Chocolate
Mostrando 13-24 de 427 artigos, teses e dissertações.
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13. Healthy chocolate enriched with probiotics: a review
Abstract Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during p
Food Sci. Technol. Publicado em: 2021-09
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14. Da crise cacaueira ao turismo experiencial chocolateiro: o início do movimento de reposicionamento de marca do destino turístico Ilhéus-BA
Resumo O artigo tem por objetivo compreender o movimento de (re)posicionamento da marca de Ilhéus, de destino tradicional de sol e mar para um destino de turismo experiencial chocolateiro. Como base teórica para dar suporte à interpretação dos dados foram adotados os construtos marca de destinos turísticos e turismo experiencial. Para tanto, foi desenv
Rev. Bras. Pesq. Tur.. Publicado em: 2021-05
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15. Adsorção do corante reativo azul BF-5G por MCM-41 sintetizada a partir da argila Chocolate
Resumo A eficiência da sílica mesoporosa sintetizada e calcinada, utilizando argila como fonte de sílica, foi investigada quanto à sua capacidade de adsorver o corante reativo azul BF-5G. Os materiais foram caracterizados por difração de raios X (DRX), fluorescência de raios X por dispersão de energia (FRX-ED) e espectroscopia na região do infraverm
Cerâmica. Publicado em: 2020-09
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16. Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.
Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a cli
Food Sci. Technol. Publicado em: 2020-06
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17. Na pandemia da Covid-19, o Brasil enxerga o SUS
Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a cli
Saúde debate. Publicado em: 2020-06
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18. Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profi
Food Sci. Technol. Publicado em: 2020-06
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19. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulkin
Food Sci. Technol. Publicado em: 2020-03
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20. Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profi
Food Sci. Technol. Publicado em: 17/01/2020
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21. “Toda sua chuva de chocolate está pertencida a nós?”: vídeos virais, YouTube e a dinâmica da cultura participativa
Parte do livro:A cultura dos memes: aspectos sociológicos e dimensões políticas de um fenômeno do mundo digital
Autor(es): Burgess, Jean
EDUFBA. Publicado em: 2020
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22. Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.
Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a cli
Food Sci. Technol. Publicado em: 13/12/2019
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23. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulkin
Food Sci. Technol. Publicado em: 13/12/2019
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24. Chocolate Consumption: Benefits in Cardiovascular Disease
Int. J. Cardiovasc. Sci.. Publicado em: 24/10/2019