Functional changes induced by extrusion during cocoa alkalization
D. Valverde, Britta Behrends, Édgar Pérez‐Esteve, Nikolai Kuhnert, José Manuel Barat Baviera
Topics & Concepts
ExtrusionChemistryFood sciencePolyphenolAntioxidantAntioxidant capacityPhenolCatechinFunctional foodHuman healthBiochemistryOrganic chemistryMaterials scienceMetallurgyEnvironmental healthMedicineFood Chemistry and Fat AnalysisPhytochemicals and Antioxidant ActivitiesSensory Analysis and Statistical Methods