Chemical Characterization of Quality-Related Compounds in Cocoa Matrices: An Overview of Analytical Methods Applied for Their Analysis-Reference-Cited by-同舟云学术

Chemical Characterization of Quality-Related Compounds in Cocoa Matrices: An Overview of Analytical Methods Applied for Their Analysis

Published:2021-09-12 Issue:3 Volume:53 Page:689-717
ISSN:1040-8347
Container-title:Critical Reviews in Analytical Chemistry
language:en
Short-container-title:Critical Reviews in Analytical Chemistry

Author:

Becerra Lili Dahiana¹²^ORCID,Ruíz Ruth Yolanda³^ORCID,Rodríguez Cortina Jader²^ORCID,Quintanilla-Carvajal Maria Ximena³^ORCID,Coy-Barrera Ericsson⁴^ORCID,Escobar Parra Sebastián²^ORCID

Affiliation:

1. Facultad de Ingeniería, Doctorado en Biociencias, Universidad de La Sabana, Chía, Cundinamarca, Colombia

2. Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Centros de Investigación Palmira y Tibaitatá, Palmira, Colombia

3. Facultad de Ingeniería, Grupo de Investigación en Procesos Agroindustriales, Universidad de La Sabana, Chía, Cundinamarca, Colombia

4. Facultad de Ciencias Básicas y Aplicadas, Departamento de Química, Laboratorio de Química Bioorgánica, Universidad Militar Nueva Granada, Cajicá, Cundinamarca, Colombia

Funder

Corporación Colombiana de Investigación Agropecuaria, AGROSAVIA

Publisher

Informa UK Limited

Subject

Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408347.2021.1971511

Reference257 articles.

1. ICCO.A Working Definition of Fine or Flavour Cocoa. April 21, 2018. https://www.icco.org/fine-or-flavor-cocoa/

2. Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits

3. Health benefits of cocoa

4. Chocolate, “Food of the Gods”: History, Science, and Human Health

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