Red Oak (<i>Quercus rubra</i> L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties

Red Oak (<i>Quercus rubra</i> L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties

Cocoa powder is a basic ingredient in the manufacture of chocolate, one of the most appreciated sweet products in the world for its sensory and nutritional properties. Furthermore, it displays a central nervous system stimulant effect. This study aimed to investigate acorn-derived powder as an alter...

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Bibliographic Details
Main Authors: Romina Alina Marc (Vlaic), Mihaela Niculae, Emőke Páll, Vlad Mureșan, Andruţa Mureșan, Anda Tanislav, Andreea Pușcaș, Crina Carmen Mureșan, Constantin Cerbu
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Forests
Subjects:
acorn
polyphenols
antibacterial activity
antiproliferative activity
chocolate
Online Access:https://www.mdpi.com/1999-4907/12/8/1088

Internet

https://www.mdpi.com/1999-4907/12/8/1088

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