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63por Monteiro, Sara, Dias, João, Lourenço, Vanda, Partidário, Ana, Lageiro, Manuela, Lampreia, Célia, Fernandes, Jaime, Lidon, Fernando, Reboredo, Fernando, Alvarenga, Nuno“…In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. …”
Publicado 2023
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64por Brazil, RachelEnlace del recurso
Publicado 2023
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65“…BACKGROUND: Consumption of chocolate has been often hypothesized to reduce the risk of cardiovascular disease (CVD) due to chocolate's high levels of stearic acid and antioxidant flavonoids. …”
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66“…Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. …”
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68por Werber, Dirk, Dreesman, Johannes, Feil, Fabian, van Treeck, Ulrich, Fell, Gerhard, Ethelberg, Steen, Hauri, Anja M, Roggentin, Peter, Prager, Rita, Fisher, Ian ST, Behnke, Susanne C, Bartelt, Edda, Weise, Ekkehard, Ellis, Andrea, Siitonen, Anja, Andersson, Yvonne, Tschäpe, Helmut, Kramer, Michael H, Ammon, Andrea“…BACKGROUND: This report describes a large international chocolate-associated Salmonella outbreak originating from Germany. …”
Publicado 2005
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69por Noble, Peter-John M, Newman, Jenny, Wyatt, Alison M, Radford, Alan D, Jones, Philip HEnlace del recurso
Publicado 2017
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72por Lin, Yi Hsuan Tiffany, Hamid, Nazimah, Shepherd, Daniel, Kantono, Kevin, Spence, Charles“…In total, 58 panellists rated the sounds and chocolate gelato in a sensory laboratory. The results revealed that bitterness, roasted, and cocoa notes were more evident when the bar, fast food, and food court sounds were played. …”
Publicado 2019
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73por Dicolla, Carolina B., Evans, Janet L., Hainly, Larry L., Celtruda, Sheri L., Brown, B. Douglas, Anantheswaran, Ramaswamy C.“…Sensory attributes of six heat‐resistant chocolates were compared with the standard chocolate using a trained sensory panel who were trained using the Sensory Spectrum method. …”
Publicado 2019
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74por Montagna, Maria Teresa, Diella, Giusy, Triggiano, Francesco, Caponio, Giusy Rita, Giglio, Osvalda De, Caggiano, Giuseppina, Ciaula, Agostino Di, Portincasa, Piero“…Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the “Food of the Gods”. …”
Publicado 2019
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76por Cadby, Jeana“…The craft chocolate and specialty cacao industry has been driving the global chocolate industry towards more sustainable farming and ethical and transparent sourcing practices by prioritizing farmer welfare, environmental resource conservation, and consumer education. …”
Publicado 2021
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77por Tan, Terence Yew Chin, Lim, Xin Yi, Yeo, Julie Hsiao Hui, Lee, Shaun Wen Huey, Lai, Nai Ming“…Chocolate has a history of human consumption tracing back to 400 AD and is rich in polyphenols such as catechins, anthocyanidins, and pro anthocyanidins. …”
Publicado 2021
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78por Jaćimović, Simona, Popović-Djordjević, Jelena, Sarić, Beka, Krstić, Aleksandar, Mickovski-Stefanović, Violeta, Pantelić, Nebojša Đ.“…Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. …”
Publicado 2022
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79“…The aim of the present study was to explore whether benefits to episodic verbal memory and mood are observed two hours post consumption of a commercially available dark chocolate (DC) bar relative to a 35 g white chocolate bar (WC). …”
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80“…METHODS: Overnight fasted adults with T2D treated by diet or oral agents and A1c < 8.1% consumed 1 serving of Atkins Chocolate Peanut Butter Bar (CPB) or Atkins Milk Chocolate Shake (MCS) or 45 g white bread (WB) in random order on 3 separate days. …”
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