Cocoa and chocolate
An industry consensus study on an HPLC fluorescence method for the determination of (±)-catechin and (±)-epicatechin in cocoa and chocolate products
... The use of cocoa has been documented for almost 4,000 years. The first population thought to consume the material was the Mesoamericans [1,2]. In the past dec- ade there has been increasing interest and numerous ...
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Lycopene Embedded into Cocoa Butter Micelles of Dark Chocolate Causes Dose-dependent Decrease in Serum Lipids of Hypercholesterolemic Volunteers
... in cocoa butter micelles, caused by embedment of lycopene, were responsible for serum lipid reduction observed in our ...Both cocoa flavanols and lycopene have been shown to have moderate lipid-lowering ...
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Terahertz Non Contact Monitoring of Cocoa Butter in Chocolate
... the chocolate is 54% carbohydrates, 27% fats, 9% fiber, 6% proteins and 1% water ...from cocoa butter, which is mainly made of three fatty acids: ...
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High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome
... rich chocolate containing 85% cocoa solids (derived from a high cocoa liquor content) compared with chocolate containing cocoa butter alone that contained no non-fat cocoa solids ...
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Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (Theobroma cacao L ): An Alternative to Improve Raw Material in the Industry of Chocolate
... In postharvest there are various technological proposals, specifically in the stages of fermentation and drying, to obtain the optimum development of major components precursors of flavour (reducing sugars, free amino ...
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The Effect of Cocoa Beans Fermentation on Processed Chocolate in West Kalimantan
... processed chocolate have been ...of cocoa preparations (pasta, fats and powder) to the chemical quality and ...Harvested Cocoa beans will be treated ...of cocoa beans have real impact on ...
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Towards traceability in cocoa chocolate supply chain
... The multi – events of food alerts and food risks which occurred in a lengthy period and various locations, grows concern of consumers to question the safety of the food that they consumed. For food producers, occurrences ...
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From cocoa to chocolate
... The cocoa pods have a thicker peel and a coarser, stronger aroma. Cocoa from the Forastero beans is often called bulk cocoa because it gives chocolate a typical recognizable basic ...This ...
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Proposal for a Directive relating to cocoa and chocolate products. Consequences for exporting and importing countries. Research and Documentation Papers, External Economic Relations Series, Working Paper W-14, 1-1997
... Apart from the irregularity of production, it has noted the following: • shea nut cultivation is not as significant and dominant as cocoa cultivation for the cocoaproducing countries: 'F[r] ...
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Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC
... ing cocoa and chocolate products did not contain any legislative requirements concerning the type and level of addition to chocolate of vegetable fats other than cocoa ...of chocolate ...
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Harmonization of the EEC Member States' legislation on foodstuffs: anti-oxidants used in food; cocoa, chocolate and chocolate products; jams, marmalades, fruit jellies and chestnut cream. Newsletter on the Common Agricultural Policy No. 38, July 1965
... !Hrlure, brought to the approprin.te consistency, of sugn.r and of fruit puree or of fruit pulp and fruit puree 1 with or ;.ri thout tho addition of fruit juice, whether or not pasteuriz[r] ...
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Chocolate and Prevention of Cardiovascular Disease: A Systematic Review
... and chocolate are major sources of antioxidants, which have been shown to have protective effects against CVD ...Since cocoa products contain greater antioxidant capacity and greater amounts of flavo- noids ...
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International outbreak of SalmonellaOranienburg due to German chocolate
... milled cocoa beans by a special heat-steam treatment with 125– 130°C as an additional ...98 chocolate samples from the production- line were ...in-line chocolate sample tested positive and overall ...
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Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production
... Triacylglycerols (TAGs) of 1,3-dipalmitoyl-2-ole- oyl-glycerol (POP, C16:0-C18:1-C16:0), 1-palmitoyl- 3-stearoyl-2-oleoyl-glycerol (POS, C16:0-C18:1-C18:0) and 1,3-distearoyl-2-oleoyl-glycerol (SOS, C18:0-C18:1- C18:0) ...
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A Study on Chocolate Consumption in Prospective Teachers
... flavanol-rich cocoa products lowered blood pressure (Desch et ...daily chocolate consumption did not result in decreased blood pressure or reduced cardiovascular risk (Koli et ...hand, chocolate has ...
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Health Benefits of Dark Chocolate
... the chocolate is the richest source of energy, protein, magnesium, calcium, iron and riboflavin of varying amounts, essential for mental health and heart function 5 ...The cocoa seeds are rich in copper, ...
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Exploring chocolate consumption effect on mood and concentration
... of chocolate on the ...of chocolate was ‘antioxidant’ by 72% of ...that cocoa solids is one of the richest sources of flavanol ...of chocolate on brain health was improving mood in general, ...
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CHOCOLATE: GOOD FOR HEALTH OR NOT
... in cocoa polyphenols have capacity to inhibit platelet ...activation cocoa polyphenols have an inhibitory effect on platelet leukocyte ...of cocoa polyphenols is unmistakable both ex vivo and in vivo ...
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Assessment of copper residue in cocoa pods and beans in cocoa growing areas in the central region of Ghana
... raw cocoa beans are sometimes eaten for their flavonoids, which studies by Eric Ding, ...the cocoa bean, so eating chocolate bars and cakes will not offer the same potent benefits ...[5]. ...
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Bonbons and Bolsheviks: The Stigmatization of Chocolate in Revolutionary Russia
... eat chocolate! You are our brother?!” 26 But just as in his earlier dream about the starving peasant, Zudin’s promise to lead these poor downtrodden laborers to a ...
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