نتایج جستجو برای: chocolate industry
تعداد نتایج: 195854 فیلتر نتایج به سال:
Background Chocolate is probably one of the most appreciated food products all over the world. However, for allergic individuals to tree nut ingredients, the enjoyment of a simple milk or black chocolate is denied owing to the excessive use of precautionary labelling practiced by the food industry. Thus, it is of utmost importance the development of accurate analytical methodologies to verify l...
one of the most important factors in study of project’s , is the study of environmental opportunities factors the permanent study of environmental opportunity factors . the study of permanent environmental changing and knowing golden threats’ cooperate with possible threats and at the result in structure forming and future skeleton of organization has a vital effects . the petrochemical industr...
despite the potential of high intensity ultrasound treatment on homogenization of milk and dairy based products, this treatment, under certain conditions, may lead to produce off-odors which can influence its applicability in the food industry. therefore, in this research, cacao flavored milk (chocolate milk) was treated using ultrasound at various levels of power intensity, exposure time, and ...
Looming establishment of competitive environment on the globe imposes serious competitive challenges on domestic industries in a way that it affects their business trends or even their survival. Seemingly, starting and choosing niche markets can be effective solution to retain and grow the market share, and consequently gain success in competitive environments. Meanwhile, due to high compe...
BACKGROUND This report describes a large international chocolate-associated Salmonella outbreak originating from Germany. METHODS We conducted epidemiologic investigations including a case-control study, and food safety investigations. Salmonella (S.) Oranienburg isolates were subtyped by the use of pulsed-field gel electrophoresis (PFGE). RESULTS From 1 October 2001 through 24 March 2002, ...
The article presents experimental data on the content of dietary fiber in confectionery industry products: raw materials for production products, chocolate, cookies, marshmallow, marmalade, candy, halva, iris. We investigated 30 samples materials, 10 kinds 9 different 20 candies and marshmallows marmalade. Of particular interest were non-traditional this industry, such as boiled carrots, zucchi...
As noted by Ziegler, Hayes, and Lambert (1), most publications in food science are about food compositions and their related health effects. However, our paper (2) focuses on a new electrorheological (ER) technology, which works with all samples from major chocolate manufacturers in reducing chocolate’s viscosity and lowering the fat level. Ziegler et al. (1) agree that current chocolate produc...
This paper analyses the preferences and emotional connotations of Italian consumers towards different chocolate types assesses which label information take into consideration during purchasing process. A survey was conducted to collect data from 390 respondents two production regions (Sicily Piedmont). The results show that overall, prefer dark, extra-dark milk chocolate. However, a significant...
possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. for doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. results indicated that longer refining time gave rise to reduction in particles size and inc...
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