Cocoa Processing and Impact on Composition (CROSBI ID 51625)
Prilog u knjizi | izvorni znanstveni rad
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