1. BEGIN File 51 to search Food Science and Technology Database.

2. EXPAND cocoa. The list of terms shows that cocoa has 10 related terms (RT).

3. EXPAND e3 to see the list of related terms for cocoa.

Cocoa has two narrower terms: cocoa beans and cocoa industry. You can use the Explode feature to retrieve records with all three descriptor terms. The term Cacao appears in R2 as a see From. If you were to EXPAND (CACAO) you would find that it points to Use Cocoa.

Note that Chocolate is a Related term. The explode feature will pick up Narrower terms, but not Related terms.

4. SELECT cocoa with an exclamation point to perform the explosion of the term.

?b 51 
File  51:Food Sci.&Tech.Abs 1969-2007/Jun W2
       (c) 2007 FSTA IFIS Publishing

      Set  Items  Description
      ---  -----  -----------
?e cocoa

Ref   Items   RT  Index-term
E1        1       COCO-SOY MILK, MANUFACTURE VILLAGE-SCALE OF
E2        1       COCO-SOY MILK, VILLAGE-SCALE MANUFACTURE OF
E3     5662   10 *COCOA
E4     1967       COCOA & CHOCOLATE PRODUCTS (SC=K)
E5        1       COCOA & COCOA BEANS STATISTICS
E6        1       COCOA & INTOLERANCE SUPPRESSION TO LACTOSE
E7        1       COCOA & LISTERIA GROWTH IN MILK
E8        1       COCOA & PARTICLE SIZE OF CHOCOLATE
E9        1       COCOA & THEOBROMINE IN CHOCOLATE BARS
E10       1       COCOA - SUGAR COMPOSITION

Enter P or PAGE for more

?e e3

Ref   Items Type  RT  Index-term
R1     5662       10 *COCOA
R2      386   F    1  CACAO
R3    39151   B   46  BEVERAGES
R4     7727   B   18  CROPS
R5     2667   B   21  PLANT FOODS
R6      306   N    4  COCOA BEANS
R7       20   N    2  COCOA INDUSTRY
R8     8567   R   15  CHOCOLATE
R9      932   R    6  COCOA BUTTER
R10     264   R   10  COCOA PRODUCTS
R11     279   R    3  THEOBROMINE

Enter P or PAGE for more

?s cocoa!
      S1    2212  COCOA!

5. EXPAND the term chocolate within parentheses to bypass the first expanded list.

From this list decide which terms to include.

SELECT specific Reference Numbers, or enter CHOCOLATE! if you want to include all of its narrower descriptors.

6. SELECT the terms in Reference 1 OR 8. Restrict to the Descriptor field (/DE).

?e (chocolate)

Ref   Items Type  RT  Index-term
R1     8567       15 *CHOCOLATE
R2     7842   B   46  SUGAR CONFECTIONERY
R3       11   N    1  CHOCOLATE CRUMB
R4       22   N    2  CHOCOLATE FACTORIES
R5       38   N    2  CHOCOLATE INDUSTRY
R6        6   N    1  CHOCOLATE LIQUOR
R7       45   N    1  CHOCOLATE MASS
R8      796   N   19  CHOCOLATE PRODUCTS
R9    39151   R   46  BEVERAGES
R10    1282   R    2  BLOOM
R11    5662   R   10  COCOA
R12     932   R    6  COCOA BUTTER
R13     264   R   10  COCOA PRODUCTS

?s (r1 or r8)/de
              4852  CHOCOLATE/DE
               796  CHOCOLATE PRODUCTS/DE
      S2    4852  ('CHOCOLATE' OR 'CHOCOLATE PRODUCTS')/DE

7. EXPAND cocoa as a Section Heading (SH=).

8. SELECT the appropriate E Reference numbers.

?e sh=cocoa

Ref   Items  Index-term
E1     2254  SH=CATERING, SPECIALTY AND MULTI-COMPONENT FOODS
E2    59268  SH=CEREALS & BAKERY PRODUCTS (SC=M)
E3        0 *SH=COCOA
E4     1967  SH=COCOA & CHOCOLATE PRODUCTS (SC=K)
E5     4822  SH=COCOA, CHOCOLATE & SUGAR CONFECTIONERY PRODUCT
E6     1002  SH=COCOA, CHOCOLATE AND SUGAR CONFECTIONERY PRODU
E7    15130  SH=COMMODITY TECHNOLOGIES-GENERAL (SC=G)
E8     3624  SH=ECONOMICS (SC=D, 9201-PRESENT)
E9      140  SH=ECONOMICS (SC=VK)
E10    6970  SH=EGGS & EGG PRODUCTS (SC=Q)

