The Effect of Processing Operations on the Polyphenol Content of Cocoa Beans: A Review
Cocoa beans undergo processing operations to develop the aroma, and flavour precursors of chocolate and other cocoa products, in line with commercial preferences. However, processing has a negative effect on the polyphenol content of cocoa beans, reducing their health benefits, particularly their an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Malaysian Institute of Chemistry (Institut Kimia Malaysia)
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/40756/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/40756/2/FULL%20TEXT.pdf |