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Convenience Food, Yellow Cake, Chocolate Chip Cookie, Baking Powder Biscuit, Pie Crust, Homemade Mix Cost, Commercial Mix Cost

Bailey, L. H.; Leclere, J. A. 1935. Cake And Cake Making Ingredients. Cereal Chemistry 12:175

Cakemaking, Cake, Cake Formula, Gold Cake, Sponge Cake, Silver Cake, Chocolate Cake, Devil's Cake, Bread, Baked Product, Whole Wheat Bread, Soda Cracker, Cracker, Cookie, Doughnut, Macaroni, Noodle, Gingerbread, Gold Cake, Egg, Milk, Zwieback, Pilot Bread, Pretzel, Pretzel, Apple Pie, Squash Pie, Pie Crust, Matzoths, Saltine, Vanilla Wafers, Macaroon, Ginger Snap, Hot Cross Bun, Flour, Ash, Straight Grade Flour, Ash, Flour Ash, Flour Protein, Clear Flour, Angel Cake, Pound Cake

Bailey, S. D.; Mitchell, D. G.; Bazinet, M. L.; Weurman, C. 1962. Studies On The Volatile Components Of Different Varieties Of Cocoa Beans. Journal of Food Science 27:165

Cocoa Bean Volatile

Bearden, M. D.A. Pearson, D. Rein, K.A. Chevaux, D.R. Carpenter, C.L. Keen. 2000. Potential cardiovascular health benefits of procyanidins present in chocolate and coa. In Parliament, T.H., C. Ho, P. Schieberle, ed. Caffeinated Beverages: health benefits, physiological effects, and chemistry. Washinton, DC: Oxford University Press, 200 pp. 177-186.

Blunt, K.; Feeney, C. M. 1915. The Smoking Temperatures Of Edible Fats. Journal of Home Economics 7:535

Smoking, Acid, Cottonseed Oil Smoking, Snow Drift, CriscoSmoking, Leaf Lard Fat Smoking, Butterfat Smoking, Bulk LardSmoking, Lard Smoking, Olive Oil Smoking, Peanut Oil Smoking,Cocoanut Oil Smoking, Cottonseed Oil Acid, Crisco Acid, Leaf Lard Acid, Butter Acid, Bulk Lard Acid, Lard Acid, Olive Oil Acid, Peanut Oil Acid, Cocoanut Oil Acid

Bolanowski, J. P.; Lineberry, D. D. 1952. Special Heat Transfer Problems Of The Food Industry. Industrial And Engineering Chemistry 44:657

Continuous Processing, Cooling, Pasteurization, Sterilization, Crystallization, Emulsification, Aeration, Mixing, Caramelization, Extrusion, Heat Exchanger, Shortening, Lard, Margarine, Cocoa Butter, Orange Concentrate, Sweetened Condensed Milk, Cake Batter, Cake Icing, Baby Food, Salad Dressing, Gelatin, Paraffin Wax, Starch, Marshmallow, Egg White, Egg, Custard, Topping, Plasticizing, High Temperature Short Time, Sterilization

Boyd, E. N.; Keeney, P. G.; Patton, S. 1965. The Measurement Of Monocarbonyl Classes In Cocoa Beans And Chocolate Liquor With Special Reference To Flavor. Journal of Food Science 30:854

Chocolate Liquor

Bunker, M.L. and M. McWilliams. 1979. Caffeine content of common beverages. Journal of the American Dietetic Association 74: 28.

coffee, caffeine, tea, beverage, cocoa cola caffeine, mountain dew caffeine, tab caffeine, dr pepper caffeine, pepsi-cola caffeine, rc cola caffeine, diet rc caffeine, diet-rite caffeine

Campbell, l.B. and S.J. pavlasek. 1987October. Dairy products as ingredients in chocolate and confections. Food Technology 41(10): 78.

Cheney, R. H. 1947. The Biology And Economics Of The Beverage Industry. Economic Botany 1:243.

