ライフサイエンスコーパス: cocoa

1 n interaction effect between theobromine and cocoa.

2 key contributors to the astringent taste of cocoa.

3 dio-protective agent found in wine, tea, and cocoa.

4 a lack of information about Ni speciation in cocoa.

5 were significantly repressed in response to cocoa.

6 th two coiled coil coactivators, TRIP230 and CoCoA.

7 ective benefits of dark chocolate containing cocoa.

8 t- and phytochemical-rich dark chocolate and cocoa.

9 and/or overall aroma formation potential of cocoa.

10 either dark chocolate (active treatment; 85% cocoa, 0.55 g/kg body wt; n = 11) or isocaloric amounts

11 antly more with sugar-free than with regular cocoa (5.7 +/- 2.6% compared with 2.0 +/- 1.8%; P < 0.00

12 ry sources were tea (51%), apples (28%), and cocoa (7%).

13 However, cocoa also contains the methylxanthines theobromine and

14 obromine [theobromine intervention (TB)], 3) cocoa and added theobromine, which provided 1000 mg theo

15 ts for cadmium in specific products based on cocoa and chocolate products as from January 2019.

16 levels of elements that might be presents in cocoa and chocolate products.

17 Both for cocoa and chocolates differences in FA profile were main

18 fatty acids (FA) profile were determined in cocoa and chocolates of different geographical origin an

19 ntervention studies have been carried out on cocoa and cocoa-containing products over the past 12 yea

20 Biodiversity impacts are mainly caused by cocoa and coffee (16% of total) and by beef (12%).

21 Yeasts associated with cocoa and coffee beans are genetically distinct.

22 The lack of significant cocoa and interaction effects suggested that theobromine

23 chanisms of the chemopreventive potential of cocoa and its active ingredient(s) remain unknown.

24 ro and in vivo approaches, on the effects of cocoa and its constituent flavonoids have been conducted

25 he commercialization of Mexican genotypes of cocoa and reports the possibility of upcycling fermented

26 Cocoa and tea are major dietary sources of the flavan-3-

27 ontribute to the cardioprotective effects of cocoa and tea by improving insulin resistance.

28 risk of cardiovascular diseases (CVDs), and cocoa and tea have been shown to improve CVD risk factor

29 t studies have shown that the consumption of cocoa and tea is associated with lower risk of cardiovas

30 between the intake of flavonoid-rich foods (cocoa and tea) and cardiovascular disease (CVD).

31 ve effects of the flavonoids epicatechin (in cocoa and tea) and quercetin (in tea).

32 tematically review the effects of chocolate, cocoa, and flavan-3-ols on major CVD risk factors.

33 Cinnamon and cocoa are known to be valuable sources of bioactive phyt

34 esulted in the in-situ formation of relevant cocoa aroma compounds.

35 showed similar formation trends of important cocoa aroma markers as a function of fermentation qualit

36 important precursors for the development of cocoa aroma, however cocoa oligopeptide fraction is unde

37 Evidence further supports cocoa as a biologically active ingredient with potential

38 intervention studies have been performed on cocoa as an ingredient, whereas many in vitro studies ha

39 n the particular cleavage specificity of the cocoa aspartic protease, which cannot be substituted by

40 he assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests wer

41 In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose

42 ysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino aci

43 According to their results cocoa autolysates were found to be free from polyphenols

44 Results of PCA applied to cocoa bean (1)H NMR dataset showed that the main factor

45 Peptides and amino acids generated during cocoa bean fermentation are the most important precursor

46 showed that the main factor influencing the cocoa bean metabolic profile is the fermentation level.

47 beans, were obtained after semisynthesis of cocoa bean polymers with (+)-catechin as nucleophile and

48 This study monitors the influence of cocoa bean roasting on the composition of flavanol monom

49 unosensor was used to quantify OTA in spiked cocoa bean samples and the results were compared with th

50 ds, protein, lipids) obtained from fermented cocoa bean samples.

51 c procyanidins, were isolated from unroasted cocoa beans (Theobroma cacao L.) using various technique

52 s obtained are useful for quality control of cocoa beans allowing their differentiation according to

53 Cocoa butter was the major nutrient in cocoa beans and carbohydrates were the most important in

54 coa butter is the pure butter extracted from cocoa beans and is a major ingredient in the chocolate i

55 were the delta(15)N and delta(13)C values of cocoa beans and some extracts and tissues.

