✦ LIBER ✦

Oxalate content in commercially produced cocoa and dark chocolate

✍ Scribed by Theresa Schroder; Leo Vanhanen; Geoffrey P. Savage

Book ID: 113710387
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 302 KB
Volume: 24
Category: Article
ISSN: 0889-1575
DOI: 10.1016/j.jfca.2011.03.008

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Phenol Antioxidant Quantity and Quality

Phenol Antioxidant Quantity and Quality in Foods: Cocoa, Dark Chocolate, and Milk Chocolate

✍ Vinson, Joe A.; Proch, John; Zubik, Ligia 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 42 KB

Phospholipid concentration in cocoa butt

Phospholipid concentration in cocoa butter and its relationship to viscosity in dark chocolate

✍ J. G. Parsons; P. G. Keeney 📂 Article 📅 1969 🏛 Springer-Verlag 🌐 English ⚖ 348 KB

Polyphenols in Human Health and Disease

Polyphenols in Human Health and Disease || Dark Chocolate/Cocoa Polyphenols and Oxidative Stress

✍ Allgrove, Judith 📂 Article 📅 2014 🏛 Elsevier 🌐 English ⚖ 263 KB

*Polyphenols in Human Health and Disease* documents antioxidant actions of polyphenols in protection of cells and cell organelles, critical for understanding their health-promoting actions to help the dietary supplement industry. The book begins by describing the fundamentals of absorption, metaboli

Antioxidant Activity and Polyphenol and

Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States

✍ Miller, Kenneth B.; Stuart, David A.; Smith, Nancy L.; Lee, Chang Y.; McHale, Na 📂 Article 📅 2006 🏛 American Chemical Society 🌐 English ⚖ 191 KB

Enzymatically modified tea seed oil as c

Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate

✍ Soheila Zarringhalami; Mohammad Ali Sahari; Mohsen Barzegar; Zohreh Hamidi-Esfeh 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 763 KB

Effect of ingestion of dark chocolates w

Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans

✍ Daniele Lettieri-Barbato; Debora Villaño; Bram Beheydt; Fiorella Guadagni; Isabe 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 277 KB