Nothing Special   »   [go: up one dir, main page]

Cuellar-Álvarez et al., 2017 - Google Patents

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K. Schum.) beans

Cuellar-Álvarez et al., 2017

View HTML
Document ID
807855880362169573
Author
Cuellar-Álvarez L
Cuellar-Álvarez N
Galeano-García P
Suárez-Salazar J
Publication year
Publication venue
Acta Agronómica

External Links

Snippet

Abstract Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K. Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a …
Continue reading at www.scielo.org.co (HTML) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents

Similar Documents

Publication Publication Date Title
Cuellar-Álvarez et al. Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K. Schum.) beans
Hernández-Hernández et al. Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk
Oracz et al. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: A review
De Souza et al. Cacao—Theobroma cacao
Urbańska et al. Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process
Febrianto et al. Chemical and biological properties of cocoa beans affected by processing: A review
Oracz et al. Antioxidant properties of cocoa beans (Theobroma cacao L.): influence of cultivar and roasting conditions
Oliviero et al. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems
Oracz et al. Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions
Boublenza et al. Influence of roasting on sensory, antioxidant, aromas, and physicochemical properties of carob pod powder (Ceratonia siliqua L.)
de Rezende Mudenuti et al. Soluble and insoluble-bound fractions of phenolics and alkaloids and their antioxidant activities in raw and traditional chocolate: A comparative study
Tounsi et al. Processing, physico-chemical and functional properties of carob molasses and powders
Gil et al. Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential
Dang et al. Effects of maturity at harvest and fermentation conditions on bioactive compounds of cocoa beans
Rai et al. A review on phytochemical, biological screening and importance of Wild Apricot (Prunus armeniaca L.)
Chai et al. Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
Islam et al. The effect of heat processing on chemical composition and antioxidative activity of tea made from barley sprouts and wheat sprouts
Vega et al. Theobroma cacao—An introduction to the plant, its composition, uses, and health benefits
Senphan Comparative studies on chemical composition and antioxidant activity of corn silk from two varieties of sweet corn and purple waxy corn as influenced by drying methods:-
F. Nabavi et al. Anti-oxidative polyphenolic compounds of cocoa
Lowor et al. Analysis of some quality indicators in cured Cola nitida (Vent)
Woo et al. Changes in the functional components and radical scavenging activity of maize under various roasting conditions
Aroyeun et al. Effects of green tea extracts on the caffeine, tannin, total polyphenolic contents and organoleptic properties of milk chocolate.
KR20230054569A (en) Method for preparing perilla leaf extract containing increased content of Rosmarinic acid
Mar et al. Theobroma spp.: A review of it's chemical and innovation potential for the food industry