56 Cocoa beans are a well-known source of antioxidant polyp

57 Cocoa beans are rich in bioactive phytochemicals such as

58 onal variety is the most demanded, since its cocoa beans are used to produce the finest chocolates.

59 s therefore useful to characterise fermented cocoa beans as a function of their origin and fermentati

60 d from the vicilin-class(7S) globulin of the cocoa beans by acid-induced proteolysis during cocoa fer

61 notes are formed during fermentation of the cocoa beans by acid-induced proteolysis.

62 aroma precursor extract from well-fermented cocoa beans by ligand-exchange and subsequent Sephadex-L

63 ingerprint of bioactive compounds present in cocoa beans depending on genotype and origin.

64 The scavenging capacity of cocoa beans during fermentation correlated with total ph

65 s (spermidine and spermine) were detected in cocoa beans during fermentation.

66 ion of bioactive amines and their changes in cocoa beans during seven days of traditional fermentatio

67 buted to environmental factors affecting the cocoa beans during the fermentation and drying processes

68 rmented, under fermented, and well-fermented cocoa beans from all of the main producing countries, wi

69 as a means to distinguish between fermented cocoa beans from different geographical and varietal ori

70 tiparametric statistical methods allowed the cocoa beans from different origins to be distinguished.

71 Differences in the average Raman spectra of cocoa beans from different sites but within the same var

72 The fermentation level of cocoa beans is traditionally assessed by measuring the a

73 lidated and applied to imported and domestic cocoa beans samples collected over 2 years from smallhol

74 Anyway, all samples from cocoa beans showed a comparable NPA pattern.

75 cocoa beans, ILR-CIS-GC-MS data on unroasted cocoa beans showed similar formation trends of important

76 nts per gram non-fat dry matter in raw fresh cocoa beans to 4mg/g in the final chocolate product.

77 nts per gram non-fat dry matter in raw fresh cocoa beans to 6mg epicatechin equivalents per gram in t

78 a sensitive Ochratoxin A (OTA) detection in cocoa beans using competitive aptasensor by differential

79 od for the analysis of pesticide residues in cocoa beans using gas and liquid chromatography-tandem m

80 he routine analysis of pesticide residues in cocoa beans via a monitoring study where 10% of them was

81 cyanidins and on the antioxidant activity of cocoa beans was investigated.

82 al conditions for fermentation and drying of cocoa beans were 6days of fermentation, followed by dryi

83 For each sample, 25 cocoa beans were considered and each bean was measured a

84 easurements of fermented, dried and unpeeled cocoa beans were performed using a handheld spectrometer

85 Cocoa beans were roasted at three temperatures (125, 135

86 le compounds with flavour notes desirable in cocoa beans, as well as to avoid the production of compo

87 ch only requires small aliquots of unroasted cocoa beans, can be automatated, requires no sample prep

88 tion (HS-SPME-GC-MS) on conventional roasted cocoa beans, ILR-CIS-GC-MS data on unroasted cocoa beans

89 nd the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of

90 ch are not present naturally in the analysed cocoa beans, were obtained after semisynthesis of cocoa

91 ons of theobromine and individual phenols in cocoa beans.

92 ounces (237 mL) of an artificially sweetened cocoa beverage or similar placebo products each day for

93 We attempt to explain the contribution of cocoa bioactive compounds to cardiovascular effects obse

94 nological parameters of both whole grain and cocoa biscuit-making processes.

95 F) were studied and compared with those from cocoa butter (CB), to explore their possibilities as con

96 rutilised fruit in south-east Asia, as a new Cocoa Butter Alternative (CBA).

97 Cocoa butter alternatives with similar saturated fat con

98 essity for the industry to find high quality cocoa butter alternatives.

99 nd stearic-based surfactants greatly reduced cocoa butter crystal size whereas the oleic acid-based s

100 Liquid-state surfactants suppressed cocoa butter crystallization at all time points, with so

101 Cocoa butter crystallization in the presence of sorbitan

102 Overall, sorbitan esters impacted cocoa butter crystallization kinetics, though this depen

103 Cocoa butter equivalents (CBEs) are produced from vegeta

104 of three sunflower hard stearins (SHSs) and cocoa butter equivalents (CBEs) formulated by blending S

105 cerol) which indicates potential to become a Cocoa Butter Improver (an enhancement of CBA).

