000			01145nam a2200121Ia 4500
008			220615s9999||||xx |||||||||||||| ||und||
245		0	_aAntioxidants in Cocoa
546			_aEnglish[eng]
650			_acocoa||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
700			_aŻyżelewicz, Dorota||Oracz, Joanna
856			_uhttps://mdpi.com/books/pdfview/book/3576
942			_cEB
999			_c13268 _d13268