Impact of fermentation, drying, roasting, and dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 19, 2010, Pages 10518-10527

  Payne, Mark J ^a   Hurst, W Jeffrey ^a   Miller, Kenneth B ^a   Rank, Craig ^a   Stuart, David A ^a  

^a The Hershey Company   (United States)

Author keywords

Cacao; Catechin; Cocoa; Dutch processing; Epicatechin; Epimerization; Procyanidins; Roasting; Theobroma cacao

Indexed keywords

CACAO; CATECHIN; DUTCH PROCESSING; EPICATECHIN; EPIMERIZATION; PROCYANIDINS; ROASTING; THEOBROMA CACAO;

CALCINATION; COCOA; ORGANIC COMPOUNDS; PHENOLS;

DRYING;

CATECHIN;

ARTICLE; CACAO; CHEMISTRY; COMPARATIVE STUDY; DESICCATION; FERMENTATION; FOOD HANDLING; HEAT; METHODOLOGY; PH; PLANT SEED;

CACAO; CATECHIN; DESICCATION; FERMENTATION; FOOD HANDLING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; SEEDS;

THEOBROMA CACAO;

EID: 78049281488     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102391q     Document Type: Article

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