Relevant bibliographies by topics / Cocoa cream spread

Contents

  1. Journal articles
  2. Dissertations / Theses

Academic literature on the topic 'Cocoa cream spread'

Author: Grafiati
Published: 3 June 2025
Last updated: 19 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Cocoa cream spread.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Cocoa cream spread"

1

Racolta, Emil, Sevastita Muste, Andruta Elena Muresan, Crina Carmen Muresan, Monica Maria Bota, and Vlad Muresan. "Characterization of Confectionery Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (2014): 62. http://dx.doi.org/10.15835/buasvmcn-fst:10109.

Full text
Abstract:
CSpreadable creams are solid-oil suspensions, a mix of fats represents the oil phase, the dispersed phase consisting usually of sugar, cocoa powder, milled and roasted nuts, dried milk and whey. For improving the viscosity of the final product emulsifiers are used, most common being lecithin and mono and diglycerides. The present paper refers to a spreadable confectionery product group, creamy, proper to be eaten as it is, as well as spread on a bread slice or as a filling for cookies or chocolate cream. According to this work, the following ingredients were used: roasted sunflower kernels, su
APA, Harvard, Vancouver, ISO, and other styles
2

Prasatya, I. Kadek Aditya, Lutfi Suhendra, and Ni Made Wartini. "Pengaruh Perbandingan Fase Minyak Virgin Coconout Oil (Cocos nucifera L.) dan Lemak Kakao (Theobrama Cacao L.) serta Suhu terhadap Karakteristik Sediaan Krim." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 2 (2020): 223. http://dx.doi.org/10.24843/jrma.2020.v08.i02.p07.

Full text
Abstract:
Virgin coconut oil turn into liquid based in a room temperature that has lot of vitamin E and coconut acid. Cocoa butter is solid in temperature that has lot of stearic acid. This research aims to know the temperature effects and comparation of oil phase , virgin coconut oil : cocoa butter in the characteristic of cream based determine the temperature and comparation of oil phase (virgin coconut oil : cocoa butter) to produce cream based. The trial design in this research was the second factorial trial. This reasearch used factorial randomized block. First factorial was the comparation oil pha
APA, Harvard, Vancouver, ISO, and other styles
3

Hendrawan, I. Made Mas Oka, Lutfi Suhendra, and G. P. Ganda Putra. "Pengaruh Perbandingan Minyak dan Surfaktan serta Suhu terhadap Karakteristik Sediaan Krim." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 4 (2020): 513. http://dx.doi.org/10.24843/jrma.2020.v08.i04.p04.

Full text
Abstract:
This study aims to determine the effect of oil and surfactant comparisons and the temperature to the resultant dosage characteristics and determine the oil and surfactant ratio and the appropriate temperature for the preparation of cream. This study uses the group random two-factor design. The first factor is the comparison of oil that is mixture of cocoa fat and virgin coconut oil with surfactants that is mixture of tween 80 and span 80 consisting of 3 levels, which are 85% ; 15%, 80% ; 20% and 85% ; 25%. The second factor is temperature consisting of 3 levels, which are 60 º C, 70 º C and 80
APA, Harvard, Vancouver, ISO, and other styles
4

Baskara, Ida Bagus Bas, Lutfi Suhendra, and Luh Putu Wrasiati. "Pengaruh Suhu Pencampuran dan Lama Pengadukan terhadap Karakteristik Sediaan Krim." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 2 (2020): 200. http://dx.doi.org/10.24843/jrma.2020.v08.i02.p05.

Full text
Abstract:
This research aims to determine the effect of temperature and time of stirring on a basis cream and determine the temperature and time of stir which is the best treatment for producing basis cream. This research uses a randomized block design with two factorials. The first factor is temperature which is consists of 3 levels, temperature 60±20C, 70±20C and 80±20C. The second factor is the time of stirring which is consists of 3 levels 10, 15 and 20 minutes. From the combination of the two factors, were obtained of 9 experimental units. These treatments were grouped based on the time of implemen
APA, Harvard, Vancouver, ISO, and other styles
5

Dipahayu, Damaranie. "Karakteristik Fisika Masker Gel Peel Off dan Krim Wajah dengan Kandungan Ekstrak Kulit Buah Kakao ( Theobroma cacao, L.) Sebagai Antioksidan Topikal." Journal of Pharmacy and Science 3, no. 2 (2018): 28–31. http://dx.doi.org/10.53342/pharmasci.v3i2.113.

Full text
Abstract:
ABSTRAKKulit buah kakao adalah salah satu sumber antioksidan alami. Ekstrak etanol kulit buah kakao memiliki nilai IC50 sebesar 0.08 mg/ml. Kulit buah kakao mengandung 37 % katekin, 4%antosianin dan 58 % proantosianidin. Antioksian topikal dalam kosmetika contohnya masker gel peel off dan krim. Formula Kosmetika yang baik adalah yang memiliki karakteristik dan stabilitas yang baik.Studi ini bertujuan untuk memperoleh data dari pengaruh kombinasi HPMC dan PVA = FM 1:FM2:FM3:FM4= (2:12); (4:12): (2:16); (4:16) terhadap daya sebar dan waktu mengering dari sediaan masker gel. Selain itu juga untuk
APA, Harvard, Vancouver, ISO, and other styles
6

Guzmán, Romel, Juieta Gómez, and Samuel Chocrón. "Potential use of Sesame (Sesamum indicum L.) oil and sesame oil cake in the development of spreadable cocoa cream." American Journal of Food Sciences and Nutrition 2, no. 1 (2021): 1–11. http://dx.doi.org/10.47672/ajfsn.506.

