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антиоксиданс

Dark chocolate has been found to have a high level of antioxidants, specifically from its flavanol content. See flavanol.

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tocopherols - антиоксиданс
Dairy products; Butter

Антиоксиданс користи за да се намали оксидативниот rancidity на масти и масло. Природни антиоксиданс, ја подобрува стабилноста оксидативниот ...

butylated hydroxyanisole - антиоксиданс
Dairy products; Butter

Антиоксиданс користи за да се намали оксидативниот rancidity на масти и масло. Подобрува оксидативниот стабилност, антиоксиданси. ...

butylated hydroxytoluene - антиоксиданс
Dairy products; Butter

Антиоксиданс користи за да се намали оксидативниот rancidity на масти и масло. Подобрува оксидативниот стабилност, антиоксиданси. ...

какао
Γλυκά και Ζαχαροπλαστική; Chocolate

(1) The name of both the tree native to Amazon forests (Theobroma cacao L.) and the unprocessed seeds (beans) from which chocolate is made. Americans refer to the bean as cocoa. ...

содржина на какао или процент на какао
Γλυκά και Ζαχαροπλαστική; Chocolate

(1) The name of both the tree native to Amazon forests (Theobroma cacao L.) and the unprocessed seeds (beans) from which chocolate is made. Americans refer to the bean as cocoa. ...

содржина на кофеин
Γλυκά και Ζαχαροπλαστική; Chocolate

Chocolate does contain caffeine, but only a small amount. A one-ounce serving of chocolate has about as much caffeine as a cup of decaffeinated coffee (6mg), so chocolate can be ...

чоколаден ликер
Γλυκά και Ζαχαροπλαστική; Chocolate

An alcoholic cordial with chocolate flavoring like crème de cacao, which can be drunk as a liqueur or as an ingredient in a cocktail. Not to be confused with chocolate liquor.

чоколадни бонбони, чоколатчиња
Γλυκά και Ζαχαροπλαστική; Chocolate

A distinction is made between chocolate, the general food product made from cacao beans, and chocolates, which refers to confections made from chocolate: bonbons, pralines, ...

какао во прав
Γλυκά και Ζαχαροπλαστική; Chocolate

A finely pulverized powder made from the solid portion or press cake that remains after the cocoa butter has been mechanically pressed under tremendous force from the chocolate ...

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