Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins

Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins

Roasting and fermentation are key steps in cocoa processing that can be modulated to optimize the presence of health-promoting compounds in the final product. Roasting promote melanoidins formation and polyphenols depolymerization. Results of Forastero and Criollo cocoa beans were processed in diffe...

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Bibliographic Details
Main Authors:	Cinthya Nathaly Quiroz-Reyes, Vincenzo Fogliano
Format:	Article
Language:	English
Published:	Elsevier 2018-06-01
Series:	Journal of Functional Foods
Subjects:	Maillard reaction Cocoa Melanoidins Phenolic compounds Antioxidant activity Roasting process
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464618301701

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