Effects of drying on the production of polyphenol-rich cocoa beans-Reference-Cited by-同舟云学术

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Effects of drying on the production of polyphenol-rich cocoa beans

Published:2017-07-06 Issue:15 Volume:35 Page:1799-1806
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Santhanam Menon A.¹,Hii C. L.¹,Law C. L.¹^ORCID,Shariff S.²,Djaeni M.³

Affiliation:

1. Food and Pharmaceutical Engineering Research Group, Faculty of Engineering, University of Nottingham, Semenyih, Selangor Darul Ehsan, Malaysia

2. Malaysian Cocoa Board, Cocoa Innovative and Technology Centre, Nilai, Negeri Sembilan Darul Khusus, Malaysia

3. Department of Chemical Engineering, Diponegoro University, Semarang, Tembalang, Indonesia

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2016.1276072

Reference36 articles.

1. Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

2. Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?

3. Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products

4. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

5. Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans

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1. Kinetics of cashew apple drying through mechanistic models and analysis of the effects of drying conditions on the retention of bioactive compounds;The Canadian Journal of Chemical Engineering;2024-07-14

2. Influence of fermentation on the quality of Fijian Theobroma cacao beans over two harvest seasons;New Zealand Journal of Crop and Horticultural Science;2024-05-30

3. Effects of yellowing and drying treatment temperatures on the taste of autumn green tea;Drying Technology;2023-12-27

4. Release of phenolic compounds from fermented cocoa powder during fast heating in a novel hot plate reactor;Food Research International;2023-08

5. Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans;Horticulturae;2023-07-13

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