106 Cocoa butter is the pure butter extracted from cocoa bea

107 uid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated.

108 hase diagrams of mixtures of these CBEs with cocoa butter showed no eutectic behaviour.

109 te surfactant esters accelerated early-stage cocoa butter solidification while suppressing later grow

110 The cocoa butter was the least contaminated, showing that oc

111 Cocoa butter was the major nutrient in cocoa beans and c

112 earic-based surfactants only associated with cocoa butter's high-melting fraction, with the oleic aci

113 diet supplemented with milk fat, instead of cocoa butter, both increased the severity of and shorten

114 d triglyceride profile (POP, SOS and POS) to cocoa butter.

115 d from SHS exhibited full compatibility with cocoa butter.

116 and physical properties are also similar to cocoa butter.

117 uced some low-calorie fats to substitute for cocoa butter.

118 ng the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A we

119 ocoas can be differentiated from unfermented cocoas by their possession of a higher total amount of o

120 A were found in the shell, cocoa powder and cocoa cake.

121 obtained from broccoli, potatoes, salmon and cocoa cakes cooked using an innovative RF oven were repo

122 ment can cause upregulation of MKP, and that cocoa can prevent inflammatory responses in trigeminal g

123 Results showed that fermented cocoas can be differentiated from unfermented cocoas by

124 f Swiss consumption impacts rest abroad with cocoa, coffee and palm oil imports being responsible for

125 Cocoa, coffee, and almonds stood out as products with hi

126 ibution to the total antioxidant activity of cocoa compared to monomeric compounds.

127 e ingestion of dark chocolate and sugar-free cocoa compared with placebo (dark chocolate: systolic, -

128 oids or theobromine, both of which are major cocoa components.

129 Cocoa composition and FA profile varied depending on geo

130 Other studies have suggested that the cocoa compounds epicatechin and procyanidins may be invo

131 We measured the concentrations of cocoa compounds in all beverages.

132 id not assess the types or concentrations of cocoa compounds that are needed.

133 one or in concert with appropriate catalytic cocoa compounds, may be useful for helping people contro

134 e classical random-effects model showed that cocoa consumption can reduce systolic blood pressure (SB

135 Cocoa consumption is suggested to promote many health be

136 ial effects of short-term dark chocolate and cocoa consumption on any of the neuropsychological or ca

137 ocoa (containing 22 g cocoa powder), sugared cocoa (containing 22 g cocoa powder), or a placebo (cont

138 were randomly assigned to consume sugar-free cocoa (containing 22 g cocoa powder), sugared cocoa (con

139 n studies have been carried out on cocoa and cocoa-containing products over the past 12 years, with a

140 Furthermore, our data provide evidence that cocoa contains biologically active compounds that would

141 Nutritionally, cocoa contains biologically active substances that may a

142 Cocoa contains relatively high Ni concentrations (around

143 vor profile of chocolates, especially in low cocoa content compound chocolates.

144 These treatments were compared with dry cocoa controls produced in a Samoa drier and by a sun-dr

145 ine whether (-)-epicatechin (mainly found in cocoa) could attenuate detraining effects in the hindlim

146 For cocoa, differences in FA profile were found in C12:0, C1

147 and proanthocyanidin-rich foods (apples and cocoa drinks; P = 0.04) and, in younger participants (ag

148 : -0.98, -0.36) was improved by chocolate or cocoa due to significant reductions in serum insulin.

149 fat, probiotics, fermentation, coffee, tea, cocoa, eggs, specific vegetable and tropical oils, vitam

150 this study was to determine the effects of a cocoa-enriched diet on the expression of key inflammator

151 In animals fed a cocoa-enriched diet, basal levels of the mitogen-activat

152 ed: (I) sequences exclusively cleaved by the cocoa enzyme, (II) sequences cleaved by both pepsin and

153 II) sequences cleaved by both pepsin and the cocoa enzyme, and (III) those cleaved exclusively by pep

154 undant in the specific cleavage sites of the cocoa enzyme.

