Current Research in Food Science,
Journal Year:
2021,
Volume and Issue:
4, P. 105 - 114
Published: Jan. 1, 2021
Chocolate
is
a
complex
soft
material
characterized
by
solid
particles
(cocoa
powder,
milk
and
sugar
crystals)
dispersed
in
crystallized
fat
matrix
mostly
composed
of
cocoa
butter
(CB).
Important
chocolate
properties
such
as
snap,
visual
appearance
are
strongly
dependent
on
the
internal
molecular
arrangement
(polymorph),
size
shape,
well
spatial
distribution
CB
crystals
within
mix.
In
recent
years
confectionary
companies
have
put
increasing
effort
developing
novel
recipes
to
improve
nutritional
profile
products
(e.g.,
reducing
amount
high
saturated
content)
counteract
price
sustainability
issues
related
some
ingredients.
Different
reformulation
strategies
can
dramatically
affect
crystallization
thermodynamic
kinetic
behaviour
butter;
therefore,
affecting
structural
sensorial
chocolate.
this
review
we
analyse
how
different
and,
hence,
particular,
work
discusses
effect
of:
(1)
replacement
with
emulsions,
hydrogels,
oleogels
oleofoams;
(2)
dilution
limonene
or
equivalents;
(3)
reduction
We
found
that
there
certainly
potential
for
successful
alternative
controlled
crystalline
properties;
however,
further
research
still
needed
ensure
sensory
acceptance
reasonable
shelf-life
these
products.
The Journal of Environment & Development,
Journal Year:
2019,
Volume and Issue:
28(3), P. 253 - 281
Published: June 25, 2019
Indonesia
is
the
world’s
largest
producer
of
palm
oil,
and
its
smallholder
oil
plantations
involve
more
than
2.3
million
farmers.
The
rapid
expansion
area,
resulting
negative
environmental
social
impacts,
has
increased
demand
for
sustainability
certification
products.
This
study
investigates
whether
different
types
smallholders
face
barriers
in
complying
with
standards.
uses
survey
data
from
829
Riau,
Sumatra.
First,
an
assessment
made
gap
between
current
management
practices
required
by
Roundtable
on
Sustainable
Palm
Oil
standards
smallholders.
Second,
article
explores
explanations
practices.
Finally,
investigation
starting
points
Results
indicate
that
diversity
affects
their
prospects
certification.
To
date,
this
not
been
taken
into
account
application
can
help
to
explain
limited
success
certifications
Indonesia.
Environmental Research Letters,
Journal Year:
2020,
Volume and Issue:
15(9), P. 094031 - 094031
Published: July 3, 2020
Abstract
Biodiversity
has
been
devastated
globally
in
the
past
hundred
years,
largely
because
of
land
conversion
and
agricultural
intensification.
Conversion
tropical
forest
to
oil
palm
plantations
is
one
greatest
per
unit
area
contributors
biodiversity
loss
Southeast
Asia.
Concerned
consumers,
mainly
from
developed
countries,
have
begun
demanding
sustainable
response
these
issues.
More
‘biodiversity-friendly’
production
also
demand,
similar
that
other
commodity
crops
(e.g.
coffee,
cacao).
However,
farming
practices
improve
are
thought
reduce
yield,
leading
increased
pressure
clear
more
forest,
resulting
further
loss.
Here,
we
explore
relationships
between
yield
avian
biodiversity.
To
gather
data
on
yields
inputs,
interviewed
smallholders
Selangor,
Peninsular
Malaysia.
We
quantified
bird
species
richness,
feeding
guild
diversity,
abundance,
vegetation
structure
smallholdings.
found
smallholdings
with
high
were
characterised
by
richness
but
low
abundance.
Our
empirical
results
show
benefits
both
a
wildlife-friendly
strategy
encourage
integration
management
improves
reconcile
nature
conservation.
Current Research in Food Science,
Journal Year:
2021,
Volume and Issue:
4, P. 105 - 114
Published: Jan. 1, 2021
Chocolate
is
a
complex
soft
material
characterized
by
solid
particles
(cocoa
powder,
milk
and
sugar
crystals)
dispersed
in
crystallized
fat
matrix
mostly
composed
of
cocoa
butter
(CB).
Important
chocolate
properties
such
as
snap,
visual
appearance
are
strongly
dependent
on
the
internal
molecular
arrangement
(polymorph),
size
shape,
well
spatial
distribution
CB
crystals
within
mix.
In
recent
years
confectionary
companies
have
put
increasing
effort
developing
novel
recipes
to
improve
nutritional
profile
products
(e.g.,
reducing
amount
high
saturated
content)
counteract
price
sustainability
issues
related
some
ingredients.
Different
reformulation
strategies
can
dramatically
affect
crystallization
thermodynamic
kinetic
behaviour
butter;
therefore,
affecting
structural
sensorial
chocolate.
this
review
we
analyse
how
different
and,
hence,
particular,
work
discusses
effect
of:
(1)
replacement
with
emulsions,
hydrogels,
oleogels
oleofoams;
(2)
dilution
limonene
or
equivalents;
(3)
reduction
We
found
that
there
certainly
potential
for
successful
alternative
controlled
crystalline
properties;
however,
further
research
still
needed
ensure
sensory
acceptance
reasonable
shelf-life
these
products.
