The texture of low-fat food products must be adjusted to mimic regular full fat products in order to gain consumer acceptance (Le R ev erend, Norton, Cox, and Spyropoulos., Apr. 2010). For chocolate products fat reduction can be achieved byminimize trapped fat in the cocoa particles (Do, Vieira, Hargreaves, Mitchell, and Wolf., May 2011) or by incorporating water into the product (Skelhon, Olss...

Hobbes to Rousseau: Inequality, Institutions, and Development This paper studies the endogenous evolution of economic and political institutions and the interdependencies with the process of economic development. Favorable economic institutions in form of a social contract that ensures a state of law and the absence of societal conflict are not assumed exogenously under certain political system...

It is shown that a method of pseudo-atoms, due to Rousseau et al«1 predicts the same features in the density of states for a model alloy as obtained by other authors from the coherent potential approximation*