High consumption of delicious foods, such as chocolates, is considered excellent snacks,
capable of converting from health‐threatening to great functional foods. The fortification of …

With an aim to prepare the functional chocolate, corn oil was used as the base oil and β-
sitosterol was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels …

This study is a bibliometric analysis and literature review on the use of oleogels (OGs),
hydrogels (HGs) and hybrid gels (HYGs) in chocolate, compounds and spreads, with the aim …

Food additives can be used to enhance processability and/or nutritional properties of food.
In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing …

We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia
volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in …

Chocolate is a widely consumed product with high levels of polyphenols; unfortunately, it is
reduced during the process. Adding other components allows for counteracting the …

Optimal conditions for formulation of cocoa butter substitute (CBS)-based milk chocolate
produced in a ball mill with hydrogenated palm kernel oil stearin as CBS were defined using …

This work aimed to determine the chemical and physical properties of 70% dark cocoa
chocolate, including freeze-dried Arazá (Eugenia stipitata) pulp (FDAP). We studied …

Hypertension is the leading cause of cardiovascular disease and premature death
worldwide. Gamma-aminobutyric acid (GABA) has potential in regulating hypertension …

The “Selva Central” of Peru is characterized by its forest species richness that produces
quality wood for countless uses. Therefore, it is necessary to identify the wood and its …