Nutritional value and antioxidant capacity of “cocoa honey” (Theobroma cacao L.)

Cocoa honey is considered as the liquid portion of cocoa pulp that is released from the fruit soon after it is cut open and can be used before fermentation by simple extraction due to its nutritional characteristics. The objective of the present study is to determine the biochemical characteristics...

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Vydáno v:Ciência e Tecnologia de Alimentos
Hlavní autoři: Elias NASCIMENTO DA SILVA, Danilo da Cruz RAMOS, Lígia Miranda MENEZES, Alexilda OLIVEIRA DE SOUZA, Suzana Caetano da Silva LANNES, Marcondes VIANA DA SILVA
Médium: Artigo
Jazyk:Inglês
Vydáno: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Témata:
Agrociencias
by
cocoa
product use
chemical composition
bioactive phytochemicals
On-line přístup:https://www.redalyc.org/articulo.oa?id=395940097016
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