切割球囊配合Chocolate球囊行复杂股腘动脉病变管腔准备的效果分析

目的评估切割球囊配合Chocolate球囊行复杂股腘动脉病变药物涂层球囊扩张前管腔准备的效果。方法回顾性分析2020年8月至2022年5月采用切割球囊配合Chocolate球囊进行药物涂层球囊扩张前复杂股腘动脉病变管腔准备的患者共7例。记录术中病变平均长度,慢性完全闭塞病变情况,钙化程度PACSS分级,球囊扩张前后狭窄率及夹层形成等。随访患者靶血管通畅率及不良事件、再干预等情况。结果7例患者的病变平均长度为(197.71±73.79)mm,其中6例存在慢性完全闭塞病变,平均长度为(198.50±69.31)mm。PACSS分级:3级3例,4级4例。6例达到良好管腔准备,1例局限性C型夹层形成,行补救性支架植入,最终手术技术成功率为100%。7例患者均完成随访,平均随访(9.0±2.6)个月。随访期间均无主要不良肢体事件发生,无死亡及截肢。2例发生靶血管再狭窄,其中1例再干预成功再通靶血管。结论切割球囊配合Chocolate球囊行复杂股腘动脉病变药物涂层球囊扩张前管腔准备安全有效。

Application of Principal Component Analysis as Properties and Sensory Assessment Tool for Legume Milk Chocolates

Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance with plant sources. PCA identified eight significant principle components, that reduce the size of the variables into one principal component in physiochemical analysis interpreting 73.5% of the total variability with/and 78.6% of total variability explained in sensory evaluation. Score plot indicates that Double Bean milk chocolate in-corporated with MOL and CML in nutritional profile have high positive correlations. In nutritional evaluation, carbohydrates and fat content shows negative/minimal correlations whereas no negative correlations were found in sensory evaluation which implies every sensorial variable had high correlation with each other.

Rheological and Sensory Properties of Four Kinds of Dark Chocolates

The rheological properties of four kinds of chocolates (Dove, Leconte, Toblerone and Cote Dor) are determined by the rheometer of MCR101. The result shows that the melt samples have shear thinning behavior and thixotropic. The chocolates’ viscosities decrease with temperature increasing. The flow of melt chocolates follows Casson equation. The whole tanδ of chocolate is greater than 1, which indicates that the viscous composition is more than the elastic elements. The stress of Dove and Leconte changes rapidly compared with that of Toblerone and Cote Dor. Dove and Leconte have higher yield stress and anti-deformation ability than Toblerone and Cote Dor. The tanδ of Toblerone and Cote Dor is higher than that of the other two chocolates. This result shows that Toblerone and Cote Dor have a higher proportion of sticky ingredients. By the sensory properties, Dove and Leconte have higher overall acceptability.

Chocolate球囊减少补救性支架置入的可能性探讨

腔内治疗是外周动脉疾病(peripherial arterial disease,PAD)目前主流的治疗方式,无植入物的理念渐渐受到学者的认同。而Chocolate球囊作为特殊球囊的一种,在扩张时可以减少夹层的形成,减少补救性支架的使用,为下肢动脉硬化闭塞症(atherosclerotic occlusive disease of the lower extremities,ASO-LE)不适合支架植入的患者,提供一种新的治疗选择。Chocolate球囊在我国暂未得到广泛的普及,本文对上海中医药大学附属普陀医院中心2021年6—12月使用Chocolate球囊治疗的4例患者进行报道分析。

Diet Chocolates and Replacement of Cocoa Powder with Jackfruit Seed Powder

Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26°C ± 2°C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.

Screening of Fungicides against Broad Bean Chocolate Spot(Botrytis fabae)

[ Objective] The paper was to select the effective fungicides to control broad bean chocolate spot. [ Method] Seven different fungicides were selected and sprayed in experimental fields in Jiangsu Yanjiang Area Agricultural Science Research Institute of China in 2012, and yield increase rate and control effect were calculated. [ Result] The control effects of mancozeb 80% WP and pyraclostrobin ＋ metiram 60% WDG against broad bean chocolate spot were 80.88% - 89.26%, and the yield increase rates were 10.85% -41.73%. Mancozeb 80% WP and pyraclostrobin ＋ metiram 60% WG should have beautiful prospect against broad bean chocolate spot owing to excellent control effect and increase yield. [ Conclusion] The study provided reference for field control against broad bean choc- olate spot.

Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin-Producing Fungi

Chocolate candy is a snack product that is liked by many people.The presence of mycotoxin producing fungi is a problem in chocolate product.The objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter culture.The cocoa bean(47.5 kg)is fermented by adding L.plantarum HL-15 culture about 500 mL(10^10 CFU/mL)in the new and old fermentation box and in another new and old fermentation box without adding culture.Chocolate candy processing is done based on standard processing of chocolate candy.The results showed that the addition of L.plantarum HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy,reducing 1 log cycle from 1.7×10^3 to<10^2 colony/g,while the addition of L.plantarum HL-15 culture in the old fermentation box is not effect.The average aw value of chocolate candy is 0.64 and pH value is 6.7.Fat content of chocolate candy is about 44.9%-46.2%.

Development of Value-Added Chocolate with Oat and Evaluation of Its Physiological Properties

This study was performed to investigate the physicochemical properties of oat chocolate.Oat samples were roasted at various temperatures(0,80,120,160 and 200°C)for 15 min.Oat chocolates were made by using three natural antioxidants(green tea,lavender and cactus).The acid value,Hunter’s color,pH,total acidity and sensory evaluation of oat chocolates were determined.Results showed that the acid value of roasted oat flour significantly decreased with increasing roasting temperature.Its sensorial characteristics,such as color,taste,smell and overall preference were increased relative to a temperature rise.As for oat chocolate mixture,its acid value significantly decreased as more antioxidants were added(p<0.05).The lowest acid value was recorded with chocolate lavender flour after 7 d at 1%.Findings showed that the sensory characteristics of products containing antioxidants,such as green tea and cactus,were superior to the control treatment within 7 d.A product including 0.5%green tea marked the best sensory score among antioxidants.Compared cost among three antioxidants,green tea was the cheapest.In the end,0.5%green tea was selected as the optimal antioxidant to make high-quality oat chocolate.An end product by mixing green tea(0.5%)and oat was made.With respect to Hunter’s color L(whiteness),a(redness)and b(yellowness),L and a levels were higher when green tea was added.However,an opposite result was expressed in b level.In terms of pH value and total acidity,the control(without antioxidant)and product with 0.5%green tea(G-0.5)were statistically identical with each other.There was difference in acid value among specimens.The acid value of G-0.5 was lower than that of the control up to 7 d,resulting in lower acid value than the ready-made product(D-Co.).When sensory characteristics were assessed,G-0.5 scores were higher than other specimens,including the control and ready-made products(D-Co.and H-Co.)up to 6 d after the manufacturing date.As a result,the addition of 0.5%green tea increased the antioxidative effect,as well as the sensory acceptability of oat chocolate.

Mozart Chocolates and Microelectronics,Lipizzaner Stallions and Lightweight Construction.Less well-known:Austria Is A Top Research Location

Whoever thinks of Empress Sisi,Sacher cake,skiing or the Vienna Opera Ball first in connection with Austria is not wrong at all,but this individual does overlook one important factor:Austria is actually an extremely innovative and profitable business location.In addition to highly qualified and motivated employees,Austria always boasts the highest density of world market leaders in relation to the number of inhabitants.

Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder

Milk chocolates were prepared by replacing skim milk powder in the formulation with yoghurt powder at 50% and 100% levels. The effect of incorporating yoghurt powder on quality of chocolates was studied. No significant changes were observed in fatty acid profile and hardness of the chocolates. Sour taste of chocolate with yoghurt powder due to its acidity was neutralized by adding calculated amount of sodium bicarbonate. Sensory analysis showed that probiotic chocolates were highly acceptable and similar to control chocolate. Microbiological studies of chocolates showed the presence of Lactobacillus species to the extent of 3.37 log·cfu/g, which were not present in the control sample prepared only with skim milk powder. Rheological studies showed that milk chocolate prepared using yoghurt powder at 50% showed no significant changes in yield value compared to that of control, but at 100% addition a considerable decrease in yield value was observed. Microstructural properties of chocolate with 50% addition of yoghurt powder showed smaller particles adhering to the cocoa and sugar crystals but at 100% addition of yoghurt powder, the cocoa particles were completely covered by smaller yoghurt powder matrix.

Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate

Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give cocoa butter 6 different types of crystals: γ, α, β’(III), β’(IV), β(V) and β(VI). In the industry, the β(V) form that is required, is metastable and gives chocolate its marketable properties. The β(VI) form is also stable but not desirable, because of fat bloom. The objective of this study is to characterize these polytypes by terahertz(THz) spectroscopy. THz spectroscopy is expected to be a new tool in food industry, as THz energy corresponds to collective molecular macro-vibrations. Two chocolates from different factories were inspected with optical microscope, X-ray diffraction (XRD) and THz spectroscopy. Optical microscope showed different surface aspects, XRD showed the same species in the two brands and THz spectroscopy showed different features. These differences may be due to fatty acids combination of chocolate.

Formulation and Optimization of Constituent in Legumes-Based Milk Chocolate Fortified with Citrus Peel Powder

The present study was employed to optimize the process for development of legumes-milk based chocolate using peanut (PN) and yellow-pea (YP) milk using Response surface methodology (RSM). Different combinations of legumes-milk chocolate at various ratios of PN:YP milk with fixed concentration of other regular ingredients were prepared, and the finest combination (1:1) was selected on the basis of their sensory and nutritional properties. PN and YP milk, Jaggery (JG), Butter (BT), and Citrus Peel Powder (CPP) served as independent variables while the dependent variables were allocated to the regression equation to determine folic acid (R2 = 93.15) along with protein content (R2 = 93.11) and vitamin C (R2 = 90.57). The nutritional parameters such as Folic acid, Protein and Vitamin C content were found to be optimum in the milk chocolate. The optimized concentrations of PNM, YPM, JG, BT and CPP were found to be 5.0 ml, 5.5 ml, 18.1 g, 2.9 g and 0.53 g respectively. Addition of JG had an interactive effect on folic acid in YP milk (p < 0.05) and CPP shows a significant. Enhancement of vitamin C was perceived in legume based milk chocolate than the control chocolate due to supplement of CPP.

Development of Bitter Chocolate Bonbon Stuffed with Almond (Prunus amygdalus var. dulcis) and Its Physicochemical Evaluation and Sensory Acceptance

Objective: Develop and evaluate bitter chocolate bonbons filled with granulated flour/almond cream, cinnamon powder and decaffeinated coffee essence. Methodology: Two formulations of bitter chocolate bonbons (73% cocoa) stuffed with granulated flour (F1) almond cream (F2), cinnamon powder, and coffee essence were made;no sweeteners. Physicochemical analyses of protein, fat, ash, dry matter, moisture and pH were performed. The nutritional content was estimated according to the regulations. In addition, an evaluation of subjective sensory acceptance was performed with 5-point hedonic scale, with 100 untrained judges who rated the attributes of aroma, texture, taste and color, a descriptive and inferential statistical analysis of the sum of ranges Mann-Whitney (Sigma Stat 4.0). Results: A bonbon with a characteristic chocolate color was obtained as a final product, with a firm texture. The interior obtained a soft beige color with creamy texture and almond pieces. The aroma was chocolate and coffee. The bonbon was characterized by the fat content (67 g) and protein content (21.9 g). Sensory evaluation favored F2 with 89% acceptance, the range of values found for the different attributes of the two formulations was 4 to 4.4, and there was no statistical difference (p > 0.05). Conclusions: We obtained a bitter chocolate bonbon (73% cocoa) without sweetener, it was characterized nutritionally, and both formulations obtained an important acceptance.

