A comparison of the relative effect of foods rich in flavonoids (green tea and dark chocolate) on the cardiovascular system of long-term smokers with Stage 1 hypertension has found to reduce systolic blood pressure by 7.4 mmHg and diastolic blood pressure by 6.2 mmHg. Long-term smokers (p=0.05) can see their blood pressure reduced by the benefit effect of food rich in flavonoids . Categories: C...

Entity linking tools predict links between entity mentions in text and knowledge base entries. In this work we leverage the rich semantic knowledge available through these links to understand relevance of documents for a query. We focus on the ad hoc task on the category A subset and demonstrate the benefit of entity-centric approaches even for non-entity queries like “dark chocolate health ben...

This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometry, the purity of each standard was determined and these data were used to determine relative resp...

Detection of peptides from the peanut allergen Ara h 1 by liquid chromatography-mass spectrometry (LC-MS) was used to identify and estimate total peanut protein levels in dark chocolate. A comparison of enzymatic digestion subsequent to and following extraction of Ara h 1 from the food matrix revealed better limits of detection (LOD) for the pre-extraction digestion (20 ppm) than for the postex...

Aim: To develop an HPLC method to quantify midazolam in a new oral formulation for pediatric use. Methods: The stability of the new formulation was evaluated at different storage conditions and a preliminary assay of relative bioavailability was carried out in healthy volunteers. Results: The method of quantification was linear in the range of 5 to 60 μg·mL. The midazolam amount in the formulat...

The cooling process is an important step during chocolate production. It influences final product quality characteristics such as gloss, texture and melting behavior. Furthermore, it a high energy consuming operation its optimization leads to increase in efficiency of the Dark was cooled pilot-scale tunnel with air temperatures Tair = 2, 12 18 °C mean velocities vin 1.5, 3.5, 6.0 m s−1. Convect...