Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing

The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the prote...

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Detalles Bibliográficos
Autores principales: Rawel, Harshadrai M., Huschek, Gerd, Sagu, Sorel Tchewonpi, Homann, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413064/
https://www.ncbi.nlm.nih.gov/pubmed/30791360
http://dx.doi.org/10.3390/nu11020428

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413064/
https://www.ncbi.nlm.nih.gov/pubmed/30791360
http://dx.doi.org/10.3390/nu11020428

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