Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate?

Izabela SalvadorAdna P MassarioliAnna Ps SilvaHeloísa MalaguettaPriscilla S MeloSeverino Mathias de Alencar

Published in: Journal of the science of food and agriculture (2018)

These findings contribute to the optimization of the production process of chocolate and other food products containing cocoa and its derivatives, aiming to better preserve their bioactive compounds. © 2018 Society of Chemical Industry.

Keyphrases

heavy metals
risk assessment
human health