A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation-Reference-Cited by-同舟云学术

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A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation

Published:2019-02 Issue: Volume:243 Page:82-88
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhong Jia-Lun^ORCID,Muhammad Nadeem^ORCID,Gu Yu-Chao,Yan Wei-Dong

Funder

Sky Herb Co., Ltd

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process;Andres-Lacueva;J. Agric. Food Chem.,2008

2. Cocoa powder enhances the level of anti-oxidative activity in rat plasma;Baba;Br. J. Nutr.,2000

3. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins;Buran;J. Food Eng.,2014

4. Applications of ultrasound in food technology: processing, preservation and extraction;Chemat;Ultrason. Sonochem.,2011

5. Absorption and desorption behaviour of the flavonoids from Glycyrrhiza glabra L. leaf on macroporous adsorption resins;Dong;Food Chem.,2015

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