Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa

Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is generally thought that this loss translates to reduced bioactivity. However, the mechani...

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Détails bibliographiques
Publié dans:Foods
Auteurs principaux: Racine, Kathryn C., Lee, Andrew H., Wiersema, Brian D., Huang, Haibo, Lambert, Joshua D., Stewart, Amanda C., Neilson, Andrew P.
Format: Artigo
Langue:Inglês
Publié: MDPI 2019
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Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC6463099/
https://ncbi.nlm.nih.gov/pubmed/30893898
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8030102
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