Letteratura scientifica selezionata sul tema "Chocolate drinks"
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Articoli di riviste sul tema "Chocolate drinks"
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Cempaka, Laras, Eva Aulia Rahmawati, Ardiansyah Ardiansyah e Wahyudi David. "Sensory Profiles of Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans". Current Research in Nutrition and Food Science Journal 9, n. 3 (30 dicembre 2021): 988–99. http://dx.doi.org/10.12944/crnfsj.9.3.26.
Testo completoAbstract (sommario):
Polyphenols are the major bioactive compounds of cocoa beans. The addition of unfermented cocoa beans powder is used to enhance the functional properties of the chocolate drink. This study aimed to analyze the sensory profile of chocolate drinks made from a mixture of commercial cocoa powder and non-fermented cocoa beans by the projective mapping method. Seventy-five naive panelists tested four types of chocolate drink formulations and one benchmark (BM). The beverage formulations based on commercial cocoa powder consist of Formulations 1 (F1), F2, F3, F4 namely with the addition of 0, 10%, 20%, and 30% unfermented cocoa powder, respectively. The result showed that samples F1, F2, F3, and F4 had the dominant attributes of chocolate aroma, bitter taste, and bitter aftertaste. Whereas, BM has a dominant sensory profile of chocolate aroma, sweet taste, and sweet aftertaste. The highest value elevation (95o) is the benchmark (commercial chocolate powder drink). The next height value is in sample F1 which is located at an altitude of 20o-30o. Samples F2, F3, and F4 are the samples that have the lowest elevation (20o). Thus, the addition of cocoa powder from unfermented cocoa beans has not been accepted by consumers due to its bitter taste and bitter aftertaste.
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Kasim, Rosniati, Muh Ruslan Yunus e Kalsum Kalsum. "FORMULASI MINUMAN INSTAN COKELAT SEBAGAI MINUMAN IMUNOMODULATOR. (Formulation of Instant Chocolate Drinks as Immunomodulator Drinks)". Jurnal Industri Hasil Perkebunan 12, n. 1 (15 giugno 2017): 21–33. http://dx.doi.org/10.33104/jihp.v12i1.2826.
Testo completoAbstract (sommario):
Instant chocolate drinks, as immunomodulator drinks, were developed from the instant chocolate - ginger drink of Rosniati, as a functional drink (2011). Drinks were formulated from 55 % sucrose, 30 % cocoa powder (processed from non – fermented and non roasted cocoa beans), and 15 % non – dairy creamer, in (w/w), as A formula, and the other from 55 % sucrose, 30 % cocoa powder (processd from non – fermented and non – roasted cocoa beans), and 15 % instant soy powder, in (w/w), as B formula. Preparation of drinks also used co-crystallization technique. Of the two formulas, the B formula (combination of cocoa powder and instant soy powder), in the in-vivo tests, showed better in immunomodulation effects. Indeed, at a dose of 39 (mg/kg of mice weight), the B formula had non specific immune response with phagocytic index of 2.042 (strong), primary antibody titer of 1 : 384 and secondary antibody titer of 1 : 768, as humoral immune response, and IFN- γ of 1,436,360.14 (pmol) and IL-2 of 941.30 (pmol), as cellular immune response, all above the control drink values.Key words: instant chocolate drink, immunomodulator, non-fermented, non-roasted cocoa beans, instant soy powder .Abstrak. Minuman instan cokelat sebagai minuman imunomodulator, dikembangkan dari minuman cokelat-jahe instan dari Rosniati, sebagai minuman fungsional (2011). Minuman imunomodulator diformulasi dari bubuk kakao 30% (diolah dari biji kakao tanpa fermentasi dan tanpa sangrai), gula sukrosa 55%, dan non-dairy creamer 15% (b/b), sebagai formula A, dan dari bubuk kakao 30% (diolah dari biji kakao tanpa fermentasi dan tanpa sangrai, gula sukrosa 55%, dan bubuk kedelai instan15% (b/b), sebagai formula B. Penyiapan produk minuman ini juga menggunakan teknik ko- kristalisasi. Dari kedua formula minuman imunomodukator, formula B (kombinasi bubuk kakao dengan bubuk instan kedelai) memberikan efek imunomodulasi yang lebih tinggi. Bahkan pada pemberian dosis 39 (mg/kg berat mencit), secara in vivo, menghasilkan respon imun non spesifik dengan indeks fagositik 2,042 (kuat), titer antibodi primer 1:384 dan titer antibodi sekunder 1:768, sebagai respon imun humoral, dan IFN-γ sebesar.436.60,14 (pmol) dan IL-2 sebesar 941,30 (pmol), sebagai respon imun selular, yang semuanya berada diatas nilai kontrol.Kata kunci: minuman cokelat instan, imunomodulator, biji kakao tanpa fermentasi dan tanpa sangrai, bubuk kedelai instan.
