Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa

Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is generally thought that this loss translates to reduced bioactivity. However, the mechani...

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Detalles Bibliográficos
Autores principales: Racine, Kathryn C., Lee, Andrew H., Wiersema, Brian D., Huang, Haibo, Lambert, Joshua D., Stewart, Amanda C., Neilson, Andrew P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463099/
https://www.ncbi.nlm.nih.gov/pubmed/30893898
http://dx.doi.org/10.3390/foods8030102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463099/
https://www.ncbi.nlm.nih.gov/pubmed/30893898
http://dx.doi.org/10.3390/foods8030102

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