Chemical and biological properties of cocoa beans affected by processing: a review. | Crit Rev Food Sci Nutr;62(30): 8403-8434, 2022. | MEDLINE

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Chemical and biological properties of cocoa beans affected by processing: a review.

Febrianto, Noor Ariefandie; Wang, Sunan; Zhu, Fan.

Affiliation

Febrianto NA; School of Chemical Sciences, University of Auckland, Auckland, New Zealand.
Wang S; Indonesian Coffee and Cocoa Research Institute (ICCRI), Jember, East Java, Indonesia.
Zhu F; School of Chemical Sciences, University of Auckland, Auckland, New Zealand.

Crit Rev Food Sci Nutr ; 62(30): 8403-8434, 2022.

Article in En | MEDLINE | ID: mdl-34047627

Subject(s)

Cacao; Chocolate; Fermentation; Cacao/chemistry; Polyphenols/analysis; Antioxidants/pharmacology; Antioxidants/metabolism; Phytochemicals/metabolism

Key words

Theobroma cacao; cacao; fermentation; functional food; health effect; post-harvest processing

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Full text: 1 Database: MEDLINE Main subject: Cacao / Chocolate Language: En Year: 2022 Type: Article

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Full text: 1 Database: MEDLINE Main subject: Cacao / Chocolate Language: En Year: 2022 Type: Article