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Improving Functionality of Chocolate
Top trends in the food industry are mainly related with improvement of functionality of the products. Food manufacturers and researchers mainly focus...
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Paternal mouthbrooding in the chocolate gourami Sphaerichthys osphromenoides (Osphronemidae)
We examined sexual dimorphism and parental care in the chocolate gourami ( Sphaerichthys osphromenoides ) by visual observations, video recording of...
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Trends in Sustainable Chocolate Production
Chocolate is consumed by people of all ages in all segments of society throughout the world. However, recent changes in legislative frameworks,...
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State-of-the-Art Chocolate Manufacture
Chocolate production implies an extensive post-harvest process of the cacao beans, the seeds of the tree Theobroma cacao L. All the steps from bean...
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Management of chocolate spot of Faba bean (Botrytis fabae) through fungicides and host resistance in North Shewa, Central Highland of Ethiopia
Faba bean ( Vicia faba L.) production is limited by chocolate spot which can decrease yield up to 61%. Field experiments were conducted at Sayadebrnawayu...
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Environmental Impacts of Chocolate Production and Consumption
As one of the most popular desserts and snacks, chocolate contains many polyphenols with antioxidant and anti-inflammatory properties and could...
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Effectiveness of Epicoccum nigrum and Silver Nanoparticles in Controlling Chocolate Spot Disease and Enhancing Growth and Yield of Faba Bean (Vicia faba L.)
Chocolate spot disease caused by Botrytis fabae is the most common fungal disease of faba bean ( Vicia faba ) in all its cultivation areas. This study...
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Improving the Functionality of Chocolate by Incorporating Vegetal Extracts
The chocolate industry and cocoa products undergo intense competition and evolution, which demands new food products. The growing demand for...
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Impact of Geographical Origin on Chocolate Microstructure, Phase Transition, and Fat Bloom
This chapter focus on the phase transition of tempered and untempered dark chocolate processed with cocoa from different geographical origins, using...
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About Alternaria toxins in cocoa and chocolate products—method development and monitoring of alternariol, alternariol monomethyl ether and tenuazonic acid
A quick and selective analytical method was developed via LC–MS/MS for the simultaneous quantitation of alternariol (AOH), alternariol monomethyl...
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Assessment of chocolate spot (Botrytis fabae Sard.) disease progression on Faba bean (Vicia faba L.) at western Oromia, Ethiopia
Chocolate spot ( Botrytis fabae Sard.) is a disease that wreaks havoc on the world's faba bean crop production. The main purpose of this study was to...
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Alleviation of Cadmium Chloride–Induced Acute Genotoxicity, Mitochondrial DNA Disruption, and ROS Generation by Chocolate Coadministration in Mice Liver and Kidney Tissues
Increased human exposure to cadmium compounds through ingesting contaminated food, water, and medications causes negative long-term health effects,...
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Genomic regions associated with chocolate spot (Botrytis fabae Sard.) resistance in faba bean (Vicia faba L.)
Chocolate spot (CS), caused by Botrytis fabae Sard., is an important threat to global faba bean production. Growing resistant faba bean cultivars is,...
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Processing of Cocoa and Development of Chocolate Beverages
Traditionally, cocoa was first consumed in the form of beverages by the Aztecs and the Mayans and this is gaining increased attention in recent...
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Chocolate Industry Sustainable Sourcing Practices
As a buzzword, sustainability has come to signal all good things in the world with respect to responsible stewardship of its people, our fellow...
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Sustainability Labeling in the Perception of Sensory Quality and Consumer Purchase Intention of Cocoa and Chocolate
Chocolate companies have been the focal point in recent years due to consumers’ perceiving bad practices in their plantations (child trafficking,...
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At the roots of chocolate: understanding and optimizing the cacao root-associated microbiome for ecosystem services. A review
Crop root-associated microbiomes have been heralded for their potential to improve plant health and productivity. Optimizing beneficial interactions...
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Progression of chocolate spot (Botrytis fabae) and grain yield of faba bean as influenced by integration of fungicide rate and host resistance in Southern Ethiopia
Chocolate spot is economically the most important and destructive disease of faba bean. Field studies were conducted to develop and determine an...
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Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent
Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for...
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Epidemics of chocolate spot (Botrytis fabae Sard.) disease on faba bean (Vicia faba L.) at Shambu and Guduru, Western Oromia, Ethiopia
Chocolate spot ( Botrytis fabae ) is one of the major diseases threatening faba bean ( Vicia faba L.) production and limiting its productivity in...
