Evaluation of the effect of processing on cocoa polyphenols: Antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate

International Journal of Food Science and Technology

Volumn 50, Issue 3, 2015, Pages 840-848

  Bordiga, Matteo ^a   Locatelli, Monica ^a   Travaglia, Fabiano ^a   Coïsson, Jean Daniel ^a   Mazza, Giuseppe ^b,c   Arlorio, Marco ^a  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

^b SUMMERLAND RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c Mazza Innovation Ltd   (Canada)

Author keywords

Anthocyanins; Antiradical activity; Chocolate; Cocoa; Cocoa processed products; Flavan 3 ols

Indexed keywords

ANTHOCYANINS; CALCINATION;

ANTIRADICAL ACTIVITIES; ANTIRADICAL CAPACITIES; CHOCOLATE; FLAVAN-3-OLS; GEOGRAPHIC ORIGINS; OPTIMISATIONS; PROCESSED PRODUCTS; TECHNOLOGICAL PROCESS;

COCOA;

THEOBROMA CACAO;

EID: 84922986917     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12760     Document Type: Article

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