Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract-Reference-Cited by-同舟云学术

Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract

Published:2022-11-16 Issue:1 Volume:25 Page:2477-2494
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Indiarto Rossi¹,Rahimah Souvia¹,Subroto Edy¹,Putri Nur Alifia Gardiantini¹,Pangawikan Aldila Din¹

Affiliation:

1. Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia

Funder

Universitas Padjadjaran Research Grant, RKDU Scheme

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2144883

Reference67 articles.

1. The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacaoL.), Depending on Variety, Growing Region, and Processing Operations: A Review

2. Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

3. In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans

4. Consumer Acceptance toward Functional Foods: A Scoping Review

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