Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Stahl, L ^a   Miller, K B ^a   Apgar, J ^a   Sweigart, D S ^a   Stuart, D A ^a   Mchale, N ^b   Ou, B ^b   Kondo, M ^b   Hurst, W J ^a  

^a The Hershey Company   (United States)

^b Brunswick Laboratories   (United States)

Author keywords

Antioxidant; Cocoa powder; Flavanol; Leavening; Polyphenol

Indexed keywords

ALUMINUM POTASSIUM SULFATE; ANTIOXIDANT; BAKING POWDER; BICARBONATE; CALCIUM SULFATE; FLAVONOID; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE; POLYPHENOLS; PROANTHOCYANIDIN; REACTIVE OXYGEN METABOLITE; STARCH;

ALGORITHM; ARTICLE; BOOK; CACAO; CHEMISTRY; FOOD HANDLING; FRUIT; HEAT; METHODOLOGY; PH;

ALGORITHMS; ALUM COMPOUNDS; ANTIOXIDANTS; CACAO; CALCIUM SULFATE; COOKBOOKS AS TOPIC; FLAVONOIDS; FLAVONOLS; FOOD HANDLING; FRUIT; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PHENOLS; PROANTHOCYANIDINS; REACTIVE OXYGEN SPECIES; SODIUM BICARBONATE; STARCH;

THEOBROMA CACAO;

EID: 70350146781     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01226.x     Document Type: Article

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