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Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa butter i.e. chocolate mass. It means that this fraction slows down crystallization rate, decreases melting point of mixture with cocoa butter and causes chocolate softness. It is very important for quality of chocolate especially chocolate with nuts or sunflower kernel. The aim of this paper was to investigate the influence of low‐melting (26°C) milk fat fraction on crystallization processes in chocolate mass and define the optimal concentration of this fraction with suitable precrystallization temperature time regime. Solid fat content of chocolate which designates the influence of precrystallization changes in chocolate mass with addition of milk fat fractions was investigated.

The precrystallization was performed in a laboratory crystallizer that is in a modified Brabender pharinograph, which measures the rheological characteristics as indirect parameter of crystallization properties of chocolate mass depending on milk fat fraction concentration and precrystallization temperature. The experiments were performed according to the factorial plan 3² (two factors on three levels) and the results are statistically treated.

The results showed that the optimal conditions for achieving the satisfactory tempering rate (optimal concentration of crystals in chocolate mass) are addition of 3 per cent low‐melting milk fat fraction and precrystallization temperature of 25°C.

The addition of high‐melting milk fat fraction slows down the chocolate mass crystallization more then low‐melting milk fat fraction. Investigated fraction influenced decreasing in solid fat content of chocolate regardless of precrystallization temperature.

Most offender narrative being studied has been in oral forms, produced in the reciprocal process of researcher-(ex) offender interviews. This chapter offers an introduction to a variation of offender narrative study within the prison and rehabilitation context: the narrative of written autobiography. Since the early 1940s, Chinese reform institutions have required written autobiographies from new admitters, provided with clear presubscripted guidelines of instructions as well as postcensorship. For this chapter, we trace back and analyse this model based on 28 prisoners' autobiographies in mainland China between 2007 and 2009, as well as archive documents in different historical periods. We have found that the mandatory offender autobiographies are highly functional writings with clear requirements that embody the existing power structure. We have also found considerable commonality with findings in Western contexts on the presence and problems of narrative compliance in rehabilitation. We argue that narrative criminology should further engage in understanding the practice of narrative censorship and co-authorship in criminal justice processes, as it takes on different forms in different historical–social contexts.

The aim of this work was to evaluate the efficiency of subcritical conditions using different water–ethanol mixtures to recover antioxidant compounds from soybean seed coats (SSCs).

SSCs were subjected to high temperature and pressure conditions, using ethanol–water mixtures as extractive solvent, to obtain phenolic and flavonoid compounds with antioxidant activity. A mathematical model, namely one-site desorption kinetic model, was used to describe the extraction kinetics.

Temperature, solvent mass flow rate and solvent composition were studied, and the best extraction conditions were defined by a screening design. The maximum concentration of phenolics was obtained at 220 °C, 50% of ethanol and 2.5 g/min of solvent mass flow rate and a high antioxidant capacity toward different techniques was achieved. The one-site desorption kinetic model showed that before 30 min under optimal conditions, more than 90% of phenolics and flavonoids were recovered, a shorter extraction time than the commonly used at normal pressure and room temperature.

The seed coat is a major by-product of soybean processing, and it only markets as a low value ruminant feed. To date, there are no reports on the extract phenolics from SSCs by means of this methodology. The extraction technique described in this study provides a potential alternative for extraction of bioactive compounds from SSCs. This study contributes to adding value to this industrial waste and, ultimately, to optimize the postharvest production chain of soybean grains.

Bread is one of the most consumed foods in the world, and its main function is to provide nutrients and energy for the body. Thus, the purpose of this paper was to raise awareness about the consumption habits of bread and consumer preferences in the region of Viseu (centre of Portugal), assessing the extent to which the preferences and consumption habits differ based on individual variables.

The study was conducted by means of a questionnaire by direct interviewing. The questionnaire included sections aimed at gathering information about demographics, consumption habits and preferences related to bread. The sample consisted of 500 consented respondents.

