Effect of Superheated Steam Roasting on the Phenolic Antioxidant Properties of Cocoa Beans
Author:
Affiliation:
1. Food Technology Division, School of Industrial Technology; Universiti Sains Malaysia; 11800 Pulau Pinang Malaysia
2. Department of Food Engineering and Tea Technology; Shahjalal University of Science and Technology; Sylhet Bangladesh
Funder
Fellowship Scheme of the Institute of Postgraduate Studies, Universiti Sains Malaysia
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12166/fullpdf
Reference41 articles.
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2. 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
3. Extraction and characterization of antioxidant from cocoa by-products;Azizah;Food Chem.,1999
4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Anal. Biochem.,1996
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