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 (...

• Váldodahkki: Viuda, M. (author)
• Eará dahkkit: Pérez, J. (author), Figueroa Hurtado, J. (author), Torres Castro, M. (author), Meneses Chamba, M. (author), Martinez Espinosa, R. (author)
• Materiálatiipa: article
• Almmustuhtton: 2012
• Fáttát: antioxidant; co; product; cocoa; fiber
• Liŋkkat: http://dx.doi.org/10.1016/j.foodres.2012.08.005; http://dspace.utpl.edu.ec/handle/123456789/19254