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15 articles for “Chocolates”
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Exploring Chocolate’s Potential: A Review of Its Role in Drug Delivery and Health Benefits
Abstract: The abstract explores the versatile nature of chocolate, highlighting its role as a medium for drug delivery systems due to its resistance to microbial growth and rich nutritional profile. Medicated chocolate, infused with drugs, offers a palatable solution to enhance patient compliance, particularly among children, while stimulating serotonin production for added therapeutic benefits. Cocoa, abundant in polyphenols, contributes to chocolate's health advantages, including cholesterol reduction and cardiovascular health. Scientific evidence …
Published in Trends in Drug Delivery · Vol. 11, Issue 2, 2024 · pp. 16–24 Read article
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Development and Formulation of Chocolate-coated Seeds Bar
Abstract: Vitamins E, D, and B6 minerals like zinc and selenium and amino acids like glutamine all play a role in the body's immune system development. Edible seeds are a great source of protein, healthy fats, fiber, and important minerals like magnesium, potassium, calcium, iron, and zinc in addition to vitamins B1, B2, B3, and E. Examples of edible seeds include pumpkin, flax, sesame, sunflower, mustard, amaranth, oat, barley, black rice, …
Published in International Journal of Nutritions · Vol. 1, Issue 1, 2024 · pp. 1–12 Read article
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The Potential of Guava Leaf-Enriched Chocolate in Sugar-Free Anti-Diabetic Confectionery: A Review
Abstract: People of all age groups enjoy chocolate however, it is often linked to health issues like obesity, hypertension, diabetes, and cardiovascular diseases. This study aimed to develop a medicinal chocolate suitable for diabetic individuals by incorporating herbal ingredients. Specifically, guava leaves (Psidium guajava), known for their rich vitamin and antioxidant content and their ability to help regulate blood sugar, were used. The chocolate formulation included guava leaf powder, coffee, and …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 12, Issue 2, 2025 · pp. 55–63 Read article
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Need for Harmonization of Standards: A Case Study on Chocolates
Abstract: For global food trade, harmonization of standards, especially for processed foods is a must. The key task, in this regard for regulators across the world is to follow harmonized Food Code System (FCS). FSSAI, the Indian regulator of food safety, has already implemented FCS by categorizing processed foods in 18 number of harmonized codes. Coding is done based on the origin and type of raw food processed as also on …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 39–49 Read article
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Psychosomatic and Psychodynamic Nature of Migraine and its Emerging Homeopathic Remedies.
Abstract: A unilateral headache with or without aura with throbbing or pulsating pain, associated with nausea or vomiting, and light and sound sensitivity is Migraine. The most common type of migraine is without aura (75% of cases). The triggers for Migraine are Sensory: Visual, Auditory, and Olfactory; Somatosensory-Touch; Physiological: Hunger, Physical exertion, and Change in sleep pattern, Linked to the Menstrual cycle; Dietary aspects: Chocolate, Alcoholic Beverages, Cheese, Processed Meat, Food …
Published in Research & Reviews : A Journal of Unani, Siddha and Homeopathy · Vol. 11, Issue 1, 2024 · pp. 26–31 Read article
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Reusing Waste Plastics to Enhance Flexible Pavement Performance
Abstract: The disposal of plastic garbage Plastic products including cold drink bottles, carry bags, chocolate and chip wrappers, and all other types of plastic produce serious environmental and financial issues. These plastic types use a lot of energy and deplete the environment in a number of ways. Plastics are non-biodegradable, resulting in long-term environmental pollution and contributing to hazards such as microplastic contamination, marine debris, and threats to wildlife. Additionally, the …
Published in Journal of Polymer & Composites · Vol. 13, Issue 1, 2025 · pp. 173–183 Read article
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Preparation of Organic Compounds by Microwave Technique with Applications
Abstract: Microwaves are an influential, reliable energy basis that may be adapted to several functions. Recognizing the fundamental technique following for microwaves will supply the chemical researchers with the right equipment and knowledge to be skilled to effectively apply microwave energy to any synthetic path. For chemical reactions and processes, microwaves offer an alternate energy source. Reaction mixtures are heated uniformly without coming into touch with walls using dielectric heating. While …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 16, Issue 2, 2025 · pp. 17–25 Read article
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A REVIEW REPORT ON ADDITIVE MANUFACTURING PERFORMANCE EFFICIENCY
