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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Veröffentlicht in:Foods
Hauptverfasser: Racine, Kathryn C., Lee, Andrew H., Wiersema, Brian D., Huang, Haibo, Lambert, Joshua D., Stewart, Amanda C., Neilson, Andrew P.
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2019
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Article
Online Zugang: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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