Article

Antioxidant properties of polyphenol-rich cocoa products industrially processed

2010-07-01

Abstract excerpt

Fermentation and roasting are the main causes of polyphenol degradation during the process for obtaining cocoa products. In the present study, a process for obtaining polyphenol-rich cocoa products on an industrial scale is described. The process avoids the fermentation and roasting steps and includes a step for the inactivation of the enzyme Polyphenol Oxidase (PPO), which helps preserve the polyphenol content pr...

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Literature Corpus work: aac6ac39-8494-5276-9d70-6175d8cb4be3
DOI: 10.1016/j.foodres.2010.04.032

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