Effects of blanching and drying on the production of polyphenols rich cocoa beans and product quality

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Effects of blanching and drying on the production of polyphenols rich cocoa beans and product quality

The high potential of health beneficial polyphenols and antioxidants in cocoa beans has been a major topic for research in recent years. The large-scale application of cocoa beans for health beneficial compounds is relatively unexplored and it needs to be widely utilized by pharmaceutical and nutrac...

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Bibliographic Details
Main Author:	Santhanam Menon, Abhay
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2017
Subjects:	cocoa drying polyphenols sensory evaluation
Online Access:	https://eprints.nottingham.ac.uk/43219/

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