Directory of Open Access Journals (DOAJ)
Imprint from ESTC. Book.
0000 - Gale Group | The Making of Modern World
Mildred L. Bricker, Janice M. Smith, T.S. Hamilton, H.H. Mitchell,
... the ingestion of a moderate-cost American process cocoa on calcium utilization was studied in 8 college ... intervening for the Christmas holidays. Five levels of cocoa (5.6, 21.0, 28.5, 34.8 ... the bulky nature of the stools on the cocoa periods, additional observations were made on stool composition. ... between the calcium balances of subjects on non-cocoa diets and those of the same subjects on cocoa diets. For all periods and subjects the daily ... 8.70 ± 9.7 mg for the non-cocoa and cocoa diets, respectively. This similarity of response ...
Tópico(s): Cassava research and cyanide
1949 - Elsevier BV | Journal of Nutrition
Endorsed: A true account of all the cocoa imported and exported since the first of June 1711. Cf. Goldsmiths' Lib. cat. Imprint from ESTC. Book.
0000 - Gale Group | The Making of Modern World
Werner Landmann, N. V. Lovegren, R. O. Feuge,
Abstract Several cocoa butter‐like fats, which had been prepared by fractional crystallization of the reaction product obtained on interesterifying highly‐ ... or olive oil, were characterized and compared with cocoa butter. The fats, as obtained by fractional crystallization ... type compositions under the same conditions employed with cocoa butter. The higher‐melting glycerides could be removed ... mostly over the same temperature range associated with cocoa butter, and the best of the fats resembled cocoa butter closely over the temperature range 0Ŷ to ...
Tópico(s): Food Chemistry and Fat Analysis
1961 - Wiley | Journal of the American Oil Chemists Society
Endorsed: Reasons against laying a duty upon prize cocoa to be imported into Great Britain which hath ...
0000 - Gale Group | The Making of Modern World
... the addition of 4per cent by weight of cocoa to plain milk, lowered the gain in weight ... the milk proteins as a result of adding cocoa.Ulrich (2) found that cacao beans may contain ... solids.Neumann (4, 5) studied the digestibility of cocoa, using himself as a subject for 86 days, and reported that the addition of cocoa to other articles of food seemed to reduce ... found that the amount of fat present in cocoa affected the absorption of nitrogen, a reduction in ... found that the addition of two pounds of cocoa meal (a by-product of the chocolate industry) ...
Tópico(s): Proteins in Food Systems
1941 - Elsevier BV | Journal of Dairy Science
National Bureau of Economic Research (NBER)
List of contributions to Cocoa Fund up to October. Gold Coast Imperial War Fund. Colonies. 31 Oct. 1914. COL. 7/3. Book.
1914 - Gale Group | ArchivesUnbound Women-War
Jamili Jamili, Nur Arfa Yanti, Prima Endang Susilowati,
... Diversity and the role of yeast in spontaneous cocoa bean fermentation from Southeast Sulawesi, Indonesia. Biodiversitas 17: ... know the diversity of yeast that role on cocoa bean fermentation. Yeast was isolated by pour plate method from cocoa bean that was naturally fermented by a cocoa farmer in Kolaka District, Southeast Sulawesi using yeast ... on numeric-phenetic analysis. Yeast isolates applied to cocoa bean to determine its role in cocoa bean fermentation. The result was obtained seven isolates ...
Tópico(s):
1970 - MBI & UNS Solo | Biodiversitas Journal of Biological Diversity
Project Gutenberg
Rabbi Scher - Cocoa Scandal, 1947. Miscellaneous: Colonel Solomon's Files. 11 Mar 1947. HA21-6/12. English. Wiener Library. Book.
1947 - Gale Group | PWE
... p. 719-729 Free Access NATURAL POLLINATION OF COCOA D. R. GLENDINNING, D. R. GLENDINNING Scottish Plant ... H. M. (1957). Cacao Pollination. Cacao Breeding Conf, Cocoa Res. Inst., Tafo, Ghana, 19. Entwistle, H. M. (1958). Pollination studies. Rep. W. Afr. Cocoa Res. Inst., 1956– 57, 45. Entwistle, H. M. & Hurd, J. (1959). Pollination studies. Rep. W. Afr. Cocoa Res. Inst., 1957– 58, 42. Faber, Von (1914) ... in W.A.C.R.I. trials. Rep. Cocoa Conf., London., 1957. 41. Haan, J. T. De ( ... Hurd, R. G. & Cunningham, R. K. (1961). A cocoa shade and manurial experiment at the West African ...
