Pistachio hull contains anacardic acids. It is a salicylic acid with side chain either saturated or unsaturated. This work focused on the efficient extraction of acids using solvent. Six aliquots were weighed and extracted hexane, ethyl acetate, mixture H2O/MeOH/HCl. Hexane was most solvent due to its ability dissolve Only one standard used quantify all them since does not affect wavelength gre...

Throughout history, chocolate has been used to treat a wide variety of ailments, and in recent years, multiple studies have found that chocolate can have positive health effects, providing evidence to a centuries-long established use; this acknowledgement, however, did not have a straight course, having been involved in religious, medical and cultural controversies. Christian Europe, in fact, f...

The characteristic flavor of chocolate has to be developed in several processing steps. During processing, the components are mixed, refined, and conched to attain desired rheological properties for a final defined product texture and melting characteristics. A conche is a scraped-surface mixer that optimizes flavor development and turns chocolate mass into a flowable liquid. Through shear and ...

In this work, we will analyze the response of a Metal Oxide Gas Sensor (MOGS) array to a flow controlled stimulus generated in a pressure controlled canister produced by a homemade olfactometer to build an E-nose. The built E-nose is capable of chocolate identification between the 26 analyzed chocolate bar samples and four features recognition (chocolate type, extra ingredient, sweetener and ex...

About half of American women crave chocolate, and approximately half of the cravers crave it specifically around the onset of menstruation. This study examines whether the primary cause of this "perimenstrual" craving is a direct effect of hormonal changes around the perimenstrum, or rather if the craving is a general response in some individuals to stress or other notable events. Insofar as th...

Background Ingesting a post-workout beverage containing carbohydrate and high quality protein has been shown to favorably improve body composition and exercise performance. Chocolate milk supplies both carbohydrate and high quality proteins (casein and whey). For this reason, chocolate milk has become an increasingly popular sports nutrition beverage. To date, no one has investigated the differ...

Damage from free radicals or oxidative stress has been proven as one of the risk factors for chronic diseases such as heart disease, degenerative disease, memory loss, damage due to ultraviolet, cancer and others.1-3 Chocolate contains potential antioxidant 120 per 100 grams. The contents of antioxidants in chocolate are around 4 times higher than green tea and twice that of red wine.1 Many stu...

Recent research suggests that there is a processing distinction between consonants and vowels in visual-word recognition. Here we conjointly examine the time course of consonants and vowels in processes of letter identity and letter position assignment. Event related potentials (ERPs) were recorded while participants read words and pseudowords in a lexical decision task. The stimuli were displa...

BACKGROUND & AIMS Previous studies have suggested that cocoa products, which are rich sources of flavonoids, may lower blood pressure, serum cholesterol, fasting blood glucose and improve endothelial function. However, it is unclear whether consumption of cocoa products including chocolate influences the risk of metabolic syndrome (MetS). In a cross-sectional design, we sought to examine the as...