نتایج جستجو برای: chocolate
تعداد نتایج: 4008 فیلتر نتایج به سال:
Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and bioactive ingredients that have been associated with both its healthy and sensory properties. Chocolate production consists of a multistep process which, starting from cocoa beans, involves fermentation, drying, roasting, nib grinding and refining, conching, and tempering. During cocoa processing, the nat...
The present study utilized an analog paradigm to investigate the effectiveness of two strategies for coping with food cravings, which was theorized to be critical to the maintenance of weight loss. Ninety-eight undergraduate students were given transparent boxes of chocolate Hershey's Kisses and instructed to keep the chocolates with them, but not to eat them, for 48 h. Before receiving the Kis...
Background and Objectives: Breakfast-chocolate is high in fat and calorie; hence, its consumption is limited for people suffering from certain diseases such as obesity and diabetes. Therefore, replacement of fat and milk powder with compounds based on carbohydrate and protein with low digestibility can decrease calories of this product and made it consumable for patients with lactose intoleranc...
Introduction : Oxidative stress is considered as one of the factors that can damage tissues . The aim of this study was to investigate the effect of short term dark chocolate supplementation pre-incremental exercise on vascular lipid peroxidation in active young girls. Methods : This is a semi-experimental study. 16 active girls in two groups of experimental (dark chocolate supplementation)...
BACKGROUND Chocolate consumption has been associated with a short-term reduction in blood pressure and cholesterol, and improvement of insulin sensitivity; however, participants could not be aware of presenting hypertension or hypercholesterolemia. Moreover, the effect of chocolate on mental health is uncertain. This study assessed the association of regular chocolate consumption with the physi...
Background: Chocolates and other cocoa products, as a none-pharmacologic treatment get attention due to their lowering blood pressure activity. The purpose of this study was to determine the effects of 8 weeks consumption of 25 gr dark chocolate (450 mg/day polyphenols) on glycemic control and blood pressure in hypertensive diabetic patients. Methods: This clinical trial was conducte...
Chocolate is known to undergo solid–liquid transition upon an increase in temperature as well under application of deformation field. Upon sudden reduction from a molten state (or thermal rejuvenation), the rheological properties chocolate evolve function time isothermal conditions, behavior reminiscent physical aging polymeric glasses. Then again, subsequent cessation shear flow mechanical sho...
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