Chocolate has a history of human consumption tracing back to 400 AD and is rich in
polyphenols such as catechins, anthocyanidins, and pro anthocyanidins. As chocolate and …

Consumer demand for healthier foods with improved taste and convenience has urged the
food industry to develop functional foods added with bioactive ingredients that can …

Different kinds of chocolates produced in Serbia were analyzed regarding total polyphenol,
flavonoid and proanthocyanidin content using spectrophotometric methods. Flavan-3ols and …

Phenolic compounds, one of the most widely distributed groups of secondary metabolites in
plants, have received a lot of attention in the last few years since the consumption of …

Many factors can influence antioxidative and antimicrobial characteristics of plant materials.
The quality of cocoa as functional food ingredient is influenced through its processing. The …

Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most
polyphenols contained in fresh seeds are chemically modified during fermentation, drying …

This study investigates chemical information of volatile fractions of high-quality cocoa
(Theobroma cacao L. Malvaceae) from different origins (Mexico, Ecuador, Venezuela …

Juices, wine, coffee, and cocoa are rich sources of natural polyphenolic compounds that
have potent antioxidant activities proven by in vitro and in vivo studies. These polyphenolic …

The aim of the present study was to develop a novel type of probiotic chocolate with the
additive Bacillus coagulans bacteria and determine the concentration of polyphenols and …

The foam mat drying process is a simple and economical alternative to spray and freeze
drying. It is considerably cheaper due to rapid drying at low temperatures, preservation of …