1. Aji - Chocolate Cookies (Cheese), 4.16 Ounces, 1 box - Mighty Depot
Missing: citation | Show results with:citation
Aji - Chocolate Cookies (Cheese), 4.16 Ounces, (Pack of 1) Product of China
2. Spreads - Aji
Missing: citation | Show results with:citation
Aji carries a large assortment of sweets, candies, snacks and condiments from around the world. Explore the way the finest Swiss chocolates melt in your mouth, or why Asian treats are such a buzz!
3. Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate ...
Jan 26, 2021 · This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region.
Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., ...
4. Monograph of wild and cultivated chili peppers (Capsicum L., Solanaceae ...
Capsicum species are mostly diploid, with two chromosome numbers: 2n = 24 (x = 12) and 2n = 26 (x = 13), the latter appearing only in wild species.
Capsicum L. (tribe Capsiceae, Solanaceae) is an American genus distributed ranging from the southern United States of America to central Argentina and Brazil. The genus includes chili peppers, bell peppers, ajíes, habaneros, jalapeños, ulupicas and ...
5. Improvement of antioxidant activity and physical stability of ...
Muhammad, Dimas Rahadian Aji, et al. “Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles.” ...
See AlsoLandon Barker's New Girlfriend Looks Red-Hot In A Tiny BikiniPets and Mental Wellness: Stephen Quandt On How to Maximize the Mental Health Benefits of Having a PetEssence Of Red Kangaroo 20800 Max hỗ trợ tăng cường sinh lý namArti kata petang-petang - Kamus Besar Bahasa Indonesia (KBBI) OnlineIn this study, the functionality of colloidal cinnamon nanoparticles in improving the antioxidant activity and suspension stability of a chocolate beverage formulated with two types of cocoa powder (natural and alkalised) was investigated. Cinnamon-loaded nanoparticles based on shellac and xanthan gum prepared using anti-solvent precipitation were incorporated in the chocolate beverage in multilevel proportions. The results showed that the addition of the nanoparticles improved the total phenolic content up to 40% and antioxidant activity up to 60% depending on the level of the nanoparticles added. Improvement of the physical stability of the chocolate beverage was observed regardless of the cocoa powder type. As the sedimentation index of the beverages made with alkalised and natural cocoa powders after 96h was 5.7 and 85.7, respectively, the stabilisation effect of the nanoparticles seemed to be significantly influenced by the characteristics of the beverage raw material. The prevention of cocoa particle sedimentation was attributed to the colloidal network that originated from xanthan gum as shown by Cryo-SEM imaging or the increased viscosity of the mixture (i.e. from 2.4 to 27.7mPas at a shear rate of 50s(-1)). Incorporation of the colloidal cinnamon nanoparticles had no significant effect on pH and a slight effect on the colour of the chocolate beverages. The formulated nanoparticles could be a promising complement to ready-to-drink products to enrich the bioactive cont...
6. Investigating the elicited emotion of single-origin chocolate ... - OUCI
Authors: Dimas Rahadian Aji Muhammad, Dwi Larasatie Nur Fibri, Arifin Dwi Saputro, Wenny Bekti Sunarharum ... List of references. Kim SH, Jeon HM. Chocolate ...
Abstract In the market, single-origin chocolate is gaining high attention. However, up till now, there is no study investigating the characteristic single-origin chocolate from different regions in Indonesia, particularly in the aspect of emotional conceptualisation. Thus, the first part of this study was designed to investigate the elicited emotion of single-origin chocolate consumers in Indonesia. Chocolates were prepared from cocoa beans obtained from seven regions in Indonesia with two different roasti…
7. Chocolates - Aji
Missing: citation | Show results with:citation
Aji carries a large assortment of sweets, candies, snacks and condiments from around the world. Explore the way the finest Swiss chocolates melt in your mouth, or why Asian treats are such a buzz!
8. Aji Issue 5: November 2023 by Sydney Kimiko - Issuu
Nov 1, 2023 · No issue of Aji is truly static, so if anyone catches a citation or ... I also love dark chocolate Kit-Kat bars and have been known to ...
Aji Issue 5: An Introduction and FAQ
9. Improvement of Antioxidant Activity and Physical Stability of Chocolate ...
... Aji Muhammad and Carolina Bonilla Gonz{\'a}lez and Ali Sedaghat Doost and ... 45 Citations. Filters. Sort by Relevance, Sort by Most Influenced Papers, Sort by ...
In this study, the functionality of colloidal cinnamon nanoparticles in improving the antioxidant activity and suspension stability of a chocolate beverage formulated with two types of cocoa powder (natural and alkalised) was investigated. Cinnamon-loaded nanoparticles based on shellac and xanthan gum prepared using anti-solvent precipitation were incorporated in the chocolate beverage in multilevel proportions. The results showed that the addition of the nanoparticles improved the total phenolic content up to 40% and antioxidant activity up to 60% depending on the level of the nanoparticles added. Improvement of the physical stability of the chocolate beverage was observed regardless of the cocoa powder type. As the sedimentation index of the beverages made with alkalised and natural cocoa powders after 96 h was 5.7 and 85.7, respectively, the stabilisation effect of the nanoparticles seemed to be significantly influenced by the characteristics of the beverage raw material. The prevention of cocoa particle sedimentation was attributed to the colloidal network that originated from xanthan gum as shown by Cryo-SEM imaging or the increased viscosity of the mixture (i.e. from 2.4 to 27.7 mPa s at a shear rate of 50 s−1). Incorporation of the colloidal cinnamon nanoparticles had no significant effect on pH and a slight effect on the colour of the chocolate beverages. The formulated nanoparticles could be a promising complement to “ready-to-drink” products to enrich the bioactive...
