Results 81 to 90 of about 60,436 (263)
Nutrición Hospitalaria, 2011 Desde la antigüedad se ha atribuido al chocolate propiedades saludables que lo han aproximado más hacia un uso terapéutico que alimentario. El presente trabajo revisa algunos estudios relevantes de los efectos del chocolate (y sus componentes activos ...
M. Gómez-Juaristi +5 more
doaj
Spectrophotometric Determination of Chocolate in Chocolate Products
Journal of Dairy Science, 1965 Abstract A method was developed to determine the concentration of fat-free cocoa solids (true chocolate) in chocolate or chocolate-flavored milk and ice cream by the absorbance of a trichloroacetic acid (TCA) filtrate of the product at wave length 275m μ , using either chocolate or theobromine as the standard reference. Results were within±4.5% of the
openaire +1 more source
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Individuals with high levels of orthorexic eating behavior (OEB) show a (pathological) fixation on healthy eating. Shared characteristics of OEB with individuals with anorexia nervosa (AN) raised debate over whether orthorexia nervosa constitutes a distinct disorder. Distinctions may lie in preference for and approach behavior toward
Hannah van Alebeek +7 more
wiley +1 more source
The Effect of Storage Temperature on Chocolate Texture
ProceedingsThe texture of a particular food product has great significance for the sensory perception of its overall quality. When it comes to chocolate, texture as hardness plays an important role not only for visual evaluation (surface appearance), but also for ...
Sanja Oručević Žuljević +2 more
doaj +1 more source
Diagnosis of bacteraemia in neonatal foals using 16S rRNA high‐throughput sequencing
Equine Veterinary Journal, EarlyView.Abstract Background Sepsis is an important cause of morbidity and mortality in foals. Early diagnosis can improve outcome but is complicated by non‐specific clinical signs and delayed confirmation of infection via blood culture. Molecular assays represent a rapid and more sensitive alternative.
Flavie Payette +7 more
wiley +1 more source
Fire and Materials, Volume 49, Issue 3, Page 329-346, April 2025.ABSTRACT This study investigates the postfire mechanical properties of epoxy glass‐fiber reinforced composites (EP GFRCs) using increasing concentrations of ammonium polyphosphate (APP) and inorganic silicate (InSi) to modify the char and fire residue.
Sruthi Sunder +5 more
wiley +1 more source
Impact of Chocolate Consumption on Cardiovascular Risk Factors: Review of Current Evidence
مجله دانشکده پزشکی اصفهان, 2010 Background: Due to controversies in different studies about the effects of dark chocolate consumption on cardiovascular risk factors, this study aimed to review the current evidence on chocolate consumption and cardiovascular risk factors.
Forouzan Faghihzadeh, Ahma Esmaillzadeh
doaj
Grasas y AceitesThis study investigates the storage properties and sensory evaluation of palm-based chocolate spreads formulated with sunflower wax (SFW) and carnauba wax (CW) in a wide range of temperatures.
N. A. Mohd Hassim +3 more
doaj +1 more source
Chocolate packaging cues and first moment of truth: An exploratory study on young consumers’ mind [PDF]
Management Science Letters, 2013 Packaging is often called as the fifth P of the marketing mix. Chocolate is a product which is loved to be consumed irrespective of any age group. Consumers were asked to imagine that a new chocolate bar has been launched in the market and were yet to ...
Suraj Kushe Shekhar, P.T. Raveendran
doaj
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source