Zobrazeno 1 - 10
of 510
pro vyhledávání: '"cocoa powder"'
Autor:
Armin Adibi, Ghazal Zandieh, Behzad Zolfaghari, Fereshteh Ashtari, Vahid Shaygannejad, Iman Adibi
Publikováno v:
Clinical Nutrition Open Science, Vol 55, Iss , Pp 136-148 (2024)
Summary: Introduction: Multiple Sclerosis (MS) is an immune-mediated central nervous system disorder, often accompanied by fatigue, which can be an initial symptom. Cocoa, rich in antioxidants like flavonoids, has previously reduced fatigue in chroni
Externí odkaz:
https://doaj.org/article/a0a47fb099c04fcbbce5851dcdcb9bec
Autor:
Kristina Tušek, Maja Benković
Publikováno v:
Molecules, Vol 29, Iss 19, p 4665 (2024)
This research aimed to assess the influence of drying temperature (50, 60 and 70 °C), honey/oat flour ratio (60:40, 50:50 and 40:60) and cocoa contents (5, 6.25 and 7.5 g/100 g) on the physical (color, moisture content, bulk density, flowability (Ha
Externí odkaz:
https://doaj.org/article/2a0e28ca008e4538b21b4aa9d4fe7bc7
Autor:
Anis Sakinah, Ibrahim Dhuafa Fikri
Publikováno v:
Chemistry and Materials, Vol 2, Iss 2, Pp 30-34 (2023)
The main antioxidant compounds contained in cocoa are polyphenols, including flavonoids such as epicatechin, catechin, and procyanidin. This study aims to determine the antioxidant activity of three samples of cocoa powder using 1,1-diphenyl-2-picryl
Externí odkaz:
https://doaj.org/article/02c4936b9d8d40b69e80073c89f26e34
Publikováno v:
Farmacja Polska, Vol 78, Iss 12, Pp 734-752 (2023)
Cacao seed (Cacao semen) is a plant material known since ancient times and is widely used for food and pharmaceutical purposes. Cocoa seed products such as chocolate and chocolate confectionery are among the most widely consumed types of sweets. Grow
Externí odkaz:
https://doaj.org/article/fb91eb2408a94e67aad39256cbeca716
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e20029- (2023)
While sponge cake is one of the most well-liked cookies in the world, mint and cocoa have both been shown to be excellent sources of antioxidant compounds. Therefore, the aim of the study was to create functional sponge cakes with the addition of Dut
Externí odkaz:
https://doaj.org/article/3505a7b487db464f95a5e0d665857863
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 80-88 (2022)
The study aimed to evaluate the effect of enzymatic hydrolysis and high temperature on the flavor of cocoa. First, the effect of five proteases on free amino acids in enzymatic hydrolysate were investigated. Subsequently, headspace gas chromatography
Externí odkaz:
https://doaj.org/article/c9de290eda4f42b088ded820f8103b9f
Akademický článek
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Akademický článek
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Publikováno v:
Zhipu Xuebao, Vol 43, Iss 1, Pp 121-130 (2022)
An assay combined ultra performance liquid chromatography-quadrupole-time of flight-tandem mass spectrometry (UPLC-Q-TOF MS/MS) with the multivariate statistical analysis methods including principal component analysis and orthogonal partial least squ
Externí odkaz:
https://doaj.org/article/71eb050c4ab848dcad60a87a2322cc55
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 2, Pp 169-180 (2021)
Cocoa is an important product in the world and the raw material for the production of cocoa powder, which is widely used in the chocolate and food industries. Its value and quality are related to its unique and complex flavor combinations. The most i
Externí odkaz:
https://doaj.org/article/0973d2fbbd804b52b840a4af11372eb4