Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with...

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Detalles Bibliográficos
Autores principales: Barišić, Veronika, Stokanović, Milica Cvijetić, Flanjak, Ivana, Doko, Kristina, Jozinović, Antun, Babić, Jurislav, Šubarić, Drago, Miličević, Borislav, Cindrić, Ines, Ačkar, Đurđica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700659/
https://www.ncbi.nlm.nih.gov/pubmed/33238393
http://dx.doi.org/10.3390/molecules25225470

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700659/
https://www.ncbi.nlm.nih.gov/pubmed/33238393
http://dx.doi.org/10.3390/molecules25225470

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