Cocoa, Plant, Cocoa Beverage, Cocoa Consumption, Cocoa Production, Coffee Beverage, Coffee Consumption, Coffee Production, Tea Beverage, Tea Beverage, Tea Consumption, Tea Production

Denton, M. C.; Baird, R.; Yeatman, F. W.; Godfrey, R.. 1921. Lards And Lard Substitutes In Household Pastry Making. A. Progress Report. Journal Of Home Economics 13:549

Pastry Making, Lard, Lard Substitute, Leaf Lard, Steam Lard, Hydrogenated Vegetable Oil, Cocoanut Butter, Kettle-Rendered Lard, Prime Lard

Dilinger, T.L., P. Barriga, S. Escarcega, M. Jimenez, D.S. Lowe, L.E. Grivetti. 2000. Food of the gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate. J. Nutr. 130: 2057S-2072S.

Durbin, Barbara. 2001April 24. Chocolate bits and tips. The Oregonian. FOODday. FD4.

Easton, N. R.; Kelly, D. J.; Bartron, L. R. 1951. The Use Of Cooling Curves As A Method Of Determining The Temper Of Molten Chocolate. Food Technology 5:521

Cooling Curve, Chocolate

Easton, N. R.; Kelly, D. J.; Bartron, L. R.; Cross, S. T.; Griffin, W. C. 1952. The Use Of Modifiers In Chocolate To Retard Fat Bloom. Food Technology 6:21

Chocolate Fat Bloom

Erickson, J.A., W.J. Weissberger, P.G. Keeney. 1973. Tocopherols in the Unsaponifiable fraction of cocoa lipids. Journal of Food Science 38: 1158.

cocoa, lipid, tocopherol

Fabian, F. W. 1939. Symposium On Frozen Desserts. What Are Frozen Desserts? Journal Of Milk Technology 2:75

Frozen Dessert, Ice Cream, Fruit Ice Cream, Nut Ice Cream, Parfait, Chocolate Ice Cream, Mousse, Bisque Ice Cream, Candy Ice Cream, Pudding, Custard, Frappe, Ices, Sickle, Souffle, Lacto

Fenton, F. 1957. Research On Electronic Cooking Journal Of Home Economics 49:709

Spinach, Carrot, Bean, Green Bean, Broccoli, Pork, Patty, Egg, White Cake, Popcorn, Potato, Bacon, Chocolate Cake, Mashed Potato, Pea, Liver, Meat, Balls Spaghetti, Turkey, Strawberry, Microwave Oven, Microwave Cooking

Forsyth, W. G. C.; Rombouts, J. E. 1952. The Extraction Of Cacao Pigment. Journal Of The Science Of Food And Agriculture 3:161

Cacao

Gecan, J.S., J.E. Kvenberg, and J.C. Atkinson. 1978. Microanalytical quality of unsweetened chocolate. J. Food Protec tion. 41(9):696.

Getzendaner, M. E. 1966. Food Fumigation, Bromide Residues From Methyl Bromide Fumigations Of Cocoa Beans, And Processed Fractions From Fumigated Beans Journal Of Agricultural And Food Chemistry 14:56

Fumigation, Bromide, Methyl Bromide, Fumigant, Cocoa Bean

Hammerstone, J.F., S. Lazarus, A. Mitchell, R. Rucker, H.H. Schmitz. 1999. Identification of procyanidins in cocoa (theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectometry. J. Agric. Food Chem. 47: 490-496.

