Chocolate equals stop. Chocolate-specific inhibition training reduces chocolate intake and go associations with chocolate [PDF]
Appetite, 2015 Earlier research has demonstrated that food-specific inhibition training wherein food cues are repeatedly and consistently mapped onto stop signals decreases food intake and bodyweight. The mechanisms underlying these training effects, however, remain unclear.
Houben, K., Jansen, A.
openaire +4 more sources
Plasma antioxidants from chocolate [PDF]
, 2003 There is some speculation that dietary flavonoids from chocolate, in particular (-)epicatechin, may promote cardiovascular health as a result of direct antioxidant effects or through antithrombotic mechanisms. Here we show that consumption of plain, dark
AJ Charlton +12 more
core +3 more sources
Incorporation of Lactiplantibacillus plantarum subsp. plantarum Dad-13 Into Chocolate Processing: The Effect on Physical, Nutritional, and Probiotics Viability During Storage [PDF]
ScientificaChocolate with added functional value has become increasingly popular due to growing consumer health awareness. Lactiplantibacillus plantarum subsp. plantarum Dad-13 isolated from dadih (fermented buffalo milk) is a potential probiotic strain exhibiting ...
Titiek Farianti Djaafar +12 more
doaj +2 more sources
Preparation and characterization of glyceryl monostearate-based oleofoams: a case application in low-fat chocolate [PDF]
Food Chemistry: XOleofoam fabricated using sunflower oil and glyceryl monostearate (GMS) was employed in the development of low-fat chocolate. The influence of GMS concentration on overrun, microstructure, rheological properties, and storage stability of oleofoams were ...
Lukai Ma +8 more
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Optimization of Production Planning Using Goal Programming Approach at Chocolate Factory [PDF]
MATEC Web of Conferences, 2018 Company X is a mini chocolate factory in West Sumatera Province. The Company produces three types of product, that is paralin chocolate, bar chocolate 75 gr and bar chocolate 20 gr.
Noviyarsi +2 more
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Avaliação das tele-aulas em tempo de covid-19 pelos encarregados de educação de Luanda [PDF]
SAPIENTIAE, 2021 Este artigo estuda a implementação das tele-aulas em Angola, como uma das principais acções e medidas de política adoptadas pelo sector da educação em resposta à suspensão das actividades lectivas presenciais no país.
Chocolate Brás
doaj +1 more source
Frontiers in Microbiology, 2021 Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp.
Runan Yan +5 more
doaj +1 more source
A quality assessment of a sample of herbal medicine systematic reviews using R-AMSTAR
Phytomedicine Plus, 2022 The numbers of herbal medicine systematic reviews (SR) are increasing, and reviews need to be good quality to inform practice and research. This study assesses the quality of herbal medicine SR and makes recommendations to those reading and writing them.
Vivien Rolfe
doaj +1 more source
The recent rise of craft chocolate in Japan: A 2019 snapshot
Journal of Agriculture and Food Research, 2022 Japan is one of the largest consumer markets for chocolate in Asia, which includes the growing craft chocolate industry. However, there is limited literature on craft chocolate in Japan and the craft chocolate industry as a whole.
Jeana Cadby, Tetsuya Araki
doaj +1 more source
Foods, 2023 Chocolate is a confectionery product whose consumption has increased, particularly dark chocolate. Chocolate is produced with varying amounts of cocoa liquor (CL), cocoa butter (CB) and cocoa powder (CP). The main chocolate types are dark, milk and white.
Cynthia Ditchfield +3 more
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