155 Cocoa extract and the fraction obtained after in vitro g

156 tential antioxidant activity of cinnamon and cocoa extract and the interaction of their mixtures by v

157 The release of cocoa extract components was dependent on the antioxidan

158 Films with 10%, 15%, and 20% cocoa extract produced bactericidal effect against Staph

159 modify Keap1, sulforaphane was spiked into a cocoa extract, and LC-MS/MS using high resolution mass s

160 ly increased the antioxidant activity of the cocoa extract.

161 coa beans by acid-induced proteolysis during cocoa fermentation are essential precursors of the cocoa

162 ds depending on their molecular size, during cocoa fermentation.

163 to determine the absorption and secretion of cocoa flavan-3-ols.

164 irm the potential cardiovascular benefits of cocoa flavan-3-ols.

165 investigate in healthy adults the effects of cocoa flavanol (CF) intake amount and intake duration on

166 eers were randomly assigned to either a high-cocoa flavanol (HCF) group (494 mg cocoa flavanols/d) or

167 F) group (494 mg cocoa flavanols/d) or a low-cocoa flavanol (LCF) group (23 mg cocoa flavanols/d) for

168 Cocoa flavanol ingestion alone decreased bPWV and diasto

169 Although cocoa flavanol intake increased FMD 2 h after intake, th

170 Cocoa flavanol intake, especially that of (-)-epicatechi

171 hanced vascular effects commonly ascribed to cocoa flavanol intake.

172 d subjects who consumed either a high or low cocoa flavanol-containing diet for 3 months.

173 s and methylxanthines exists that influences cocoa flavanol-dependent vascular effects.

174 e in vivo changes were closely paralleled by cocoa flavanol-induced bacterial changes in mixed-batch

175 est drinks that contained various amounts of cocoa flavanols (0-820 mg) and methylxanthines (0-220 mg

176 flavanol (IF)], or 48 mg [low flavanol (LF)] cocoa flavanols (CFs).

177 and methylxanthines than after the intake of cocoa flavanols alone.

178 A substantial interaction between cocoa flavanols and methylxanthines exists at the level

179 to determine whether an interaction between cocoa flavanols and methylxanthines exists that influenc

180 er time was higher after the co-ingestion of cocoa flavanols and methylxanthines than after the intak

181 ch of these changes was more pronounced when cocoa flavanols and methylxanthines were ingested togeth

182 t time to our knowledge, that consumption of cocoa flavanols can significantly affect the growth of s

183 We assessed the prebiotic potential of cocoa flavanols in a randomized, double-blind, crossover

184 The absorption of cocoa flavanols in the small intestine is limited, and t

185 (Effect of Cocoa Flavanols on Vascular Function in Optimally Treate

186 sed FMD 2 h after intake, the consumption of cocoa flavanols with methylxanthines resulted in a great

187 l analysis, the naturally occurring forms of cocoa flavanols, (-)-epicatechin and (+)-catechin, was d

188 ) or a low-cocoa flavanol (LCF) group (23 mg cocoa flavanols/d) for 4 wk.

189 er a high-cocoa flavanol (HCF) group (494 mg cocoa flavanols/d) or a low-cocoa flavanol (LCF) group (

190 aloric amounts of white chocolate (devoid of cocoa flavonoids; control subjects; n = 11).

191 ntrol diet or an isocaloric diet enriched in cocoa for 14days prior to an injection of noxious stimul

192 Daily consumption of flavanol-rich cocoa for 2 wk is not sufficient to reduce blood pressur

193 late bar (containing 22 g cocoa powder) or a cocoa-free placebo bar (containing 0 g cocoa powder).

194 After a 7-d cocoa-free run-in period, cocoa or flavanol-poor placebo

195 aracterization of the phenolic profile of 25 cocoa genotypes established in a Mexican gene bank was c

196 e rate assessments in the dark chocolate and cocoa group were significantly higher than those at base

197 cipitation conditions found in the different cocoa-growing regions.

198 vanol (-)-epicatechin, a component of cacao (cocoa), has been shown to have multiple health benefits

199 date, the effects of flavonoids from soy and cocoa have been the main focus of attention.

200 Pectin was extracted from cocoa husks using water, citric acid at pH 2.5 or 4.0, o

201 ports the possibility of upcycling fermented cocoa husks, which are rich in bioactive compounds and f

202 e-extractant ratio on pectin extraction from cocoa husks.

