Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon

International Journal of Food Sciences and Nutrition

Volumn 67, Issue 4, 2016, Pages 422-430

  Caprioli, Giovanni ^a   Fiorini, Dennis ^a   Maggi, Filippo ^a   Nicoletti, Marcello ^b   Ricciutelli, Massimo ^a   Toniolo, Chiara ^b   Prosper, Biapa ^c   Vittori, Sauro ^a   Sagratini, Gianni ^a  

^a UNIVERSITY OF CAMERINO   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

^c UNIVERSITY OF DSCHANG   (Cameroon)

Author keywords

Fatty acids; GCMS; HPTLC; HSSPME; polyphenols

Indexed keywords

ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CATECHIN; CINNAMIC ACID DERIVATIVE; FAT INTAKE; FATTY ACID; FLAVONOID; PLANT PROTEIN; THEOBROMINE; VOLATILE ORGANIC COMPOUND; XANTHINE DERIVATIVE;

ANALYSIS; BIOSYNTHESIS; CACAO; CAMEROON; CHEMISTRY; CHOCOLATE; COMPARATIVE STUDY; DIETARY SUPPLEMENT; FAT INTAKE; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; NUTRITIONAL VALUE; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS;

ANTIOXIDANTS; CACAO; CAFFEIC ACIDS; CAMEROON; CATECHIN; CHOCOLATE; CINNAMATES; DIETARY FATS; DIETARY SUPPLEMENTS; FATTY ACIDS; FLAVONOIDS; FOOD QUALITY; HUMANS; NUTRITIVE VALUE; PRINCIPAL COMPONENT ANALYSIS; SEEDS; THEOBROMINE; VEGETABLE PROTEINS; VOLATILE ORGANIC COMPOUNDS; XANTHINES;

EID: 84964060157     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2016.1170769     Document Type: Article

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