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Mostrando 441 - 460 Resultados de 4,885 Para Buscar 'Toccoa~', tiempo de consulta: 3.68s Limitar resultados
  1. 441
    “…Control received balanced rat diet without oil, cocoa butter group received 3.5% cocoa butter, sunflower oil group received 3.5% sunflower oil, the last group received 1.75% sunflower oil + 1.75% cocoa butter supplementation in the rat diet for 8 weeks. …”
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    Effect of Cocoa Butter and Sunflower Oil Supplementation on Performance, Immunoglobulin, and Antioxidant Vitamin Status of Rats
  2. 442
    “…BACKGROUND AND METHODS: This study evaluates the antihypertensive effect of long-term intake of a soluble cocoa fiber product (SCFP). Different doses of SCFP were evaluated (200, 400, and 800 mg/kg/day) and a dose of 800 mg/kg/day of beta-glucan 0.75 (BETA-G) was used as a standard fiber. …”
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    Long-term antihypertensive effect of a soluble cocoa fiber product in spontaneously hypertensive rats
  3. 443
    “…The aim of this study was to assess cocoa farmers’ willingness to access crop insurance, the factors affecting willingness to pay (WTP) for crop insurance scheme and insurance companies’ willingness to provide crop insurance to cocoa farmers. …”
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    A double-hurdle model estimation of cocoa farmers’ willingness to pay for crop insurance in Ghana
  4. 444
    “…Residues of organochlorine pesticides were determined in soils and drinking water sources in cocoa growing areas in Ghana. Soil samples analysed showed the presence of four organochlorine pesticide residues namely lindane (0.005–0.05 mg/kg), beta-HCH (<0.01–0.05 mg/kg), dieldrin (0.005–0.02 mg/kg), and p,p′-DDT (0.005–0.04 mg/kg), with dieldrin occurring most frequently. …”
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    Assessment of organochlorine pesticide residues in soils and drinking water sources from cocoa farms in Ghana
  5. 445
    “…While cocoa plants regenerated from cryopreserved somatic embryos can demonstrate high levels of phenotypic variability, little is known about the sources of the observed variability. …”
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    Effect of Cryopreservation and Post-Cryopreservation Somatic Embryogenesis on the Epigenetic Fidelity of Cocoa (Theobroma cacao L.)
  6. 446
    “…The TuberOus SClerosis registry to increase disease Awareness (TOSCA) is an international disease registry designed to address knowledge gaps in the natural history and management of TSC. …”
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    TuberOus SClerosis registry to increase disease Awareness (TOSCA) – baseline data on 2093 patients
  7. 447
    “…Taking these facts into consideration, the aim of the present study was to establish the influence of an oral sensitization model, both alone and together with a cocoa-enriched diet, on gut microbiota. Lewis rats were orally sensitized and fed with either a standard or 10% cocoa diet. …”
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    Gut Microbiota in a Rat Oral Sensitization Model: Effect of a Cocoa-Enriched Diet
  8. 448
    “…One such material requiring valorisation is cocoa butter. RESULTS: Epoxidation of a triglyceride from a food waste source, processing waste cocoa butter, into the corresponding triglyceride epoxide was carried out using a modified Ishii‐Venturello catalyst in batch and continuous flow reactors. …”
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    Direct valorisation of waste cocoa butter triglycerides via catalytic epoxidation, ring‐opening and polymerisation
  9. 449
    “…The aim of this study was to evaluate the functional and antagonistic properties of three strains of lactobacilli isolated from cocoa fermentation (Lactobacillus fermentum 5.2, L. plantarum 6.2, and L. plantarum 7.1) against Gardnerella vaginalis. …”
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    In Vitro Activity of Lactobacilli with Probiotic Potential Isolated from Cocoa Fermentation against Gardnerella vaginalis
  10. 450
    “…The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. …”
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    Detection of Lard in Cocoa Butter—Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics
  11. 451
    “…It particularly asks whether advanced value chain collaboration targeting cocoa-producing areas potentially offers an entry point for implementing a landscape approach. …”
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    Advanced Value Chain Collaboration in Ghana’s Cocoa Sector: An Entry Point for Integrated Landscape Approaches?
  12. 452
    “…Next, formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours, totalizing seven with control formulation. …”
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    Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder
  13. 453
    “…The waste shells from cocoa processing are usually burnt for fuel or used as a mulch in gardens to add nutrients to soil and to suppress weeds. …”
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    Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction
  14. 454
    “…Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. …”
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    Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
  15. 455
    “…This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometry, the purity of each standard was determined and these data were used to determine relative response factors. …”
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    Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
  16. 456
    “…Four Escherichia coli isolates were obtained from a batch of cocoa beans imported from Bolivia. The cocoa beans were rejected by a U.S. chocolate manufacturer due to poor microbiological quality. …”
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    Whole-Genome Sequences of Escherichia coli Isolates from Cocoa Beans Imported from Bolivia
  17. 457
    “…The aim of this study was to develop a new cocoa and carob based pastry filling and explore the influences of carob flour and carob gum on the rheological and textural properties, specifically (i) the effect of increasing the amount of carob flour and (ii) the effect of carob bean gum naturally present in the carob flour with seeds versus the commercially available carob bean gum. …”
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    Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
  18. 458
    “…This paper aimed to review the microbial communities identified from spontaneous cocoa fermentations and focused on the yeast starter strains used in cocoa beans and their sensorial and flavor profile. …”
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    Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits
  19. 459
    “…The aim of this study was to compare the quality of a mixture of cocoa harvested and fermented in three subregions of Antioquia (Colombia), from the chemometric profile based on multivariate statistical analysis. …”
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    Chemometric approaches for postharvest quality tracing of cocoa: An efficient method to distinguish plant material origin
  20. 460
    “…Fermentation of Theobroma cacao L. beans is the most critical stage in the production of cocoa products such as chocolates and its derivatives. …”
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    Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities
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