Flavanol and flavonol contents of cocoa powder products: Influence of the manufacturing process

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 9, 2008, Pages 3111-3117

  Andres Lacueva, C ^a   Monagas, M ^a   Khan, N ^a   Izquterdo Pulido, M ^a   Urpi Sarda, M ^a   Permanyer, J ^a   Lamuela Raventos R M ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Alkalinization; Catechin; Cocoa powder; Epicatechin; Flavonols; Quercetin

Indexed keywords

CATECHIN; DRUG DERIVATIVE; FLAVONOID; FLAVONOL DERIVATIVE; QUERCETIN;

ARTICLE; BIOAVAILABILITY; CACAO; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; PH;

BIOLOGICAL AVAILABILITY; CACAO; CATECHIN; FLAVONOIDS; FLAVONOLS; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; QUERCETIN;

THEOBROMA CACAO;

EID: 44349124701     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0728754     Document Type: Article

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