Correction to: Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products
نویسندگان
چکیده
منابع مشابه
Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans
Laboratoire de Biochimie et de Technologie Alimentaire. UFR Sciences et Technologies des Aliments. Université d’Abobo-Adjamé. 02 Bp 801 Abidjan 02. Côte d’Ivoire. CIRAD-AMIS, Equipe Ecotrop, TA 40/01, 34398 Montpellier Cedex 5, France. CIRAD-CP/Programme Cacao, Laboratoire de Chimie-Technologie du cacao, TA 80/16, 34398 Montpellier Cedex 5, France. INRA-Montpellier, Laboratoire de microbiologie...
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Cocoa and cocoa products have received much attention due to their significant polyphenol contents. Cocoa and cocoa products, namely cocoa liquor, cocoa powder and chocolates (milk and dark chocolates) may present varied polyphenol contents and possess different levels of antioxidant potentials. For the past ten years, at least 28 human studies have been conducted utilizing one of these cocoa p...
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Chocolate has become a part of everyday life throughout the world. Many enjoy different chocolate selections such as cake, ice cream, chocolate bars, etc. as desserts. Furthermore, chocolate has solidified itself as a common gift during many holidays such as Valentine’s Day, Easter, Halloween and Christmas, making it a highly lucrative industry, valued at over $80 billion a year. Europeans, spe...
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In West Africa, low adoption of agricultural innovations by farmers has been partly due to the complexity of the innovation structure or new knowledge beyond the farmers’ socio-economic adaptive capacities. Different attempts have been made to improve cocoa beans quality in Nigeria among which was the recommendation of ‘improved cultural practices’ or ‘best known practices’ (ICMP). This had rec...
متن کاملCocoa polyphenols and inflammatory mediators.
Cocoa products are sources of flavan-3-ols, which have attracted interest regarding cardiovascular health. This review provides a survey of our research on the effects of cocoa polyphenols on leukotriene and nitric oxide (NO) metabolism and on myeloperoxidase-induced modification of LDL. Because intake of flavonoid-rich chocolate by human subjects was reported to decrease the plasma concentrati...
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ژورنال
عنوان ژورنال: Journal of Food Measurement and Characterization
سال: 2019
ISSN: 2193-4126,2193-4134
DOI: 10.1007/s11694-019-00237-x