Utilization of a Model Cocoa Fermentation System and Roasting to Assess Differences Among Bioactive Compounds and Bioactivity of Cocoa Through Variable Processing Conditions (FS07-04-19)

Lignende værker

• 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
  af: Racine, Kathryn C., et al.
  Udgivet: (2019)
• Impact of Fermentation and Roasting on the Gut Health Protective Effects of Cocoa in High-Fat Diet Fed Mice
  af: Weikart, Daphne, et al.
  Udgivet: (2020)
• Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans
  af: Racine, Kathryn C., et al.
  Udgivet: (2019)
• Development of a High Throughput In Vitro Fecal Fermentation Method to Screen for TMA Production Inhibitors
  af: Iglesias-Carres, Lisard, et al.
  Udgivet: (2021)
• Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans
  af: Fabrice Tonfack Djikeng, et al.
  Udgivet: (2018-02-01)