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Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties
The influence of different extrusion conditions on the cocoa shell (CS) dietary fiber, phenolic compounds, and antioxidant and functional properties was evaluated. Extrusion produced losses in the CS dietary fiber (3–26%), especially in the insoluble fraction, being more accentuated at higher temper...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10196956/ https://www.ncbi.nlm.nih.gov/pubmed/37215741 http://dx.doi.org/10.1016/j.crfs.2023.100516 |