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
Consumption of dark chocolate attenuates subsequent food intake compared with milk and white chocolate in postmenopausal women
Sign Up to like & getrecommendations! Published in 2017 at "Appetite"
DOI: 10.1016/j.appet.2017.05.050
Abstract: BACKGROUND Chocolate has a reputation for contributing to weight gain due to its high fat, sugar and calorie content. However, the effect of varying concentrations of cocoa in chocolate on energy intake and appetite is… read more here.
Keywords: milk; dark chocolate; chocolate; white chocolate ... See more keywords
Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15772
Abstract: Molten white chocolate held at high temperatures for extended periods of time undergoes thickening and nonenzymatic browning reactions. Lactose and milk proteins participate in Maillard browning, which occurs more rapidly at higher temperatures. Crystallization of… read more here.
Keywords: colorimetry; chocolate; amorphous lactose; maillard browning ... See more keywords
Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes
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DOI: 10.3390/antiox11040752
Abstract: Bioactive compounds present in the powdered leaves of matcha green tea (Camellia sinensis L.) (MGTP) and moringa (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility… read more here.
Keywords: white chocolate; bioactive compounds; chocolate; production ... See more keywords