Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying
In this work, the oxidation of polyphenols during drying of cocoa beans by using microwaves (MWs), applied in an ON-OFF mode, was studied. Phenolic compounds were quantified in cocoa beans before and after drying. Total phenolics content was analyzed by using some analytical techniques such as Fouri...
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| Institution: | Universidad EIA |
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| Main Authors: | , , , , , , |
| Format: | Artículo de revista |
| Language: | English |
| Published: |
Reino Unido
2022-03-05
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| Subjects: | |
| Online Access: | https://repositorio.udes.edu.co/handle/001/7385 |
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