Results 11 to 20 of about 106,572 (291)

Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate

Foods, 2022
Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc.
S. Jaćimović, Jelena B. Popović-Djordjević, Beka Sarić, Aleksa Krstić, Violeta Mickovski-Stefanović, N. Pantelić   +5 more
semanticscholar   +1 more source

Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid

International Journal of Food Properties, 2022
The chocolate bar is a processed cocoa product that is rich in polyphenols, but polyphenols decrease during processing. Gallic acid encapsulated in the form of solid lipid nanoparticles (SLN) can be a solution for the fortification of phenolic compounds ...
E. Subroto, R. Andoyo, R. Indiarto, E. Lembong, Fani R. Rahmani   +4 more
semanticscholar   +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

Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate

Sustainability, 2022
White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber.
Petar Jovanović, B. Pajin, Ante Lončarić, A. Jozinović, Jovana Petrović, Aleksandar Fišteš, D. Zarić, Vesna Tumbas Šaponjac, Đ. Ačkar, I. Lončarević   +9 more
semanticscholar   +1 more source

Formulation optimization of a sucrose-free probiotic dark chocolate; rheological characteristics and viability of <i>Saccharomyces</i> <i>boulardi</i>. [PDF]

Curr Res Food Sci
Pirouzian HR, Pourjafar H, Ansari F, Armand N, Jafari SM.   +4 more
europepmc   +2 more sources

The Health Effects of Chocolate and Cocoa: A Systematic Review

Nutrients, 2021
Chocolate has a history of human consumption tracing back to 400 AD and is rich in polyphenols such as catechins, anthocyanidins, and pro anthocyanidins.
T. Y. C. Tan, X. Y. Lim, Julie Hsiao Hui Yeo, Shaun Wen Huey Lee, N. Lai   +4 more
semanticscholar   +1 more source

Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives

Foods, 2021
Consumer demand for healthier foods with improved taste and convenience has urged the food industry to develop functional foods added with bioactive ingredients that can supplement basic nutrition (food supplement) or exert a pharmacological effect ...
P. Faccinetto-Beltrán, Andrea R Gómez-Fernández, A. Santacruz, D. A. Jacobo-Velázquez   +3 more
semanticscholar   +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

Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question

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, Marta Mitsui Kushida, Monica R. Mazalli, Paulo J. A. Sobral   +3 more
doaj   +1 more source

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Critical reviews in food science and nutrition, 2020
Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor. This flavor depends on little controllable variables such as the genotype and the agroecological niche, and on the ...
Margareth Santander Muñoz, Jader Rodríguez Cortina, F. Vaillant, Sebastián Escobar Parra   +3 more
semanticscholar   +1 more source