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Food Research International, ISSN 0963-9969, 05/2018, Volume 107, pp. 675 - 682
Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied... 
Cocoa butter | Triglycerides | Free fat | Total fat | Fermentation | Fatty acids | BEANS | QUALITY | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | VIRGIN OLIVE OIL | POLYPHENOLS | EXTRACTION | TEMPERATURE | CHEMICAL-COMPOSITION | FATTY-ACID | NEAR-INFRARED SPECTROSCOPY
Journal Article
2006, Collection Sciences et techniques agro-alimentaires., ISBN 9782743008055, xx, 398
Book
Food Research International, ISSN 0963-9969, 11/2016, Volume 89, pp. 901 - 909
Fermentation is a critical step in the processing of high quality cocoa; however, the biochemistry behind is still not well understood at a molecular level. In... 
Metabolomics | Flavonoids | Oligopeptides | Fermentation | Cocoa | Mass spectrometry | LACTIC-ACID | PROANTHOCYANIDINS | THEOBROMA-CACAO L | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | FRAGMENTATION | POLYPHENOLS | PEPTIDES | ACID BACTERIA | MASS-SPECTRAL DATABASE | Anthocyanin | Analysis
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 10/2017, Volume 41, Issue 5, p. n/a
The avocado presents a challenge in terms of industrialization, due to its high content of polyphenols and fats which are susceptible to oxidation processes.... 
LIPOXYGENASE | STORAGE | CULTIVARS | FRUITS | PEROXIDASE | PUREE | ASSAY | ACID | STABILITY | FOOD SCIENCE & TECHNOLOGY | Wine and wine making | Antioxidants | Polyphenols | Food preservatives | Biological products | Capacity
Journal Article
Food Research International, ISSN 0963-9969, 08/2011, Volume 44, Issue 7, pp. 2243 - 2251
Critical steps of a typical industrial line for processing a blackberry-based beverage in glass bottles have been studied, together with the effects of storage... 
Polyphenolic compounds | Antioxidant capacity | Industrial juice processing | Storage | Blackberry (Rubus adenotrichus) | PHENOLIC-COMPOUNDS | STABILITY | FOOD SCIENCE & TECHNOLOGY | DEGRADATION KINETICS | ANTHOCYANINS | ELLAGITANNINS | COLOR | JUICE | SCALE | ELLAGIC ACID | ORANGE | Antioxidants | Anthocyanin | Packaging | Polyphenols | Chromophores | Degradation | Highlands | Glass | Anthocyanins | Foods | Beverages
Journal Article
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 2010, Volume 32, Issue 3, pp. 439 - 444
Flowers of Delonix regia trees from Ivory Coast are traditionally macerated in water to prepare beverages with beneficial health properties mainly due to their... 
Flavonols | Delonix regia | Polyphenols | Anthocyanins | Extraction | Biodiversity | Ultrasound | Maceration | AGRONOMY | AGRICULTURAL ENGINEERING | Anthocyanin | Analysis | Chromophores | Flowers | Beverages | Mathematical optimization
Journal Article
Postharvest Biology and Technology, ISSN 0925-5214, 2008, Volume 49, Issue 2, pp. 241 - 246
Journal Article
Journal of Applied Polymer Science, ISSN 0021-8995, 07/2016, Volume 133, Issue 27, pp. np - n/a
ABSTRACT This study evaluated the releasing performance of tara tannin, a cocktail of plant polyphenols, incorporated in submicron fiber, produced by the... 
drug delivery systems | electrospinning | fibres | properties and characterization | FIBERS | POLYMER SCIENCE | ACID | NANOFIBERS | PARAMETERS | Polyphenols | Biopolymers | Analysis | Tannins | Electrospinning | Attachment | Bonding | Molecular weight | Fibers | Drying | Life Sciences | Organic chemistry | Food engineering | Chemical Sciences
Journal Article