Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells

The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and shells. The analyses were conducted after ferm...

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Detalles Bibliográficos
Autores principales: Delgado-Ospina, Johannes, Di Mattia, Carla Daniela, Paparella, Antonello, Mastrocola, Dino, Martuscelli, Maria, Chaves-Lopez, Clemencia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231058/
https://www.ncbi.nlm.nih.gov/pubmed/32326283
http://dx.doi.org/10.3390/foods9040520

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231058/
https://www.ncbi.nlm.nih.gov/pubmed/32326283
http://dx.doi.org/10.3390/foods9040520

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