Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin

Given the rising trend in the consumption of chocolate confectioneries, the shortage in cocoa butter (CB) production remains a constant threat to food manufacturers. Therefore, exploring alternative plant sources of CB is essential. Sal fat, obtained from seed kernels of trees, has the potential to...

Descripción completa

Detalles Bibliográficos
Autores principales: Quek, Rina Yu Chin, Peh, Elaine Wan Yi, Henry, Christiani Jeyakumar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231202/
https://www.ncbi.nlm.nih.gov/pubmed/32276375
http://dx.doi.org/10.3390/foods9040455

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231202/
https://www.ncbi.nlm.nih.gov/pubmed/32276375
http://dx.doi.org/10.3390/foods9040455

Ejemplares similares