منابع مشابه
Chocolate and cardiovascular disease: a sweet deal?
‘Take two of these chocolates daily, and call me in a month.’ Who among us would not want to be able to provide such a delicious prescription to our patients who carry the complicated and eventually fatal diagnosis of heart failure? Unfortunately, the solution is not that simple, yet the recent study by Flammer et al. may bring us a step closer to understanding the relationship between cocoa, e...
متن کاملEvaluation of Pathogenic Isolates in Ethiopia for the Control of Chocolate Spot in Faba Bean
Faba bean (Vicia faba L.) is one of the earliest domesticated food legumes in Ethiopia and is now cultivated on large areas in many countries. Production of the crop is, however, constrained by several disease infections including fungal diseases. The objectives of this work was to find out natural prevalence of Bacillus isolates on faba bean leaves in Amhara Regional state of Ethiopia; and to ...
متن کاملIch (White Spot Disease)
Fish infected with Ich may have white specks on their skin as though they were sprinkled with salt (Fig. 1). Because of this appearance, Ich is sometimes called white spot disease. The skin of the fish may also look bumpy. Mature forms of the parasite are large (up to 1 mm or 1/32 inch across) and can be seen without magnification. Ich often causes the fish to have large amounts of mucus slough...
متن کاملRheological Properties of Chocolate Pistachio
This research aimed to assess and determine rheological properties of chocolate pistachio produced from various volumes of monoglycoside (1% and 2%), date powders (34, 38 and 42%) and pistachio pastes. The analyses were performed at temperaturesof 45 ºC, 65 ºC after 3 and 5 hours of processing. These products were found to exhibit nonNewtonian, pseudo-plastic behavior at all treatments. Apparen...
متن کاملChocolate equals stop. Chocolate-specific inhibition training reduces chocolate intake and go associations with chocolate.
Earlier research has demonstrated that food-specific inhibition training wherein food cues are repeatedly and consistently mapped onto stop signals decreases food intake and bodyweight. The mechanisms underlying these training effects, however, remain unclear. It has been suggested that consistently pairing stimuli with stop signals induces automatic stop associations with those stimuli, thereb...
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ژورنال
عنوان ژورنال: Mycological Progress
سال: 2010
ISSN: 1617-416X,1861-8952
DOI: 10.1007/s11557-010-0728-8