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Muhammad, Dimas Rahadian Aji, Nanik Maya Marettama, Gusti Fauza e Dian Rachmawanti Affandi. "Can ingredients and information interventions affect the hedonic level and (emo-sensory) perceptions of the milk chocolate and cocoa drink’s consumers?" Open Agriculture 7, n. 1 (1 gennaio 2022): 847–56. http://dx.doi.org/10.1515/opag-2022-0146.
Testo completoAbstract (sommario):
Abstract To increase the competitiveness of chocolate and cocoa drink on the market, innovation of the products is substantially required. Incorporation of additional ingredients, i.e., ginger and cinnamon, as well giving information intervention on their health effect may increase the consumer acceptance as well as advance the consumer perception on the products. This study, therefore, aims to determine the effect of additional ingredient and intervention on health-related information on the hedonic level, emo-sensory response and collative perception of panelists on milk chocolate and cocoa drinks, which were enriched with additional ingredients, i.e., ginger, cinnamon and stabilizers. This study used descriptive quantitative method in which the data were obtained from 40 panelists. Correspondence analysis was used to see the emo-sensory profile and panelist perceptions that were emerged from each sample. The results show that the addition of spices to chocolate and cocoa drinks resulted in a statistically significant decrease in the hedonic level. However, the use of stabilizer significantly improved the hedonic level of cocoa drink. The hedonic responses, emotions and collative perceptions of the panelists were influenced by the product information, particularly on the products with the addition of spices.
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Wahyudin, Moh, Wagiman Wagiman e Vivi F. Khulsum. "Analytical Hierarchy Process of Instant Chocolate Drink Development based-on Consumer Preferences". Agroindustrial Journal 7, n. 2 (17 marzo 2021): 492. http://dx.doi.org/10.22146/aij.v7i2.64649.
Testo completoAbstract (sommario):
Instant chocolate drink is chocolate powder in sachet packaging that has been accompanied by additional ingredients and is easy to consume. Sales competition between products has a determining factor in product selection by consumers and needs to be analyzed on factors that influence consumers to buy. This study aims to find out what are the priority attributes of decisionmaking in willingness to buy instant chocolate drinks. The method used in this research is the Analytical Hierarchy Process (AHP) approach, by arranging the problems hierarchically and then weighting and ranking priorities obtained from the results of distributing questionnaires aided by processing using the Super decision 2.0 application. Based on the results, there are seven (7) subattributes that could be influence consumers in buying an instant chocolate drink: originality taste, affordable prices, product quality, additional flavors, packaging visualization, producers of instant chocolate drink should be able to maintain the originality taste because it becomes the final factor in purchasing decisions. Beside the original taste, producers should be able to maintain affordable prices and not experience an increase in sales prices.
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Harper, Angela, Anita James, Anne Flint e Arne Astrup. "Increased satiety after intake of a chocolate milk drink compared with a carbonated beverage, but no difference in subsequent ad libitum lunch intake". British Journal of Nutrition 97, n. 3 (marzo 2007): 579–83. http://dx.doi.org/10.1017/s0007114507339846.
