UHPLC-MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon

• Main Authors: Gabriel Vargas-Arana (Author), Claudia Merino-Zegarra (Author), Miguel Tang (Author), Mariano Walter Pertino (Author), Mario J. Simirgiotis (Author)
• Format: Book
• Published: MDPI AG, 2022-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Cocoa (<i>Theobroma cacao)</i> is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. Cocoa shell and...