Improvements in the processing of agricultural commodities: The case of cocoa liquor-Reference-Cited by-同舟云学术

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Improvements in the processing of agricultural commodities: The case of cocoa liquor

Published:2017-05-25 Issue:201 Volume:84 Page:117
ISSN:2346-2183
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Author:

Castro-Fettermann Diego,Sant'Anna Ângelo Márcio Oliveira,Tortorella Guilherme Luz,Zandonai Giuliano Alberton,Echeveste Márcia Elisa Soares

Publisher

Universidad Nacional de Colombia

Subject

General Engineering

Reference26 articles.

1. Belitz, H.D. and Grosch, W., Food chemistry, 2 ed. Berlin: Springer Verlag, 1999.

2. Poelmans, E. and Rousseau, S., How do chocolate lovers balance taste and ethical considerations? British Food Journal, 118(2), pp. 343-361, 2016. DOI: 10.1108/BFJ-06-2015-0208.

3. Oliveira, C.S., Maciel, L.F., Miranda, M.E. and Bispo, E.S., Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation. British Food Journal, 113(9), pp. 1094-1102, 2011. DOI: 10.1108/00070701111174550

4. Oliveira, C.S., Maciel, L.F., Miranda, M.E. and Bispo, E.S., Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation. British Food Journal, 113(9), pp. 1094-1102, 2011. DOI: 10.1108/00070701111174550

5. Coe, S.D. and Coe, M.D., The true history of chocolate. New York, NY: Thames and Hudson, 1996.

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