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Dark chocolate supplementation reduces the oxygen cost of moderate intensity cycling
Gas exchange threshold Flavanols High-intensity Time trial
2015/12/17
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...
Cocoa flavanols and cognition: regaining chocolate in old age?
Cocoa flavanol cognition regaining chocolate
2018/12/20
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...
Chocolate consumption and risk of diabetes mellitus in the Physicians’ Health Study
chocolate diabetes mellitus nutrition epidemiology risk factors
2018/12/20
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 (...
Development and Quality Assessment of Date Chocolate Products
Development Quality Assessment Date Chocolate Products
2010/11/8
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...
Development and Quality Assessment of Date Chocolate Products
Development and Quality Date Chocolate Products
2016/5/31
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...
Trans fatty acid contents in chocolates and chocolate wafers in Turkey
trans fatty acid fatty acid composition chocolate chocolate wafer Turkey
2014/2/27
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...
Determination of Sorbitol Concentration in Diet Chocolate by High-Performance Liquid Chromatography
diet chocolate sorbitol HPLC
2009/3/20
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...
Physico-Chemical and Sensorial Characteristics of Chocolate Prepared from Soymilk
Soymilk chocolate lactose free cholesterol free
2010/9/30
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...