TY - GEN 
AU - Becerra L.D.
AU - Quintanilla-Carvajal M.X.
AU - Escobar S.
AU - Ruiz Pardo R.Y.
PY - 2024
SN - 3088146
UR - http://hdl.handle.net/10818/62326
AB - This study aimed to characterize the changes in bioactive compounds associated with health benefits during the transformation of cocoa seeds into chocolate and in vitro gastrointestinal digestion. Flavan-3-ols (catechin, epicatechin), methylxanthines...
AB - Este estudio tuvo como objetivo caracterizar los cambios en los compuestos bioactivos asociados con beneficios para la salud durante la transformacion de las semillas de cacao en chocolate y la digestion gastrointestinal in vitro. Se analizaron...
LA - eng
PB - Food Chemistry
KW - Caffeine
KW - Cocoa
KW - Flavonoids
KW - Linear transformations
KW - Phenols
KW - Bioaccessibility
KW - Bioactive compounds
TI - From controlled transformed cocoa beans to chocolate: Bioactive properties, metabolomic profile, and in vitro bioaccessibility
DO - 10.1016/j.foodchem.2023.137321
ER -