Investigating the Proteomic Profile of Cocoa Beans for Understanding The
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S'mores Cheesecake Recipes
T e S’’moresmohhe res ook CCookbookookb FromFrom ChocolateChocolate MarshmallowMarshmallow FrenchFrench ToastToast toto S’moresS’mores CheesecakeCheesecake Recipes,Recipes, TreatTreat YourYourselfelf toto Smorem’ ore ofof EverythingEverything SUSAN WHETZEL The S’mores Cookbook Copyright © 2013 by Susan Whetzel. All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews. Published by Adams Media, a division of F+W Media, Inc. 57 Littlefield Street, Avon, MA 02322. U.S.A. www.adamsmedia.com ISBN 10: 1-4405-6527-9 ISBN 13: 978-1-4405-6527-4 eISBN 10: 1-4405-6528-7 eISBN 13: 978-1-4405-6528-1 Printed in the United States of America. 10 9 8 7 6 5 4 3 2 1 Always follow safety and common-sense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult. Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and F+W Media was aware of a trademark claim, the designations have been printed with initial capital letters. Photography by Bree Hester and Susan Whetzel. This book is available at quantity discounts for bulk purchases. For information, please call 1-800-289-0963. TThehe S’mores CookbookCookbook From Chocolate Marshmallow French Toast S’mores Cheesecake Recipes, • • to Treat Yourself to S’more of Everything SuSan Whetzel Foreword by Chef Duff GolDman, Charm City Cakes Avon, Massachusetts Dedication Acknowledgments For Seven, my lucky charm. -
GODIVA Launches Its New Signature Mini Bars, Supporting the Brand's
GODIVA Launches its New Signature Mini Bars, Supporting the Brand’s Strategy to Take a Bigger Bite Out of an $18 Billion Premium Chocolate Category NEW YORK, NY (Aug. 17, 2020) – GODIVA, the global leader in premium chocolate, announced today the launch of its Signature Mini Chocolate Bars, a new take on the classic chocolate bar, featuring eight perfectly portioned, individually wrapped mini versions. The Signature Mini Bars are the newest addition to GODIVA’s growing presence in the chocolate aisles of supermarkets and drugstores and part of its transformation to make its beloved products more accessible, allowing GODIVA to take a bigger bite out of the $18 billion Premium Chocolate Category. This inventive offering is a new format for the iconic brand and was developed with ease of consumption and convenience both top of mind. GODIVA’s innovative approach makes their Signature Mini Bars not only delicious, but also perfectly designed to meet a number of different consumer needs; they’re ideal for sharing, on-the-go enjoyment, or perfectly portioned for one. Clearly, GODIVA continues to deliver on its commitment to developing products that are meaningful, add value for consumers, and provide a wonderful GODIVA experience for its fans. The new GODIVA Signature Mini Bars are available in several phenomenal flavors, including: {Each region to adjust flavors based on region’s offerings) • Roasted Almond Dark Chocolate: Exquisite dark chocolate infused with crunchy roasted almond pieces; • 72% Cacao Dark Chocolate: Intense and smooth dark chocolate made of 72% cacao; • Milk Chocolate: Rich, creamy and delicate milk chocolate; • Sea Salt Dark Chocolate: The ultimate combination of dark chocolate and sea salt crystals; • Salted Caramel Milk Chocolate: Creamy milk chocolate infused with salted toffee pieces; • Almond & Honey Milk Chocolate: Milk chocolate with roasted almond pieces and honey. -
Seeds and Plants
r. i. -20. U. S. DEPARTMENT OF AGRICULTURE. SECTION OF SKKI) AND PLANT INTRODUCTION. INVENTORY NO. 8. SEEDS AND PLANTS, IMI'ORTED FOR DISTRIBUTION IN COOPERATION WITH THE AGRICULTURAL EXPERIMENT STATIONS. NUMBE11S 3401-4350. 