Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

Food Chemistry

Volumn 174, Issue , 2015, Pages 256-262

  Ioannone, F ^a,b   Di Mattia, C D ^b   De Gregorio, M ^b   Sergi, M ^b   Serafini, M ^a   Sacchetti, G ^b  

^a CRA NUT   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

Antioxidant activity; Cocoa; Flavanols; Procyanidins; Roasting

Indexed keywords

ANTIOXIDANTS; CALCINATION; COCOA; MOISTURE; MOISTURE DETERMINATION; TEMPERATURE;

ANTI-OXIDANT ACTIVITIES; FERRIC REDUCING ANTIOXIDANT POWER; FLAVANOLS; HIGHEST TEMPERATURE; PROCYANIDINS; ROASTING; ROASTING TEMPERATURE; SHORT-TIME PROCESS;

FLAVONOIDS;

ANTIOXIDANT; FLAVANOL DERIVATIVE; PHENOL; PROANTHOCYANIDIN; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CACAO; FOOD PROCESSING; HIGH TEMPERATURE; LOW TEMPERATURE; MOISTURE; TEMPERATURE; TIME; CHEMISTRY; FOOD HANDLING;

THEOBROMA CACAO;

ANTIOXIDANTS; CACAO; FLAVONOLS; FOOD HANDLING; PHENOLS; PROANTHOCYANIDINS; TEMPERATURE;

EID: 84911469222     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.019     Document Type: Article

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