Testo completoAbstract (sommario):
The rising rate of obesity has been blamed on increased consumption of sugar-sweetened soft drinks, such as carbonated sodas, which fail to satisfy hunger. The objective of the present study was to compare the effect on appetite and energy intake of a sugar-sweetened beverage (cola) and a chocolate milk drink, matched for energy content and volume. It was hypothesised that chocolate milk may be more satiating because of its protein content. Twenty-two healthy young men (age 23 (sd 1·8) years) of normal weight (BMI 22·2 (sd 1·5) kg/m2) were recruited to the randomised cross-over study. Visual analogue scales were used to record subjective appetite ratings every 30 min on each of two test days. A drink of 500 ml cola or chocolate milk (900 kJ) was ingested 30 min before an ad libitum lunch. Satiety and fullness were significantly greater (P = 0·0007, P = 0·0004, respectively) 30 min after chocolate milk than after cola. Ratings of prospective consumption and hunger were significantly greater after cola than after chocolate milk, both immediately after preload intake (P = 0·008, P = 0·01, respectively) and 30 min afterwards (P = 0·004, P = 0·01, respectively). There was no significant difference (P = 0·42) in ad libitum lunch intake after ingestion of chocolate milk (3145 (sd 1268) kJ) compared with cola (3286 (sd 1346) kJ). The results support the hypothesis that sweetened soft drinks are different from milk products in their impact on short-term hunger and satiety, although differences in subjective appetite scores were not translated into differences in energy intake.
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Habib, Ahmed Nour El-din Ahmed, Soad Abdelmoniem Abdelmoniem e Sara Ahmed Mahmoud. "Effect of Children's Drinks on Color Stability of Different Dental Composites: An in vitro Study". Journal of Clinical Pediatric Dentistry 41, n. 2 (1 gennaio 2017): 120–25. http://dx.doi.org/10.17796/1053-4628-41.2.120.
Testo completoAbstract (sommario):
Aim: To assess the effect of four different children's drinks on color stability of resin dental composites. Study design: A total of one hundred and twenty specimens were prepared from Grandio SO, Filtek Z350 XT and Filtek Z250 XT (forty specimens each). Specimens were thermocycled, then each group was further subdivided into four subgroups (n=10) according to the immersion media which were chocolate milk, mango juice, orange fizzy drink, and water (control). The initial color parameters of each specimen were recorded before immersion (baseline) and color change values were recorded three and seven days after immersion in each solution using a digital spectrophotometer. Atomic force microscope was used to measure the surface roughness in randomly selected samples after one week immersion in children's drinks. Results: All the children's drinks produced color changes in the examined resin dental composites, yet there was no statistical significant difference between the effects of tested drinks on the color changes (mean ΔE) of the three different dental composites (P>0.05). Conclusions: All tested children's drinks caused clinically unacceptable color changes of the tested resin dental composites. Immersion in chocolate milk and orange fizzy led to the highest color changes in the tested resin dental composites.
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Gonzales-Yépez, Karolinhe A., Jorge Luis Vilela e Oscar Reátegui. "Determination of Caffeine, Theobromine, and Theophylline by HPLC-DAD in Beverages Commonly Consumed in Lima, Peru". International Journal of Food Science 2023 (9 gennaio 2023): 1–11. http://dx.doi.org/10.1155/2023/4323645.
Testo completoAbstract (sommario):
The purpose of this study was to determine the content of caffeine, theobromine, and theophylline by high-performance liquid chromatography with diode-array detection (HPLC-DAD) in beverages commonly consumed in Lima, Peru. The samples were divided into 6 groups (herbal teas, coffee powder, chocolate milks, soft drinks, sports drinks, and energy drinks) which included the five most commonly consumed beverages of the different groups. Caffeine was mainly identified in the soft drink and energy drink groups, with the latter having a more significant value ( 10.38 ± 0.01 vs. 95.50 ± 3.48 mg/L, respectively). In herbal teas, caffeine showed the highest content ( 0.47 ± 0.01 to 4.91 ± 0.05 mg/L), despite theophylline being a characteristic compound of tea leaves. Sports drinks presented very low caffeine levels ( 0.03 ± 0.01 to 0.05 ± 0.01 mg/L), and theobromine ( 0.48 ± 0.01 to 6.00 ± 0.02 ) was also identified. Caffeine ( 4.09 ± 0.01 to 5.70 ± 0.01 mg/L) and theobromine ( 1.70 ± 0.01 to 12.24 ± 0.01 mg/L) were found in the five commercial brands of chocolate milk evaluated. Moreover, the group of coffee powder samples had the highest level of caffeine content ( 49.25 ± 0.24 to 964.40 ± 4.93 mg/100 g). The results obtained in this study provide reliable information on the composition and quantification of methylxanthines in the beverages most consumed in Lima and impact consumer knowledge.
