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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Publicat a:Curr Dev Nutr
Autors principals: Racine, Kathryn, Wiersema, Brian, Lee, Andrew, Griffin, Laura, Essenmacher, Lauren, Moore, Amy, Lambert, Joshua, Stewart, Amanda, Neilson, Andrew
Format: Artigo
Idioma:Inglês
Publicat: Oxford University Press 2019
Matèries:
Nutritional Microbiology
Accés en línia: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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