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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Food Chem
Egile Nagusiak: Stanley, Todd H., Van Buiten, Charlene B., Baker, Scott A., Elias, Ryan J., Anantheswaran, Ramaswamy C., Lambert, Joshua D.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: 2018
Gaiak:
Article
Sarrera elektronikoa: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
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak