Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars.

Autor: Souza MSDS; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Borges LLR; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Kobi HB; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Freitas VV; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Rigolon TCB; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Olegário LS; Department of Animal Production and Food Science, Universidad de Extremadura, 10003 Cáceres, Spain., Gutiérrez EA; Research Institute for Sustainable Development of de Ceja de Selva, Universidade Nacional Toribio Rodríguez de Mendoza do Amazonas, Chachapoyas 01001, Peru., Felix PHC; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Vidigal MCTR; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Stringheta PC; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Nov 02; Vol. 13 (21). Date of Electronic Publication: 2024 Nov 02.