Share 'Researchers claim novel method to boost polyphenol levels in cocoa products'
A wet heat treatment process that avoids the
cocoa fermentation and roasting steps produces polyphenol-rich cocoa
powder, claims a Spanish study.
(the article below is extracted from the above link).The authors of a study, published in Food Research International,
maintain that the health benefits of cocoa
polyphenols as reported in recent studies have increased the interest
in obtaining products…
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