MARC details
| 000 -LEADER |
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| fixed length control field |
02096nam a2200277Ia 4500 |
| 000 - LEADER |
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| fixed length control field |
04145naaa 00937uu |
| 001 - CONTROL NUMBER |
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https://directory.doabooks.org/handle/20.500.12854/68555 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211222133942.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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211013s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9783036502328 |
| 024 ## - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
10.3390/books978-3-0365-0233-5 |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
dc |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
s17B;y's 17C;elewicz, Dorota |
| 245 #0 - TITLE STATEMENT |
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| Title |
Antioxidants in Cocoa |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Basel, Switzerland |
| Name of publisher, distributor, etc. |
MDPI - Multidisciplinary Digital Publishing Institute |
| Date of publication, distribution, etc. |
2021 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 electronic resource (170 p.) |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation. |
| 540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE |
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| Terms governing use and reproduction |
Creative Commons |
| 653 ## - INDEX TERM--UNCONTROLLED |
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| Uncontrolled term |
cocoa |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Oracz, Joanna |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://directory.doabooks.org/handle/20.500.12854/68555">https://directory.doabooks.org/handle/20.500.12854/68555</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://mdpi.com/books/pdfview/book/3576">https://mdpi.com/books/pdfview/book/3576</a> |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="www.oapen.org">www.oapen.org</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
E-Book |
