Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 1, 2009, Pages 147-152

  Oliviero, Teresa ^a   Capuano, Edoardo ^a   Cämmerer, Bettina ^b   Fogliano, Vincenzo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Antioxidant activity; Cocoa; Maillard reaction; Model system

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; ANTIOXIDANT; CATECHIN; DRUG DERIVATIVE; FURFURAL;

ARTICLE; CACAO; CHEMISTRY; GLYCATION; HEAT; PLANT SEED;

ANTIOXIDANTS; CACAO; CATECHIN; FURALDEHYDE; HOT TEMPERATURE; MAILLARD REACTION; SEEDS;

EID: 59849118470     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802250j     Document Type: Article

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