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Mostrando 281 - 300 Resultados de 1,488 Para Buscar '"chocolate"', tiempo de consulta: 0.93s Limitar resultados
  1. 281
    “…Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation parameters, chemical composition, and sensory profile of fine cocoa and chocolate. …”
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    Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties
  2. 282
    “…Chocolate is a confectionery product whose consumption has increased, particularly dark chocolate. …”
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    Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question
  3. 283
    “…Various pharmacological and non-pharmacological treatments are available for pain relief, but information on their effectiveness, particularly regarding green coconut water, dark chocolate, and Ibuprofen, remains limited. This study aimed to compare the effectiveness of green coconut water, dark chocolate bars, and Ibuprofen in reducing the intensity of primary dysmenorrhea. …”
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    Single-Blind Randomized Controlled Trial: Comparative Efficacy of Dark Chocolate, Coconut Water, and Ibuprofen in Managing Primary Dysmenorrhea
  4. 284
    “…BACKGROUND: The efficacy of chocolate milk (CM) as a recovery beverage following a period of increased training duration (ITD) was studied in intercollegiate soccer players. …”
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    Effects of chocolate milk consumption on markers of muscle recovery following soccer training: a randomized cross-over study
  5. 285
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    The effects of fat-free vs. fat-containing chocolate milk ingestion on muscular strength in female collegiate softball players
  6. 286
    “…Recent evidence suggests that high-polyphenol dark chocolate improves endothelial function and lowers blood pressure. …”
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    Consumption of High-Polyphenol Dark Chocolate Improves Endothelial Function in Individuals with Stage 1 Hypertension and Excess Body Weight
  7. 287
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    Characterization of a stearoyl-acyl carrier protein desaturase gene family from chocolate tree, Theobroma cacao L
  8. 288
    “…BACKGROUND: Consumption of almonds or dark chocolate and cocoa has favorable effects on markers of coronary heart disease; however, the combined effects have not been evaluated in a well‐controlled feeding study. …”
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    Effects of Dark Chocolate and Almonds on Cardiovascular Risk Factors in Overweight and Obese Individuals: A Randomized Controlled‐Feeding Trial
  9. 289
    “…The variant rs9701796 was associated with increased waist-height ratio, as well as with a higher chocolate powder intake in obese children. The variant rs35874116 was associated with a lower dietary fiber intake. …”
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    Genetic Variations in Sweet Taste Receptor Gene Are Related to Chocolate Powder and Dietary Fiber Intake in Obese Children and Adolescents
  10. 290
    “…This investigation sought to examine the effect that a chocolate milk solution (CMS) and a raw milk solution (RMS) had on lower extremity induced delayed onset of muscle soreness (DOMS). …”
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    A Comparison between Chocolate Milk and a Raw Milk Honey Solution’s Influence on Delayed Onset of Muscle Soreness
  11. 291
    “…The intervention group will be given chocolate containing 99% cocoa, with instructions to add 10 g daily to their normal diet for 6 months. …”
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    Vascular and cognitive effects of cocoa-rich chocolate in postmenopausal women: a study protocol for a randomised clinical trial
  12. 292
    “…While secondary contact likely led to hybridization and introgression at Christmas and Cocos/Keeling Islands, none of those processes seem present at Socotra for the chocolate‐dipped damselfish. This difference is likely due to an environmental barrier caused by hydrodynamic regimes in the Gulf of Aden.…”
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    An examination of introgression and incomplete lineage sorting among three closely related species of chocolate‐dipped damselfish (genus: Chromis)
  13. 293
    “…BACKGROUND: The authors compared the effectiveness of a chocolate bar and full-fat yoghurt combination to coconut oil in determining the gallbladder ejection fraction (GBEF). …”
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    Fatty meal sonography comparing coconut oil and chocolate bar with full-fat yoghurt as cholecystagogues for gallbladder ejection fractions
  14. 294
    “…We examined whether tempting chocolate snack intake is modulated by food-inhibition association training combined with high-frequency rTMS. …”
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    A Combined Approach of High-Frequency rTMS and Food-Inhibition Association Training Reduces Chocolate Snack Consumption
  15. 295
    “…Participants’ facial muscle activity from zygomaticus major, corrugator supercilii, and levator labii superioris was recorded as they viewed and rated food images, and tasted samples of chocolate. Half of the participants were seated alone, and the other half was seated in the presence of the researcher. …”
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    Facial electromyography and subjective liking data from 70 New Zealand participants in response to food images and chocolate samples
  16. 296
    “…We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. …”
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    Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil
  17. 297
    “…Currently, many consumers are reluctant to consume edible-cricket protein (ECP). Chocolate brownie (CB) formulations without (WO) and with (W) 6%w/w ECP (CBWO and CBW, respectively) were presented under two informed conditions: formulated without ECP (ECP−) and formulated with ECP+benefits (ECP+). …”
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    Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein
  18. 298
    “…Both additives were incorporated at four levels (1, 2, 3 and 4%) in two chocolate processing steps (conching and tempering). …”
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    Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes
  19. 299
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    Correction to: Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate
  20. 300
    “…This article describes a dataset providing temporal sensory perception data of four dark chocolates, four guacamoles, four crisps and four ice teas collected from 436 consumers divided in six groups. …”
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    A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods
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