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University of Nottingham



Confectionery supplement 2015

9 December 2015 | By New Food

Articles in this Confectionery supplement: Nutritional trends in cocoa beverages, Sugar: does it have to be the bad guy? Plus a preview of ProSweets Cologne 2016...


Trends in Food Flavour 2015

20 January 2015 | By University of Nottingham

A comprehensive week long programme combining cutting edge flavour training and the inaugural “Trends in Food Flavour” conference has been launched by the University of Nottingham...


Rheological properties of chocolate

13 May 2011 | By Bettina Wolf, Division of Food Sciences, School of Biosciences, University of Nottingham

Chocolate is a multiphase confectionary product which is consumed as a treat or in-between meals to overcome hunger. The popularity of chocolate is almost certainly due to its unique eating characteristics. It melts in the mouth, imparting a sensation of cooling. The surfaces of the oral cavity are coated by…