Changes of phenolic compounds and antioxidant capacity in cocoa beans processing-Reference-Cited by-同舟云学术

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Changes of phenolic compounds and antioxidant capacity in cocoa beans processing

Published:2011-06-17 Issue:9 Volume:46 Page:1793-1800
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Mazor Jolić Slavica,Radojčić Redovniković Ivana,Marković Ksenija,Ivanec Šipušić Đurđica,Delonga Karmela

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02670.x/fullpdf

Reference39 articles.

1. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity;Adamson;Journal of Agriculture and Food Chemistry,1999

2. Cocoa and chocolate consumption - are there aphrodisiac and other benefits for human health?;Afoakwa;South African Journal of Clinical Nutrition,2009

3. Flavor formation and character in cocoa and chocolate: a critical review;Afoakwa;Critical Review in Food Science Nutrition,2008

4. Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process;Andres-Lacueva;Journal of Agriculture and Food Chemistry,2008

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

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4. Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness;Foods;2024-07-29

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