Chargement en cours...
Effect of Roasting and Alkalization on the Chemical Composition and In Vitro Anti-Inflammatory Effects of Cocoa
OBJECTIVES: Cocoa beans undergo fermentation, roasting, and possibly alkalization prior to consumption. Cocoa and chocolate have been shown to exert anti-inflammatory effects. Previous studies have shown that roasting and alkalization can adversely affect the total phenolic content (TPC) of cocoa, b...
Enregistré dans:
| Publié dans: | Curr Dev Nutr |
|---|---|
| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Oxford University Press
2020
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7258681/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa045_054 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|