工学 >>> 食品科学技术 >>> 食品科学技术基础学科 食品加工技术 食品包装与储藏 食品机械 食品加工的副产品加工与利用 食品工业企业管理学 食品科学技术其他学科
搜索结果: 1-11 共查到食品科学技术 chocolate相关记录11条 . 查询时间(0.062 秒)
Dark chocolate (DC) is abundant in flavanols which have been reported to increase the bioavailability and bioactivity of nitric oxide (NO). Increasing NO bioavailability has often demonstrated reduce...
The relation between the human brain and food is a complex one that involves 2-way communications. On the one hand, the functional status of brain circuits determines how homeostatic, reward, and cogn...
Background: Previous studies reported beneficial effects of cocoa or chocolate on insulin resistance, oxidative stress, and inflammation, which are important risk factors of type 2 diabetes mellitus (...
Date chocolate products were produced by processing cocoa bean into cocoa powder (fermentation, milling, alkalization, press cake to cocoa butter, grinding, sifting and cocoa powder) and Date fruit in...
Date chocolate products were produced by processing cocoa bean into cocoa powder (fermentation, milling, alkalization, press cake to cocoa butter, grinding, sifting and cocoa powder) and Date fruit in...
Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafer...
Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some u...
Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far, many attempts to produce low-calorie milk chocolate have not succeed...
Confectionery products are among the ever increasing group of healthy foodstuffs. In the diet chocolate mass used in this study the sucrose was replaced with sorbitol and sweetener aspartame. A new me...
The demand of milk product is increasing. Among all the milk products chocolate is mostly preferred confectionary product. In the present research the beany flavour of soymilk was reduced to a greater...
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...