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Food Reviews International Volume 37, 2021 - Issue 3
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Review

Effect of Addition of Fibres and Polyphenols on Properties of Chocolate – A Review

Veronika Barišića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0001-8185-5155View further author information
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Antun Jozinovića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0001-9627-1013View further author information
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Ivana Flanjaka Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0003-4545-4228View further author information
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Drago Šubarića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0002-6956-5814View further author information
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Jurislav Babića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0002-6453-1850View further author information
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Borislav Miličevića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaView further author information
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Stela Jokića Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaORCID Iconhttps://orcid.org/0000-0003-0678-7660View further author information
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Ivanka Grgićb Institute of Public Health of Brod-Posavina County, Slavonski Brod, CroatiaView further author information
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Đurđica Ačkara Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4257-2907View further author information
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Pages 225-243 | Published online: 19 Dec 2019

Citations (7)

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Amalie Younes, Mingqin Li & Salwa Karboune. (2023) Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods. Critical Reviews in Food Science and Nutrition 63:28, pages 9111-9135.
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Sevim Dalabasmaz, Ömer Said Toker, Ibrahim Palabiyik & Nevzat Konar. (2023) Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility. Critical Reviews in Food Science and Nutrition 0:0, pages 1-13.
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Articles from other publishers (5)

Simou Wu, Wen Jia, Huimin He, Jun Yin, Huilin Xu, Chengyuan He, Qinqiu Zhang, Yue Peng & Ruyue Cheng. (2023) A New Dietary Fiber Can Enhance Satiety and Reduce Postprandial Blood Glucose in Healthy Adults: A Randomized Cross-Over Trial. Nutrients 15:21, pages 4569.
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Emir Altınok, Sefik Kurultay, Nevzat Konar, Omer Said Toker, Berkay Kopuk, Recep Gunes & Ibrahim Palabiyik. (2022) Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate. International Journal of Food Science & Technology 57:7, pages 4119-4128.
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Pei Yiin Lim, Keat Yi Wong, Yin Yin Thoo & Lee Fong Siow. (2021) Effect of inulin, fructo-oligosaccharide, trehalose or maltodextrin (M10 and M30) on the physicochemical and sensory properties of dark compound chocolate. LWT 149, pages 111964.
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Veronika Barišić, Jovana Petrović, Ivana Lončarević, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko, Marijana Blažić & Đurđica Ačkar. (2021) Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge. Sustainability 13:5, pages 2620.
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Veronika Barišić, Antun Jozinović, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko & Đurđica Ačkar. (2020) Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution. Sustainability 12:10, pages 3981.
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