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Wiyono, Andi Eko, Andrew Setiawan Rusdianto, Hendy Firmanto, Ekky Audina Rusita, Nita Kuswardhani, Miftahul Choiron e Hifdzil Adila. "Characteristics of Instant Chocolate Drink with the Addition of Natural Sweeteners Sugar Stevia Leaf Extract (Stevia Rebaudiana Botani)". Journal La Lifesci 3, n. 3 (7 settembre 2022): 97–107. http://dx.doi.org/10.37899/journallalifesci.v3i3.690.
Testo completoAbstract (sommario):
Instant chocolate drink is a type of processed chocolate product that has many devotees, the use of sucrose as a sweetener for flavour in the process of making instant chocolate drinks can have side effects on health, namely it can cause heart attacks, allergies, diarrhoea, increase the risk of bladder cancer, hypertension and migraines. Stevia leaves contain glycosides which have a sweetness level of 250 higher than sucrose. The purpose of this study was to determine the effect of stevia sugar as a natural sweetener in the manufacture of instant chocolate drinks. The method used is a laboratory study using a single factor at 3 levels of treatment, namely the concentration of instant chocolate and stevia sugar used as much as 11g and 7g; 9g and 9g; as well as 7g and 11g. Data analysis used two methods, namely the Chi-square method for organoleptic data and the One Way ANOVA method with a 95% confidence level followed by Duncan's New Multiple Test (DMRT). The results of this study are samples with concentrations of cocoa powder and stevia sugar as much as 11g and 7g are the best treatment by having a colour parameter value of 4.13 (like), taste parameter of 3.80 (somewhat like), aroma parameter of 4.13 (like), the viscosity parameter is 4.33 (like), the water content parameter is 4.14%, the solubility parameter is 90.15%, the pH parameter is 6.4 and the total dissolved solids parameter is 9.03.
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Hamdan, Hamdan, Indra Raharja, Ridho Rafqi Ilhamalimy e Hapzi Ali. "Consumer Value Perception Model as Consideration for Fusion Beverage Business Sustainability". Jurnal Ilmiah Manajemen dan Bisnis 8, n. 3 (15 dicembre 2022): 347. http://dx.doi.org/10.22441/jimb.v8i3.13931.
Testo completoAbstract (sommario):
This research is about consumers’ perception of value in deciding to consume fusion drinks. Fusion drink is a drink that combines various basic ingredients, such as coffee, sugar, milk, tea, cheese, chocolate, yakult and various other basic ingredients. Perceived value arises when consumers decide to consume fusion drinks. This is because, the value contained when consuming fusion drinks is to get pleasure and happiness from various flavors and aromas, where the benefits obtained from various services and offers, as well as the image of the outlet also provide added value. This study seeks to determine the effect of perceived utility, perceived variation, perceived outlet image, perceived hedonic, and perceived value used to build the research model, by conducting an online survey of how these factors are related. The findings of this study are the perceived utility, perceived variation, perceived outlet image, perceived hedonic, and perceived value have a real relationship in shaping positive attitudes and behavior of consumers in deciding to consume fusion drinks.
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Upshaw, Adam U., Tiffany S. Wong, Arash Bandegan e Peter W. R. Lemon. "Cycling Time Trial Performance 4 Hours After Glycogen-Lowering Exercise Is Similarly Enhanced by Recovery Nondairy Chocolate Beverages Versus Chocolate Milk". International Journal of Sport Nutrition and Exercise Metabolism 26, n. 1 (febbraio 2016): 65–70. http://dx.doi.org/10.1123/ijsnem.2015-0056.
