Sugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative review

International Journal of Food Science and Technology

Volumn 53, Issue 1, 2018, Pages 33-42

  Mellor, Duane D ^a,b   Amund, Daniel ^a   Georgousopoulou, Ekavi ^b,c   Naumovski, Nenad ^b  

^a Faculty of Engineering and Computing   (United Kingdom)

^b UNIVERSITY OF CANBERRA   (Australia)

^c HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Bioavailability; cocoa; polyphenols; prebiotics; reformulation; sugar

Indexed keywords

BIOCHEMISTRY; FLAVONOIDS; HEALTH; PHYSIOLOGY; SUGARS;

BIOAVAILABILITY; CARDIO-VASCULAR DISEASE; CONSUMER PREFERENCES; ENDOTHELIAL FUNCTION; PHYSIOLOGICAL EFFECTS; POLYPHENOLS; PREBIOTICS; REFORMULATION;

COCOA;

EID: 85032216189     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13651     Document Type: Review

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