10183—00 1 INVENTORY OF FOREIGN SEEDS AND PLANTS. INTRODUCTORY STATEMENT. This inventory or catalogue of seeds and plants includes a number of exceptionally valuable items collected by the Agricultural Explorers of the Section of Seed and Plant Introduction. There is an interest- ing and valuable series of economic plants of the most varied uses procured by the Hon. Harbour Lathrop, of Chicago, assisted by Mr. David G. Fairchild. Mr. W. T. Swingle has continued his work in Algeria, Sicily, and Turkey, and this list contains many of his impor- tations. There are also a number of donations from various sources, and a few seeds purchased directly from the growers. The following importations represent perhaps the most valuable of the many interesting novelties here described: Mr. Swingle's col- lection of improved varieties of the date palm, procured in Algeria; a collection of spineless cacti from the Argentine Republic secured by Messrs. Lathrop and Fairchild, which may become valuable forage plants in the arid Southwest; genge clover, a leguminous forage crop and green manure which is grown in the rice fields of Japan as a winter soil cover and fertilizer; a collection of broad beans from England, this vegetable being practically unknown in the United States, although extensively used in Europe and on the Continent; a new seedless raisin grape from Italy for the raisin growers of California and Arizona; a little sample of wheat from Peru, donated by Dr. -
Marbled Orange Fudge Orange & Chocolate Ribbon Cookies Black
Brownie Batter Dip 1 pkg (8 oz) cream cheese, softened 1 (8 oz) tube of cool whip 2 tbls whole milk 1 cup mini chocolate chips 1 box (18 oz) Ghiradelli brownie mix Pretzels and/or sliced apples for dipping In a large bowl, beat cream cheese until smooth. Beat in milk and cool whip. Add in brownie mix and blend until smooth. Fold in chocolate chips. Place in disposable piping bag and pip into serving dish. Serve Marbled Orange Fudge immediately or chill for later. If desired, sprinkle with M&M's minis to 1 ½ tsp plus 3/4 cup butter, divided add a touch of color. 3 cups sugar 3/4 cup heavy whipping cream 3 tsp orange extract Malted Milk Chocolate Cupcakes 1 pkg white baking chips (10 to 12 oz) For the cupcakes: 1 jar (7 oz) marshmallow creme 1 cups all-purpose flour 1/2 cup malted milk powder 12 drops yellow food coloring + 5 drops red food coloring ½ tsp baking soda ¾ cup milk Grease a 13-in. x 9-in. pan with 1-1/2 tsp butter; set aside. 1/2 cup unsweetened cocoa powder ¾ cup vegetable oil In a large heavy saucepan, combine the sugar, cream and remaining butter. 1/2 cup granulated sugar 1 large egg Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook 3/4 cup packed light-brown sugar 1 tsp pure vanilla extract and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth. For the frosting: Remove 1 cup and set aside. -
Copyrighted Material
k CHAPTER 1 History, origin and taxonomy of cocoa 1.1 Introduction Chocolate is derived from the cocoa bean, which is obtained from the fruit of the cocoa tree, Theobroma cacao (Linnaeus). The term ‘Cocoa’ is a corruption of the word ‘Cacao’ that is taken directly from Mayan and Aztec languages. It is indigenous to Central and South America and believed to have originated from the Amazon and Orinoco valleys. Cocoa (Theobroma cacao L.) is one of the most important agricultural export commodities in the world and forms the back- bone of the economies of some countries in West Africa, South America and South-East Asia. It is the leading foreign exchange earner and a great source of income for many families in most of the world’s developing countries. In Ghana, cocoa is the second highest foreign exchange earner and an estimated 1 million farmers and their families depend on it for their livelihood (Afoakwa, 2014). Currently, in 2016, cocoa is cultivated on an estimated land size of 8 million k k hectares in the tropics and secures the livelihoods of about 50 million people globally. More than 8 million of them are mainly smallholder farmers with an average farm size of just 3–4 hectares and an average family size of eight. Of these, some 1.5 million are within West Africa, the most important cocoa-growing region. Such families frequently live exclusively on cocoa farming and processing and are thus dependent mainly on cocoa for their livelihoods. Hence the eco- nomic importance of cocoa cannot be over-emphasized and the current global market value of annual cocoa crop is over $8.1 billion (World Cocoa Foundation, 2014). -
Is Chocolate Milk Good for You, Or Bad?
