Antioxidant properties of polyphenol-rich cocoa products industrially processed

Fermentation and roasting are the main causes of polyphenol degradation during the process for obtaining cocoa products. In the present study, a process for obtaining polyphenol-rich cocoa products on an industrial scale is described. The process avoids the fermentation and roasting steps and includ...

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Guardado en:
Detalles Bibliográficos
Autores principales: Schinella, Guillermo Raúl, Mosca, Susana María, Cienfuegos Jovellanos, Elena, Pasamar, María Ángeles, Muguerza, Begoña, Ramón, Daniel, Ríos, José Luis
Formato: Articulo
Lenguaje:Inglés
Publicado: 2010
Materias:
Ciencias Exactas
Theobroma cacao
Cocoa
Antioxidant
Polyphenols
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/80926
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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