virus on the surface of various types of food and food packaging, reducing that uncertainty. The results will be used to consider whether the assumption currently made in the risk assessment remains appropriate for food kept at a range of temperatures, or whether a lower risk is more appropriate for some. We conducted a laboratory-based study, artificially contaminating infectious SARS-CoV-2 virus onto the surfaces of foods and food packaging. We measured how the amount of infectious virus present on those surfaces declined over time, at a range of temperatures and relative humidity levels, reflecting typical storage conditions. We tested broccoli, peppers, apple, raspberry, cheddar cheese, sliced ham, olives, brine from the olives, white and brown bread crusts, croissants and pain au chocolat. The foods tested were selected as they are commonly sold loose on supermarket shelves or uncovered at deli counters or market stalls, they may be difficult to wash, and they are often consumed without any further processing i.e. cooking. The food packaging materials tested were polyethylene terephthalate (PET1) trays and bottles; aluminium cans and composite drinks cartons. These were selected as they are the most commonly used food packaging materials or consumption of the product may involve direct mouth contact with the packaging. Results showed that virus survival varied depending on the foods and food packaging examined. In several cases, infectious virus was detected for several hours and in some cases for several days, under some conditions tested. For a highly infectious agent such as SARS-CoV-2, which is thought to be transmissible by touching contaminated surfaces and then the face, this confirmation is significant. For most foods tested there was a significant drop in levels of virus contamination over the first 24 hours. However, for cheddar cheese and sliced ham, stored in refrigerated conditions and a range of relative humidity, the virus levels remained high up to a week later, when the testing period was stopped. Both cheddar cheese and sliced ham have high moisture, protein and saturated fat content, possibly offering protection to the virus. When apples and olives were tested, the virus was inactivated to the limit of detection very quickly, within an hour, when the first time point was measured. We suggest that chemicals, such as flavonoids, present in the skin of apples and olives inactivate the virus. The rate of viral decrease was rapid, within a few hours, for croissants and pain au chocolat. These pastries are both coated with a liquid egg wash, which may have an inhibitory effect on the virus. Food packaging materials tested had variable virus survival. For all food packaging, there was a significant drop in levels of virus contamination over the first 24 hours, in all relative humidity conditions and at both 6°C and 21°C; these included PET1 bottles and trays, aluminium cans and composite drinks cartons.
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Peterson, Craig, Sam Kuehl, Jacob Roberson, Joseph R. Vanstrom, and Jacek A. Koziel. World’s Finest Chocolate Automatized Palletizing System. Iowa State University, Digital Repository, 2018. http://dx.doi.org/10.31274/tsm416-180814-22.

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Santander Muñoz, Margareth, Jader Rodríguez Cortina, Fabrice Vaillant, and Sebastian Escobar Parra. Correlación entre los fenómenos que gobiernan la transformación poscosecha del cacao (Theobroma cacao L.) y la formación del sabor y aroma en el chocolate. Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, 2016. http://dx.doi.org/10.21930/agrosavia.poster.2016.11.

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La transformación de las semillas de cacao no ha sido investigada de manera controlada en función de su optimización. Su estudio permitiría conocer las condiciones más favorables para que se generen los precursores claves que iniciden en la formación del flavor en el chocolate. El objetivo de este fue correlacionar el posible efecto de fenómenos asociados a la transformación de las semillas de cacao, sobre atributos de calidad en el chocolate
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González Orozco, Carlos E. Biogeografía agrícola del chocolate en Colombia: Expedición CacaoBIO. Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, 2018. http://dx.doi.org/10.21930/agrosavia.poster.2018.22.

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Colombia es el país con mayor número de especies de cacao silvestre con aproximadamente 26 especies de Theobroma y Herrania. La deforestación en el bosque amazónico pone en peligro la subsistencia de esas especies de cacao silvestre que han crecido allá por miles de años. El problema es que desde hace más de cincuenta años no se han podido realizar expediciones a regiones estratégicas Amazónicas para redescubrir las variedades de Theobroma cacao y sus especies silvestres debido al conflicto armado en Colombia. Esta es la primera vez, desde 1950, que se realizará una expedición en búsqueda de cacaos silvestres en esas regiones con fines de bio-prospección y búsqueda de sus propiedades para la agricultura. En este estudio desarrollamos un método predictivo usando conceptos de la biogeografía agrícola aplicado a la agricultura del cacao.
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Cindy Wu, Cindy Wu. One step closer to the perfect chocolate chip cookie. Experiment, 2015. http://dx.doi.org/10.18258/4597.

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Wilson, Donald C., Dennis W. Webb, and Peggy S. Van Norman. Navigation Simulation Study, Galveston Causeway, Chocolate Bayou, Texas City Wye, Intracoastal Waterway, Texas. Defense Technical Information Center, 1999. http://dx.doi.org/10.21236/ada361769.

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Koh, Wee Yin, Babak Rasti, Xiao Xian Lim, and Wan June Tan. GABA DACHO: Dark chocolate enriched with gamma-aminobutyric acid (GABA) and inulin as prebiotic. Peeref, 2023. http://dx.doi.org/10.54985/peeref.2306p1335975.

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Brouwer, Bastiaan, and Eelke Westra. GreenCHAINge Fruit & Vegetables : Work package 1: Formation of chocolate berries in white table grapes. Wageningen Food & Biobased Research, 2016. http://dx.doi.org/10.18174/503217.

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Villacis, Alexis, Victor Barrera, Jeffrey Alwang, Carlos Caicedo, and James Quiroz. Strategies to strengthen Ecuador's high-value cacao value chain. Inter-American Development Bank, 2022. http://dx.doi.org/10.18235/0003960.

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Since the early nineteenth century, cacao has been an important export earner for Ecuador. Today the importance of this sector remains, as Ecuador is the main producer and exporter of Fine and Flavor cacao worldwide. Motivated by the main transformations of the global food systems and the increasing demand for multidimensional credence attributes, this study examines the present state of Ecuador's cacao industry, identifies areas of opportunity, and discusses how the private and public sectors can work together to meet existing and emerging challenges. Findings are supported by interviews conducted with the principal actors in the Ecuadorian cacao industry and two case studies. The first case study focuses on how associativity can help cacao farmers producing high-quality beans to differentiate themselves and succeed in modern agri-food markets. The second case study explores the success of a local chocolate firm and its links with local cacao farmers. Findings suggest that market trends have created new business opportunities for cacao producers and chocolate processors. These opportunities are most open to firms who can personalize and differentiate their products, for example, through the use of quality certifications such as organic, fair trade, reduced carbon load, etc. More importantly, market developments are driving exporters to enhance the performance of cacao value chains in the country, but the sector requires coordination to capture reputation and credence-based demands for the local cacao.
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Caleb, Jaylin. Small But Mighty: Navigating the Future of Chocolate Festivals Through Strategic Planning and Digital Marketing Innovation. Iowa State University, 2023. http://dx.doi.org/10.31274/cc-20240624-1295.

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