Testo completoAbstract (sommario):
Postexercise chocolate milk ingestion has been shown to enhance both glycogen resynthesis and subsequent exercise performance. To assess whether nondairy chocolate beverage ingestion post–glycogen-lowering exercise can enhance 20-km cycling time trial performance 4 hr later, eight healthy trained male cyclists (21.8 ± 2.3y, VO2max = 61.2 ± 1.4 ml·kg-1·min-1; M ± SD) completed a series of intense cycling intervals designed to lower muscle glycogen (Jentjens & Jeukendrup, 2003) followed by 4 hr of recovery and a subsequent 20-km cycling time trial. During the first 2 hr of recovery, participants ingested chocolate dairy milk (DAIRYCHOC), chocolate soy beverage (SOYCHOC), chocolate hemp beverage (HEMPCHOC), low-fat dairy milk (MILK), or a low-energy artificially sweetened, flavored beverage (PLACEBO) at 30-min intervals in a double-blind, counterbalanced repeated-measures design. All drinks, except the PLACEBO (247 kJ) were isoenergetic (2,107 kJ), and all chocolate-flavored drinks provided 1-g CHO·kg body mass-1·h-1. Fluid intake across treatments was equalized (2,262 ± 148 ml) by ingesting appropriate quantities of water based on drink intake. The CHO:PRO ratio was 4:1, 1.5:1, 4:1, and 6:1 for DAIRYCHOC, MILK, SOYCHOC, and HEMPCHOC, respectively. One-way analysis of variance with repeated measures showed time trial performance (DAIRYCHOC = 34.58 ± 2.5 min, SOYCHOC = 34.83 ± 2.2 min, HEMPCHOC = 34.88 ± 1.1 min, MILK = 34.47 ± 1.7 min) was enhanced similarly vs PLACEBO (37.85 ± 2.1) for all treatments (p = .019) These data suggest that postexercise macronutrient and total energy intake are more important for same-day 20-km cycling time trial performance after glycogen-lowering exercise than protein type or protein-to-carbohydrate ratio.
Tesi sul tema "Chocolate drinks"
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Barros, Danielle Jéssica Melo de. "Desenho e avaliação de formulações de achocolatados processados por processo convencional e instantâneo". Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-29062015-155816/.
Testo completoAbstract (sommario):
O achocolatado é um alimento bem aceito pelo mercado consumidor, sendo encontrado e consumido por todo o mundo. Outro fator importante no mercado de alimentos é a tendência de diminuição do uso de açúcar e o incentivo ao uso de adoçantes, com o intuito principal de atender aos consumidores em dieta com restrição de glicose e, ainda, de redução calórica; também a adequação dos produtos às exigências atuais de produtos mais saudáveis, já que o consumo de açúcar pode estar relacionado com o efeito negativo à saúde. Em vista da carência no mercado brasileiro de achocolatados em pó com características diferenciadas dos comumente comercializados, os objetivos principais deste projeto são desenvolver produtos achocolatados com formulações diferenciadas devido ao uso de espessantes, utilizando ainda dois tipos diferentes de processamento, bem como analisar as principais características envolvidas em sua formulação e produção através do entendimento das propriedades físicas. Foram utilizados como espessantes goma guar, goma tara, goma xantana e amido pré gelatinizado, além de stevia e isomalte como adoçantes variantes da sacarose. Foi testado e sugerido um método de instantaneização baseado na aplicação de álcool de cereal ao produto. Os resultados sugeriram que, para os produtos em estudo, o isomalte é um bom adoçante substituto à sacarose, diferentemente da stevia que apresentou resultados não satisfatórios. O processo de instantaneização proposto apresentou melhores resultados que o processamento convencional para os testes físicos aplicados (molhabilidade, solubilidade, ângulo de repouso, densidade acomodada, compactação, distribuição granulométrica) mostrando ser uma boa alternativa de processo para a obtenção de um produto de fácil reconstituição como os achocolatados devem ser, além de os adoçantes não terem mostrado influencia na viscosidade do produto, diferentemente do tipo de espessante, no qual a goma guar se mostrou mais viscosa em comparação aos outros espessantes.Chocolate is a food well accepted by the consumer market, being found and consumed all over the world. Another important factor about food market is the tendency to reduce the use of sugar and the encourage the use of sweeteners, with the main aim to cater to consumers in dietary glucose restriction and also the calorie reduction, also the suitability of the products the current requirements of healthier products, since the sugar consumption may be related to the negative effect on health. In view of the shortage of chocolate powder with different characteristics in the common market of Brazil, the main objectives of this project are to develop chocolate products with different formulations due to the use of thickeners, even using two different types of processing and analyzing the main features involved in their design and production through the understanding of the physical properties. Were used as thickeners, guar gum, tara gum, xanthan gum and pre-gelatinized starch, and as sweeteners stevia and isomalt variants of sucrose. Was tested and suggested a instantization method based on the application of alcohol cereal to the product. The results suggested that, for the products studied, isomalt is a good substitute for sucrose, stevia unlike that showed unsatisfactory results. The instantisation process proposed gave better results than conventional processing for the physical tests applied (wettability, solubility, angle of repose, accommodated density, compaction, particle size distribution) showing be a good alternative process for obtaining a easy reconstitution product, as a chocolate drink must be, in addition the sweeteners have shown no influence on product viscosity, unlike the type of thickener, whose the guar gum was more viscous in comparison to other thickeners.
