Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures-Reference-Cited by-同舟云学术

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Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

Published:2017-09 Issue: Volume:231 Page:356-364
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Muhammad Dimas Rahadian Aji,Praseptiangga Danar,Van de Walle Davy,Dewettinck Koen

Funder

Ministry of Research, Technology and Higher Education

Universitas Sebelas Maret

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass;Albak;Journal of Food Science and Technology,2015

2. Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties;Belščak-Cvitanović;Food Research International,2012

3. Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives;Belščak-Cvitanović;Food Chemistry,2015

4. Comparative study of commercially available cocoa products in terms of their bioactive composition;Belščak;Food Research International,2009

5. Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia;Carrillo;Food Research International,2014

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