Fortification of dark chocolate with microencapsulated phytosterols: Chemical and sensory evaluation

Food and Function

Volumn 9, Issue 2, 2018, Pages 1265-1273

  Tolve, Roberta ^a   Condelli, Nicola ^a   Caruso, Marisa Carmela ^a   Barletta, Diego ^b   Favati, Fabio ^c   Galgano, Fernanda ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY OF SALERNO   (Italy)

^c UNIVERSITY OF VERONA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

MICROENCAPSULATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SENSORY ANALYSIS;

ANTI-OXIDANT ACTIVITIES; BIOACCESSIBILITY; CHEMICAL POINT; DARK CHOCOLATE; PEROXIDE VALUE; POLYPHENOLS; PREBIOTICS; PROBIOTICS;

ALCOHOLS;

FOOD ADDITIVE; PHYTOSTEROL;

ADULT; ANALYSIS; CHEMISTRY; CHOCOLATE; DRUG FORMULATION; FEMALE; FORTIFIED FOOD; HUMAN; MALE; METABOLISM; TASTE; YOUNG ADULT;

ADULT; CHOCOLATE; DRUG COMPOUNDING; FEMALE; FOOD ADDITIVES; FOOD, FORTIFIED; HUMANS; MALE; PHYTOSTEROLS; TASTE; YOUNG ADULT;

EID: 85042472838     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c7fo01822c     Document Type: Article

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