Self-reported dark chocolate consumption and depressive symptoms among community-dwelling older adults in Nagoya, Japan: a cross-sectional study [PDF]
Frontiers in NutritionIntroductionEvidence regarding the association between dark chocolate consumption and depressive symptoms remains limited, particularly among older adults.ObjectiveTo examine the association between self-reported dark chocolate consumption and depressive
Shinnosuke Nosaka +13 more
doaj +2 more sources
Comparative effects of regular, bloomed or white chocolate on cardiovascular and antioxidant markers in healthy adults [PDF]
Metabolism OpenBackground: Cardiovascular diseases (CVDs) remain the leading cause of mortality worldwide, highlighting the need for effective dietary strategies to mitigate risk.
Louise Chatagnier +4 more
doaj +2 more sources
A multicenter, retrospective, cross-sectional analysis of fresh and processed Vitis vinifera (grape) ingestion in dogs and cats [PDF]
Frontiers in Veterinary ScienceIntroductionVitis vinifera fruits are common household toxicants and domestic pets are often presented to veterinarians following exposure due to risk of acute kidney injury.ObjectiveTo develop a regular expression–based method for identifying cases of ...
Kara D. Altman +5 more
doaj +2 more sources
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
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Preparing Formula of White Chocolate free lactose from Coconut, Oat and Rice Milk: Chemical and Nutritional Studies [PDF]
مجلة دراسات و بحوث التربیة النوعیة, 2023 Nowadays, food industry developing a range of plant-based milk as alternatives to cow milk in order to meet the requirement of protein in developing countries mainly for individuals suffering from lactose intolerance.
Samar Shawir +3 more
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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
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Manufacture and Evaluation of Novel Chocolate for Girls' Dysmenorrhea [PDF]
Journal of Food and Dairy Sciences, 2023 This study aimed to produce a novel chocolate supplemented with cinnamon, ginger, and mint powder and their essential oils and assess its effect on dysmenorrhea in a sample of 48 student volunteers from Mansoura University suffering from dysmenorrhea ...
A. Shalaby,, Ola Moawad, Mona Mostafa
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
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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
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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
doaj +1 more source