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Kuan, Yu-Sheng, e 官楡笙. "Love and self-identity: A comparative study in film between Like Water For Chocolate and Eat Drink Man Woman". Thesis, 2019. http://ndltd.ncl.edu.tw/handle/6h4b8x.
Testo completoAbstract (sommario):
碩士淡江大學
西班牙語文學系碩士班
107
Based on the theory of modernization presented by Anthony Giddens, this research is aimed for discussing the values of romantic relationships and self-identity in Mexican movie Como Agua Para Chocolate and Taiwanese movie Eat Drink Man Woman. Movies often bear close resemblance to our real life. With such research on the connection between love and society manifested in these two movies, we are able to have further profound understanding on cultural differences between Taiwan and Mexico due to historical differences. This dissertation is divided into five chapters. The first chapter is introduction, which I will explain my motives, literature reviews, methods, structure and limitations. In the second chapter, I enumerate the love quotations from scholars throughout the history, discussing how traditional morality and value of love change both in Mexican and Chinese society. In the third and fourth chapter, in order to analyze the traditional constraint and self-identity of movie characters in these two film productions, I apply four of the top ten self-identity elements presented by Anthony Giddens: existential anxiety, self-narrative, self-reflection and self-actualization to my research. Then, after such analysis of these two film productions, I conclude my research with three points: first, food is the potential metaphor for desire. Secondary, the transition of generations and values. Third, love is better than ever.
Libri sul tema "Chocolate drinks"
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Making your own gourmet chocolate drinks: Hot drinks, cold drinks, sodas, floats, shakes, and more! New York: Crown Publishers, 1996.
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Best kept secrets of chocolate drinks & life. New York: Starbud Press, 1988.
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Cooking with chocolate: More than 70 entrées, drinks, and decadent desserts. New York: Gramercy Books, 2006.
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Thompson, Fred. Hot Chocolate: 50 Heavenly Cups of Comfort. Boston, MA: Harvard Common Press, 2006.
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Jian dan ke ai de! Happy! shou zuo qiao ke li. Taibei Shi: Bang lian wen hua shi ye you xian gong si, 2009.
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Warm up your winter: Holiday hot chocolate and cider recipes. Springville, Utah: Front Table Books, an imprint of Cedar Fort, Inc., 2013.
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Chocolate: Over 250 recipes for cakes, cookies, desserts, party food, and drinks. San Diego, CA: Thunder Bay Press, 2003.
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Tekulsky, Mathew. Gourmet coffee, tea and chocolate drinks: Creating your favorite recipes at home. New York: Gramercy Books, 2002.
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Sin-free chocolate smoothies: A chocolate lover's guide to 70 nutritious blended drinks. New York: Avery, 2002.
Cerca il testo completoCapitoli di libri sul tema "Chocolate drinks"
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Walvin, James. "The Aztec Drink: Chocolate". In Fruits of Empire, 89–101. London: Palgrave Macmillan UK, 1997. http://dx.doi.org/10.1007/978-1-349-25451-4_6.
