Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans

Food and Bioprocess Technology

Volumn 6, Issue 12, 2013, Pages 3420-3432

  Di Mattia, Carla ^a   Martuscelli, Maria ^a   Sacchetti, Giampiero ^a   Scheirlinck, Ilse ^b   Beheydt, Bram ^b   Mastrocola, Dino ^a   Pittia, Paola ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b Puratos Group Industrialaan 25   (Belgium)

Author keywords

Cocoa beans; Drying; Fermentation; FRAP; Procyanidins; TEAC; TPI

Indexed keywords

COCOA BEANS; FRAP; PROCYANIDINS; TEAC; TPI;

FERMENTATION; FLAVONOIDS; LEAST SQUARES APPROXIMATIONS; MONOMERS; PROCESS CONTROL;

DRYING;

THEOBROMA CACAO;

EID: 84886101323     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1028-x     Document Type: Article

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