3/8/2021 Chocolate Milk: Nutrition, Calories, Benefits, and Downsides Is Chocolate Milk Good for You, or Bad? Written by Alina Petre, MS, RD (NL) — Updated on April 3, 2019 Nutrients Bone health Workout recovery Downsides Disease risk Recommendation Bottom line Chocolate milk is milk typically flavored with cocoa and sugar. Though nondairy varieties exist, this article focuses on chocolate milk made with cow’s milk. It’s often promoted as a great way to recover from a workout and a good alternative to regular cow’s milk when trying to increase children’s calcium and vitamin D intake. However, many people wonder whether the high sugar content of the sweetened milk overshadows its nutritional value. This article reviews whether chocolate milk is good or bad for your health. https://www.healthline.com/nutrition/chocolate-milk#bottom-line 1/9 3/8/2021 Chocolate Milk: Nutrition, Calories, Benefits, and Downsides Rich in nutrients Chocolate milk is generally made by mixing cow’s milk with cocoa and sweeteners like sugar or high-fructose corn syrup. It’s richer in carbs and calories than unsweetened milk but otherwise contains similar levels of nutrients. Depending on the type, 1 cup (240 ml) of chocolate milk provides (1): Calories: 180–211 Protein: 8 grams Carbs: 26–32 grams Sugar: 11–17 grams Fat: 2.5–9 grams Calcium: 28% of the Reference Daily Intake (RDI) Vitamin D: 25% of the RDI Riboflavin: 24% of the RDI Potassium: 12% of the RDI Phosphorus: 25% of the RDI Chocolate milk also contains smaller amounts of zinc, selenium, iodine, magnesium, and vitamins A, B1, B6, B12. -
Creating Shared Value and Meeting Our Commitments 2017
Good Food, Good Life Nestlé in society Creating Shared Value and meeting our commitments 2017 Full report Nestlé. Enhancing quality of life and contributing to a healthier future 2 A year of positive impact For individuals and families For our communities For the planet January Recognised by CDP as a global leader in tackling climate change and reducing carbon emissions across our supply chain. Nestlé was featured in CDP’s first-ever Supplier Engagement Ranking among 29 companies from over 3300 that were assessed. Participated in the launch of the Food Reform for Sustainability and Health (FReSH) programme to promote healthy, enjoyable diets using food produced with respect for our planet. March Nestlé Waters, through the NaturALL Bottle Alliance, announced a partnership with Danone and Origin Materials to develop a PET plastic bottle made from 100% sustainable and renewable resources. Launched a series of Leading Together employee conferences to accelerate diversity and inclusion and help us reach our ambition to be a gender-balanced company by 2018. Announced our new 2020 commitments and long-term ambitions, in support of the 2030 United Nations Sustainable May Development Goals (SDGs). Joined 37 companies at the Second Pacific Alliance Youth Summit in Santiago, Chile to launch the Alliance for YOUth in Latin America. Maggi announced a renewal of its global product portfolio with simple, recognisable ingredients, as part of its Simply Good initiative to inspire and offer tastier, healthier choices. July Hosted the Planting the Seeds for the Future of Food conference in Vevey, Switzerland, to explore issues around agriculture, sustainability and nutrition. -
Kids and Chocolate Milk
KIDSages 2-18 & CHOCOLATE MILK essential Milk (including chocolate milk) is the food source of nutrients 3 of 4 nutrients in every of concern 9 8 ounce glass protein, calcium, vitamins A & D, vitamin B12, riboflavin, niacin, phosphorus, pantothenic acid calcium potassium vitamin D Fat-Free Chocolate Milk Sports Drink 2Xmore added sugar 4% of added sugar in kids’ diets 1.5 tsp added sugar 3.25 tsp added sugar Serving size = 8 ounces Serving size = 8 ounces comes from flavored milk Kids who drink milk servings (including chocolate milk) have of dairy higher nutrient 3 a day & 2.5 servings a day for kids 4 to 8 years intakes contributes to than non-milk drinkers. bone health for life. www.MilkMeansMore.org