Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) t...

Popoln opis

Shranjeno v:
Bibliografske podrobnosti
izdano v:Heliyon
Main Authors: Djikeng, Fabrice Tonfack, Teyomnou, William Teyomnou, Tenyang, Noël, Tiencheu, Bernard, Morfor, Azia Theresia, Touko, Blaise Arnaud Hako, Houketchang, Serges Ndomou, Boungo, Gires Teboukeu, Karuna, Mallampalli Sri Lakshmi, Ngoufack, François Zambou, Womeni, Hilaire Macaire
Format: Artigo
Jezik:Inglês
Izdano: Elsevier 2018
Teme:
Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC5852288/
https://ncbi.nlm.nih.gov/pubmed/29552657
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2018.e00533
Oznake: Označite
Brez oznak, prvi označite!

Podobne knjige/članki