Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of cocoa co-products such as cocoa pod husks, cocoa bean shell and cocoa mucilage to determine the potential used as a dietary fiber source for food enrichment. The proximate composition and total (...

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Opis bibliograficzny
1. autor:	Viuda, M. (author)
Kolejni autorzy:	Pérez, J. (author), Figueroa Hurtado, J. (author), Torres Castro, M. (author), Meneses Chamba, M. (author), Martinez Espinosa, R. (author)
Format:	article
Wydane:	2012
Hasła przedmiotowe:	antioxidant co product cocoa fiber
Dostęp online:	http://dx.doi.org/10.1016/j.foodres.2012.08.005 http://dspace.utpl.edu.ec/handle/123456789/19254
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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