Chocolate: An overview of functional potential and recent trends in fortification

Author:

Singh Pushpak Kumar1,Khedkar Renu Deepak1ORCID,Chandra Suresh2

Affiliation:

1. Amity University Uttar Pradesh, India

2. Sardar Vallabhbhai Patel University of Agriculture and Technology, India

Publisher

FapUNIFESP (SciELO)

Reference104 articles.

1. Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels;Abballe C.;Lebensmittel-Wissenschaft + Technologie,2021

2. Cocoa polyphenols: Can we consider cocoa and chocolate as potential functional food?;Ackar D.;Journal of Chemistry,2013

3. Effects of chocolate intake on perceived stress: A controlled clinical study;Al Sunni A.;International Journal of Health Sciences (Qassim),2014

4. Development of functional chocolate with spices and lemon peel powder by using response surface method: Development of functional chocolate;Albak F.;Akademik Gıda /Academic Food Journal,2014

5. Degradation of polyphenols during the cocoa drying process;Alean J.;Journal of Food Engineering,2016

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