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
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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
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
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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
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