Hanna, J.M. 1974. coca leaf use in Southern Peru: Some biosocial aspects. American anthropologist 76: 281.

cocoa leaf

Hannewijk, J.; Haighton, A. J. 1958. Differential Thermal Analysis. Iii. Melting Curves Of Oils And Fats. Journal Of The American Oil Chemists Society 35:457

Differential Thermal Analysis, Cocoa Butter, Melting Oil, Melting, Chocolate, Margarine, Safflower Oil, Differential Thermal Analysis, Sunflower Oil, Corn Oil, Tung Oil, Soybean Oil, Tea Seed Oil, Linseed Oil, Cottonseed Oil, Peanut Oil, Sesame Oil, Olive Oil, Castor Oil, Rapeseed Oil, Whale Oil, Herring Oil, Palm Oil, Coconut Oil, Palm Kernel Oil, Tallow,

Hansen, A. P.; Keeney, P. G. 1970. Comparison Of Carbonyl Compounds In Moldy And Nonmoldy Cocoa Beans. Journal Of Food Science 35:37

Cocoa, Cocoa Bean, Carbonyl

Hunter, J.R. 1990October-December. The status of cacao (Theobroma cacao, Sterculiaceae) in the Western Hemisphere. Economics Botany 44(1): 425. Ê

Huyghebaert, A., H. Hendricikx. 1971. Polymorphism of cocoa butter, shown by differential scanning calorimetry. Lebensmittel-Wissenschaft Plus Technologie (Food Science plus Technology) 4(2): 59.

differential thermal analysis, differential scanning calorimetry, cocoa butter, fat, iodine value, x-ray diffraction, melting range

Hvolby, A. 1974. Expansion of solidifying saturated fats. Journal of the American Oil Chemists Society 51: 50.

alpha-crystal, beta-crystal, beta prime crystal, cocoa butter, fatty acid, crystal, iodine value, expansion tendency, coconut oil, cottonseed oil, corn oil, linseed oil, olive oil, palm kernel oil, peanut oil, rapeseed oil, tripalmitin, tristearin, tristearopalmitin, sesame oil, butter, soybean oil, sunflower oil, butterfat, lard, tallow, fish oil, seal oil, trilaurin, trimyristin

Jensen, H. R. 1931. The Chemistry, Flavouring And Manufacture Of Chocolate Confectionery And Cocoa. P. Blakiston's Son And Company, Inc., Philadelphia, Pennsylvania

Chocolate Confectionery, Cocoa Confectionery

Lange, F. 1971. Marine Resources: A Viable Subsistence Alternative For The Prehistoric Lowland Maya. American Anthropologist 73:619

Latin America, Prehistory, Mayans, Hunting, Root Crop, Camote, Jicama, Yautia, Yuca, Corn, House Garden, Cacao, Marine Resource, Fish, Turtle, Manatee, Shark, Stingray, Shellfish, Habit

Lees, R.; Jackson, E. B. 1973. Sugar Confectionery And Chocolate Manufacture. Leondard Hill Book Company, Aylesbury, Great Britain

Candy Processing, Confectionery, Chocolate

Levanon, Y.; Rossetini, S. M. O. 1966. Further Study On The Immunogenicity Of Farm-Processed Cocoa. Journal Of Food Science 31:632

Cocoa Immunogenicity

Levanon, Y.; Rossetini, S. M. O.; Raskin, M.; Mesquita, M. T. P. 1967. Thin-Layer Chromatographic Study On The Lipid Components Of Cocoa Beans And Cocoa Butter. Journal Of Food Science 32:609

Thin Layer Chromatography, Cocoa Bean, Lipid, Cocoa Butter, Fat, Lipid

Levanon,; Yehuda, S.; Rossetini, M. O. 1965. A Laboratory Study Of Farm Processing Of Cocoa Beans For Industrial Use. Journal Of Food Science 30(4):719

Cocoa Bean

Levy, S. 1957. Agriculture And Economic Development In Indonesia. Economic Botany 11(1):3

Agriculture, Indonesia, Social Development, Rice, Corn, Corn, Cassava, Sweet Potato, Peanut, Soybean, Tobacco, Copra, Cinchona, Palm Oil, Quinine, Spice, Abaca, Betel Nut, Cacao, Copal, Camphor, Citronella, Insecticide, Perfume, Soap Oil, Cotton, Latex, Fiber, Rattan, Roselle, Jute, Sago, Tea

