Results 201 to 210 of about 60,310 (263)
Identification and Characterization of Mitragynine or 7-Hydroxymitraynine Oral Dosage Form Products That Appeal to Children. [PDF]
J Pediatr Pharmacol TherWhite CM, Atallah M, Khoury DE.
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The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and Sensory Properties of Chocolate Milk Drinks. [PDF]
FoodsRejdlová A +10 more
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Boosting Chocolate Nutrition with Sous Vide-Processed White Champignon (<i>Agaricus bisporus</i>) Powder: A Functional and Sustainable Approach. [PDF]
FoodsJevcsák S +4 more
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Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies. [PDF]
Front NutrMatalas A +7 more
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Scientific American, 2012
The article discusses efforts by researchers to fortify the cacao tree and meet the increasing demand for cocoa made from its seeds. The authors note that the cacao tree is threatened by a variety of factors, including pests, fungal infections, and farmers' lack of access to fertilizers and other yield-enhancing products.
Harold, Schmitz, Howard-Yana, Shapiro
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The article discusses efforts by researchers to fortify the cacao tree and meet the increasing demand for cocoa made from its seeds. The authors note that the cacao tree is threatened by a variety of factors, including pests, fungal infections, and farmers' lack of access to fertilizers and other yield-enhancing products.
Harold, Schmitz, Howard-Yana, Shapiro
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Australasian Journal of Dermatology, 1974
SUMMARYAn account of the source, processing and composition of chocolate is presented. It is shown that chocolate liquor exhibits two exceptional dietary properties not possessed by any other food. Firstly, its lipid content of over 50% is uniquely stearie‐rich and, secondly, it combines a high lipid content with a significant concentration of xanthine
B S, Mackie, L E, Mackie
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SUMMARYAn account of the source, processing and composition of chocolate is presented. It is shown that chocolate liquor exhibits two exceptional dietary properties not possessed by any other food. Firstly, its lipid content of over 50% is uniquely stearie‐rich and, secondly, it combines a high lipid content with a significant concentration of xanthine
B S, Mackie, L E, Mackie
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Soft Matter, 2006
Chocolate is a complex soft solid that undergoes a series of physical transformations in the mouth during consumption. Normally chocolate products are manufactured by liquid processing techniques that include 'melting and casting' liquid chocolate into moulds as well as enrobing sweet centres with a chocolate outer shell.
Yu Wen, Chen, Malcolm Robert, Mackley
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Chocolate is a complex soft solid that undergoes a series of physical transformations in the mouth during consumption. Normally chocolate products are manufactured by liquid processing techniques that include 'melting and casting' liquid chocolate into moulds as well as enrobing sweet centres with a chocolate outer shell.
Yu Wen, Chen, Malcolm Robert, Mackley
openaire +2 more sources
BMJ, 2011
Observational evidence suggests a health benefit, but only randomised trials can give a definitive ...
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Observational evidence suggests a health benefit, but only randomised trials can give a definitive ...
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