Nutrient-Rich Like white milk, chocolate milk WHY CHOCOLATE MILK has the same 9 essential nutrients important for kids’ growth, development, and physical activity. for kids Top Milk Choice in Schools Chocolate milk is the most popular milk choice in schools and, when available, students drink more milk overall. Better Diet Quality Kids who drink chocolate milk have better quality diets and are just as likely to be at a healthy weight as kids who do not drink chocolate milk. Kids benefit from the many nutrients in milk, like calcium, vitamin D, and potassium. A More Healthful Option 1-2-3 Servings Each Day Chocolate milk is a great alternative to Kids’ average daily intake of dairy falls short of replacing sugary drinks like soda and fruit recommendations, especially as they get older. A beverages in kids’ diets, while not obtaining serving of chocolate milk can help close the gap between higher intakes of added sugar and fat. -
Preparation and Properties of Cheese Fudge Neamah R
J. Food and Dairy Sci., Mansoura Univ., Vol. 7 (4): 219 - 227, 2016 Preparation and Properties of Cheese Fudge Neamah R. Attalla*; Eman F. Mohamed* and Neamat I. Bassuony** Animal Production Research Institute* Regional Center for food and Feed** ABSTRACT Preparation and properties of cheese fudge as novel sweet dairy products were investigated. Two variations of cheese fudge were prepared with two flavors (vanilla and chocolate ). Cheese fudge was made by using a combination of concentrated milk and sweet cheese curd at the ratio of (1:1). Sugar and hazelnuts were added . Two flavors were used to prepare fudge cheese Cocoa and Vanilla . Cheese fudge were evaluated for sensory quality, peroxide value ,chemical analysis , microbial count and consumer acceptability under different conditions and during storage period. It was observed that the cheese fudge prepared with chocolate flavor having higher sensory scores. .The highest peroxide value was recorded in cheese fudge with vanilla samples after 3 months with value 6.18 (MeqO2/Kg Fat) at (5°C), while it was recorded 5.64 (MeqO2/Kg Fat) in cheese chocolate at the same conditions. Oleic acid and acid presented the most high concentrations of fatty acids in both kinds of cheese fudge. microbiological analysis of cheese fudge revealed that cheese fudge with both flavors had a low total bacterial count that ranged from 1.21 to 2.45 cfu/10-2 when fresh, and after 3 months . Consumer acceptability was checked for sensory characteristics of cheese fudge prepared by using both flavors. It was seen that both products were preferred by most of adults and children selected for the trial. -
FACES CACAU: O INGREDIENTE DOS DEUSES Brasília 2015
CENTRO UNIVERSITÁRIO DE BRASÍLIA - UniCEUB FACULDADE DE CIÊNCIAS DA EDUCAÇÃO E DA SAÚDE - FACES CACAU: O INGREDIENTE DOS DEUSES Brasília 2015 CENTRO UNIVERSITÁRIO DE BRASÍLIA - UniCEUB FACULDADE DE CIÊNCIAS DA EDUCAÇÃO E DA SAÚDE - FACES AMANDA BERNARDES BATISTA SILVA FERNANDA DE CARVALHO E NEVES ISABELLA ALVES DE OLIVEIRA JUCELLY BARREIRA LAURINDO LEONARDO MOURA DA SILVA CACAU: O INGREDIENTE DOS DEUSES Portfólio apresentado como pré-requisito para conclusão da disciplina Estágio Supervisionado do curso superior de Tecnologia em Gastronomia da FACES – UniCEUB. Orientadora: Janaina Sarmento Bispo. Brasília 2015 AMANDA BERNARDES BATISTA SILVA FERNANDA DE CARVALHO E NEVES ISABELLA ALVES DE OLIVEIRA JUCELLY BARREIRA LAURINDO LEONARDO MOURA DA SILVA CACAU: O INGREDIENTE DOS DEUSES Avaliação do portfólio apresentado como pré-requisito para conclusão da disciplina Estágio Supervisionado do curso superior de Tecnologia em Gastronomia da FACES - UniCEUB. Brasília, 07 de dezembro de 2015. Banca Examinadora: MSc. Janaina Sarmento Bispo Coordenadora/ Professora da disciplina de Estágio Supervisionado Esp. Rodrigo Gonçalves Cabral Examinador 1 MSc. Maria Cláudia da Silva Examinador 2 MSc. Alessandra Santos dos Santos Examinador 3 Dedicamos esse trabalho primeiramente aos nossos familiares e amigos que nos incentivaram a ir a diante. À Deus, aos nossos professores e todas as pessoas envolvidas que contribuíram direta e indiretamente nesse trabalho. AGRADECIMENTOS Em primeiro lugar agradecemos à Deus pela força e determinação dado a nós, aos familiares, que nessa árdua tarefa estiveram sempre presentes, nos incentivando e apoiando, e aos nossos professores com quem muito aprendemos e em quais nos espelhamos em busca de sermos os melhores profissionais possíveis. Agradecemos ainda ao amigo e grande fotografo, Vini Goulart, que cedeu seu tempo e talento afim de enriquecer nosso trabalho com suas belíssimas fotos. -
