Properties of dark chocolate enriched with free and encapsulated chlorogenic acids extracted from green coffee
Abstract To increase the functionality of dark chocolate, chlorogenic acids extracted from green coffee were added in free or encapsulated forms at different concentration (10, 20, 30, 40 and 50 mg/5 kg of free chlorogenic acids and equal quantity of encapsulated form). The extraction of chlorogenic...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
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| Series: | Brazilian Journal of Food Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100453&lng=en&tlng=en |