Keywords: شکلات تیره; Dark chocolate; Cocoa butter; Sorbitan monostearate; Cocoa butter stearin; Polymorphism; Sorbitan monostearate (PubChem CID: 14928); 1,3-Distearoyl-2-oleoyl-sn-glycerol (PubChem CID: 21225465);
مقالات ISI شکلات تیره (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: شکلات تیره; Rheology; Fat bloom; Dark chocolate; Cocoa butter equivalent; Illipe butter;
Keywords: شکلات تیره; Theobroma cacao L.; Nickel; Cadmium; Lead; Dark chocolate; Cocoa mass; Cocoa beans; Cocoa powder; Food analysis; Food composition;
Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model
Keywords: شکلات تیره; Dark chocolate; Probiotic; Viability; Gastro-intestinal survival; Phenols;
Keywords: شکلات تیره; CB; cocoa butter; CBS; cocoa butter substitute; CBE; cocoa butter equivalent; WI; whitness index; SEM; scanning electron microscopy; DSC; differential scanning calorimetry; Dark chocolate; Cocoa butter equivalent; Cocoa butter substitute; Fat bloom; Cocoa
Keywords: شکلات تیره; Dark chocolate; Polyphenols; Process; Antioxidant; RSM;
Keywords: شکلات تیره; Cocoa bean; Dark chocolate; ICP-MS; Elemental profile; Geographic origin
Keywords: شکلات تیره; Cocoa butter equivalent; Iso-solid diagram; Melting behavior; Dark chocolate; CB; cocoa butter; CBE; cocoa butter equivalent; DAG; diacylglycerols; FA; fatty acids; FFA; free fatty acids; HOSO; high oleic sunflower oil; HSHO; high stearic high oleic sunfl
Keywords: شکلات تیره; Dark chocolate; Conching; Procyanidins; Melanoidins; TEAC; FRAP
Keywords: شکلات تیره; Mood disorders; Antidepressant; Flavanol; Natural products; Dark chocolate; Brain imaging;
Keywords: شکلات تیره; Dark chocolate; Process steps; Rheological properties; Texture; Thermal properties;
Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
Keywords: شکلات تیره; Dark chocolate; Fat bloom; Polarised light microscopy; Melting; Polymorphism;
Effects of dark-chocolate on appetite variables and glucose tolerance: A 4Â week randomised crossover intervention in healthy middle aged subjects
Keywords: شکلات تیره; BDNF; brain derived neurotrophic factor; BMI; body mass index; CP; control product; DC; dark chocolate; GLP-1; glucagon-like-peptide-1; PYY; peptide-YY; SCFA; short chain fatty acids; yr; years; Cocoa; Appetite-regulation; Glucose-metabolism; Gut-hormones
Survival of immobilized probiotics in chocolate during storage and with an in vitro gastrointestinal model
Keywords: شکلات تیره; Lactobacillus casei 01; Lactobacillus acidophilus LA5; White chocolate; Milk chocolate; Dark chocolate;
Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies
Keywords: شکلات تیره; Liposome; Chitosan; Encapsulation; Spray drying; Dark chocolate; Black mulberry waste;
Temperature of served water can modulate sensory perception and acceptance of food
Keywords: شکلات تیره; Temperature of served water; Oral temperature; Food perception; Food acceptance; Cross-cultural difference; Dark chocolate
Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans
Keywords: شکلات تیره; Dark chocolate; Total Antioxidant Capacity; Triacylglycerols; Thiols;
Influence of label information on dark chocolate acceptability
Keywords: شکلات تیره; Dark chocolate; Origin; Cocoa percentage; Expectations; Acceptance; Consumer studies
Urban air pollution produces up-regulation of myocardial inflammatory genes and dark chocolate provides cardioprotection
Keywords: شکلات تیره; Air pollution; Particulate matter; Endotoxin; Myocardial inflammation; IL-1β; TNF-α; IL-6; CD14; Dark chocolate; Cardioprotection
Chocolate and red wine – A comparison between flavonoids content
Keywords: شکلات تیره; Dark chocolate; Red wine; Polyphenols; Flavonoids
Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts
Keywords: شکلات تیره; Dark chocolate; Active and modified atmosphere packaging; Quality retention
Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid
Keywords: شکلات تیره; Resveratrol; Polyphenols; Stilbene; Procyanidin; Dark chocolate; Cocoa liquor