| Tài liệu tham khảo |
Loại |
Chi tiết |
| 1. Adeyeye, E. I., et al. Effect of farm and industrial processing on the amino acid profile of cocoa beans. Food chemistry, 2010, 118.2: 357-363 |
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| 2. Arlorio, M., et al. Characterization of pectins and some secondary compounds from Theobroma cacao hulls. Journal of Food Science, 2001, 66.5: 653-656 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Food Science |
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| 3. Ayaz, Muhammad, et al. Phenolic contents, antioxidant and anticholinesterase potentials of crude extract, subsequent fractions and crude saponins from Polygonum hydropiper L. BMC complementary and alternative medicine, 2014, 14.1: 145 |
Sách, tạp chí |
| Tiêu đề: |
BMC complementary and alternative medicine |
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| 4. Batista, Ana Paula, et al. Microalgae as functional ingredients in savory food products: Application to wheat crackers. Foods, 2019, 8.12: 611 |
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| 5. Bonvehí, Josep Serra, et al. Constituents of cocoa husks. Zeitschrift für Naturforschung C, 1998, 53.9-10: 785-792 |
Sách, tạp chí |
| Tiêu đề: |
Zeitschrift für Naturforschung C |
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| 6. Bose, D.; SHAMS-UD-DIN, M. The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits. Journal of the Bangladesh Agricultural University, 2010, 8.452-2016-35753 |
Sách, tạp chí |
| Tiêu đề: |
Journal of the Bangladesh Agricultural University |
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| 7. Campos-vega, Rocio; NIETO-FIGUEROA, Karen H.; OOMAH, B. Dave. Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds. Trends in Food Science & Technology, 2018, 81: 172-184 |
Sách, tạp chí |
| Tiêu đề: |
Trends in Food Science & Technology |
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| 8. Fisher, N., et al. Cereal dietary fiber consumption and diverticular disease: a lifespan study in rats. The American journal of clinical nutrition, 1985, 42.5: 788-804 |
Sách, tạp chí |
| Tiêu đề: |
The American journal of clinical nutrition |
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| 9. Isik, Fatma; topkaya, Cansu. Effects of tomato pomace supplementation on chemical and nutritional properties of crackers. Italian Journal of Food Science, 2016, 28.3:525 |
Sách, tạp chí |
| Tiêu đề: |
Italian Journal of Food Science |
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| 10. Kuchtová, Veronika, et al. Effect of wheat and corn germs addition on the physical properties and crackers sensory quality. Potravinarstvo Slovak Journal of Food Sciences, 2016, 10.1: 543-549 |
Sách, tạp chí |
| Tiêu đề: |
Potravinarstvo Slovak Journal of Food Sciences |
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| 11. Kuchtová, Veronika, et al. Chemical composition and functional properties of pumpkin pomace-incorporated crackers. Acta Chimica Slovaca, 2016, 9.1: 54-57 |
Sách, tạp chí |
| Tiêu đề: |
Acta Chimica Slovaca |
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| 12. Lu, fei, et al. Valorisation strategies for cocoa pod husk and its fractions. Current Opinion in Green and Sustainable Chemistry, 2018, 14: 80-88 |
Sách, tạp chí |
| Tiêu đề: |
Current Opinion in Green and Sustainable Chemistry |
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| 14. Millar, Kim Adrienne, et al. Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. International Journal of Food Science & Technology, 2017, 52.5: 1155-1163 |
Sách, tạp chí |
| Tiêu đề: |
International Journal of Food Science & Technology |
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| 15. Patel rajesh, m.; patel natvar, J. In vitro antioxidant activity of coumarin compounds by DPPH, Super oxide and nitric oxide free radical scavenging methods. Journal of Advanced Pharmacy Education & Research, 2011, 1: 52-68 |
Sách, tạp chí |
| Tiêu đề: |
Journal of Advanced Pharmacy Education & Research |
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| 16. Syamaladevi, Roopesh M., et al. Influence of water activity on thermal resistance of microorganisms in low‐moisture foods: a review. Comprehensive Reviews in Food Science and Food Safety, 2016, 15.2: 353-370 |
Sách, tạp chí |
| Tiêu đề: |
Comprehensive Reviews in Food Science and Food Safety |
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| 17. Steinberg, Francene M.; Bearden, Monica M.; keen, Carl L. Cocoa and chocolate flavonoids: implications for cardiovascular health. Journal of the American dietetic association, 2003, 103.2: 215-223 |
Sách, tạp chí |
| Tiêu đề: |
Journal of the American dietetic association |
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| 18. Sánchez-fidalgo, Susana, et al. Dietary extra virgin olive oil polyphenols supplementation modulates DSS-induced chronic colitis in mice. The Journal of nutritional biochemistry, 2013, 24.7: 1401-1413 |
Sách, tạp chí |
| Tiêu đề: |
The Journal of nutritional biochemistry |
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| 19. Sánchez-vioque, R., et al. Polyphenol composition and antioxidant and metal chelating activities of the solid residues from the essential oil industry. Industrial Crops and Products, 2013, 49: 150-159 |
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| Tiêu đề: |
Industrial Crops and Products |
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| 20. Szczesniak, Alina Surmacka. Texture is a sensory property. Food quality and preference, 2002, 13.4: 215-225 |
Sách, tạp chí |
| Tiêu đề: |
Food quality and preference |
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| 21. Rachmat, Devita; mawarani, Lizda Johar; risanti, Doty Dewi. Utilization of cacao pod husk (Theobroma cacao L.) as activated carbon and catalyst in biodiesel production process from waste cooking oil. In: IOP conference series: materials science and engineering. Malang: IOP Publishing. 2018 |
Sách, tạp chí |
| Tiêu đề: |
IOP conference series: materials science and engineering. Malang: IOP Publishing |
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