Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

Food Research International

Volumn 49, Issue 1, 2012, Pages 39-45

  Martinez R ^a   Torres, P ^a   Meneses, M A ^a   Figueroa, J G ^a   Perez Alvarez J A ^b   Viuda Martos, M ^b  

^a UNIVERSIDAD TÉCNICA PARTICULAR DE LOJA   (Ecuador)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant; Co product; Cocoa; Fiber

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; CO-PRODUCT; CO-PRODUCTS; COCOA BEANS; DIETARY FIBERS; DPPH ASSAY; FRAP ASSAY; GALLIC ACIDS; IN-VITRO; NATURAL COMPOUNDS; PROXIMATE COMPOSITIONS; SOLUBLE DIETARY FIBER; SOLVENT SYSTEM; SWELLING CAPACITIES; THEOBROMA CACAO; TOTAL PHENOLS; WATER HOLDING;

ADHESIVES; AGENTS; ASSAYS; FIBERS; HARDWOODS; OILS AND FATS; PHENOLS;

COCOA;

ANTIOXIDANTS; BIOLOGICAL TESTS; FATS; HARDWOODS; PHENOLS; THEOBROMA;

THEOBROMA CACAO;

EID: 84866051518     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.08.005     Document Type: Article

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