Release of phenolic compounds from fermented cocoa powder during fast heating in a novel hot plate reactor-Reference-Cited by-同舟云学术

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Release of phenolic compounds from fermented cocoa powder during fast heating in a novel hot plate reactor

Published:2023-08 Issue: Volume:170 Page:112979
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Alean Jader,Maya Juan C.,Chejne Farid,Ramírez Say,Valdés Carlos F.,Marrugo Gloria,Alzate-Arbelaez Andrés F.,Rojano Benjamín

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Evolution of the porous structure of cocoa beans during microwave drying;Alean;Drying Technology,2020

2. Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying;Alean;Drying Technology,2022

3. Degradation of polyphenols during the cocoa drying process;Alean;Journal of Food Engineering,2016

4. Antioxidant capacity of cocoa beans and chocolate assessed by FTIR;Batista;Food Research International,2016

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