Impact of Roasting on the Flavan-3-ol Composition, Sensory-Related Chemistry, and In Vitro Pancreatic Lipase Inhibitory Activity of Cocoa Beans

Roasting is an important cocoa processing step, but has been reported to reduce the polyphenol content in the beans. We investigated the impact of whole-bean roasting on the polyphenol content, aroma-related chemistry, and in vitro pancreatic lipase (PL) inhibitory activity of cocoa under a range of...

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Détails bibliographiques
Publié dans:Food Chem
Auteurs principaux: Stanley, Todd H., Van Buiten, Charlene B., Baker, Scott A., Elias, Ryan J., Anantheswaran, Ramaswamy C., Lambert, Joshua D.
Format: Artigo
Langue:Inglês
Publié: 2018
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Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC5868974/
https://ncbi.nlm.nih.gov/pubmed/29571495
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2018.02.036
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