10. Tohato Chocobi Chocolate Aji 0.8oz. Crayon Sin-Chan's favorite, small ...
Shop Tohato Chocobi Chocolate Aji 0.8oz. Crayon Sin-Chan's favorite, small star shaped chocolate flavor cookies with Sin-Chan sticker.
Shop Tohato Chocobi Chocolate Aji 0.8oz. Crayon Sin-Chan's favorite, small star shaped chocolate flavor cookies with Sin-Chan sticker. TCS-14 R-1 - online at a best price in Bahrain. B0BBCG5WC2
11. Willy Wonkas Narcissistic Personality in Roald Dahls ... - E-Journal USD
Willy Wonkas Narcissistic Personality in Roald Dahls Charlie and the Chocolate Factory. Bovis Narendra Pratama(1*), G. Fajar Sasmita Aji(2), (1) Universitas ...
Barry, Peter. Beginning Theory: An Introduction to Literary and Cultural Theory. Manchester: Manchester University Press, 2002.
12. Tohato Chocobi Chocolate Aji 0.8oz. Crayon Norway | Ubuy
Shop Tohato Chocobi Chocolate Aji 0.8oz. Crayon Sin-Chan's favorite, small star shaped chocolate flavor cookies with Sin-Chan sticker.
Shop Tohato Chocobi Chocolate Aji 0.8oz. Crayon Sin-Chan's favorite, small star shaped chocolate flavor cookies with Sin-Chan sticker. TCS-14 R-1 - online at a best price in Norway. B0BBCH4SVY
13. Processing of Cocoa and Development of Chocolate Beverages
Authors: John Edem Kongor, Dimas Rahadian Aji Muhammad. List of ... cocoa beans, with particular reference to the impact of fermentation. Crit ...
https://doi.org/10.1007/978-3-031-04195-2_7-1
14. Revisiting the Development of Probiotic-based Functional ...
Dimas Rahadian Aji Muhammad, Endang Sutriswati Rahayu, Dwi Larasatie Nur ... Download citation RIS. (compatible with EndNote, Reference Manager, ProCite ...
The status of chocolate as functional food is still questionable for some other people as chocolate can also give some adverse effect due to its high …
15. Challenges in the development of the cocoa and chocolate industry in ...
... cocoa-based systems. PhD thesis, Ghent University, Belgium, 202. This article has been cited by: 1. Dimas Rahadian Aji Muhammad, Nanik Maya Marettama, Gusti ...
The development of the cocoa agroindustry in Indonesia is of considerable importance to respond the global demand for high quality cocoa beans and cocoa-derived products. This study analyzes the issues concerning the cocoa production in Indonesia, including cocoa productivity, post-harvest treatments, and smallholder farmer profitability, in order to confirm the theories regarding cocoa farming previously published in many works as well as to offer insights into challenges for future cocoa farming and cocoa downstream industry development in Indonesia. A simple random sampling method was used to select a total of 25 cocoa farmers from the five regions in Madiun, East Java. The selected farmers were interviewed using a semi-structured questionnaire consisting of 39 questions regarding demographic and farm characteristics, farm management and postharvest practices, and farm training and social capital. The results indicated that approximately 40% of farmers are 60 years old and over. Besides, most of the cocoa farmers (76%) have not received any proper education or have attended to primary school only. Furthermore, according to the data, the cocoa productivity is inversely correlated with the farm size. Finally, almost half of the farmers in Madiun sell their cocoa beans as non-fermented. From this study, it was clear that in order to improve the quality of cocoa beans, farmers should be encouraged to improve agricultural practices and postharvest processes. This research gives...
16. Kajian Tingkat Penerimaan Panelis pada Dark Chocolate Bar dengan ...
Citation Analysis. SCOPUS. Indexing. Scopus · ESCI Web of Science · DOAJ; · CABI ... Danar Praseptiangga, Yasmin Nabila, Dimas Rahadian Aji Muhammad. Abstract.
Indonesia is an agricultural country that is recognized as the third-biggest of cocoa producer in the world, after Cote d’Ivoire and Ghana. Widely cultivated in Indonesia, cinnamon is potential to be developed, since it has an excessive potency as an antioxidant and flavoring agents. The panelists’ acceptance of dark chocolate bars with cinnamon powder addition based on sensory tests was evaluated in this study. A completely randomized design (CRD) with one factorial was used. Variation of addition in cinnamon powder used in this study was 10% (F1), 15% (F2) and 20% (F3). Based on the result of scoring tests on colour, aroma, taste, appearance, and overall attributes of the sensory analysis, dark chocolate bar with 10% addition of cinnamon powder was chosen as the best formula. Thus, it may conclude that the highest level of panelists’ acceptance and preferences for some of the sensory attributes evaluated in this study is the dark chocolate bar with 10% addition of cinnamon powder. However, physical and chemical characterizations of the dark chocolate bars with cinnamon powder are still needed for further evaluation to gain a more comprehensive understanding about their quality attributes.
17. Physical and sensory characteristics of milk and white compound ...
... Aji Muhammad1* ... Services. Articles citing this article. CrossRef (1). Same authors. - Google Scholar. - EDP Sciences database · Recommend this article ...
E3S Web of Conferences, open access proceedings in environment, energy and earth sciences