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Walters, Dale. "Chocolate Can Be Good for You". In Chocolate Crisis, 11–22. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0002.
Testo completoAbstract (sommario):
This chapter deals with the long-reported health benefits of chocolate consumption. It examines the use, by the Mayans and Aztecs, of their chocolate drink, which was often mixed with other plant-based remedies, to treat various ailments, and its use in Europe and beyond as both a nutritious food and a medicine. The chapter also examines the more recent experimental studies which report beneficial effects of chocolate on cardiovascular health and neurodegenerative diseases, effects which are attributed largely to flavanols present in chocolate. The chapter also looks at the current debate about whether chocolate should be considered as food or medicine.
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"The History of Chocolate". In The Science of Chocolate, 1–16. 3a ed. The Royal Society of Chemistry, 2018. http://dx.doi.org/10.1039/bk9781788012355-00001.
Testo completoAbstract (sommario):
Chocolate is almost unique as a food in that it is solid at normal room temperatures yet melts easily within the mouth becoming a smooth liquid. Chocolate also has a sweet taste that is attractive to most people. Strangely chocolate began as a rather astringent, fatty and unpleasant tasting drink and the fact that it was developed at all is one of the mysteries of history that will be further explored in this chapter.
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Dow, Katharine. "Arrivals". In Making a Good Life. Princeton University Press, 2016. http://dx.doi.org/10.23943/princeton/9780691167480.003.0009.
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The first time I spotted a cetacean in Scotland, I was in Mac-duff in Aberdeenshire. I rented a flat there when I arrived for fieldwork. Chris and I were out walking around the small fishing town. Walking was one of our main activities then, when we arrived in Scotland and before I had started volunteering in Spey Bay. When it was really cold, we would drink hot chocolate with a nip of whisky in it when we got back home....
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Murphy, David. "Les Tirailleurs sénégalais". In Postcolonial Realms of Memory, 290–97. Liverpool University Press, 2020. http://dx.doi.org/10.3828/liverpool/9781789620665.003.0026.
Testo completoAbstract (sommario):
This essay explores the history of the tirailleurs sénégalais, a corps of colonial infantrymen founded in 1857. The tirailleurs were initially deployed to aid the French in the ‘pacification’ of their West African Empire but they made their mark on metropolitan France when they served in their tens of thousands in the First World War, distinguishing themselves in major battles, including the famous victory at Verdun. In the aftermath of the war, the image of a cartoonish, wide-eyed, smiling tirailleur sénégalais on packets of the popular Banania powdered chocolate drink, still used today, arguably became the most important site of French colonial memory.
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Hoffmann, Michael P., Carrie Koplinka-Loehr e Danielle L. Eiseman. "Introduction". In Our Changing Menu, 1–3. Cornell University Press, 2021. http://dx.doi.org/10.7591/cornell/9781501754623.003.0001.
Testo completoAbstract (sommario):
This introductory chapter provides an overview of the relationship between food and climate change. It is bad enough that climate change is melting glaciers and causing the seas to rise, but to many people the potential loss of coffee is downright scary. If not coffee, consider tea, spices, chocolate, seafood, rice, wheat, or whipped cream. The entire menu, including the before-dinner drink, salad, main course, and dessert, is all changing. Despite the legitimate potential for doom and gloom when discussing food and climate change, this book is in part a celebration of the foods and beverages we enjoy. It is also a refresher on the history of some delightful cuisines, where they come from, and their contributions to cultures and the world's economy. The chapter offers an outline of the topics that are examined in the chapters that follow.
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Wilson, Philip K., e W. Jeffrey Hurst. "APPENDIX 4: Captain James Wadsworth's Poetical Introduction to his 1652 translation of Dr Antonio Colmenero de Ledesma's Chocolate; or, An Indian Drinke. By the Wise and Moderate Use whereof, Health is Preserved, Sicknesse Diverted, and Cured, Especially the Plague of the Guts; Vulgarly called The New Disease; Fluxes, Consumptions, & Coughs of the Lungs, with Sundry other Desperate Diseases. By it also, Conception is Caused, the Birth Hastened and Facilitated, Beauty Gain'd and Continued." In Chocolate as Medicine: A Quest over the Centuries, 177–80. The Royal Society of Chemistry, 2012. http://dx.doi.org/10.1039/bk9781849734110-00177.
