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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...
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...
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...
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...
Monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerol (DGDG) and trigalactosyldiacylglycerol (TGDG) were prepared from various natural materials. In all glyceroglycolipids, linoleic acid, li...
Monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerol (DGDG) and trigalactosyldiacylglycerol (TGDG) were extracted from pumpkin, then hydrolyzed to the corresponding galactosylmonoacylglycer...
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...

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