Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility-Reference-Cited by-同舟云学术

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Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility

Published:2023-05-08 Issue: Volume: Page:1-13
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Dalabasmaz Sevim¹,Toker Ömer Said²,Palabiyik Ibrahim³,Konar Nevzat⁴

Affiliation:

1. Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany

2. Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey

3. Agriculture Faculty, Food Engineering Department, Tekirdag Namik Kemal University, Tekirdag, Turkey

4. Agriculture Faculty, Dairy Technology Department, Ankara University, Ankara, Turkey

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2207661

Reference98 articles.

1. Vicilin-class globulins and their degradation during cocoa fermentation

2. Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics

3. Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system

4. Effect of Addition of Fibres and Polyphenols on Properties of Chocolate – A Review

5. Beckett's Industrial Chocolate Manufacture and Use

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