Mackey, A. O.; Jones, P.; Dunn, J. 1952. The Effect Of Ingredient Variations On The Quality Of White And Chocolate Cakes Baked Prior To Freezing Or Baked From Frozen Batters. Food Research 17:216

Freezing, Storage, Butter Cake, Palatability, Sensory Evaluation, Baking Powder, Ph, Texture, Batter, Vegetable, Fat, Lard Cake, Glyceryl Monostearate, Emulsifier

Mao, T.K., J. Powell, J. Van de Water, et al. 2000. The effect of cocoa procyanidins on the transcription and secretion of interleukin 1B in peripheral mononuclear cell. Life Sci. 66(15): 1377-1386.

Michner, W. and P. Rozin. 1994. Pharmacological versus sensory factors in the satiation of chocolate craving. Physiol Behav 56(3): 419-422.

Mitchell, J.H. and T.S. Hamilton. 1946. The effect of different grades of cocoa upon the retention of dietary calcium by growing rats. Journal of Nutrition 31: 337.

Neville, H. A.; Easton, N. R.; Barton, L. R. 1950. The Problem Of Chocolate Bloom. Food Technology 4:439

Chocolate Bloom

Parsons, J. G.; Keeney, P. G.; Patton, S. 1969. Identification And Quantitative Analysis Of Phospholipids In Cocoa Beans. Journal Of Food Science 34:497

Cocoa Bean, Phospholipid

Pinto, A.; Chichester, C. O. 1966. Changes In The Content Of Free Amino Acids During Roasting Of Cocoa Beans. Journal Of Food Science 31:726

Cocoa Bean, Free Amino Acid, Cocoa Bean, Roasting

Rajchel, C. L.; Zabik, M. E.; Everson, E. 1975. Wheat Bran And Middlings. A Source Of Dietary Fiber In Banana, Chocolate, Nut And Spice Cakes. Bakers Digest 49(3):27

Spice Cake, Color, Moisture, Tenderness, Texture, Flavor, Acceptability, Volume, Banana Cake, Volume, Nut Cake, Chocolate Cake, Wheat Bran, Wheat Middling, Dietary Fiber

Rein, R., S. lotito, R.R. Holt, C.L. Keen, H.H. Schmitz, C.G. Fraga. 2000. Epicatechin in human plasma: in vivo determination and effect of chocolate consumption on plasma antioxidant capacity. J. Nutr. 130(8S): 2109S-2114S.

Rine, D., T.G. Paglieroni, T. Wun et al. 2000. Cocoa inhibits platelet activation and function. Am. J. Clin. Nutr. 72(1): 30-35.

Rizzi, G. P. 1967. Occurrence Of Simple Alkylpyrazines In Cocoa Butter. Journal Of Agricultural And Food Chemistry 15:549

Cocoa Butter, Alkylpyrazine

Robinson, T.; Ranalli, A. W.; Phillips, A. W. 1961. Cocoa Polyphenols, Changes In Cocoa Tannins During Processing. Journal Of Agricultural And Food Chemistry 9:295

Cocoa, Polyphenol, Cocoa, Tannin

Rohan, T. A. 1964. The Precursors Of Chocolate Aroma: A Comparative Study Of Fermented And Unfermented Cocoa Beans. Journal Of Food Science 29:456

Chocolate Aroma, Cocoa Bean, Fermentation

Rohan, T. A. 1967. The Precursors Of Chocolate Aroma: Application Of Gas Chromatography In Following Formation During Fermentation Of Cocoa Beans. Journal Of Food Science 32:402

Chocolate Aroma, Cocoa Bean, Fermentation, Gas Chromatography

Rohan, T. A.; Connell, M. 1964. The Precursors Of Chocolate Aroma: A Study Of The Flavonoids And Phenolic Acids. Journal Of Food Science 29:460

