Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)-Reference-Cited by-同舟云学术

Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

Published:2008-02 Issue:3 Volume:106 Page:967-975
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arlorio Marco,Locatelli Monica,Travaglia Fabiano,Coïsson Jean-Daniel,Grosso Erika Del,Minassi Alberto,Appendino Giovanni,Martelli Aldo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. Characterization of pectins and some secondary compounds from Theobroma cacao hulls;Arlorio;Journal of Food Science,2001

3. Melanoidin extracts from not-roasted and roasted cocoa beans (Theobroma cacao L.): antioxidant and protective properties on stress-induced cell death;Arlorio,2006

4. Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2;Arlorio;Food Research International,2005

5. Extraction and characterization of antioxidant from cocoa by-products;Azizah;Food Chemistry,1999

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