Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes

Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes

Bioactive compounds present in the powdered leaves of matcha green tea (<i>Camellia sinensis</i> L.) (MGTP) and moringa (<i>Moringa oleifera</i>) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility of these powders has l...

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Bibliographic Details
Main Authors: Szymon Poliński, Patrycja Topka, Małgorzata Tańska, Sylwia Kowalska, Sylwester Czaplicki, Aleksandra Szydłowska-Czerniak
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Antioxidants
Subjects:
matcha
moringa
bioactive compounds
white chocolate
processing
antioxidant properties
Online Access:https://www.mdpi.com/2076-3921/11/4/752

Internet

https://www.mdpi.com/2076-3921/11/4/752

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