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Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy

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Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy

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Quelal-Vásconez, MA.; Lerma-García, MJ.; Pérez-Esteve, É.; Arnau-Bonachera, A.; Barat Baviera, JM.; Talens Oliag, P. (2020). Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy. LWT - Food Science & Technology (Online). 117:1-8. https://doi.org/10.1016/j.lwt.2019.108598

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Title: Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
Author: Quelal-Vásconez, Maribel Alexandra Lerma-García, María Jesús Pérez-Esteve, Édgar Arnau-Bonachera, Alberto Barat Baviera, José Manuel Talens Oliag, Pau
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal
Issued date:
Abstract:
[EN] Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) was studied in a large set of cocoa powders (covering different origins, processing parameters and alkalisation levels). ...[+]
Subjects: Cocoa powder , Methylxanthines , Flavanols , HPLC , Near-infrared spectroscopy
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
LWT - Food Science & Technology (Online). (eissn: 1096-1127 )
DOI: 10.1016/j.lwt.2019.108598
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.lwt.2019.108598
Project ID:
AGENCIA ESTATAL DE INVESTIGACION/RTC-2016-5241-2
Thanks:
The authors would like to acknowledge the financial support of the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2). M. A. Quelal thanks the Ministry of Higher Education, Science, Technology ...[+]
Type: Artículo

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