Volume 7 2013

Chocolate in Health and Nutrition

Editors:

ISBN: 978-1-61779-802-3 (Print) 978-1-61779-803-0 (Online)

Table of contents (40 chapters)

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  1. Front Matter

    Pages i-xxi

  2. Historical Perspectives and Production

    1. Front Matter

      Pages 1-1

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      Book Chapter

      Pages 3-9

      Pre-hispanic Use of Cocoa

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      Book Chapter

      Pages 11-21

      History of the Medical Use of Chocolate

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      Book Chapter

      Pages 23-37

      Cocoa and Its By-Products: Identification and Utilization

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      Pages 39-60

      The Microbiology of Cocoa Fermentation

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      Pages 61-71

      Fungi and Mycotoxin Occurrence in Cocoa

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      Pages 73-87

      Nonnutritive Constituents in Chocolate and Cocoa

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      Book Chapter

      Pages 89-101

      Chocolate and Cocoa Aroma

  3. Composition of Chocolate Sources and Related Plant Components

    1. Front Matter

      Pages 103-103

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      Book Chapter

      Pages 105-117

      Composition of Cacao Beans

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      Pages 119-124

      Industrial and Home Processing of Cocoa Polyphenols

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      Pages 125-133

      Methods in Chocolate Analysis: Use of Atomic Spectrometric Techniques

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      Pages 135-141

      The Effects of Chocolate and Chocolate by-product Consumption on Wild and Domestic Animals

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      Book Chapter

      Pages 143-148

      Chocolate Bars Based on Human Nutritional Requirements

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      Pages 149-161

      Comparing Sunflower Stearins with Cocoa Butter

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      Pages 163-176

      Low-Calorie Chocolates and Acceptability/Sensory Properties

  4. Chocolate Metabolism and Activities in Culture

    1. Front Matter

      Pages 177-177

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      Book Chapter

      Pages 179-188

      Polyphenols in Cocoa: From In Vitro Digestion to In Vivo Bioavailability

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      Pages 189-200

      The Effect of Chocolate on Human and Gut Microbial Metabolic Interactions: Emphasis on Human Health and Nutritional Status

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      Book Chapter

      Pages 201-246

      The Absorption, Metabolism, and Pharmacokinetics of Chocolate Polyphenols

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      Book Chapter

      Pages 247-262

      Biological Activity of Cacao Husk and Mass Lignin-Carbohydrate Complexes

  5. Disease-Related Clinical Studies

    1. Front Matter

      Pages 263-263

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      Book Chapter

      Pages 265-275

      Clinical Benefits of Cocoa: An Overview

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      Book Chapter

      Pages 277-287

      Endothelial Control of Vascular Tone by Chocolate and Other Polyphenols

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