AIM To evaluate factory-sealed containers of three different commercially available irreversible hydrocolloid impression materials for their microbial contamination and the type of microorganisms present. MATERIALS AND METHODS Thirty-six measured samples were taken of each brand and placed on chocolate agar plates or in thioglycolate broth tubes and were incubated along with appropriate paral...

When inhibitory control is lacking, people are more prone to indulge in high calorie food. This research examined whether training to inhibit food-related responses renders one less susceptible to temptations of high calorie food. Trait chocolate lovers were divided into three conditions: participants either consistently inhibited responding to chocolate stimuli (chocolate/no-go condition), con...

The Food Cravings Questionnaires are the most commonly used instruments for the assessment of trait and state food craving. Chocolate is the most frequently craved food in Western societies. In the current studies, the Food Cravings Questionnaire-Trait-reduced (FCQ-T-r) and the Food Cravings Questionnaire-State (FCQ-S) were adapted to capture strong urges for chocolate. In study 1, students (n ...

Cocoa bean fermentation is typically performed in a spontaneous manner on farms tropical countries or areas and involves several microbial groups. Metabolism by microbes markedly affects the quality of cocoa beans fermented chocolate produced thereof. The present study characterized microbiota their metabolic profiles temperature- humidity-controlled intra-factory semitropical area Japan. Altho...

abstract chocolate is derived from cocoa beans - the fruit of the cacao tree or theobroma cacao (the latin term: food of the gods). recent published articles demonstrate that the quality and quantity of the antioxidants in cocoa and chocolate are very high and their flavonoids are believed to reduce the number of free radicals in the body that contribute to medical problems, such as cardiovascu...

A questionnaire was developed to m e y the attitudes of a sinall population of Control Desk Engineers (CDES) at a UX. manufacturing plant. The general aims of the survey were to obtain information to enable an asscsgnent of CDEs responses to their alarm system. Specific objectives of the survey wen: 1. To elicit the CDEs' definition of the term 'alarm' ; 2. To examine the CDES' alarm handling a...

In the present study, the causal influence of chocolate craving on attentional bias for chocolate-related information was examined by experimentally inducing chocolate craving in a sample of high trait chocolate cravers vs. low trait chocolate cravers. A sample of 35 high trait chocoholics and 33 low trait chocolate cravers were randomly assigned to either the exposure condition in which cravin...

The present study tested the impact of experimentally manipulated perceived availability of chocolate on attention for chocolate stimuli, momentary (state) craving for chocolate and consumption of chocolate in healthy weight female students. It was hypothesized that eating forbiddance would be related to attentional avoidance (thus diminished attention focus on food cues in an attempt to preven...

Chocolate has become a part of everyday life throughout the world. Many enjoy different chocolate selections such as cake, ice cream, chocolate bars, etc. as desserts. Furthermore, chocolate has solidified itself as a common gift during many holidays such as Valentine’s Day, Easter, Halloween and Christmas, making it a highly lucrative industry, valued at over $80 billion a year. Europeans, spe...