Table of Contents
Table of Contents
Chapter 1. Analytical Methodologies for the Assessment of Polyphenols in Cocoa and Cocoa Products
(Lucía Molina-García, Eulogio José Llorent-Martínez, and María Luisa Fernández-de Córdova, Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Jaén, Spain)
Chapter 2. Dark Chocolate Intake and Noncommunicable Diseases
(Abbe Maleyki Mhd Jalil, School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin (UniSZA), Kampus Gong Badak, Kuala Nerus, Terengganu, Malaysia)
Chapter 3. Chocolate as a Carrier for Cocoa’s Functional Ingredients
(Maja Bulatoviæ, Danica Zariæ, Marica Rakin, Tanja Kruniæ, Ivana Lonèareviæ, and Biljana Pajin, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia, and others)
Chapter 4. Cocoa Powder Drink Mix: The Application of a Non-Invasive NIR Spectroscopy Technique for the Fast In-Line Determination of Mixture Composition
(Maja Benkoviæ, Davor Valinger, Tamara Jurina, Ana Jurinjak Tušek, and Jasenka Gajdoš Kljusuriæ, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia)
Chapter 5. A Technique to Increase Cocoa Pod Production by Enhancing Insect Pollination: Implications for Different Environments
(Allen M. Young and J. Robert Hunter, Department of Invertebrate Zoology, Milwaukee Public Museum, Milwaukee, WI, USA)
Chapter 6. Analysing the Dependence between Cocoa Solids in Chocolate and the Content of Polyphenols, Minerals and Dietary Fiber
(Ivana Lonèareviæ, Biljana Pajin, Aleksandra Torbica, Vesna Tumbas Šaponjac, Jovana Petroviæ, and Danica Zariæ, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia, and others)
Index
