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Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans.
Stanley, Todd H; Van Buiten, Charlene B; Baker, Scott A; Elias, Ryan J; Anantheswaran, Ramaswamy C; Lambert, Joshua D.
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  • Stanley TH; Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States.
  • Van Buiten CB; Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States.
  • Baker SA; Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States.
  • Elias RJ; Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States.
  • Anantheswaran RC; Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States.
  • Lambert JD; Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States; Center for Molecular Toxicology and Carcinogenesis, The Pennsylvania State University, University Park, PA 16802, United States. Electronic address: jdl134@psu.edu.
Food Chem ; 255: 414-420, 2018 Jul 30.
Article en En | MEDLINE | ID: mdl-29571495
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Compuestos Orgánicos / Flavonoides / Cacao / Lipasa Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article País de afiliación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Compuestos Orgánicos / Flavonoides / Cacao / Lipasa Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article País de afiliación: Estados Unidos