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Mostrando 201 - 220 Resultados de 4,885 Para Buscar 'Toccoa~', tiempo de consulta: 3.11s Limitar resultados
  1. 201
    “…This paper gives an overview of published results related to the cocoa shell, mostly on important bioactive compounds and possible applications of the cocoa shell in different areas. …”
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    Cocoa Shell: A By-Product with Great Potential for Wide Application
  2. 202
    “…OBJECTIVE: To present the baseline data of the international TuberOus SClerosis registry to increase disease Awareness (TOSCA) with emphasis on the characteristics of epilepsies associated with tuberous sclerosis complex (TSC). …”
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    Epilepsy in tuberous sclerosis complex: Findings from the TOSCA Study
  3. 203
    “…The aim of this study was to describe the gastrointestinal helminth fauna and to analyse the parasitological parameters of the helminth communities of six sigmodontine rodents in a cocoa agroforestry system in the municipality of Ilhéus, state of Bahia, Northeast Brazil. …”
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    Helminth communities of sigmonontine rodents in cocoa agroforestry systems in Brazil
  4. 204
    “…Background: The role of fungi in cocoa crops is mainly associated with plant diseases and contamination of harvest with unwanted metabolites such as mycotoxins that can reach the final consumer. …”
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    The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change
  5. 205
    “…Since 1 January 2019 a maximum content of 0.6 mg kg(−1) cadmium (Cd) in cocoa powder sold to the final consumer or as an ingredient in sweetened cocoa powder sold to the final consumer (drinking chocolate) is set by the Commission Regulation (EU) No. 488/2014. …”
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    Development of certified reference materials for the determination of cadmium and acrylamide in cocoa
  6. 206
    “…Here we investigate the effects of adding various minor non-triglyceride lipidic components to refined cocoa butter and chocolate on their physical properties. …”
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    Tempering of cocoa butter and chocolate using minor lipidic components
  7. 207
    “…Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. …”
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    Aroma Properties of Cocoa Fruit Pulp from Different Origins
  8. 208
    “…A randomized, double-blind, parallel-group study was performed in 60 healthy volunteers between 50 and 75 years old who consumed a cocoa powder, a red berries mixture or a combination of both for 12 weeks. …”
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    Neurocognitive Effects of Cocoa and Red-Berries Consumption in Healthy Adults
  9. 209
    “…The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which only 10% corresponds to the cocoa bean and the remaining value corresponds to a high number of residues, cocoa bean shell, pulp and husk. …”
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    Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects
  10. 210
    “…The antioxidant activity was measured through DPPH scavenging activity and showed an increase in the cocoa bar with ‘Nesta’ dry apple (17.3% vs. 46.8%) in comparison to cocoa mass. …”
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    Cocoa Bar Antioxidant Profile Enrichment with Underutilized Apples Varieties
  11. 211
    “…To meet the growing demand for chocolate, cocoa (Theobroma cacao) agriculture is expanding and intensifying. …”
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    Impact of cocoa agricultural intensification on bird diversity and community composition
  12. 212
    “…The absence of effective pharmacological treatments for the cognitive decline has led to the search for lifestyle interventions, such as diet and the use of nutraceuticals that can prevent and limit the loss of cognition. Cocoa and chocolate are foods derived from cocoa beans, commonly used in the population and with good acceptability. …”
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    Chocolate and Cocoa-Derived Biomolecules for Brain Cognition during Ageing
  13. 213
    “…AIM: The aim of the studywas to review the effects of cocoa and dark chocolate intake on the prevention of cardiovascular dysfunction and atherosclerosis. …”
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    The action of phytochemicals present in cocoa in the prevention of vascular dysfunction and atherosclerosis
  14. 214
    “…Cocoa bean shells (CBS), a by-product of the cocoa industry, from two cacao varieties and obtained after selected processing conditions (fermentation, drying, roasting) were characterized in terms of their chemical composition, where they were found to be a great source of carbohydrates, specifically dietary fiber, protein, ash, and polyphenols, namely quercetin, epicatechin, and catechin. …”
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    Extraction and Characterization of Cocoa Bean Shell Cell Wall Polysaccharides
  15. 215
    por Téllez Espinoza, José Eduardo
    Publicado 2013
    Libro
    Entre tocas y expedientes : la vida enseña /
  16. 216
    por López Páez, Jorge
    Publicado 1994
    Libro
    Lolita toca ese vals
  17. 217
    por López Páez, Jorge
    Publicado 2019
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    Lolita toca ese vals
  18. 218
    “…Our results suggest the importance of considering BA production in the choice of yeast starters for cocoa fermentation.…”
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    Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation
  19. 219
    “…BACKGROUND: Cocoa flavanols and procyanidins (CF) are flavonoids whose consumption is associated with health benefits, resulting in increasing attention from consumers, industry, researchers, and regulators. …”
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    Determination of Cocoa Flavanols and Procyanidins (by Degree of Polymerization DP1-7) in Cocoa-Based Products by Hydrophilic Interaction Chromatography Coupled With Fluorescence Detection: Collaborative Study
  20. 220
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    Central corneal thickness measurement with Cirrus HD-OCT and Topcon SP-3000P
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