Comparative effects of superheated steam and hot air roasting on the <scp> <i>in vitro</i> </scp> phospholipase <scp> A <sub>2</sub> </scp> inhibitory activity and polyphenol composition of cocoa beans
The findings of this study suggest that SHS roasting could be used to produce beans with greater anti-inflammatory activity and higher levels of key PACs in comparison with HA. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Bethany Lam
- J. D. LAMBERT
- Ramaswamy C. Anantheswaran (ORCID: https://orcid.org/0000-0003-2108-3645)
- Misha T. Kwasniewski (ORCID: https://orcid.org/0000-0003-3097-9638)
- Sawali Suhas Navare
Institutions
- Pennsylvania State University (US)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-01-02
- DOI
- https://doi.org/10.1002/jsfa.70417
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- U.S. Department of Agriculture