Abstract: Additive manufacturing is a payback of cutting edge technology, which evolves into a handy tool for every industry. It evolves during the last decade, into a highly preferred prototype making tool. This report analyses the favors and challenges between the stereotyped manufacturing and additive manufacturing. Additive Manufacturing (AM) is a layer-by-layer based method, used for part manufacturing and it is directly imported from CAD files. It is used in manufacturing …
Published in Journal of Thin Films, Coating Science Technology & Application · Vol. 5, Issue 2, 2018 · pp. 21–30 Read article
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Awareness About Lifestyle Diseases Associated Risk Factors in School Going Children in Delhi
Abstract: Lifestyle means a pattern of individual practices and personal behavioral choices that are related to elevated or reduced health risk. The diseases which primarily arise from the abnormal lifestyle of a person are grouped under the term “Lifestyle Diseases”. For younger population, the risk of lifestyle disease looms larger. Therefore, this paper aimed to find the prevalence and awareness of lifestyle disease related risk factors in school going children aged …
Published in Journal of Nursing Science & Practice · Vol. 1, Issue 1-2, 2011 · pp. 11–20 Read article
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A Survey Study on Dietary Habits of School Going Children and its Impact on their General Health and Immunity
Abstract: Introduction: In recent years, children food habit has become a major source of concern. Not only the faulty diet but also irregular time of diet, quality of homemade and outside prepared food (restaurant and street food), packet food i.e. biscuits, chocolates, this type of food affects the digestion and seems to compromise the body’s immunity more in long term. Particular attention should be given by the parents for inaccurate food …
Published in Research and Reviews : A Journal of Ayurvedic Science, Yoga and Naturopathy · Vol. 7, Issue 1, 2020 · pp. 1–9 Read article
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Agro-Industry Products as a Support for Agro-Tourism in the Province of Bali, Indonesia
Abstract: Agro-tourism is one of the tourist destinations visited by tourists in Bali. Tourists can see or consume various agro-industry product derivatives, and can also take the product home as a souvenir. The present study aims to identify and classify agro-industry products that support agro-tourism attractions in the province of Bali and determine which products are of most interest to tourists. The research location was chosen purposively in Gianyar and Bangli …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 10, Issue 1, 2021 · pp. 1–5 Read article
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Effect of Intercropping Cereal with Legume on Yield Advantages, Weed and Diseases Controlling and Resource Use Efficiency: A Review
Abstract: AbstractNowadays in Ethiopia, food production for a rapidly growing population is difficult due to a shortage of farm land. In addition there is a deterioration of the quality of farm land in terms of soil fertility and soil quality and high intensity of insect pests and diseases in the farm land. So to solve the above problems, intercropping of cereals with legumes crops could increase total grain production and reduce …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 5, Issue 3, 2016 · pp. 8–15 Read article
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Maillard Browning: Pros and Cons in Dairy and Food Industries
Abstract: The Maillard reaction, also known as non-enzymatic browning reaction between reducing sugars and amino groups. This reaction is responsible for the formation of several compounds, called MRP (Maillard Reaction Products) for food products. The Maillard reaction produces undesirable effects during the processing and storage of different liquid foods such as milk or fruit juices whereas for other solid foods the changes are favorable (in the case of bread, breakfast cereals, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 9–18 Read article
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Standardization and Development of Nutritious Snack Bar for Varied Age Groups
Abstract: Due to the increase in demand for nutritious and convenience food, the need for development of healthy snack bar arises to fulfill the nutrient gap between the meals. Nutritious snack bar are the bars which comprises of nutrients from all five major food groups including cereal, pulse, fruit, nuts and oilseeds. Nutritious snack bar should be rich in both macro and micro nutrients and should fulfill 1/5th to 1/6th of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 22–28 Read article
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Probiotics in Food Science: Microbial Health Benefits and Future Trends
Abstract: Probiotics are mostly recommended as supplements by the doctors to administer nutritive and healthy benefits. Probiotic foods vary in different forms from yogurts to granola bars. It contains lactic acid bacteria and Bifidobacterium which makes the gastrointestinal tract healthy and whose mode of action involves epithelial barriers, and enhancement in the rate of adhesion to the intestinal mucosa. It helps to get rid from inflammatory diseases, acne, photo-aging, cancer and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 12–15 Read article