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)

OBJECTIVES: Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols that undergo processing steps, to enhance sensory characteristics. Although it is widely accepted that preservation of native cocoa flavanols is critical for retaining bioactivity, it is possible that rea...

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Detaylı Bibliyografya
Yayımlandı:Curr Dev Nutr
Asıl Yazarlar: Racine, Kathryn, Wiersema, Brian, Lee, Andrew, Griffin, Laura, Essenmacher, Lauren, Moore, Amy, Lambert, Joshua, Stewart, Amanda, Neilson, Andrew
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Oxford University Press 2019
Konular:
Nutritional Microbiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6574615/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzz040.FS07-04-19
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