Materias dentro de su búsqueda.
Mostrando 221 - 240 Resultados de 1,488 Para Buscar '"chocolate"', tiempo de consulta: 0.27s Limitar resultados
  1. 221
    “…The current study aims to investigate the nutritional properties, in vitro toxicological profile, total/individual polyphenols content, and the antioxidant, anti-cariogenic, and antimicrobial activity of two newly obtained vegan and sugar-free chocolate (VHC1 and VHC2). The energy values for the two finished products were very similar, 408.04 kcal/100 g for VHC1 and 404.68 kcal/100 g for VHC2. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free Chocolate
  2. 222
    por Ewens, H., Metilli, L., Simone, E.
    Publicado 2021
    “…Important chocolate properties such as snap, and visual appearance are strongly dependent on the internal molecular arrangement (polymorph), size and shape, as well as the spatial distribution of CB crystals within the chocolate mix. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate
  3. 223
    “…The levels of ingredients viz. skim milk powder, guar gum, and ferrous sulfate were pre-optimized and remained constant, whereas jaggery and dark chocolate were taken as independent variables. The optimum levels of jaggery and dark chocolate for chocolate-coated roasted flaked rice (CCRFR) were 8.49 g and 25.43 g, respectively. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food
  4. 224
    “…Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics
  5. 225
    “…Sucrose-free milk chocolates containing different types of bulk (isomalt, xylitol and maltitol) and high intensity (Stevia) sweeteners were produced by using a ball mill. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill
  6. 226
    “…Positive emotions correlated well with the temporal sensory perception of sweetness and cocoa when consuming chocolate ice cream under the positively valenced auditory conditions. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Musical and Non-Musical Sounds Influence the Flavour Perception of Chocolate Ice Cream and Emotional Responses
  7. 227
    “…The positive Gibbs free energies ranged from 75.014 to 83.550 kJ/mol and pointed out that the lipid oxidation reaction in the chocolate spread was an endergonic process. The predicted shelf-life at 293.15 K was 8.57 months (RB), 7 months (No Palm), and 6.8 months for all the experimental spreadable chocolate. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients
  8. 228
    “…A microbial characterization of cocoa powder and chocolate bars of three batches of five different brands sold in Italian markets was performed. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets
  9. 229
    “…Using this methodology, 33 dark chocolates were analysed. 18 different diketopiperazine were identified and quantified. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety
  10. 230
    “…Numerous foliar diseases, such as chocolate spots, can cause significant production losses in Vicia faba plants. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Physiological and Anatomical Responses of Faba Bean Plants Infected with Chocolate Spot Disease to Chemical Inducers
  11. 231
    por García Payón, José
    Publicado 1936
    Materias: “…Chocolate 354575…”
    Libro
    Amaxocoatl, o Libro del chocolate
  12. 232
    “…Here reported is the investigation of how long three prototype milk chocolates containing whole milk powders (WMPs) of increasing shelf-lives (i.e. 20, 120, and 180 days), could be safely stored in the market by adopting the non-enzymatic COPs as a quality markers. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Effect of packaging in preventing cholesterol autoxidation in milk chocolates for a higher quality and safer shelf-life
  13. 233
    “…High-quality dark chocolates (70% cocoa content) can have shades from light to dark brown color. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black
  14. 234
    “…We evaluated the effects of the regular consumption (14 d) of a flavanol-containing milk chocolate (FCMC) or cocoa butter chocolate (CBC) on variables related to vascular disease risk, oxidative stress and physical activity. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Texto
    Regular Consumption of a Flavanol-rich Chocolate can Improve Oxidant Stress in Young Soccer Players
  15. 235
    “…There was no difference between the chocolate and no-chocolate group in response rate of those who sent in completed forms. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Texto
    Chocolate bar as an incentive did not increase response rate among physiotherapists: a randomised controlled trial
  16. 236
    “…In this work sensory characteristics (appearance – color, brilliance, shape and surface; texture – structure, break, firmness and chewiness; aroma – odor and taste) of dietary chocolates of different compositions were evaluated, in parallel with color parameter measurements. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
  17. 237
    “…Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake
  18. 238
    “…Theobroma cacao, the key ingredient in chocolate production, is one of the world's most important tree fruit crops, with ∼4,000,000 metric tons produced across 50 countries. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Making a chocolate chip: development and evaluation of a 6K SNP array for Theobroma cacao
  19. 239
    “…Epicatechin (Epi), a flavanol found in foods such as dark chocolate has previously been shown to enhance memory formation in our model system, operant conditioning of aerial respiration in Lymnaea. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Epicatechin, a component of dark chocolate, enhances memory formation if applied during the memory consolidation period
  20. 240
    por Yuan, Sheng, Li, Xia, Jin, Yalei, Lu, Jinping
    Publicado 2017
    “…Although epidemiological studies have examined the role of chocolate in preventing cardiometabolic disease, the results remain inconsistent. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Chocolate Consumption and Risk of Coronary Heart Disease, Stroke, and Diabetes: A Meta-Analysis of Prospective Studies
Herramientas de búsqueda: RSS