Change of Phenolic Compounds and Its Antioxidant Activity in Cacao Products during Cacao Mass Processing

Lee, Jung-Suk; Kwon, Ik-Boo; Lee, Shin-Young

doi:10.13050/foodengprog.2003.7.3.165

Food Eng. Prog. 2003; 7(3):165-173

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.3.165

Article

Cacao Mass 가공 중 페놀 화합물의 성분조성 변화와 항산화 할성

이정숙¹, 권익부², 이신영³^,^*

Change of Phenolic Compounds and Its Antioxidant Activity in Cacao Products during Cacao Mass Processing

Jung-Suk Lee¹, Ik-Boo Kwon², Shin-Young Lee³^,^*

Author Information & Copyright ▼

¹(주) 일화연구소

²롯데중앙연구소

³강원대학교 바이오산업공학부

¹Ilwha Co. Ltd

²Lotte Group R & D Center

³School of Biotechnology and Bioengineering, Kangwon National University

^*Corresponding author: Shin-Young Lee, School of Biotechnology and Bioengineering, Kangwon National University, Chuncheon 200-701, Korea. Phone: 033-250-6273, Fax: 033-243-6350, E-mail: sylee@kangwon.ac.kr

ⓒ Copyright 2003 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2003