Facultad De Negocios Carrera De Administración Y Marketing
FACULTAD DE NEGOCIOS CARRERA DE ADMINISTRACIÓN Y MARKETING “ESTUDIO DE LA MEDICIÓN DEL NIVEL DE ACEPTACIÓN DE UN RESTAURANTE FAST FOOD A BASE DE FRUTAS PERUANAS EN LOS DISTRITOS DE TRUJILLO Y VÍCTOR LARCO EN LOS NIVELES SOCIOECONÓMICOS AB Y C¨ Tesis para optar el título profesional de: Licenciado en Administración y Marketing Autores: Angela Chaparro Uzátegui Claudia Vallejos Ramírez Asesor: Lic. Segundo Alonso Vilchez Vera Trujillo – Perú 2013 “DEDICATORIA Madre, mi mujer favorita. Siempre me diste todo tu amor, como me enseñaste eso nunca falta. Ahora para demostrártelo, te dedico estas hojas que sé te harán muy feliz, pues vives más que nosotras cada una de nuestras alegrías y triunfos. Te dije antes que mereces todo, pues no conozco un alma tan buena, luchadora y tierna como la tuya. Por favor nunca cambies, que tu camino es para mí un ejemplo. Mi Sisi, la preferida. Sis no sabes todo lo que te quiero y cómo te engreiría si te tuviera cerca, en mi corazón tu eres mi hermanita menor; gracias por la vidita que llevas dentro a quién esperamos con todo el amor posible e imposible. Papi. Sin ambos saberlo siempre estuviste presente, gracias por criarme desde muy adentro enseñándome todos los días a ser más fuerte que un león. A las personas que saben que son mis personitas, sé que nunca se alejarán de mi corazón, con todos ustedes mi vida ha sido y es toda una aventura con miles de paisajes y momentos por descubrir y disfrutar. Angela Chaparro “Yo he preferido hablar de cosas imposibles porque de lo posible se sabe demasiado” Silvio Rodríguez. -
Huang/11Herbal High" Controversy • Cacao to Chocolate Bookstore
HUANG/11HERBAL HIGH" CONTROVERSY • CACAO TO CHOCOLATE BOOKSTORE HERBAL PRESCRIPTIONS n;" l ~~· THE PROTOCOL JOURNAL FOR BETTER HEALTH OF BOTANICAL MEDICINE by Donald Brown. 1996. Discusses Ed . by Svevo Brooks. Compilation the most well researched herbal of botanical protocols from differing medicines ond effective herbal ... '.: :.':'~... ":.:, .. systems of traditional medicine _ ,_..;,.,... _ treatments for dozens of health providing therapeutic approaches to .... \l. j ...... , .. conditions. Including vitamins, specific disorders and condition minerals, ond herbs, each reviews with etiology, treatment SHIITAKE: prescription covers preparation, dosage, possible side effects, ond recommendations, diagnostic differentiations, medicine/ THE HEALING MUSHROOM cautions. Extensive references ond additional resources. treatment differentiations, toxicology, ond literature citations. by Kenneth Jones. 1995. Covers Hardcover. 349 pp. $22.95. #B183 Coli for information on specific volumes. Softcover. Vol. I No. nutritional value, history os ofolk 1, $25. #B182A; Vol. I No.2 ond forward, $48. #B182B{ medicine, usefulness in lowering cholesterol ond preventing heort disease, and its value in bolstering the immune system to increase the body's ability to prevent cancer, viral infections, and chronic fatigue syndrome. Softcover. THE BOOK OF PERFUME AROMATHERAPY: A 120 pp. $8.95. #B188 by E. Borille ond C. Laroze. 1995. COMPLETE GUIDE TO THE Beautifully illustrated volume HEALING ART includes sections on how the sense by K. Keville ond M. Green. 1995. THE BOOK OF TEA of smell works, the design of Topics include the history ond by A. Stello, N. Beautheac, G. perfume bottles, legendary theory of fragrance; therapeutic Brochard, and C. Donzel, translated perfumers, ond sources of row uses of aromotheropy for by Deke Dusinberre.