Antioxidants in Cocoa

• Andere auteurs: Żyżelewicz, Dorota (Redacteur), Oracz, Joanna (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Onderwerpen: Research & information: general; Biology, life sciences; Food & society; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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...