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Functional changes induced by extrusion during cocoa alkalization.
Valverde, D; Behrends, B; Pérez-Esteve, É; Kuhnert, N; Barat, J M.
Affiliation
  • Valverde D; Departamento de Tecnología de Alimentos. Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.
  • Behrends B; Department of Life Sciences & Chemistry, Jacobs University, Campus Ring 1, 28759 Bremen, Germany.
  • Pérez-Esteve É; Departamento de Tecnología de Alimentos. Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain. Electronic address: edpees@upv.es.
  • Kuhnert N; Department of Life Sciences & Chemistry, Jacobs University, Campus Ring 1, 28759 Bremen, Germany.
  • Barat JM; Departamento de Tecnología de Alimentos. Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.
Food Res Int ; 136: 109469, 2020 10.
Article in En | MEDLINE | ID: mdl-32846554
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cacao / Catechin / Chocolate Limits: Humans Language: En Journal: Food Res Int Year: 2020 Type: Article Affiliation country: Spain
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cacao / Catechin / Chocolate Limits: Humans Language: En Journal: Food Res Int Year: 2020 Type: Article Affiliation country: Spain