Effect of Cocoa Roasting on Chocolate Polyphenols Evolution

• Main Authors: Alessandro La Mantia (Author), Federica Ianni (Author), Aurélie Schoubben (Author), Marco Cespi (Author), Klemen Lisjak (Author), Davide Guarnaccia (Author), Roccaldo Sardella (Author), Paolo Blasi (Author)
• Format: Book
• Published: MDPI AG, 2023-02-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the ot...