TY  - BOOK
AU  - Żyżelewicz, Dorota||Oracz, Joanna
TI  - Antioxidants in Cocoa
KW  - cocoa||chocolate||polyphenols||antioxidants||melanoidins||theobroma cacao L.||total phenolic compounds||antioxidant capacity||metal-chelating ability||fourier transform infrared spectroscopy||flavan-3-ol||procyanidin||α-glucosidase||melanoidin||Maillard reaction||(–)-epicatechin||borderline hypertensive rats||nitric oxide||redox balance||iron||Nrf2||PPAR-γ||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||solid–liquid kinetic extraction||polyphenol oxidase||cocoa polyphenols||heat treatment||enzyme inactivation||n/a
UR  - https://mdpi.com/books/pdfview/book/3576
ER  -