Antioxidant Properties of Cocoa (Theobroma cocoa L.) Shell Powder in Fermentation and Immersion Treatments
Cocoa shell is a waste of the cocoa processing industry, containing vitamin D, protein, fat, carbohydrates, and fiber as well as antioxidant compounds such as polyphenols. Fermentation and immersion processes are needed in post-harvest cocoa to create the distinctive taste and flavor of chocolate, a...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2021-09-01
|
| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/artkey/acu-202104-0009_antioxidant-properties-of-cocoa-theobroma-cocoa-l-shell-powder-in-fermentation-and-immersion-treatments.php |