Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.)

Food Chemistry

Volumn 104, Issue 3, 2007, Pages 948-954

  Lecumberri, Elena ^a   Mateos, Raquel ^a   Izquierdo Pulido, María ^b   Rupérez, Pilar ^a   Goya, Luis ^a   Bravo, Laura ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Antioxidant capacity; Cocoa; Dietary fibre; Functional food; Nutritional properties

Indexed keywords

GLUCOSE; POLYPHENOL; POLYPHENOL DERIVATIVE; TANNIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CACAO; DIETARY FIBER; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FOOD ANALYSIS; FOOD COMPOSITION; HYDRATION; NATURAL FIBER PRODUCTION; NUTRITIONAL ASSESSMENT; PHYSICAL CHEMISTRY;

THEOBROMA CACAO;

EID: 33947637567     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.054     Document Type: Article

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