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Freemake Video Downloader is a crippleware download manager for Microsoft Windows, developed by Ellora Assets Corporation. It is proprietary software that can download online video and audio. [2] [3] Both HTTP and HTTPS protocols are supported. Users must purchase a premium upgrade to remove Freemake branding on videos and unlock the ability to ...
Any Video Converter is a video converter developed by Anvsoft Inc. for Microsoft Windows and macOS. [3] It is available in both a free and paid version. Any Video Converter Windows version won the CNET Downloads 5 star award in 2012.
Video converter Developer License Supported platform Windows Mac OS X Linux Any Video Converter: Anvsoft Inc. Freeware: Yes: Yes: No Avidemux: Mean, Gruntster, Fahr: GPL-2.0-or-later: Yes: Yes: Yes Dr. DivX: DivX, Inc. Adware bundled 15-day trial: Yes: Yes: No DVDVideoSoft Free Studio: DVDVideoSoft: Shareware (requires paid membership for basic ...
Freemake Video Converter 2.0 was a major update that integrated two new functions: ripping video from online portals and Blu-ray disc creation and burning. [13] [14] Version 2.1 implemented suggestions from users, including support for subtitles, ISO image creation, and DVD to DVD/Blu-ray conversion. [15]
It is a freeware program, [3] which converts video files from one video format to another, mainly to (Windows default) AVI format. [4] AVI format support is better than in other (MP4/WebM etc.) DVDVideoSoft converters. Free Video Converter is distributed as a part of Free Studio and as a separate download. [3] [5] The software is developed by ...
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao). It is used to make chocolate , as well as some ointments , toiletries , and pharmaceuticals . [ 2 ]
Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. [1]