Related references
Note: Only part of the references are listed.Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics
Paulinna Faccinetto-Beltran et al.
FOODS (2021)
The complex relationship between metabolic syndrome and sweeteners
Andrea R. Gomez-Fernandez et al.
JOURNAL OF FOOD SCIENCE (2021)
Physicochemical properties and sensory acceptability of sugar-free dark chocolate formulations added with probiotics
A. R. Gomez-Fernandez et al.
REVISTA MEXICANA DE INGENIERIA QUIMICA (2021)
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
Haniyeh Rasouli Pirouzian et al.
FOOD CHEMISTRY (2020)
Effects of Sweeteners on the Gut Microbiota: A Review of Experimental Studies and Clinical Trials
Francisco Javier Ruiz-Ojeda et al.
ADVANCES IN NUTRITION (2019)
Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
Omer Said Toker et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2019)
Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill
Aziz Homayouni Rad et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Dark chocolate as a stable carrier of microencapsulated Akkermansia muciniphila and Lactobacillus casei.
Martin Sebastian Marcial-Coba et al.
FEMS MICROBIOLOGY LETTERS (2019)
Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill
Aziz Homayouni Rad et al.
RSC ADVANCES (2019)
A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations
Sofie Lagast et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2018)
Development and optimization of biodegradable fish gelatin composite film added with buriti oil
Natacia Da Silva E Silva et al.
CYTA-JOURNAL OF FOOD (2018)
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
Omer Said Toker et al.
FOOD CHEMISTRY (2018)
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
Nevzat Konar et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Development and optimization of biodegradable fish gelatin composite film added with buriti oil
Natacia Da Silva E Silva et al.
CYTA-JOURNAL OF FOOD (2018)
Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
Nevzat Konar et al.
SUGAR TECH (2018)
Nutraceuticals - shedding light on the grey area between pharmaceuticals and food
Antonello Santini et al.
EXPERT REVIEW OF CLINICAL PHARMACOLOGY (2018)
The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria
Milica Mirkovic et al.
SENSORS (2018)
Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods
Kin Sum Leung et al.
ANTIOXIDANTS (2018)
Physical characterization of low-calorie chocolate formulations
Sevil Cikrikci et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Rapid tempering of sucrose-free milk chocolates by βV seeding: textural, rheological and melting properties
Nevzat Konar et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Sweeteners as food additives in the XXI century: A review of what is known, and what is to come
Marcio Carocho et al.
FOOD AND CHEMICAL TOXICOLOGY (2017)
Microencapsulation of Lactobacillus salivarious Li01 for enhanced storage viability and targeted delivery to gut microbiota
Mingfei Yao et al.
FOOD HYDROCOLLOIDS (2017)
Fish oil supplementation and insulin sensitivity: a systematic review and meta-analysis
Huanqing Gao et al.
LIPIDS IN HEALTH AND DISEASE (2017)
Steviol glycosides enhance pancreatic beta-cell function and taste sensation by potentiation of TRPM5 channel activity
Koenraad Philippaert et al.
NATURE COMMUNICATIONS (2017)
Emerging Trends in Smart Probiotics: Functional Consideration for the Development of Novel Health and Industrial Applications
Racha El Hage et al.
FRONTIERS IN MICROBIOLOGY (2017)
Sugar consumption, metabolic disease and obesity: The state of the controversy
Kimber L. Stanhope
CRITICAL REVIEWS IN CLINICAL LABORATORY SCIENCES (2016)
Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions
M. Torres-Moreno et al.
FOOD CHEMISTRY (2015)
Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives
Ana Belscak-Cvitanovic et al.
FOOD CHEMISTRY (2015)
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate
Virginia Glicerina et al.
JOURNAL OF FOOD ENGINEERING (2015)
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
Roger Philip Aidoo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days
Jovanka Lalicic-Petronijevic et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Why Sugar Is Added to Food: Food Science 101
Kara R. Goldfein et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
Food patterns of Australian children ages 9 to 13 y in relation to ω-3 long chain polyunsaturated intake
Setyaningrum Rahmawaty et al.
NUTRITION (2014)
Randomized clinical trial: Effect of Lactobacillus plantarum 299 v on symptoms of irritable bowel syndrome
Cheryl Stevenson et al.
NUTRITION (2014)
Higher omega-3 index is associated with increased insulin sensitivity and more favourable metabolic profile in middle-aged overweight men
Benjamin B. Albert et al.
SCIENTIFIC REPORTS (2014)
Rheological, textural and calorimetric modifications of dark chocolate during process
Virginia Glicerina et al.
JOURNAL OF FOOD ENGINEERING (2013)
DEVELOPMENT OF SYNBIOTIC MILK CHOCOLATE USING ENCAPSULATED LACTOBACILLUS CASEI NCDC 298
Surajit Mandal et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2013)
Incorporation of Potential Probiotic Lactobacillus plantarum Isolated from Fermented Cocoa Beans into Dark Chocolate: Bacterial Viability and Physicochemical Properties Analysis
Yei Jin Foong et al.
JOURNAL OF FOOD QUALITY (2013)
Optimization of microencapsulation of probiotics in raspberry juice by spray drying
Kartheek Anekella et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Chocolate rheology
Estela Vidal Goncalves et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2010)
Effect of Milk Chocolate Supplementation with Lyophilised Lactobacillus Cells on its Attributes
Dorota Zyzelewicz et al.
CZECH JOURNAL OF FOOD SCIENCES (2010)
Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents - effects on physicochemical and sensory properties
Abhishek B. Shah et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
A. Tarrega et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Effects of particle size distribution and composition on rheological properties of dark chocolate
Emmanuel Ohene Afoakwa et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Functional cultures and health benefits
Nagendra P. Shah
INTERNATIONAL DAIRY JOURNAL (2007)
Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria
W. K. Ding et al.
JOURNAL OF FOOD SCIENCE (2007)
Antioxidant protection of bulk fish oils by dispersed sugars and polyhydric alcohols
H Faraji et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Survival of Beijerinckia sp microencapsulated in carbohydrates by spray-drying
Y Boza et al.
JOURNAL OF MICROENCAPSULATION (2004)