Cocoa polyphenols accelerate vitamin B12 degradation in heated chocolate milk

International Journal of Food Science and Technology

Volumn 50, Issue 2, 2015, Pages 421-430

  Johns, Paul W ^a   Das, Ananya ^b   Kuil, Esther M ^c   Jacobs, Wesley A ^a   Schimpf, Karen J ^a   Schmitz, Daniel J ^a  

^a ABBOTT LABORATORIES   (United States)

^b Federal Service for Surveillance on Consumer Rights Protection and Human Well Being   (United States)

^c Chemical Design and Synthesis Unit   (Netherlands)

Author keywords

Cobalt; Cyanocobalamin; Cysteine; Polyphenol; Reactive oxygen species; Vitamin B12

Indexed keywords

AMINO ACIDS; COBALT; COCOA; REACTIVE OXYGEN SPECIES; VITAMINS;

CYANOCOBALAMIN; CYSTEINE; DESTRUCTIVE PROCESS; EPIGALLOCATECHIN GALLATE; PEROXIDE GENERATIONS; PHYSICAL AFFINITIES; POLYPHENOLS; VITAMIN B-12;

DAIRIES;

THEOBROMA CACAO;

EID: 84921554001     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12632     Document Type: Article

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