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Mostrando 121 - 140 Resultados de 1,488 Para Buscar '"chocolate"', tiempo de consulta: 0.11s Limitar resultados
  1. 121
    “…Twenty-six participants ingested 25 g/day of a high polyphenol dark chocolate (containing 500 mg of total flavonoids) or a similar amount of a control dark chocolate containing negligible flavonoids for four weeks. …”
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    Effect of Polyphenol-Rich Dark Chocolate on Salivary Cortisol and Mood in Adults
  2. 122
    por Karyappa, Rahul, Hashimoto, Michinao
    Publicado 2019
    “…To showcase the capability of 3D food printing, chocolates have been commonly used as printing inks, and 3D printing based on hot-melt extrusion have been demonstrated to model 3D chocolate products. …”
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    Chocolate-based Ink Three-dimensional Printing (Ci3DP)
  3. 123
    “…Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production. …”
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    Effects of time and temperature during melanging on the volatile profile of dark chocolate
  4. 124
    “…Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. …”
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    Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process
  5. 125
    “…Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. …”
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    Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates
  6. 126
    “…In this study, dark chocolates (DCh) containing zinc lactate (ZnL) were enriched with extracts from elderberries (EFrE), elderflowers (EFlE), and chokeberries (ChFrE) to improve their functional properties. …”
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    Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts
  7. 127
    “…Therefore, there is need to develop sugar-free chocolate formulations added with bioactive ingredients. …”
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    Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives
  8. 128
    “…The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. …”
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    Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
  9. 129
    “…Both samples were then subjected to accelerated storage tests, at the end of which the polyphenols in the control chocolate bar (0.85 g 100 g(−1)) were reduced by about 50% (0.42 g 100 g(−1)), while in the enriched chocolate (1.17 g 100 g(−1)) by only 22% (0.97 g 100 g(−1)). …”
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    Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars
  10. 130
    “…Lastly, we quantified COPs of major commercial milk chocolates on the Italian market, which followed a similar distribution (from 240.79 ± 11.74 to 475.12 ± 12.58 ng/g). …”
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    Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness
  11. 131
    “…On transverse images this resulted in a ‘chocolate cookie’ aspect and in the long axis a ‘spaghetti-like’ image. …”
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    Ultrasound of Lipomatosis of Nerve Associated with Macrodactyly: ‘Spaghetti and Chocolate Cookie’ Appearance
  12. 132
    “…To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. …”
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    The implementation of HACCP management system in a chocolate ice cream plant
  13. 133
    “…Dark chocolate gets popularity for several decades due to its enormous health benefits. …”
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    Dark chocolate: An overview of its biological activity, processing, and fortification approaches
  14. 134
    “…Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa’s transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. …”
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    From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action
  15. 135
    “…White chocolate fitted better with Chardonnay—demi-dry sparkling wine; ruby chocolate presented a good match with Fetească neagră—demi-dry; milk chocolate with 32% cocoa powder associated better with Tămâioasă românească—sweet; and dark chocolate with 70% and 95% cocoa powder had synergic matches with Fetească neagră—sweet. …”
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    Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis
  16. 136
    “…Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). …”
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    Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes
  17. 137
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    Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L)
  18. 138
    “…We aimed to identify clinical and vascular parameters of treated hypertensive who present beneficial effects of dark chocolate for one-week period on vascular function. …”
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    Characterisation of Hypertensive Patients with Improved Endothelial Function after Dark Chocolate Consumption
  19. 139
    “…The primary outcome measure was selection of either an apple or a chocolate bar as a dessert. Measures of the perceived qualities of the apple (taste, health, value, quality, satiety) and of participant characteristics (restraint, belief that tasty foods are unhealthy, BMI) were also taken. …”
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    Choosing between an Apple and a Chocolate Bar: the Impact of Health and Taste Labels
  20. 140
    Publicado 2014
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    Dark Chocolate Acutely Improves Walking Autonomy in Patients With Peripheral Artery Disease
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