Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate-Reference-Cited by-同舟云学术

Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate

Published:2015-01-17 Issue:3 Volume:50 Page:840-848
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bordiga Matteo¹,Locatelli Monica¹,Travaglia Fabiano¹,Coïsson Jean Daniel¹,Mazza Giuseppe²,Arlorio Marco¹

Affiliation:

1. Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology Center; Universita' degli Studi del Piemonte Orientale “A. Avogadro”; Largo Donegani 2 Novara 28100 Italy

2. Pacific Agri-Food Research Centre; Agriculture and Agri-Food Canada; 4200 Highway 97 Summerland BC V0H 1Z0 Canada

Funder

Fondazione Cariplo

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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