Cocoa content influences chocolate molecular profile investigated by MALDI-TOF mass spectrometry
Author:
Affiliation:
1. Universidade de Brasília, Instituto de Biologia; Brasília 70910-900 DF Brazil
2. Embrapa Recursos Genéticos e Biotecnologia; Brasília 70770-917 DF Brazil
Funder
CAPES
CNPq
Embrapa
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6740/fullpdf
Reference10 articles.
1. Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate;Cooper;J Agric Food Chem,2007
2. Exploring consumer perception about the different types of chocolate;Gámbaro;Braz J Food Technol,2012
3. Cocoa and cardiovascular health;Corti;Circulation,2009
4. A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans;Tomaz-Barberán;J Agric Food Chem,2007
5. Identification of procyanidins in cocoa (theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry;Hammerstone;J Agric Food Chem,1999
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