203 coCOA identified three clusters of oligonucleotide pairs

204 tion of both solid dark chocolate and liquid cocoa improved endothelial function and lowered blood pr

205 Chocolate or cocoa improved FMD regardless of the dose consumed, wher

206 Today, the cocoa industry is in great need of faster and robust ana

207 Ni was found to be present in the cocoa infusions as Ni(2+) and Ni-gluconate and Ni-citrat

208 e effects of solid dark chocolate and liquid cocoa intake on endothelial function and blood pressure

209 ed 150 mg theobromine and 325 mg flavonoids [cocoa intervention (CC)], 2) 850 mg pure theobromine [th

210 omine and 325 mg flavonoids [theobromine and cocoa intervention (TB+CC)], or 4) neither cocoa nor the

211 Cocoa is a dry, powdered, nonfat component product prepa

212 ested to promote many health benefits, since cocoa is a rich source of flavanols; but amounts and pro

213 Cocoa is an abundant source of polyphenols, mainly flava

214 Global production of cocoa is in decline due to crop failure, diseases and ag

215 Cocoa is the target of increased scientific research as

216 be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to

217 ietary intervention with flavanol-containing cocoa leads to an improvement of endothelial dysfunction

218 Cocoa manufacturers are producing novel products increas

219 les of raw and roasted beans from the global cocoa market originated from 12 countries and 4 continen

220 We evaluated cocoa materials of diverse provenance, and analyzed on d

221 nce from clinical studies has suggested that cocoa may increase high-density lipoprotein (HDL)-choles

222 s to test the hypothesis that consumption of cocoa may simultaneously lower blood pressure, improve e

223 es that, compared with placebo (an alkalized cocoa mixture containing essentially no epicatechin or p

224 Intakes of beverages with the nonalkalized cocoa mixture that contained 0.6 mg epicatechin, 0.2 mg

225 bination of epicatechin and the nonalkalized cocoa mixture that contained 1.6 mg epicatechin/kg body

226 Our nonalkalized cocoa mixture was associated with an acute decrease in f

227 se a decrease in appetite: 1) a nonalkalized cocoa mixture; 2) epicatechin plus placebo; and 3) procy

228 d cocoa intervention (TB+CC)], or 4) neither cocoa nor theobromine (placebo).

229 The National cocoa of Ecuador, known as Arriba, showed the most pecul

230 for the development of cocoa aroma, however cocoa oligopeptide fraction is under-investigated.

231 t acute and chronic benefits of chocolate or cocoa on FMD and previously unreported promising effects

232 allowing their differentiation according to cocoa or chocolate sorts, varieties, and origins.

233 After a 7-d cocoa-free run-in period, cocoa or flavanol-poor placebo (approximately 28 mg flav

234 No significant group (dark chocolate and cocoa or placebo)-by-trial (baseline, midpoint, and end-

235 ield in the flow direction, we aggregate the cocoa particles into prolate spheroids in micrometers.

236 oduction of reduced sugar chocolates (50% of cocoa parts) with enhanced bioactive profile.

237 t capacity of dark chocolates with different cocoa percentage and the in vivo response on antioxidant

238 units, respectively, by the sixth day, while cocoa powder added directly did not produce any effect.

239 ead, Selenium and Vanadium were evaluated in cocoa powder and chocolate by the validation of an ICP-M

240 A significant difference was found between cocoa powder and chocolate samples (p<.05).

241 els of ochratoxin A were found in the shell, cocoa powder and cocoa cake.

242 Acetone treatment of cocoa powder prior to SDS-PAGE led to losses of nitrogen

243 nally, the results suggest that compounds of cocoa powder purified extract are able to affect tight j

244 The cocoa powder revealed the maximum metal concentrations o

245 cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during c

246 a solid dark chocolate bar (containing 22 g cocoa powder) or a cocoa-free placebo bar (containing 0

247 ocoa powder), sugared cocoa (containing 22 g cocoa powder), or a placebo (containing 0 g cocoa powder

248 to consume sugar-free cocoa (containing 22 g cocoa powder), sugared cocoa (containing 22 g cocoa powd

249 , red wine, white cheese, yoghurt, kefir and cocoa powder).

