Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa
beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could …

Flavonoids are major bioactive compounds known to be beneficial against many chronic
diseases such as cancer, cardiovascular disorders, and inflammation. Food products …

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on
recent advances in the science and technology of chocolate manufacture and the entire …

Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin,
epicatechin, and procyanidins predominate in antioxidant activity. The tricyclic structure of …

Polyphenols are wide variety of compounds that occur in fruits and vegetables, wine, tea,
extra virgin olive oil, chocolate and other cocoa products. Several polyphenols have been …

Previous studies have demonstrated that certain flavonoids can have an inhibitory effect on
angiotensin-converting enzyme (ACE) activity, which plays a key role in the regulation of …

Fruit and beverages such as tea and red wine represent the main sources of polyphenols.
Despite their wide distribution, the healthy effects of dietary polyphenols have come to the …

Flavonoids and their polymers constitute a large class of food constituents, many of which
alter metabolic processes and have a positive impact on health. Flavonoids are a subclass …

The first stage of chocolate production consists of a natural, seven-day microbial
fermentation of the pectinaceous pulp surrounding beans of the tree Theobroma cacao …

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are
generated during post-harvest treatments and transformed into desirable odor notes in the …