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Antioxidants in Cocoa

This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and as...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2021
Matèries:
cocoa
chocolate
polyphenols
antioxidants
melanoidins
theobroma cacao L.
total phenolic compounds
antioxidant capacity
metal-chelating ability
fourier transform infrared spectroscopy
flavan-3-ol
procyanidin
α-glucosidase
melanoidin
Maillard reaction
(–)-epicatechin
borderline hypertensive rats
nitric oxide
redox balance
iron
Nrf2
PPAR-γ
open field
cocoa by-products
cherry extract
oxidative stress
human endothelial cell
roasting
catechin
epicatechin
total phenolic content
Criollo cocoa
kinetic
flavonoids
cocoa extract
ischemia-reperfusion injury
apoptosis
inflammatory markers
conching
milk chocolate
milk powder
protein
antioxidant activity
solid–liquid kinetic extraction
polyphenol oxidase
cocoa polyphenols
heat treatment
enzyme inactivation
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Accés en línia:ONIX_20210501_9783036502328_301
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ONIX_20210501_9783036502328_301

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