Assessment of Factors Influencing Chocolate Spot (Botrytis fabae) Disease Epidemics of Faba Bean (Vicia faba L.) at Tach Gayint District in North Western Ethiopia

Faba bean (Vicia faba L.) is one of the oldest domesticated food legumes that have been cultivated for at least 5000 years. It is a multi-purpose crop that plays an important role in the socio-economic life of farming communities in Ethiopia. Chocolate spot disease, caused by Botrytis fabae is one of the yield limiting factors of this crop resulting in yield losses up to 68% in Ethiopia. A field survey was conducted in Tach Gayint district South Gondar Administrative Zone during the 2020/2021 main cropping season to assess the importance of the chocolate spot disease of faba bean. A total of 60 faba bean farmer fields were assessed in six (6) Kebele Administrations and most farmer fields were affected by chocolate spots. But the status of disease incidence and severity was varied. Significant differences among locations were observed due to altitude, soil type, planting density, date of planting, crop growth stages and farm history of the fields. Independent variables like Altitude, farm history, crop growth stage, date of planting and planting density were significantly associated with both disease incidence and severity when entered first and last into a model. The finding indicates that the lowest plant density and late planting of the crop reduce the incidence and severity of the disease.

The Effect of a Chocolate Bar Supplementation on Moderate Exercise Recovery of Recreational Runners

To study the effects of a chocolate bar supplementation before exercise on improving recovery of physiological and metabolic changes induced by exercise, 16 male students aged 18-20 years voluntarily served as subjects. A crossover design was employed. Each subject took part in two trials and ran an hour on a treadmill with the intensity of keeping heart rate at 148-150 min for each trial. Results showed that plasma glucose levels of subjects increased significantly (5.42±0.83 mmol/L) at 15 min after ingestion of a chocolate bar and maintained in moderate high levels (4.92 ±0.57 mmol/L) until 30 min after an hour's running while the glucose levels were low and dropped to under normal ranges (3.84 ± 0.31 mmol/L) at 30 min after exercise as they were with a supplement of placebo. Results of plasma FFA, blood lactate and plasma urea nitrogen levels and RPE all indicated that chocolate bar supplementation before exercise benefits to create the necessary prerequisite for exercise and recovery

Shenfeng Chocolates Reaping Good Returns Through Advertising

At the Shanghai Huangpu Tourist Festival held last September, the Canadian acrobat, Mr. Cockren, wearing an attractive T-shirt featuring Shenfeng chocolates, walked steadily along a tightrope. The breathtaking scene may still remain fresh in the memories of many Shanghai citizens. With every bold step forward, the chocolate’s image also left a deep impression on thousands of people. And that advertising creation was worked out by the Shang-

CHOCOLATE一场好姻缘

甜甜苦苦的巧克力可以坚硬也可以柔软;可以甜美也可以苦涩;可以雪白无暇也可以浓油重彩……好比世间各样风情的女子,在不同时间、不同地点、不同环境中撰写出不同版本的爱情故事,结局的走向则决定于巧克力究竟搭酒、配茶还是咖啡了。

Production of short chain fatty acids and vitamin B_(12) during the in-vitro digestion and fermentation of probiotic chocolate

The prebiotic functions of chocolate to improve the function and health benefit of the chocolate when enriched with probiotics has not been fully investigated.This study investigated the role of chocolates enriched with probiotics in the production of SCFAs and vitamin B_(12) during the in-vitro colonic fermentation.Seven probiotic bacteria were encapsulated using a mixture of cocoa powder(10%),FOS(2%)and Na-alginate(1%)before added to chocolates.The results revealed that encapsulated Lactobacillus plantarum and Bifidobacterium animalis spp.lactis BB12 produced significantly higher amounts(1876.5±105.16 and 1348.51±77.37 mmol,respectively)of acetic acid after 48h of colonic fermentation.Chocolates with encapsulated BB12,La5,Lactobacillus sanfranciscensis and Streptococcus thermophilus yielded higher amounts of propionic,isobutyric,butyric and isovaleric acid.Probiotic-chocolates with 70%cocoa produced significantly more acetic,propionic,and butyric acids than that of 45%cocoa.However,Probiotic-chocolates with 45%cocoa produced greater amounts of vitamin B_(12) than 70%cocoa.These data demonstrate that probiotic-chocolate could be a functional snack with additional health benefits.