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...

BACKGROUND Previous studies reported beneficial effects of cocoa or chocolate on insulin resistance, oxidative stress, and inflammation, which are important risk factors of type 2 diabetes mellitus (DM). However, it is unclear whether chocolate consumption is associated with risk of DM. OBJECTIVE We tested the hypothesis that chocolate consumption is inversely associated with incident DM in t...

OBJECTIVE To evaluate the association of chocolate consumption with the risk of developing cardiometabolic disorders. DESIGN Systematic review and meta-analysis of randomised controlled trials and observational studies. DATA SOURCES Medline, Embase, Cochrane Library, PubMed, CINAHL, IPA, Web of Science, Scopus, Pascal, reference lists of relevant studies to October 2010, and email contact w...

Intuitively, to break up a big chocolate bar, we need one split to make two pieces, and then we can break up the two pieces recursively. This suggests a proof using strong induction on the size of the chocolate bar, where size is measured in chocolate squares. Now instead of a problem involving two variables (the two dimensions), we have a problem in one variable (the size). With this simplific...

The present study compared the relative effectiveness of simple, commercially available food and non-food olfactory tasks on chocolate craving reduction. Chocolate cravings were induced by a series of coloured photographs and 67 undergraduate women were asked to smell one of three odours (green apple, jasmine, or water). The non-food odorant (jasmine) significantly reduced chocolate cravings re...