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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Bibliografske podrobnosti
izdano v:Food Chem
Main Authors: Stanley, Todd H., Van Buiten, Charlene B., Baker, Scott A., Elias, Ryan J., Anantheswaran, Ramaswamy C., Lambert, Joshua D.
Format: Artigo
Jezik:Inglês
Izdano: 2018
Teme:
Article
Online dostop: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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