Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("CHOCOLATE")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 842

  • Page / 34
Export

Selection :

  • and

BENEFITS OF IMPROVED MANUFACTURING PROCESSES IN THE COUVERTURE INDUSTRYWISTA J.1981; FOOD TECHNOL. AUST.; ISSN 0015-6647; AUS; DA. 1981; VOL. 33; NO 4; PP. 168-170; 3 P.Article

HIGH PRESSURE LIQUID CHROMATOGRAPHIC DETERMINATION OF THEOBROMINE AND CAFFEINE IN COCOA AND CHOCOLATE PRODUCTSKREISER WR; MARTIN RA JR.1978; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1978; VOL. 61; NO 6; PP. 1424-1427; BIBL. 4 REF.Article

Standards für die Schokoladenwelt. Ein steiniger Weg aus dem Labyrinth = An aduous path out of the mazeKEUNECKE, K.Zucker- und Süsswaren-Wirtschaft. 1996, Vol 49, Num 11, pp 542-543, issn 0373-0204Article

Die Qual der Wahl : Hohlkörper-Herstellung, kein Problem dank des breiten Technik-Angebots = The inconvenience of choice : Hollow-body production, no problem thanks a broad offer of technologyZOBEL, E. H.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 2, pp 84-86, issn 0373-0204Article

Der Schokoladen-Bilby glänzt im Alu-Kleid : Gut verpackt präsentieren sich Hohlfiguren in vorgeformten Folienhälften aus Aluminium = The chocolate-bilby dressed up in aluminium : Well-packed, hollow-body figurines are presented in performed half-folis of aluminiumBANTLEON, K.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 2, pp 88-89, issn 0373-0204Article

RECENT BAUERMEISTER DEVELOPMENT FOR PRE-GRINDING COCOA NIBS.DAFFEY LF.1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 11; PP. 502-503Article

Thinking Outside THE BOX OF ChocolatesNACHAY, Karen.Food technology (Chicago). 2010, Vol 64, Num 12, issn 0015-6639, 22-30 [8 p.]Article

CHOCOLATERIE. RATIONALISATION DE LA TECHNIQUE DE FABRICATION DE BONBONS CHOCOLAT A LA LIQUEUR AVEC CROUTE DE SUCRE SELON LE PROCEDE MOGULKLEINERT J.1980; REV. INT. FABR., PROD. BASE FARINE SUCRE IND. ALLIEES; FRA; DA. 1980; VOL. 55; NO 3; PP. 39-51Article

NEW CHOCOLATE COATER WHICH ELIMINATES COMPLEX ACCESSORIES.1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 10; PP. 460Article

Vergangenheit, Gegenwart, Zukunft : die Endveredelung der SchokoladeKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1991, Vol 44, Num 5, pp 182-189, issn 0373-0204, 6 p.Article

Dekoriermaschine für Pralinen = A chocolate decorating machineRIEDEL, H. R.Zucker- und Süsswaren-Wirtschaft. 1992, Vol 45, Num 10, issn 0373-0204, p. 358Article

WELL CONSIDERED CHOICE OF "PAPER" CAN ENHANCE PACK APPEAL. II. ULTIMATE CHOICE MAY BE AFFECTED BY PURPOSE AND PRICEDAY FT.1979; CONFECT PRODUCT.; GBR; DA. 1979; VOL. 45; NO 2; PP. 89-90Article

Multielemental Determinations in Chocolate Drink Powder Using Multivariate Optimization and ICP OESALVES PEIXOTO, Rafaella Regina; OLIVEIRA, Andrea; CADORE, Solange et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 33, pp 8117-8122, issn 0021-8561, 6 p.Article

Characterisation of chocolate eating behaviourCARVALHO-DA-SILVA, A. M; VAN DAMME, I; WOLF, B et al.Physiology & behavior. 2011, Vol 104, Num 5, pp 929-933, issn 0031-9384, 5 p.Article

Chocolate demoulding and effects of processing conditionsKEIJBETS, Esther L; JIANSHE CHEN; VIEIRA, Joselio et al.Journal of food engineering. 2010, Vol 98, Num 1, pp 133-140, issn 0260-8774, 8 p.Article

Von der Schokolade bis zur Praline = From chocolate bars to chocolatesZucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 10, pp 394-396, issn 0373-0204Article

ZUR EISENKONTAMINATION IN KAKAO UND KAKAOERZEUGNISSEN. = CONTAMINATION PAR LE FER DES PRODUITS A BASE DE CACAO ET DE CHOCOLAT.WIJSMAN JA.1978; Z. LEBENSMITTEL-UNTERS. U-FORSCH.; DEU; DA. 1978; VOL. 167; NO 1; PP. 2-4; ABS. ENG; BIBL. 8 REF.Article

Perfekte Schokolade braucht stabile β-Kristalle : Temperiermaschinen und was sie leisten können = Perfect chocolate needs sturdy β-crystals : Tempering machines and their featuresSCHREMMER, H.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 2, pp 78-79, issn 0373-0204Article

MEASUREMENT OF MILK FAT IN LOW-FAT CHOCOLATE MILKBRADLEY RL JR; MYRDAL GR; ALIOTO P et al.1981; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1981; VOL. 64; NO 3; PP. 520-522; BIBL. 5 REF.Article

Chocolate Milk and the Hispanic ConsumerTHOMPSON, J. L; GERARD, P. D; DRAKE, M. A et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, S666-S675Article

New concept for fast continuous conching of milk chocolate : Pigments in food, morte than colours..BOLENZ, Siegfried; AMTSBERG, Kristina; LIPP, Eberhard et al.European food research & technology (Print). 2005, Vol 220, Num 1, pp 47-54, issn 1438-2377, 8 p.Conference Paper

Heat resistant chocolateSTORTZ, Terri A; MARANGONI, Alejandro G.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 5, pp 201-214, issn 0924-2244, 14 p.Article

Factors influencing rheological and textural qualities in chocolate : a reviewOHENE AFOAKWA, Emmanuel; PATERSON, Alistair; FOWLER, Mark et al.Trends in food science & technology (Regular ed.). 2007, Vol 18, Num 6, pp 290-298, issn 0924-2244, 9 p.Article

Lithe lecithinELEY, E.Food processing (Bromley). 1991, Vol 60, Num 8, pp 11-12, issn 0264-9462Article

Praliné-Herstellung: Verfahren und Füllmassenvarianten = Chocolates manufacturing: a survey about manufacturing process and the centre massesKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 6, pp 246-250, issn 0373-0204, 4 p.Article

  • Page / 34