250 cocoa powder), or a placebo (containing 0 g cocoa powder).

251 or a cocoa-free placebo bar (containing 0 g cocoa powder).

252 observed in roasted barley, roasted malt and cocoa powders, with the concomitant presence of 2-MEI an

253 A cocoa procyanidin fraction (CPF) and procyanidin B2 at 5

254 Here we report that cocoa procyanidins inhibit neoplastic cell transformatio

255 We focused on a soluble cocoa product rich in dietary fibre (DFCP) and a product

256 of the biodiversity impacts from land use of cocoa production, including a worldwide cocoa products t

257 Blood pressure reduction by consumption of cocoa products depends on the dose of ingested epicatech

258 The dose of epicatechin ingested via cocoa products influenced the changes in SBP and DBP.

259 ntify the effect of epicatechin ingested via cocoa products on changes in SBP and DBP.

260 heterogeneity and increasing consumption of cocoa products require fast and efficient methods for qu

261 e of cocoa production, including a worldwide cocoa products trade model.

262 ith the aim to obtain a better definition of cocoa quality and a deeper comprehension of biochemical

263 al techniques to objectively assess incoming cocoa quality.

264 ected and the extent of epimerization during cocoa roasting was shown to be a function of temperature

265 te manufacturers as a routine method to sort cocoa samples according to their level of fermentation.

266 d to analyze NH(3) levels in several hundred cocoa samples at different fermentation levels from six

267 ttern was observed also among well-fermented cocoa samples of different geographical origin, suggesti

268 The cocoa samples were extracted and purified using molecula

269 ptides and a lower ratio of vicilin to 21kDa cocoa seed albumin peptides.

270 ained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powde

271 Similarly, dietary cocoa significantly suppressed basal neuronal expression

272 When the concentration of cocoa solid is high, close to the MRJ density, removing

273 eobromine used as a proxy measure for nonfat cocoa solids (NFCS) was not a good predictor of epicatec

274 ls) and extracts (pure theobromine, defatted cocoa solids, protein, lipids) obtained from fermented c

275 ver, no positive correlation was found with% cocoa solids, the most significant quality parameter.

276 ochratoxin A seems to remain in the defatted cocoa solids.

277 ptides responsible for the generation of the cocoa-specific aroma components, we have developed a pro

278 Essential precursors of the cocoa-specific aroma notes are formed during fermentatio

279 otein are required for the generation of the cocoa-specific aroma notes during the roasting process.

280 fermentation are essential precursors of the cocoa-specific aroma notes.

281 The cocoa-specific aroma precursor fractions were characteri

282 ed by in vitro studies, the formation of the cocoa-specific aroma precursors depends on the particula

283 with 2.7 +/- 6.4 mm Hg; P = 0.01; sugar-free cocoa: systolic, -2.1 +/- 7.0 mm Hg compared with 3.2 +/

284 emometrics to study the metabolic profile of cocoa (Theobroma cacao L.) beans of different varieties,

285 traction (MAE) of antioxidant compounds from cocoa (Theobroma cacao L.) leaves.

286 Cocoa (Theobroma cacao) is a crop of economic importance

287 Fermentation is a key step in obtaining fine cocoa through the formation of potent aroma precursors.

288 Nevertheless, cocoa treatment did not significantly reduce blood press

289 Cocoa treatment for 2 wk increased insulin-stimulated ch

290 One of the most devastating diseases of cocoa trees is caused by fungal phytopathogen Moniliopht

291 oid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining

292 In Ecuador, there are two predominant cocoa varieties: National and CCN-51.

293 Consumption of dark chocolate and cocoa was, however, associated with significantly higher

294 e of all the classes of soluble compounds of cocoa, was therefore useful to characterise fermented co

295 overing all four continental areas producing cocoa were analyzed.

296 l copolymer (EVOH) containing flavonoid-rich cocoa were developed.

297 and polyphenol extracts of teas, coffee and cocoa were studied by fluorescence and CD spectroscopy a

298 as a crucial step in technical treatment of cocoa, which leads to flavanol losses and modifications,

299 ne 200-mL drink/d for 4 wk that contained 1) cocoa, which naturally provided 150 mg theobromine and 3

300 methods for quality assessment of fermented cocoa with regard to fermentation quality and flavor pot