Listando por materia "Xocolata"
Mostrando ítems 1-3 de 3
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Dark chocolate acceptability: influence of cocoa origin and processing conditions
(2011)BACKGROUND: Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which affect consumer acceptability. The aim of this work was to study the effect of two ... -
Influence of label information on dark chocolate acceptability
(2012)The aim of the present work was to study how the information on product labels influences consumer expectations and their acceptance and purchase intention of dark chocolate. Six samples of dark choco- ... -
Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions
(2015)Nutritional composition and fatty acids (FA) profile were determined in cocoa and chocolates of different geographical origin and subject to different processing conditions. Cocoa butter was the major ...