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Articles 31 - 34 of 34
Full-Text Articles in Life Sciences
Science, Technology, And Society, Fathi Habashi
Science, Technology, And Society, Fathi Habashi
Fathi Habashi
Science, technology, and society is a vast and complex question. It is discussed here from five points: social responsibility of scientists, migration and movement of scholars, philanthropy and its role in education and culture, enlightened despots and their influence on science and culture, and finally the social aspects of mining. The book is meant for the general reader but can benefit scientists as well. It is fully illustrated with colored pictures. It is hoped that it will serve as an introduction to this field to the young generation and inspire them to serve society.
Vision Of Self-Sufficiency Comes Alive (On Less Than Two Acres!), Madeleine K. Charney
Vision Of Self-Sufficiency Comes Alive (On Less Than Two Acres!), Madeleine K. Charney
Madeleine K. Charney
A Montague, Massachusetts family relishes their traditional homesteading lifestyle.
Fat Bloom Development And Structure-Appearance Relationships During Storage Of Under-Tempered Dark Chocolates, Dr. Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Fat Bloom Development And Structure-Appearance Relationships During Storage Of Under-Tempered Dark Chocolates, Dr. Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Fat bloom development and associated changes in microstructure, texture, appearance and melting properties were studied. Dark chocolates varying in particle size (PS) (D90 of 18, 25, 35 and 50 µm) were processed and pre-crystallised to under-temper regime. Bloom was induced by storing products under ambient conditions (18 ± 2 °C, RH 50%) and changes in texture, surface whiteness, gloss and melting properties evaluated on cooling and after every 24 h in storage until reaching asymptotic values. Microstructure of products were characterised during blooming using stereoscopic binocular microscopy. Measurements on texture and surface whiteness showed initial rapid increases with consequential reductions …
Comparison Of Rheological Models For Determining Dark Chocolate Viscosity, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Comparison Of Rheological Models For Determining Dark Chocolate Viscosity, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Parameters in chocolate rheology, namely shear viscosity and yield stress, are important in manufacture and directly influenced by product particle size distribution (PSD) and composition. The Casson model was the standard confectionery industry strategy to quantify rheological properties of molten chocolate until in 2000, the International Confectionery Association recommended the use of interpolation data to describe viscosity. The two strategies are compared and correlated in defining rheological properties of molten dark chocolates prepared using different PSD, fat and lecithin content. Rheological parameters were determined using a shear rate-controlled rheometer and data examined using correlation, regression and principal component analyses to …