The rapid development in Information Communication and Technologies (ICTs) have made tremendous changes in the twenty-first century, as well as affected the demands of modern societies. Recognizing the impact of new technologies on the workplace and…
Cocoa and chocolate have been acclaimed for several years for their possible medicinal and health benefits. It is only recently, however, that some of these claims have been more clearly identified and studied. Recent epidemiological and clinical…
Melamine-an industrial chemical-was recently found in infant formula in China but it has since spiralled to other food categories that use milk powder as an ingredient, such as chocolate, biscuits and eggs. As of September 21, 2008, a total of 52,857…
Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods.…
Chocolate aroma and flavor attributes not only originate in precursor compounds present in cocoa beans, but are generated during fermentation and drying and transformed into desirable odor notes in the manufacturing process. Complex biochemical…
