Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions

Food Chemistry

Volumn 166, Issue , 2015, Pages 125-132

  Torres Moreno, M ^a   Torrescasana, E ^a   Salas Salvado J ^b,c   Blanch, C ^a  

^a UNIVERSITY OF VIC CENTRAL UNIVERSITY OF CATALONIA   (Spain)

^b FACULTAT DE MEDICINA I CIÈNCIES DE LA SALUT   (Spain)

^c INSTITUTO DE SALUD CARLOS III   (Spain)

Author keywords

Chocolate; Cocoa beans; Fatty acids profile; GC MS; Total fat

Indexed keywords

CARBOHYDRATES; FATTY ACIDS;

CHOCOLATE; COCOA BEANS; FATTY ACIDS PROFILES; GC-MS; TOTAL FAT;

COCOA;

CARBOHYDRATE; FATTY ACID; THEOBROMA OIL;

ARTICLE; BEAN; CACAO; CHEMICAL COMPOSITION; FAT CONTENT; LIPID COMPOSITION; NUTRIENT; NUTRITIONAL VALUE; QUANTITATIVE ANALYSIS; CHEMISTRY; MASS SPECTROMETRY;

CACAO; FATTY ACIDS; MASS SPECTROMETRY; NUTRITIVE VALUE;

EID: 84903120100     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.141     Document Type: Article

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