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: | Beatrice Chong Chee Leong, Mohd Sani Sarjadi, Roslina Mohd Shah, Mohd Hafiz Abd Majid |
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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 |
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