It is widely believed that when foods undergo processing, their health benefits are reduced. But that is not true for cocoa, according to a Penn State-led team of researchers, who conducted a new study using a mouse model.
Biochemistry
Feb 27, 2023
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45
Chocolate lovers could soon have a harder time satisfying their sweet tooth. Worldwide demand for this mouth-watering treat is outstripping the production of cocoa beans, its primary ingredient. But in a study published in ...
Other
Mar 1, 2017
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18
In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocolate ...
Other
Aug 13, 2009
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1