Tópico(s):
1972 - Wiley | New Phytologist
Friend to the Constitution, to the Royal family, a Whigg, and an Englishman,
Signed: A friend to the Constitution, to the Royal family, a Whigg, and an Englishman. Book.
0000 - Gale Group | The Making of Modern World
N. V. Lovegren, M. S. Gray, R. O. Feuge,
Abstract The polymorphic behavior of cocoa butter and a high‐melting fraction of cocoa butter (CBF) was investigated by differential scanning calorimetry. The effect of liquid fat ... behavior was established for six mixtures: 83.5% cocoa butter and 16.5% of a low‐melting fraction of cocoa butter (CBF‐LM), 90% cocoa butter and 10% olive oil, and four mixtures ... 50% olive oil. Six polymorphs were found for cocoa butter and at least five for CBF. The melting points for cocoa butter and CBF were 35 and 38 C, ...
Tópico(s): Biochemical Analysis and Sensing Techniques
1976 - Wiley | Journal of the American Oil Chemists Society
M. S. Gray, N. V. Lovegren, R. O. Feuge,
Abstract The polymorphic behavior of cocoa butter mixed with 2‐oleodipalmitin (POP) or 2‐elaidodipalmitin (PEP) was investigated with a differential scanning calorimeter. Six mixtures of cocoa butter containing 10, 25, and 50% POP and ... 50% PEP were used. Each of the three cocoa butter‐POP mixtures exhibited at least four polymorphic ... then holding there overnight or longer. In the cocoa butter‐POP mixtures, only the low‐melting form ... than the corresponding form for pure POP or cocoa butter. In addition to increased stability of the ...
Tópico(s): Liquid Crystal Research Advancements
1976 - Wiley | Journal of the American Oil Chemists Society
Book.
1961 - Gale Group | World Scholar Latin America
N. V. Lovegren, M. S. Gray, R. O. Feuge,
Abstract The polymorphic behavior of mixtures of cocoa butter and high melting cocoa butter fraction with three types of confectionery fats and mixtures of the confectionery fats with each other were ... point observed in mixtures of confectionery fats with cocoa butter or cocoa butter fraction was related to the proportion of triglycerides dissimilar to the major components in cocoa butter and cocoa butter fraction contained in a particular confectionery fat. ... oleodisaturated triglycerides similar to the major components of cocoa butter; the interesterified‐fractionated fat, ca. one‐third ...
Tópico(s): Sensory Analysis and Statistical Methods
1976 - Wiley | Journal of the American Oil Chemists Society
An attack on Lord Bute. Book.
0000 - Gale Group | The Making of Modern World
In the cocoa farms the members of family Reduviidae are distributed in a variety of habitats associated with particular food, defense ... associated with herbs, shrubs and the foliage of cocoa trees. A group of harpactorines comprising Authentac, Margasus, ... arboreal. The food and feeding behavior of the cocoa farm Reduviidae were explored and data on the ... primary defense of the Reduviidae found in the cocoa farms. The majority of Reduviidae living in cocoa canopy or concealed situations such as leaf litter ...
Tópico(s):
1974 - University of Notre Dame | The American Midland Naturalist
Photograph with a view looking across a road to coconut trees beyond at Pointe de Galle (now Galle) in Sri Lanka, taken by Joseph Lawton in c.1868, from ...
0000 - Gale Group | NCCO Photography
N. V. Lovegren, Betty B. Gajee, M. S. Gray, R. O. Feuge,
... a good starting material for the preparation of cocoa butter‐like fats by way of hydrogenation and fractionation. The composition, physical properties, and compatability with cocoa butter have been determined for some of these ... products contained triglyceride species other than those in cocoa butter, the major components were similar in that they were 2‐oleodisaturated glycerides. The cocoa butter‐like fats underwent slow polymorphic transformations, but ... resistant to bloom. Cooling curves resembled those of cocoa butter. Hardness was related to melting point; those ...
Tópico(s): Food Chemistry and Fat Analysis
1973 - Wiley | Journal of the American Oil Chemists Society