Naslov
Cocoa Processing and Impact on Composition

Autori
Giacometti, Jasminka ; Mazor Jolić, Slavica ; Josić, Djuro

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Processing and Impact on Active Components in Food

Urednik/ci
Victor Preedy

Izdavač
Academic Press ; Elsevier

Grad
Oxford

Godina
2015

Raspon stranica
605-612

ISBN
978-0-12-404699-3

Ključne riječi
Cocoa; Polyphenols; Flavor; Fermentation; Drying; Roasting; Alkalization

Sažetak
Chocolate and cocoa are a potent source of bioactive substances such as polyphenols whose benefits are beneficial to maintaining human health. This review is focused on the main processes that have the highest effect on chocolate quality. During cocoa processing, significant amounts of bioactive substances can be lost, and the final cocoa products may have flavors which decrease their quality. These undesired effects, such as reduction of bioactive substances and presence of off-flavors, can be diminished by the standardization of farming practices applied by cocoa farmers at the beginning of the chocolate supply chain, and by improving the technology of the chocolate production process. Finally, in order to protect consumers, the implementation of systems of traceability, authenticity, food quality, and safety are necessary.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija, Biotehnologija, Prehrambena tehnologija

Napomena
Potpora Sveučilišta u Rijeci br. 13.11.1.2.02

POVEZANOST RADA