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Epicatechin, procyanidins, cocoa, and appetite: a randomized controlled trial
appetite cocoa compounds epicatechin food intake procyanidins visual analog scales weight loss
2018/12/13
Background: In 2 randomized controlled trials, it was reported that dark chocolate acutely decreased appetite in human subjects, but the authors did not assess the types or concentrations of cocoa com...
Cocoa flavanols and cognition: regaining chocolate in old age?
Cocoa flavanol cognition regaining chocolate
2018/12/20
The relation between the human brain and food is a complex one that involves 2-way communications. On the one hand, the functional status of brain circuits determines how homeostatic, reward, and cogn...
Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material
Chemical quality cocoa drying methods fermentation
2010/9/30
This study concerns the measurement of some chemical quality properties of raw cocoa dried by
solar and heating methods. Sun drying method is considered as standard process. Drying trials were conduc...
Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans
Beans cocoa fermentation quality
2010/9/30
This study concerns the influence of turning and fermentation method on quality of raw cocoa.
Fermentation trials were conducted in wooden box, plastic box and in heaps with or not turning. Cocoa fer...
Effects of Glyceroglycolipids Prepared from Various Natural Materials on Polymorphic Transformation of Cocoa Butter
cocoa butter glyceroglycolipid polymorphic transformation
2009/7/8
Monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerol (DGDG) and trigalactosyldiacylglycerol (TGDG) were prepared from various natural materials. In all glyceroglycolipids, linoleic acid, li...
Preparation of Glyceroglycolipids from Pumpkin and Their Effects on Polymorphic Transformation of Cocoa Butter
cocoa butter glyceroglycolipid polymorphic transformation
2009/7/8
Monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerol (DGDG) and trigalactosyldiacylglycerol (TGDG) were extracted from pumpkin, then hydrolyzed to the corresponding galactosylmonoacylglycer...
Polyphenolic content and composition and antioxidative activity of different cocoa liquors
antioxidative activity cocoa liquor DPPH flavan-3-ols HPLC methylxanthine
2014/3/7
Cocoa liquor used in the confectionery industry comes from a wide range of geographical areas and may have different chemical compositions, sensory properties, and nutritional values. We found it inte...