Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon-Reference-Cited by-同舟云学术

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Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon

Published:2023-02 Issue:2 Volume:30 Page:103562
ISSN:1319-562X
Container-title:Saudi Journal of Biological Sciences
language:en
Short-container-title:Saudi Journal of Biological Sciences

Author:

Zzaman Wahidu,Al-din Sifat Saad

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference30 articles.

1. Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.);Arlorio;Food Chem.,2008

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

3. Drying cells for SEM, AFM and TEM by hexamethyldisilazane: a study on hepatic endothelial cells;Braet;J. Microsc.,1997

4. Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging;Caporaso;Food Chem.,2021

5. Chocolate composition and its crystallization process: a multidisciplinary analysis;Devos;Food Chem.,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An overview: the effect of fermentation and roasting methods on cocoa quality;IOP Conference Series: Earth and Environmental Science;2023-09-01

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