The Effect of Processing Operations on the Polyphenol Content of Cocoa Beans: A Review
Cocoa beans undergo processing operations to develop the aroma, and flavour precursors of chocolate and other cocoa products, in line with commercial preferences. However, processing has a negative effect on the polyphenol content of cocoa beans, reducing their health benefits, particularly their an...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Malaysian Institute of Chemistry (Institut Kimia Malaysia)
2024
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/40756/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/40756/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/40756/ https://doi.org/10.55373/mjchem.v26i2.46 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Malaysia Sabah |
| Language: | English English |