Testo completoRapporti di organizzazioni sul tema "Chocolate drinks"
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Eneroth, Hanna, Hanna Karlsson Potter e Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.
Testo completoAbstract (sommario):
In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter & Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, & Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversity and water use) of coffee (per L), tea (per L) and cocoa powder (per kg), building on the previously established methodology for the consumer guide. In addition, scenarios of consumption of coffee, tea and cocoa drink with milk/plant-based drinks and waste at household level, are presented. Tea, coffee and cacao beans have a lot in common. They are tropical perennial crops traditionally grown in the shade among other species, i.e. in agroforestry systems. Today, the production in intensive monocultures has negative impact on biodiversity. Re-introducing agroforestry practices may be part of the solution to improve biodiversity in these landscapes. Climate change will likely, due to changes in temperature, extreme weather events and increases in pests and disease, alter the areas where these crops can be grown in the future. A relatively high ratio of the global land used for coffee, tea and cocoa is certified according to sustainability standards, compared to other crops. Although research on the implications of voluntary standards on different outcomes is inconclusive, the literature supports that certifications have a role in incentivizing more sustainable farming. Coffee, tea and cocoa all contain caffeine and have a high content of bioactive compounds such as antioxidants, and they have all been associated with positive health outcomes. While there is a strong coffee culture in Sweden and coffee contributes substantially to the environmental impact of our diet, tea is a less consumed beverage. Cocoa powder is consumed as a beverage, but substantial amounts of our cocoa consumption is in the form of chocolate. Roasted ground coffee on the Swedish market had a climate impact of 4.0 kg CO2e per kg powder, while the climate impact of instant coffee powder was 11.5 kg CO2e per kg. Per litre, including the energy use for making the coffee, the total climate impact was estimated to 0.25 kg CO2e per L brewed coffee and 0.16 kg CO2e per L for instant coffee. Less green coffee beans are needed to produce the same amount of ready to drink coffee from instant coffee than from brewed coffee. Tea had a climate impact of approximately 6.3 kg CO2 e per kg dry leaves corresponding to an impact of 0.064 CO2e per L ready to drink tea. In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), black coffee (0.038 kg CO2e), and cocoa drink made with milk (0.33 kg CO2e). The climate impact of 1kg cocoa powder on the Swedish market was estimated to 2.8 kg CO2e. Adding milk to coffee or tea increases the climate impact substantially. The literature describes a high proportion of the total climate impact of coffee from the consumer stage due to the electricity used by the coffee machine. However, with the Nordic low-carbon energy mix, the brewing and heating of water and milk contributes to only a minor part of the climate impact of coffee. As in previous research, coffee also had a higher land use, water use and biodiversity impact than tea per L beverage. Another factor of interest at the consumer stage is the waste of prepared coffee. Waste of prepared coffee contributes to climate impact through the additional production costs and electricity for preparation, even though the latter was small in our calculations. The waste of coffee and tea at Summary household level is extensive and measures to reduce the amount of wasted coffee and tea could reduce the environmental impact of Swedish hot drink consumption. For the final evaluation of coffee and tea for the consumer guide, the boundary for the fruit and vegetable group was used. The functional unit for coffee and tea was 1 L prepared beverage without any added milk or sweetener. In the guide, the final evaluation of conventionally grown coffee is that it is ‘yellow’ (‘Consume sometimes’), and for organic produce, ‘light green’ (‘Please consume). The evaluation of conventionally grown tea is that it is ‘light green’, and for organic produce, ‘dark green’ (‘Preferably consume this’). For cocoa, the functional unit is 1 kg of cocoa powder and the boundary was taken from the protein group. The final evaluation of conventionally grown cocoa is that it is ‘orange’ (‘Be careful’), and for organically produced cocoa, ‘light green’.
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Bryant, C. A., S. A. Wilks e C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, novembre 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.
Testo completoAbstract (sommario):
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.