Assessment of cocoa powder changes during the alkalization process using untargeted metabolomics

Author:

Greño Maider,Herrero Miguel,Cifuentes Alejandro,Marina María Luisa,Castro-Puyana María

Funder

Comunidad de Madrid

University of Alcala

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Proximate, mineral and antinutrient compositions of natural cocoa cake, cocoa liquor and alkalized cocoa powders sourced in Nigeria;Adeyeye;Journal of Advance Pharmaceutical Science and Technology,2016

2. Investigating the flavor compounds in the cocoa powder production process;Alasti;Food Sciences and Nutrition,2019

3. The influence of three different types and dosage of alkaline on the inherent properties in cocoa powder;Alasti;Journal of Food Science & Technology,2020

4. Flavanol and flavonol contents of cocoa powder products: Influence of the manufacturing process;Andres-Lacueva;Journal of Agricultural and Food Chemistry,2008

5. Phytochemical and functional characterization of phenolic compounds from Cowpea (Vigna unguiculata (L.) Walp.) obtained by green extraction technologies;Avanza;Agronomy,2021

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