Effect of roasting on the radical scavenging activity of cocoa beans

European Food Research and Technology

Volumn 222, Issue 3-4, 2006, Pages 368-375

  Summa, Carmelina ^a   Raposo, Fernando Cordeiro ^a   McCourt, Josephine ^a   Scalzo, Roberto Lo ^b   Wagner, Karl Heinz ^c   Elmadfa, Ibrahim ^c   Anklam, Elke ^a  

^a JOINT RESEARCH CENTRE   (Italy)

^b Inst for Agric Products Technology   (Italy)

^c UNIVERSITY OF VIENNA   (Austria)

Author keywords

ABTS +; Cocoa; DPPH ; Free radical scavenging activity; Roasting effect

Indexed keywords

PHASEOLUS (ANGIOSPERM); THEOBROMA CACAO;

EID: 32244438548     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-0005-2     Document Type: Article

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