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- Asp, E.; Noble, I.; Clark, F. 1957. Pilot Study Of Money And Time Spent In Preparing Baked Products From Individual And Premixed Ingredients. Journal of Home Economics 49:717
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 - 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 - 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.
- 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
- 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, Spice Cake, Moisture, Spice Cake, Tenderness, Spice Cake, Texture, Spice Cake, Flavor, Spice Cake, Acceptability, Spice Cake, Volume, Banana Cake, Color, Banana Cake, Moisture, Banana Cake, Tenderness, Banana Cake, Texture, Banana Cake, Flavor, Banana Cake, Acceptability, Banana Cake, Volume, Nut Cake, Color, Nut Cake, Moisture, Nut Cake, Tenderness, Nut Cake, Texture, Nut Cake, Flavor, Nut Cake, Acceptability, Nut Cake, Volume, Chocolate Cake, Color, Chocolate Cake, Moisture, Chocolate Cake, Tenderness, Chocolate Cake, Texture, Chocolate Cake, Flavor, Chocolate Cake, Acceptability, Chocolate Cake, Volume, 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
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
Updated: Wednesday, June 20, 2007.
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