Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A-Reference-Cited by-同舟云学术

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

Published:2018-12 Issue:suppl 1 Volume:38 Page:278-285
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

DEUS Valterney Lima¹,CERQUEIRA E SILVA Mariana Barros de¹,MACIEL Leonardo Fonseca²,MIRANDA Lucas Caldeirão Rodrigues³,HIROOKA Elisa Yoko³,SOARES Sérgio Eduardo¹,FERREIRA Ederlan de Souza¹,BISPO Eliete da Silva¹

Affiliation:

1. Universidade Federal da Bahia, Brasil

2. Universidade Federal da Bahia, Brasil; Universidade Estadual de Londrina, Brasil

3. Universidade Estadual de Londrina, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38s1/0101-2061-cta-fst09917.pdf

Reference38 articles.

1. Effect of fermentation intensity on polyphenol sand antioxidant capacity of cocoa beans;Aikpokpodion P. E.;International Journal of Sustainable Crop Production,2010

2. Ochratoxin A decontamination: a review;Amézqueta S.;Food Control,2009

3. Official methods of analysis,1995

4. Industrial chocolate manufacture and use;Beckett S. T.,2009

5. Comparative study of commercial lyavailable cocoa products in terms of their bioactive composition;Belscak A.;Faculty of Food Technology and Biotechnology,2009

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