4.6 Article

Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Technological and nutritional aspects of milk chocolate enriched with grape pomace products

Siegfried Bolenz et al.

Summary: The French paradox describes the low heart disease death rates in France despite high cholesterol and saturated fat intake, potentially due to the consumption of red wine rich in polyphenols. Grape pomace, also high in polyphenols, can be used in chocolate production to increase antioxidant capacity and health benefits. Studies show that grape pomace contains almost the same amount of polyphenols as cocoa liquor, making it a suitable substitute that can significantly increase polyphenol contents in milk chocolate.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)

Article Biochemistry & Molecular Biology

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

Editha Fernandez-Romero et al.

ANTIOXIDANTS (2020)

Article Agriculture, Multidisciplinary

Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract

Ivana Loncarevic et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Food Science & Technology

Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study

Hayley Rottiers et al.

FOOD ANALYTICAL METHODS (2019)

Article Food Science & Technology

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Dimas Rahadian Aji Muhammad et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)

Article Food Science & Technology

The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans

Dorota Zyzelewicz et al.

FOOD RESEARCH INTERNATIONAL (2018)

Review Biochemistry & Molecular Biology

Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

Dong-Ping Xu et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)

Article Biochemical Research Methods

Fast and Simple Discriminative Analysis of Anthocyanins-Containing Berries Using LC/MS Spectral Data

Heejung Yang et al.

PHYTOCHEMICAL ANALYSIS (2017)

Article Engineering, Chemical

THE DRYING KINETICS AND POLYPHENOL DEGRADATION OF COCOA BEANS

Queena Tzyy Mei Teh et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2016)

Article Food Science & Technology

Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

Nadia Nara Batista et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Food Science & Technology

The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

Dorota Zyzelewicz et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Engineering, Chemical

Non enzymatic browning during cocoa roasting as affected by processing time and temperature

Giampiero Sacchetti et al.

JOURNAL OF FOOD ENGINEERING (2016)

Review Food Science & Technology

Flavor Chemistry of Cocoa and Cocoa Products-An Overview

Ana Clara Aprotosoaie et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)

Review Biochemistry & Molecular Biology

Bioactivities and Health Benefits ofWild Fruits

Ya Li et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)

Article Chemistry, Applied

Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia

Vanja Todorovic et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2015)

Article Food Science & Technology

Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

Paulina Nowicka et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

Dorota Zyzelewicz et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)

Review Food Science & Technology

Cardioprotective effects of cocoa: Clinical evidence from randomized clinical intervention trials in humans

Sara Arranz et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2013)

Article Chemistry, Applied

Cocoa protein crosslinking using Maillard chemistry

R. Jumnongpon et al.

FOOD CHEMISTRY (2012)

Article Food Science & Technology

Antioxidant properties of polyphenol-rich cocoa products industrially processed

Guillermo Schinella et al.

FOOD RESEARCH INTERNATIONAL (2010)

Article Food Science & Technology

Comparative study of commercially available cocoa products in terms of their bioactive composition

Ana Belscak et al.

FOOD RESEARCH INTERNATIONAL (2009)

Article Agriculture, Multidisciplinary

Antihypertensive Effect of a Polyphenol-Rich Cocoa Powder Industrially Processed To Preserve the Original Flavonoids of the Cocoa Beans

Elena Cienfuegos-Jovellanos et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Review Biochemical Research Methods

Advanced separation methods of food anthocyanins, isoflavones and flavanols

Josep Valls et al.

JOURNAL OF CHROMATOGRAPHY A (2009)

Article Agriculture, Multidisciplinary

Flavanol and flavonol contents of cocoa powder products:: Influence of the manufacturing process

C. Andres-Lacueva et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans

Francisco A. Tomas-Barberan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents

Nicolas Niemenak et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)

Article Agriculture, Multidisciplinary

Relationship between procyanidin and flavor contents of cocoa liquors from different origins

C Counet et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)