Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10543152 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠The extraction of theobromine by microwave improved up to in a 68% (cacao peel). ⺠The efficiency for caffeine improved up to in a 150% (cacao seeds). ⺠The amount of CF extracted from cacao seeds by microwave was up to 2.2%. ⺠Zn(CH3COO)2 instead of lead acetate and NaHCO3 instead of K4Fe(CN)6 used in extracts.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Leslie N. González-Nuñez, MarÃa P. Cañizares-MacÃas,