Formulation of functional cocoa liquor (Theobroma cacao) from raw and processed beans blend: physicochemical, phytochemical, sensory characteristics and in vitro antioxidant activity
Abstract Given the health benefits of antioxidants and the importance to satisfy sensory preferences of the consumers, this study sought to balance cocoa processing methods that enhance sensory properties while preserving bioactive compounds of cocoa beans. The main objective was to elaborate a coco...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer
2025-06-01
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| Serie: | Discover Food |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1007/s44187-025-00488-2 |
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