منابع مشابه
Rheological 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...
متن کاملPharmacology and Toxicology of Leflunomide
Leflunomide (LEF), used for rheumatoid arthritis, inhibits dihydro-orotate dehydrogenase (DHODH) and tyrosine kinase (TK) enzymes and has anti-inflammatory, lymphocyte proliferation regulatory, immunosuppression and chondroprotective effects. The most common adverse effects are gastrointestinal disorders, weight loss, hypertension, skin infection, and neurological and hematological toxicity. It...
متن کاملLearning to Dislike Chocolate: Conditioning Negative Attitudes toward Chocolate and Its Effect on Chocolate Consumption
Evaluative conditioning (EC) procedures can be used to form and change attitudes toward a wide variety of objects. The current study examined the effects of a negative EC procedure on attitudes toward chocolate, and whether it influenced chocolate evaluation and consumption. Participants were randomly assigned to the experimental condition in which chocolate images were paired with negative sti...
متن کاملEffects of Chocolate Deprivation on Implicit and Explicit Evaluation of Chocolate in High and Low Trait Chocolate Cravers
Diet failures are often attributed to an increase in cravings for attractive foods. However, accumulating evidence shows that food cravings actually decrease during energy-restricting weight-loss interventions. The current study aimed at elucidating possible mechanisms that may explain how and under which circumstances food cravings in- or decrease during dieting. Specifically, decreases in foo...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Clinical Therapeutics
سال: 2013
ISSN: 0149-2918
DOI: 10.1016/j.clinthera.2013.07.386