Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study

ABSTRACT: This research aimed to compare the in vitro digestibility and fermentability of melanoidins extracted from cocoa nibs fast-roasted with a fluidized bed roaster (FR-melanoidins), melanoidins from cocoa nibs slow-roasted in a convective oven (SR-melanoidins), and native high molecular weight...

Full description

Autores:

Martínez Galán, Julián Paul
Mesa Salgado, Victoria
Peña Correa, Ruth Fabiola
Wang, Zixuan
Mogol, Burçe Ataç
Fogliano, Vincenzo

Tipo de recurso:

Article of investigation

Fecha de publicación:

2023

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/44185

Acceso en línea:

https://hdl.handle.net/10495/44185

Palabra clave:

Reacción de Maillard
Maillard Reaction
Polifenoles
Polyphenols
Ácidos Grasos Volátiles
Fatty Acids, Volatile
Cacao
Bacteroides
Theobroma cacao
Tostado (proceso)
Toasting
http://aims.fao.org/aos/agrovoc/c_7713
http://aims.fao.org/aos/agrovoc/c_35870
https://id.nlm.nih.gov/mesh/D015416
https://id.nlm.nih.gov/mesh/D059808
https://id.nlm.nih.gov/mesh/D005232
https://id.nlm.nih.gov/mesh/D002099
https://id.nlm.nih.gov/mesh/D001439

Rights

openAccess

License

https://creativecommons.org/licenses/by-nc-nd/4.0/