Effect of different conching processes on procyanidin content and antioxidant properties of chocolate

Food Research International

Volumn 63, Issue , 2014, Pages 367-372

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

^a UNIVERSITY OF TERAMO   (Italy)

^b Puratos Group Industrialaan 25   (Belgium)

Author keywords

Conching; Dark chocolate; FRAP; Melanoidins; Procyanidins; TEAC

Indexed keywords

ANTIOXIDANTS; POSITIVE IONS;

CONCHING; DARK CHOCOLATE; FRAP; MELANOIDINS; PROCYANIDINS; TEAC;

FLAVONOIDS;

THEOBROMA CACAO;

EID: 84907172103     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.009     Document Type: Article

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