Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation

Food Chemistry

Volumn 228, Issue , 2017, Pages 484-490

  do Carmo Brito, Brenda de Nazaré ^a   Campos Chisté, Renan ^a   da Silva Pena, Rosinelson ^a   Abreu Gloria, Maria Beatriz ^b   Santos Lopes, Alessandra ^a  

^a FEDERAL UNIVERSITY OF PARÁ   (Brazil)

^b FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

Author keywords

ABTS; Anthocyanins; Biogenic amines; HCA; PCA; Polyamines

Indexed keywords

ANTHOCYANINS; COCOA; FERMENTATION; PHENOLS;

ABTS; BIOACTIVE COMPOUNDS; BIOGENIC AMINES; FERMENTATION PROCESS; POLYAMINES; SCAVENGING CAPACITY; SCIENTIFIC RESEARCHES; TOTAL PHENOLIC COMPOUNDS;

AMINES;

ANTHOCYANIN; BIOGENIC AMINE; PHENOL DERIVATIVE; POLYAMINE; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE;

ACIDITY; ARTICLE; CACAO; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; TEMPERATURE; CHEMISTRY;

BIOGENIC AMINES; CACAO; FERMENTATION; POLYAMINES;

EID: 85013152385     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.004     Document Type: Article

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