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Formulation and Characterization of a Theobroma cacao—Based Bar with the Addition of Foeniculum vulgare Essential Oil

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Pubblicato in:Processes vol. 13, no. 6 (2025), p. 1648-1668
Autore principale: Salazar Cerón Jakeline
Altri autori: Paz Ruiz Nelson, Ramos Velasco Juan Camilo, Ramos Cabrera Efrén Venancio, Delgado Espinosa Zuly Yuliana
Pubblicazione:
MDPI AG
Soggetti:
Colombia
Physiology
Functional foods & nutraceuticals
Flavonoids
Nitric oxide
Food products
Cocoa
Chocolate
Anti-inflammatory agents
Formulations
Blood circulation
Essential oils
Antioxidants
Blood pressure
Oils & fats
Innovations
Strawberries
Microorganisms
Chemical composition
Oxidative stress
Cardiovascular diseases
Sensory perception
Consumption
Design
Bioactive compounds
Quality of life
Design of experiments
Food composition
Mixtures
Cognitive ability
Acceptability
Carbohydrates
Foeniculum vulgare
Foeniculum
Theobroma cacao
Accesso online:Citation/Abstract
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