Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-019-03333-w.pdf
Reference93 articles.
1. Biesalski HK, Dragsted LO, Elmadfa I, Grossklaus R, Müller M, Schrenk D, Weber P (2015) Bioactive compounds: definition and assessment of activity. Nutrition 25(11–12):1202–1205. https://doi.org/10.1016/j.nut.2009.04.023
2. Correia M, Neves-Petersen MT, Jeppesen PB, Gregersen S, Petersen SB (2012) UV-light exposure of insulin: pharmaceutical implications upon covalent insulin dityrosine dimerization and disulphide bond photolysis. PLoS ONE 7(12):e50733. https://doi.org/10.1371/journal.pone.0050733
3. D’Souza RN, Grimbs S, Behrends B, Bernaert H, Ullrich MS, Kuhnert N (2017) Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans. Food Res Int 99:550–559. https://doi.org/10.1016/j.foodres.2017.06.007
4. Liu J, Liu M, He C, Song H, Guo J, Wang Y, Su X (2015) A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception. J Sci Food Agric 95(6):1362–1372. https://doi.org/10.1002/jsfa.6831
5. Torres-Moreno M, Torrescasana E, Salas-Salvadó J, Blanch C (2015) Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food Chem 166:125–132. https://doi.org/10.1016/j.foodchem.2014.05.141
Cited by 38 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Integration of network-based approaches for assessing variations in metabolic profiles of alkalized and non-alkalized commercial cocoa powders;Food Chemistry: X;2024-10
2. 카카오분말과 생강분말을 첨가한 피시볼이 튀김조리 중 튀김유지의 이화학적 특성과 산화안정성에 미치는 영향;Korean Journal of Food and Cookery Science;2024-04-30
3. Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates;Foods;2024-03-28
4. Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea;Food Chemistry;2024-03
5. Chemical Diversity of Theobroma cacao L.;Reference Series in Phytochemistry;2024
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3