Results 221 to 230 of about 131,133 (267)
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New Scientist, 2014
What turns raw cocoa pods into the world's favourite confectionery, wonders Lesley Evans ...
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What turns raw cocoa pods into the world's favourite confectionery, wonders Lesley Evans ...
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Changes in Dark Chocolate Volatiles during Storage
Journal of Agricultural and Food Chemistry, 2012Chocolate storage is critical to the quality of the final product. Inadequate storage, especially with temperature fluctuations, may lead to a change in crystal structure, which may eventually cause fat bloom. Bloom is the main cause of quality loss in the chocolate industry.
Lia M, Nightingale +2 more
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Dark chocolates supplemented with Lactobacillus strains
European Food Research and Technology, 2006Dark chocolate masses and chocolates were supplemented with viable cells of two bacterial strains Lactobacillus caseii and Lactobacillus paracasei with potential probiotic properties, which were lyophilized in milk. Total number of live bacteria in the lyophilizate was 7.9×109 cfu/g.
Ewa Nebesny +3 more
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The blooming in a dark chocolate
2023International ...
Do Amaral Sobral, Paulo José +2 more
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Dark chocolate for children's blood pressure: randomised trial
Archives of Disease in Childhood, 2012BackgroundHigher adult blood pressure, even without hypertension, predicts cardiovascular outcomes, and is predicted by childhood blood pressure. Regular dark chocolate intake lowers blood pressure in adults, but effects in children are unknown.AimTo examine the feasibility of school-based provision of dark chocolate and its short-term efficacy in ...
Eunice K, Chan +5 more
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Benefits of dark chocolate in treating metabolic syndrome
Nursing Older People, 2012Cardiovascular disease is the leading cause of death worldwide. The risk of developing it is significantly increased by the metabolic syndrome cluster of risk factors: waist measurement and other factors, such as blood pressure and cholesterol levels.
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[The sweet secret of dark chocolate].
Therapeutische Umschau. Revue therapeutique, 2005For centuries dark chocolate has been known for its taste as well as its beneficial effects on health. Mainly polyphenols, a heterogeneous group of molecules, have been associated with antioxidant and immunomodulatory properties. Furthermore they inhibit primary hemostasis and pathways associated with platelet activation and aggregation.
F, Hermann +5 more
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