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Cocoa Processing and Impact on Composition (CROSBI ID 51625)

Prilog u knjizi | izvorni znanstveni rad

Giacometti, Jasminka ; Mazor Jolić, Slavica ; Josić, Djuro Cocoa Processing and Impact on Composition // Processing and Impact on Active Components in Food / Victor Preedy (ur.). Oxford: Academic Press ; Elsevier, 2015. str. 605-612

Podaci o odgovornosti

Giacometti, Jasminka ; Mazor Jolić, Slavica ; Josić, Djuro

engleski

Cocoa Processing and Impact on Composition

Chocolate and cocoa are a potent source of bioactive substances such as polyphenols whose benefits are beneficial to maintaining human health. This review is focused on the main processes that have the highest effect on chocolate quality. During cocoa processing, significant amounts of bioactive substances can be lost, and the final cocoa products may have flavors which decrease their quality. These undesired effects, such as reduction of bioactive substances and presence of off-flavors, can be diminished by the standardization of farming practices applied by cocoa farmers at the beginning of the chocolate supply chain, and by improving the technology of the chocolate production process. Finally, in order to protect consumers, the implementation of systems of traceability, authenticity, food quality, and safety are necessary.

Cocoa; Polyphenols; Flavor; Fermentation; Drying; Roasting; Alkalization

Potpora Sveučilišta u Rijeci br. 13.11.1.2.02

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Podaci o prilogu

605-612.

objavljeno

Podaci o knjizi

Processing and Impact on Active Components in Food

Victor Preedy

Oxford: Academic Press ; Elsevier

2015.

978-0-12-404699-3

Povezanost rada

Farmacija, Biotehnologija, Prehrambena tehnologija