Critical reviews in food science and nutrition
Cocoa neo-formed contaminants: forming mechanism, processing effects on nutritional and impacts on human neurological system.
Seema Chanu Nongmaithem, Chingakham Ngotomba Singh, Kishan Kishor Gupta, Kamaleeswari K, Firdosh Nesha Singamayum, Subith C, S Ganga Kishore, Rama Chandra Pradhan, Madhuresh Dwivedi
Published: 202510.1080/10408398.2025.2587678
Abstract
Cocoa beans are also known for their highly bioactive components, such as polyphenols and flavonoids, which contribute to their health benefits. The essential unit operation processes of fermentation, drying, and roasting develop the characteristic f…
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