?s e4:e6
      S3    7791  SH='COCOA & CHOCOLATE PRODUCTS':SH='COCOA, 
                  CHOCOLATE AND SUGAR CONFECTIONERY PRODU'

9. DISPLAY SETS to review the search history.

10. SELECT the three sets together using a colon to OR the concepts. The colon acts as a range.

11. Enter the final concept. Restrict the term to the Title (/TI) OR the Descriptor (/DE) fields.

12. SELECT Sets S4 and S5.

?ds

Set     Items   Description
S1       2212   COCOA!
S2       4852   ('CHOCOLATE' OR 'CHOCOLATE PRODUCTS')/DE
S3       7791   SH='COCOA & CHOCOLATE PRODUCTS':SH='COCOA,
                CHOCOLATE AND SUGAR CONFECTIONERY PRODU'

?s s1:s3
      S4   10373  S1:S3

?s antioxid?/ti,de
              S5   10336  ANTIOXID?/TI,DE

?s s4 and s5
                   10373  S4
                   10336  S5
              S6      96  S4 AND S5

13. TYPE a few records in Format 8 to see title, descriptors and publication years.

To select the appropriate record number, look at the range of records in the TYPE command (e.g., 6/8/2).

?t s6/8/1-3
  6/8/1
  DIALOG(R)File 51: Food Sci.&Tech.Abs
(c) 2007 FSTA IFIS Publishing. All rights reserved.

01007534
Dietary fibre composition, antioxidant capacity and 
physico-chemical  properties of a fibre-rich product 
from cocoa (Theobroma cacao L.) 

2007 
Descriptors (Headings): COCOA; FIBRE; OXIDATION; 
PHYSICAL PROPERTIES; POLYPHENOLS 
Descriptors: ANTIOXIDATIVE  ACTIVITY; COMPOSITION; 
DIETARY FIBRE; PHYSICOCHEMICAL PROPERTIES 
Section Headings:   Cocoa, chocolate & sugar 
confectionery products  (SC=k, 9201-present) 

6/8/2
DIALOG(R)File 51: Food Sci.&Tech.Abs
(c) 2007 FSTA IFIS Publishing. All rights reserved.

00985418
Chocolate is a powerful ex vivo and in vivo antioxidant, 
an  antiatherosclerotic agent in an animal model, and a 
significant contributor to  antioxidants in the 
European and American diets. 

2006
Descriptors (Headings): CHOCOLATE; DISEASES; HEALTH; 
OXIDATION 
Descriptors: ANTIOXIDATIVE  ACTIVITY; CARDIOVASCULAR 
DISEASES 
Section Headings:   Cocoa, chocolate & sugar confectionery 
products (SC=k, 9201-present) 

. . . . 

14. TYPE selected records in Format 7, which gives you the Bibliographic Citation and the Abstract.

Note: Part of this record is omitted from the display.

?t s6/7/1

  6/7/1 
  DIALOG(R)File 51: Food Sci.&Tech.Abs
(c) 2007 FSTA IFIS Publishing. All rights reserved.

01007534   2007-Ka0425   Subfile: FSTA 
Dietary fibre composition, antioxidant capacity and 
physico-chemical properties of a  fibre-rich product 
from cocoa  (Theobroma cacao L.) 

Lecumberri, E.; Mateos, R.; Izquierdo-Pulido, M.; 
Ruperez, P.; Goya, L.; Bravo,  L. 
Correspondence address, L. Bravo, Department of 
Metabolism and Nutrition,  Instituto del Frio (CSIC), 
Jose Antonio Novais 10, Ciudad Universitaria, 28040  
Madrid, Spain. Tel. +34 915445607. Fax +34 915493627. 
E-mail  lbravo(a)if.csic.es 
Food Chemistry   2007  , 104 (3) 948-954 
Document Type: Journal Article  ISSN: 0308-8146 
Language: English 
The proximate composition and dietary fibre (DF) 
content of a fibre-rich  product obtained from cocoa 
were studied. This product contained 60.54% (dry  
matter basis) of DF, made of mainly insoluble fibre 
although with appreciable  amounts of soluble dietary 
fibre (10.09% d.m.). The presence of associated  
polyphenolic compounds (1.32% and 4.46% of soluble 
polyphenols and condensed  tannins, respectively) 
provides this fibre material with intrinsic antioxidant
capacity as determined by the FRAP and TEAC methods. 
Hydration properties ....  All rights reserved, 
Elsevier.