The results showed significant differences between genders regarding the type of bread eaten: women consumed less wheat bread (52 per cent against 62 per cent; p = 0.029) and less unsalted bread (0.3 per cent against 3 per cent; p = 0.023), but more whole bread (25 per cent against 11 per cent; p < 0.001) and more bread with cereal grains (23 per cent against 11 per cent; p = 0.001), thus revealing a trend for a nutritionally more adequate choice. Accordingly, women valued more the composition of the bread when purchasing it (p < 0.001). It was also observed a trend for a lower consumption of wheat bread among classes with more advanced studies (47 per cent on university graduates against 60 per cent on nongraduates; p = 0.004).

This work is innovative because it was the first time the preferences and consuming habits of a sample of Portuguese population regarding bread were accessed, altogether. The results hereby obtained may be of importance both to understand the nutritional importance of bread in the diet of the Portuguese and also for the industry and manufacturers to better correspond to the buying preferences.

According to the dietary needs of celiac people and very limited variety of commercially available foodstuff, the demand for gluten-free products is increasing every day. Keeping this in view, the present study aims to develop healthier gluten-free chicken products by using different cereal sources and to determine the effect of substitution of wheat flour with gluten-free flours on quality of chicken products.

Buckwheat, chickpea and rice flours were used as gluten-free flours for the production of chicken products. The physical (yield parameters, crust colour), chemical (proximate composition, caloric value, pH) and sensorial properties of coated chicken products were measured. Duncan's multiple range test and principles component analysis were performed.

Gluten-free flours were significantly effective on yield parameters, colour, moisture, protein, lipid and caloric value of the samples (p < 0.05). The results showed that gluten-free chicken products had better pickup, lighter appearance, higher cooking yield and moisture, lower cooking loss, oil absorption, lipid and caloric values compared to commercial wheat flour coated control. Regarding the overall impression rank sums, the panellists were more preferred gluten-free products than control group. The samples coated with chickpea flour were best rated by the panellists. The results of the study suggested that the use of chickpea coating flour could be best nutritionally and sensorially suitable option for producing gluten-free chicken product.

This study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.

Grounded in an emergent recognition that those people in formal employment conduct the vast majority of work in the shadow economy, the purpose of this paper is to evaluate for the first time the degree to which shadow work is conducted by those in formal jobs and the characteristics of those in formal employment who participate in the shadow economy.

To do this, the authors report a 2007 survey of participation in the shadow economy involving 26,659 face-to-face interviews conducted in 27 European Union (EU) member states.

The finding is that in the EU, the formally employed undertake a disproportionate share of work in the shadow economy. Analysing the characteristics of the employed most likely to work in the shadow economy, however, it is those who benefit least from the formal economy, namely, younger unmarried men and on lower incomes living in rural areas, working in the construction sector and in small firms.

The outcome is a tentative call for recognition that although people in formal employment conduct the vast majority of work in the shadow economy, these are mostly particular vulnerable and weaker groups of the formally employed. Whether similar findings prevail at other spatial scales and in other global regions now needs investigating.

This survey displays the need for policy not to target the unemployed but particular groups of the formally employed.

The first extensive evaluation of the extent to which shadow work is conducted by those in formal jobs and the characteristics of those in formal employment who participate in the shadow economy.

During the transition from socialist to post-socialist regimes, many Central and Eastern Europe societies have developed a broad sector of informal work. This development has caused substantial economic and social problems. The paper aims to discuss these issues.

This paper aims to answer two questions regarding European countries with a relatively weak economy and welfare state: what are the differences in the social characteristics between workers in formal and informal employment? And how might they be explained? According to the main assumption, a key reason why people work in undeclared employment in such countries is that they are in particularly vulnerable positions in the labour market. This paper uses the example of Moldova. The empirical study is based on a unique survey data set from the National Statistical Office of Moldova covering formal and informal employment.

The findings show that, in informal employment, workers in rural areas, workers with a low level of education, young workers and older workers – in the final years of their careers and after the age of retirement – are over-represented. It seems that a significant reason why these workers are often engaged in informal employment is the lack of alternatives in the labour market, particularly in rural areas, compounded by limited social benefits from unemployment benefits and pensions.

Research about social differences between workers in formal and informal employment in the countries of the European periphery is rare. This paper makes a new contribution to the theoretical debate and research regarding work in informal employment.