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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Détails bibliographiques
Publié dans:Curr Dev Nutr
Auteurs principaux: Racine, Kathryn, Wiersema, Brian, Lee, Andrew, Griffin, Laura, Essenmacher, Lauren, Moore, Amy, Lambert, Joshua, Stewart, Amanda, Neilson, Andrew
Format: Artigo
Langue:Inglês
Publié: Oxford University Press 2019
Sujets:
Nutritional Microbiology
Accès en ligne: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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