Chocolate, Aroma, Chocolate, Flavonoid, Chocolate, Phenolic Acid

Rohan, T. A.; Stewart, T. 1966. The Precursors Of Chocolate Aroma: Changes In The Free Amino Acids During The Roasting Of Cocoa Beans. Journal Of Food Science 31:202

Cocoa Bean, Free Amino Acid, Chocolate Aroma

Rohan, T. A.; Stewart, T. 1966. The Precursors Of Chocolate Aroma: Changes In The Sugars During The Roasting Of Cocoa Beans. Journal Of Food Science 31:206

Chocolate Aroma, Cocoa Bean, Roasting, Cocoa Bean, Sugar

Rohan, T. A.; Stewart, T. 1967. The Precursors Of Chocolate Aroma: Production Of Free Amino Acids During Fermentation Of Cocoa Beans. Journal Of Food Science 32:395

Chocolate Aroma, Cocoa Bean, Free Amino Acid, Cocoa Bean, Fermentation

Rohan, T. A.; Stewart, T. 1967. The Precursors Of Chocolate Aroma: Production Of Reducing Sugars During Fermentaiton Of Cocoa Beans. Journal Of Food Science 32:399

Chocolate Aroma, Cocoa Bean, Reducing Sugar, Cocoa Bean, Fermentation

Rohan, T. A.; Stewart, T. 1967. Precursors Of Chocolate Aroma: Studies In The Degradation Of Amino Acids During The Roasting Of Accra Cocoa Beans. Journal Of Food Science 32:625

Chocolate Aroma, Cocoa Bean, Amino Acid, Cocoa Bean, Roasting

Rohan, T. A.; Stewart, T. 1965. The Precursors Of Chocolate Aroma: The Distribution Of Free Amino Acids In Different Commercial Varieties Of Cocoa Beans. Food Research 30:416

Chocolate Aroma, Cocoa Bean, Free Amino Acid

Shepard, J. F.; Bidney, D.; Shahin, E. 1980. Potato Protoplasts In Crop Improvement. Science 208(April 4):17

Potato, Protoplast, Sweet Potato, Cocoa Yam, Cassava

Shiring, N.; Crawford, J. 1934. A Comparison Of Commercial And Homemade Mixers. Journal Of Home Economics 26:627

Homemade Waffle Mix, Homemade Biscuit Mix, Waffle, Pastry, Gingerbread, Bran Muffin, Molasses Cookie, Chocolate Pudding

Sloman, K. G.; Borker, E.; Reussner, M. D. 1954. Determination Of Moisture In Chocolate. Journal Of Agricultural And Food Chemistry 2:1239

Chocolate Moisture

Smith, N. J. H. 1981. Colonization Lessons From A Tropical Forest. Science 214:755

Brazil, Colonization, Tropical Forest, Amazon, Agricultural Yield, Soil, Erosion, Rice, Public Health, Manioc, Pepper, Cacao, Banana, Malaria, Disease, Epidemiology

Somorin, O. 1974. Caffeine Distribution In C. Acuminata, T. Cacao And C. Arabica. Journal Of Food Science 39:1055

Caffeine

Somorin, O. 1976. Spectrophotometric Determination Of Theobromine In T. Cacao, C. Acuminata, And C. Arabica. Journal Of Food Science 41:458

Theobromine

Staff, E. J.; Grover, M. L. 1936. An Outbreak Of Salmonella Food Infection Caused By Filled Bakery Products. Food Research 1:465

