A prospective, multi‐center study of the chocolate balloon in femoropopliteal peripheral artery disease: The Chocolate BAR registry
Sign Up to like & getrecommendations! Published in 2018 at "Catheterization and Cardiovascular Interventions"
DOI: 10.1002/ccd.27565
Abstract: The Chocolate BAR study is a prospective multicenter post‐market registry designed to evaluate the safety and performance of the Chocolate percutaneous transluminal angioplasty balloon catheter in a broad population with symptomatic peripheral arterial disease. The… read more here.
Keywords: chocolate; study; balloon; chocolate bar ... See more keywords
Impact of sample preparation on physical quantification of filling fats and oils in fresh and stored chocolate
Sign Up to like & getrecommendations! Published in 2017 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201600359
Abstract: Filling fat and oil migration in filled chocolate products often cause quality loss, such as fat bloom or changes in texture. Therefore, and due to legal restrictions, the detection and quantification of filling fats and… read more here.
Keywords: filling fats; fats oils; chocolate; sample preparation ... See more keywords
Investigation of effect of profile of screw flight on chocolate flow in 3D printing using improved LBM.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12337
Abstract: BACKGROUND 3D printing provides a new way of molding chocolate with complex geometrical structures. The screw extruder can efficiently transport the liquid chocolate, which has been adopted to investigate the effect of the profile of… read more here.
Keywords: screw flight; effect profile; flow; chocolate ... See more keywords
Application of multi-block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii).
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8211
Abstract: BACKGROUND In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and… read more here.
Keywords: chocolate cake; 1total flour; chocolate; group ... See more keywords
Dark chocolate with a high oleic peanut oil microcapsule content.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9102
Abstract: BACKGROUND In accordance with the market demand for healthier indulgent food products, the present study aimed to determine the viability of the industrial production of dark chocolate with microcapsules of high oleic peanut oil content.… read more here.
Keywords: peanut oil; oleic peanut; high oleic; chocolate ... See more keywords
Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9855
Abstract: BACKGROUND Many studies have described cocoa polyphenols as being bioactive compounds with a potential positive effect on human health. While dark chocolate is a most powerful source of antioxidants, their content is lower in milk… read more here.
Keywords: green tea; chocolate; white chocolate; encapsulated green ... See more keywords
Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions?
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9988
Abstract: BACKGROUND The selection of the food matrix to be used as a vehicle for a probiotic culture is important, because its chemical composition and physicochemical characteristics can affect the probiotic survival during the shelf-life of… read more here.
Keywords: lactobacillus casei; dairy matrix; chocolate; matrix ... See more keywords
Evaluating the effects of dark chocolate formulated with micro‐encapsulated fermented garlic extract on cardio‐metabolic indices in hypertensive patients: A crossover, triple‐blind placebo‐controlled randomized clinical trial
Sign Up to like & getrecommendations! Published in 2022 at "Phytotherapy Research"
DOI: 10.1002/ptr.7421
Abstract: This study aimed to investigate the health‐related effects of microencapsulated fermented garlic extract (FGE) containing dark chocolate in hypertensive adults. For this purpose, 36 hypertensive adults (15 males vs. 21 females) were randomized to receive… read more here.
Keywords: fermented garlic; placebo; chocolate; dark chocolate ... See more keywords
Does acute stress influence the Pavlovian-to-instrumental transfer effect? Implications for substance use disorders
Sign Up to like & getrecommendations! Published in 2020 at "Psychopharmacology"
DOI: 10.1007/s00213-020-05534-8
Abstract: Rational The ability of conditioned stimuli to affect instrumental responding is a robust finding from animal as well as human research and is assumed as a key factor regarding the development and maintenance of addictive… read more here.
Keywords: pit; chocolate; effect; acute stress ... See more keywords
Innovative Pediatric Formulations: Ibuprofen in Chocolate-Coated Honey Core
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Pharmaceutical Innovation"
DOI: 10.1007/s12247-019-09389-1
Abstract: Purpose The pediatric population is represented by a diverse group of patients and, as a consequence, additional factors and parameters determining their dosage and taste must be taken into account. The aim of this work… read more here.
Keywords: taste; pediatric formulations; honey; chocolate ... See more keywords
Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3157-3
Abstract: Oxidation is a significant problem in processed foods affecting their physico-chemical, shelf life and health properties. Natural antioxidants could be viable alternatives to synthetic variants for safely improving antioxidation properties of processed foods. The aim… read more here.
Keywords: oxidative stability; oxidation; chocolate; beetroot ... See more keywords