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Antioxidants in Cocoa

Contributor(s):

Å»yÅ¼elewicz, Dorota||Oracz, Joanna

Material type: Text

Text

TextSubject(s):

cocoa||chocolate||polyphenols||antioxidants||melanoidins||theobroma cacao L.||total phenolic compounds||antioxidant capacity||metal-chelating ability||fourier transform infrared spectroscopy||flavan-3-ol||procyanidin||Î±-glucosidase||melanoidin||Maillard reaction||(â€“)-epicatechin||borderline hypertensive rats||nitric oxide||redox balance||iron||Nrf2||PPAR-Î³||open field||cocoa by-products||cherry extract||oxidative stress||human endothelial cell||roasting||catechin||epicatechin||total phenolic content||Criollo cocoa||kinetic||flavonoids||cocoa extract||ischemia-reperfusion injury||apoptosis||inflammatory markers||conching||milk chocolate||milk powder||protein||antioxidant activity||solidâ€“liquid kinetic extraction||polyphenol oxidase||cocoa polyphenols||heat treatment||enzyme inactivation||n/a

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
E-Books	Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre		Available

English[eng]

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