Jensen, Chocolate, " The Chemistry Flavouring and Manufacture of Chocolate Confectionery and Cocoa ", pp. 98-102, 1931.Jensen, H. R., “The Chemistry, Flavouring and Manufacture of Chocolate Confectionery and Cocoa,” P. Blakiston’s Son, Philadelphia (1931)....
Today, chocolate is everywhere: From hot chocolate to rich truffles, we all have our favorite way to eat or drink it. But chocolate has changed dramatically since its beginnings in South America, and scientific inventions along the way have played a critical role in shaping it into the modern...
In recent decades, with the wide application of chromatographic analysis technology, the chemistry behind Baijiu brewing has developed rapidly, providing the scientific basis for Baijiu production3,4. However, the production process in practice is not fully established because many factors influence ...
on average, the production of 1 kg of cocoa beans produced 1.47 kg of CO2eq. Boakye-Yiadom and his co-workers (2021), on the other hand, are of a different mind. Their research in Ghana discovered that the chocolate manufacturing phase was generally more damaging to the environment than...
create 3D models of molecules and ancient Greek matter theorists, do interviews of experts on the history of chemistry, visited chemical manufacturing plants such as beryllium refineries, cement plants, bronze statuary workshops that use the lost wax technique, chocolate factories, and artificial diamond...
Another cool thing: the chocolate curators behind Choco Rush clearly have awesome taste, because two of the chocolate bars inmy first shipmentwere blow-my-mind delicious (made byDurciandHello Cocoa— find them!!) Actually there is a third reason to love Choco Rush, now that I think about ...
Together, the film belongs to Eisenberg and Culkin as their dazzling chemistry emulates from the screen. From the first scene, we sense David’s frustration. He rushes to the chaotic airport, hurriedly leaving voicemails for Benji. But the carefree Benji has been at the airport for hours and...
If one were to ask me which film I would want to turn into reality, I would have sayCharlie and Chocolate Factory. The thought of non-melting ice cream, chocolate eggs that crack open into birds, lickable wallpaper, and everlasting gobstoppers is very exciting. However, the most remarkable...
The effects of the phytochemistry of cocoa on the food chemistry of chocolate(s) and how disease resistance in cocoa can be improved using CRISPR/Cas9 tech... Consumers' rating of "chocolate brands" are majorly based on texture and taste rather than packaging. The texture/taste of a ...
The American Chemistry Council told me it’s impossible to know whether a particular ethylene molecule comes from pyrolysis naphtha or fossil fuel naphtha; the compounds produced are “fungible” and can be used for multiple products, like making rubber, solvents, and paints that would reduce the...