Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology

LWT

Volumn 66, Issue , 2016, Pages 252-259

  Gültekin Özgüven, Mine ^a   Berktaş, Ijlal ^a   Özçelik, Beraat ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Antioxidant; Dark chocolate; Polyphenols; Process; RSM

Indexed keywords

CALCINATION; FLAVONOIDS; MANUFACTURE; PROCESSING; SURFACE PROPERTIES;

ANTIOXIDANT CAPACITY; DARK CHOCOLATE; FLAVONOID CONTENT; MANUFACTURING PROCESS; POLYPHENOLS; PROCESSING CONDITION; RESPONSE SURFACE METHODOLOGY; ROASTING TEMPERATURE;

ANTIOXIDANTS;

EID: 84950125278     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.047     Document Type: Article

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