Full text
Abstract:
Global trends in food in recent years indicate a marked interest of consumers towards certain foods, which, in addition to the nutritional value, provide benefits to the physiological functions of the human body. Sesame seeds (variety DV-9) was used for the formulation of cocoa-based spread products with partial addition of sesame oil and sesame oil cake. Physical characterization and chemical composition of raw materials and formulation were performed. The formulations presented rheological behaved like non-Newtonian fluids. F4 as thixotropic fluid and F2; F3; F5 as Bingham plastics. All form
APA, Harvard, Vancouver, ISO, and other styles
7

Abdul, Kader Mohiuddin. "Modern Age Cosmetics: An Extensive Review." Research and Advances in Pharmacy and Life Sciences 1, no. 2 (2019): 47–92. https://doi.org/10.5281/zenodo.3340961.

Full text
Abstract:
<em>&quot;Cosmetics&quot; really originates from its utilization in Ancient Rome. They were ordinarily delivered by female slaves known as &quot;cosmetae&quot; which is the place &quot;cosmetics&quot; originated from. Cosmetics are utilized to improve appearance. Cosmetics has been around for a long time. The primary known individuals who utilized cosmetics to upgrade their magnificence were the Egyptians. Cosmetics those days was simply basic eye shading or some material for the body. Presently a-days cosmetics assumes a significant job for the two people. In transformative brain research, so
APA, Harvard, Vancouver, ISO, and other styles
8

Abdul, Kader Mohiuddin. "Modern Age Cosmetics: An Extensive Review." Research and Advances in Pharmacy and Life Sciences 1, no. 2 (2019): 47–92. https://doi.org/10.5281/zenodo.3346636.

Full text
Abstract:
<em>&quot;Cosmetics&quot; really originates from its utilization in Ancient Rome. They were ordinarily delivered by female slaves known as &quot;cosmetae&quot; which is the place &quot;cosmetics&quot; originated from. Cosmetics are utilized to improve appearance. Cosmetics has been around for a long time. The primary known individuals who utilized cosmetics to upgrade their magnificence were the Egyptians. Cosmetics those days was simply basic eye shading or some material for the body. Presently a-days cosmetics assumes a significant job for the two people. In transformative brain research, so
APA, Harvard, Vancouver, ISO, and other styles
9

Petkovic, Marko, Biljana Pajin, Jelena Tomic, et al. "Textural and sensory properties of spreads with sucrose and maltitol." Chemical Industry 66, no. 3 (2012): 385–94. http://dx.doi.org/10.2298/hemind110902094p.

Full text
Abstract:
Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. Undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manu
APA, Harvard, Vancouver, ISO, and other styles
10

Krimer Gaborović, Sanja. "SEMANTIKA SRPSKIH PRIDEVA ZA JEDANAEST NEOSNOVNIH BOJA („BORDO“, „TIRKIZNA“, „ZLATNA“, „BEŽ“, „SREBRNA“, „TEGET“, „OKER“, „LILA“, „CIKLAMA“, „KREM I „PINK“)." Nasledje Kragujevac XIX, no. 51 (2022): 46–64. http://dx.doi.org/10.46793/naskg2251.045kg.

Full text
Abstract:
The paper elaborates on the semantics of the 11 Serbian non-basic colour terms – namely, the adjectival lexemes bordo; burgundy, tirkizna; turquoise, zlatna; gold/golden, bež; beige, srebrna; silver, teget; navy (blue), oker; ochre, lila; lilac, ciklama; fuchsia, krem; cream, and pink; vivid pink. The given terms represent a counterpart of the 11 basic colour terms, or BCTs, first named so by Berlin and Kay in 1969. Based on the free word-associations, collected from 142 examinees, all of whom are native Serbian speakers, the following conclusions were drawn: (1) primary associations for (a) l
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Cocoa cream spread"

1

Ivana, Lončarević. "Uticaj lecitina različitog porekla na kristalizaciona svojstva masne faze i kvalitet mazivog krem proizvoda sa dodatkom funkcionalnih biljnih ulja." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2013. https://www.cris.uns.ac.rs/record.jsf?recordId=85309&source=NDLTD&language=en.

Full text
Abstract:
Konditorska industrija Srbije za proizvodnju mazivog krem proizvoda isključivo koristi sojin lecitin. Veliki obim proizvodnje ulja iz semena suncokreta i uljane repice u Srbiji uticao je na proizvodnju suncokretovog i repičinog lecitina, kao nusproizvoda postupka degumiranja u fazi rafinacije ovih ulja.Masna faza mazivog krem proizvoda sadrži biljne masti dobijene metodama hidrogenacije, koje kao nusprodukte imaju visok udeo nepoželjnih trans-masnih kiselina. U cilju pobolj&scaron;anja mazivosti ovog proizvoda dodaje se i rafinisano suncokretovo ulje, koje sadrži veliki udeo linolne esencijaln
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Cocoa cream spread' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography