Bioactive and Sensory Properties of Herbal Spirit Enriched with Cocoa (Theobroma cacao L.) Polyphenolics

Food and Bioprocess Technology

Volumn 5, Issue 7, 2012, Pages 2908-2920

  Komes, Draženka ^a   Belščak Cvitanović, Ana ^a   Horžić, Dunja ^a   Drmić, Helena ^a   Škrabal, Svjetlana ^b   Miličević, Borislav ^b  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Zve evo Food Industry   (Croatia)

Author keywords

Antioxidant capacity; Cocoa; Herbal liquor; Polyphenols; Sensory analysis

Indexed keywords

ALCOHOLIC BEVERAGES; ANTIOXIDANTS; FLAVONOIDS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; POLYPHENOLIC COMPOUNDS; SENSORY ANALYSIS;

ANTIOXIDANT CAPACITY; ANTIOXIDATIVE; HERBAL LIQUORS; MEDITERRANEAN REGION; OVERALL ACCEPTABILITY; POLYPHENOLS; SENSORY PROPERTIES; THEOBROMA CACAO;

COCOA;

THEOBROMA CACAO;

EID: 84867494013     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0630-7     Document Type: Article

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