Salmonella Enteritidis, Rhode Island, Poisoning, Pastry, Bakery, Incubation, Illness, Rat, Rattus Norvegicus, Serological Assay, Histopathology, Autopsy, Chocolate Eclairs, Eclairs, Patient, Organ, Colony, Blood Agglutination Test, Organism, Microorganism, Biochemical Properties, Fermentation, Acid, Dextrose, Maltose, Mannite, Rhamnose, Arabinose, Dulcite, Xylose, Sorbite, Sugar, Galactose, Trehalose, Lactose, Sucrose, Salicin, Raffinose, Cellibiose, Inosite, Adonite, Dextrin, Voges-Proskauer Test, Citrate Medium, Salmonella Enteritidis, Salmonella Aertrycke, Cream Puff, Whipping Cream, Apple Pie, Jelly Pastries, Custard-Filled Round Doughnuts, Kidney, Intestine, Stool, Utensil, Eberthella Typosa, Toxin, Rodent, Vector

Sterling, C.; Wuhrmann, J. J. 1960. Rheology Of Cocoa Butter. I. Effect Of Contained Fat Crystals On Flow Properties. Food Research 25(4):460

Cocoa Butter, Viscosity, Crystallization, Fat, Apparent Viscosity

Sterling, C.; Shimazu, F.; Wuhrmann, J. J. 1960. Rheology Of Cocoa Butter. Ii. Effect Of Storage Temperature On Apparent Viscosity. Food Research 25:630

Cocoa Butter Crystal, Cocoa Butter Storage

Sterling, C. 1960. Rheology Of Cocoa Butter. Iii. Crystalline Changes During Storage At Various Temperatures. Food Research 25:770

Cocoa Butter Storage, Cocoa Butter Crystal

Sterling, C. 1961. Rheology Of Cocoa Butter. Iv. Further Studies Of ''Omega'' Crystallinity. Journal Of Food Science 26:99

Cocoa Butter Crystal

Stritar, J.; Dack, G. M.; Jungewaelter, F. G. 1936. The Control Of Staphylococci In Custard-Filled Puffs And Eclairs. Food Research 1:237

Custard, Paste, Cream, Eclairs, Chocolate Icing, Baking Temperature, Bacteriological Survey, Staphylococcus Aureus, Poisoning, Hemolytic Strain, Bacteria, Bacteria Count, Organism, Icing, Chocolate Icing Staphylococci, Temperature, Reheating, Oven Temperature, Baking Time, Heat Penetration, Heating Rate, Heating Curve

Unknown 1970. Teams Digital Control With Advanced Process. Food Engineering 42(August):73

Nabisco, Process Control, Cocoa Butter, Mixer

Van Praag, M.; Stein, H. S.; Tibbetts, M. S. 1968. Steam Volatile Aroma Constituents Of Roasted Cocoa Beans. Journal Of Agricultural And Food Chemistry 16:1005

Cocoa Bean Roasting, Cocoa Bean Volatile Aroma

Vitzthum, O.G., P. Werkhoff, P. Hubert. 1975. Volatile components of roasted cocoa: Basic fraction. Journal of Food Science 40: 911.

cocoa roasting

Wang, J.F., D.D. Schramm, R.R. Holt et al. 2000. A does-response effect from chocolate consumption on plasma epicathechin and oxidative damage. J. Nutr. 130(8S): 2115S-2119S.

Waterhouse, A., R. Shirley, J. Donovan. 1996. Antioxidants in chocolate. Lancet 348-834.

Wegner, E. S.; Jordan, R.; Hollender, H. A. 1953. Homogenized And Nonhomogenized Milk In The Preparation Of Selected Food Products. Journal Of Home Economics 45:589

Texture, Rennet Dessert, Flavor, Consistency, Vanilla Pudding, Butterscotch Pudding, Chocolate Pudding, Penetrometer, Triangle Test, Sedimentation, Cocoa Beverage, Homogenized Milk, Milk, Nonhomogenized Milk, Chocolate Milk, Palatability, Body

Weissberger, W.J., T.E. Kavanagh, P.G. keeney. 1971. identification and quantitation of several nonvolatile organic acids of cocoa beans. Journal of Food Science 36: 877.

cocoa bean, organic acide