Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and
bioactive ingredients that have been associated with both its healthy and sensory properties …

Background Phenolic compounds have been studied for a variety number of bioactivities
using in vitro, ex vivo, and in vivo protocols. Most of the studies dealing with phenolic …

Generally, anthocyanin is extremely vulnerable when exposed to oxidants, alkaline, heat,
and metallic ions in the ambient environment. In this research, we use an amphiphilic …

The poor thermal and acid stabilities of anthocyanins greatly limit their industrial applications
as functional food ingredients. This work investigated the ability of the Maillard reaction …

Cloning techniques are used to improve agronomical traits and answer to the demand for
fine chocolate. The objective of this study was to predict the concentrations of bioactive …

Cocoa bean is a resource with great level of bioactive components that have shown
potential beneficial effects on health, in addition to being the main ingredient in the …

Melanoidins from real foods and model systems have received considerable interest due to
potential health benefits. However, due to the complexity of these compounds, to date, the …

Abstract The Near (NIR) and Mid (MIR) Infrared Spectroscopy associated with chemometric
techniques were used to determine the cocoa solids content in chocolates and detect …

During cocoa (Theobroma cacao L.) processing, the accumulated cocoa shell can be used
for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state …

Recently, a huge number of studies have confirmed the important role of chocolate
polyphenols in human health, underlining its beneficial effects especially in the treatment of …